Adopting a plant-based diet isn’t just about giving up meat and dairy. I’m still exploring the best ways to prepare tasty, nutritional meals without spending all day cooking and without resorting to overprocessed vegan dishes from the freezer department.
Into my fifth year of plant-based eating, I needed to refresh my repertoire of recipes and learn some new approaches to cooking without oil. (I’d prefer my calories come from food with high nutritional value — two potatoes instead of one potato with vegan butter.)
Here’s a list of YouTube channels (plus one additional cookbook) that have been helping me achieve this goal.
Nutmeg Notebook. Tami not only provides delicious oil-free recipes, she also give good advice on advance meal preparation and how to stay plant-based on the road.
Jane Esselstyn. Daughter of cardiologist Caldwell Esselstyn pairs up with her mother Ann to demonstrate simple, delicious, no-oil recipes. Their cookbook “The Prevent and Reverse Heart Disease Cookbook: Over 125 Delicious, Life-Changing, Plant-Based Recipes” is excellent.
Krocks in the Kitchen. This St. Louis couple has lost hundreds of pounds between them by discovering delicious ways to prepare their plant-pure meals without oil. As a working couple, they do some weekly food prep, but also need quick meals.
Jill McKeever. In her Texas way, Jill creates recipes oriented toward family life (including picky eaters). She creates a lot of meaty textures with soy curls and is a big fan of the Instant Pot. She has cookbooks on both.
Chef AJ. With a history of eating disorders, Chef AJ uses her culinary skills to help others, particularly with weight loss. Her recipes are all SOS-free (salt-oil-sugar) and she emphasizes eating a lot of food (esp. starches) to achieve satiety and stop the craving. Her cookbook: “The Secrets to Ultimate Weight Loss: A revolutionary approach to conquer cravings, overcome food addiction, and lose weight without going hungry“
All of these cooks have their favorite tools and appliances, from wooden bowls to air fryers. But I value them most for understanding how to bring out the flavors in common foods and how to season them to pure deliciousness.