Southwestern Lettuce Wraps from Plant-Based on a Budget Quick & Easy with Toni Okamoto


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20 replies
  1. M Chagawa
    M Chagawa says:

    Toni really is so lovely isn't she 🙂 her podcast that she co-hosts is amazing, too 😀 Fellow major introvert here, I relate soooo much to what she was saying ^^ I love meeting and being with people one-on-one, but groups are a big nope xD that's so brilliant with the "my tips" section in her book, I really love that idea 🙂 how nice too, that she has suggestions for oil-free ^^ and I agree, that's super inspiring to hear, that lots of pre-vegans find her work 😀 I've heard of Animal Place before, they really are great 😀 would be wonderful to have them on the show 🙂 thank you so very much, this was just such a lovely time <3

    Reply
  2. Joyce Obeys
    Joyce Obeys says:

    I make pizza beans. Yummy! It’s super easy n super fast with fresh pizza herbs n cannellini beans, but I use a little bit of cold pressed organic olive oil or avocado oil cuz my brain needs good fat. When I’m so hungry n no time, it’s my go to.

    Reply
  3. Beth Shearon
    Beth Shearon says:

    I never liked mushrooms either until a friend made me mushroom enchiladas. Chopped small and sautéed with hatch chilis and some seasonings it was different enough that it didn't ping the weird texture meter and then stuffed into tortillas with some homemade plant-based cheese sauce & then drowned in enchilada sauce — I highly recommend as a way to squeeze some mushrooms in

    Reply
  4. Jacquelyn
    Jacquelyn says:

    In the future will you do a clip on grow your own whole foods plant based in for beginners with small space, how to get started? Is it better to buy a the plant already rooted? Or is it easy to use seeds from the veggies and or fruit purchase?

    Reply

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