Same Starchy Staple Different Delicious Plant-Based Meals with Melissa Sherlock + Lentil Soup Recipe


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14 replies
  1. Keeping it Simple
    Keeping it Simple says:

    I’ve been feeding our family WFPB for 14 years now and just started sharing videos on my YouTube channel about all the ways we keep this simple and sustainable. I totally agree about people feeling overwhelmed by WFPB cooking at first. Having starch staples cooked in the fridge is absolutely key for us, as are frozen veggies and my instapots!

    Reply
  2. bobgail Rowan
    bobgail Rowan says:

    These are great! Two of them I already make: lentil soup, and the cheese sauce. I’ll definitely make the rice broccoli casserole.
    I buy that pasta. You’ve helped me. Thank you.

    Reply
  3. Clara Santiso
    Clara Santiso says:

    Made potatoes as you instructed, i peeled, boiled, air fried super fluffy, golden and good. I made russets there ok. But the yellow yukon where really GOOD. Thank you for being so to the point and expert and inspiring. Not the first time i watch this guest on Chef AJ i really enjoy the organization of her reciepes and ideas. Best of blessings on your conference we need these types of shows / conferences people are dying out here. Love to all.

    Reply

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