J.L. Fields's Blog

Craveable Umami

I taught this recipe recently in a cooking class, and it sparked such a great conversation about something I care deeply about in plant-based cooking: Umami.

When people transition toward eating more plants, the question I hear most often is, “But will it be satisfying?”

The answer is yes. And particularly when we cook with flavor in mind.

Umami is that deep, savory, mouthwatering quality that makes food feel grounded and complete. In traditional cooking, it often comes from m...

PrintSpicy Refried Bean StewRefried beans are a staple in our house. We make the recipe from my book Vegan Pressure Cooking a couple of times a month. They are delicious on salads, as sides, wrapped in collard greens, and, of course, in tacos. And they make this spicy stew oh-so-creamy.Author JL FieldsIngredients1¼ cups Vegetable Broth divided1 small onion halved and thinly sliced1 small jalapeño seeded and finely diced2 garlic cloves minced½ to 1 teaspoon chili powde...

I sure hope you're on my email list! Last month, I sent out weekly tips for meal prepping. This month, I'm sharing cooking techniques to boost your plant-based cooking confidence. For the topic of "Roasting to Impress," I'm sharing a recipe that stars a vegetable and a protein. Win-win!

Roasting Guide VEGETABLES Carrots (½-inch rounds or sticks): 25–30 minutesSweet Potatoes (1-inch cubes): 25–30 minutesWhite Potatoes (1-inch cubes or wedges): 30–35 minutesBroccoli (florets): 20–25...

The Hippie Bowl Formula

This very simple formula shows you how simple it is to create a plant-based meal.

Serves 2

THE FORMULA 1½ cups cooked grains or roasted potatoes 1 (15-ounce) can beans, drained and rinsed, or 1½ cups cooked beans 4 to 5 cups cooked or raw vegetables Spicy BowlCooked brown ricePinto beans simmered in vegetable broth with ground cumin and chili powder,Steamed kale tossed with lime juice Curry BowlRoasted Yukon Gold potatoesChickpeas or lentils simmered in ...

PrintMARINATED MUSHROOM SANDWICHGLUTEN-FREE OPTION, NUT-FREE, SOY-FREE You can have some fun with this one, switching up a few ingredients (swap lime juice for vinegar, avocado oil for olive oil, and dried cayenne and chipotle pepper for the basil and oregano).Servings 4Author JL FieldsIngredients3 large portobello mushroom caps¼ cup balsamic vinegar2 tablespoons olive oil2 teaspoons minced garlic 2 cloves1 teaspoon dried basil1 teaspoon dried oregano¼ teaspoon salt¼ ...

 

PrintCowboy Caviar Mason Jar SaladServings 4Author JL FieldsIngredients1 large tomato diced1 red bell pepper diced1 green bell pepper diced1 small red onion diced1 14.5-ounce can black-eyed peas, rinsed and drained1 14.5-ounce can black beans, rinsed and drained1 14.5-ounce can yellow corn, rinsed and drained2 avocados pitted2 tablespoons lemon juice about 1 small lemon¼ cup unseasoned rice vinegar apple cider vinegar, or white wine vinegar1 teaspoon dried oregano½ ...

 

PrintUmami “Cheese” SauceAuthor JL FieldsIngredients1 medium sweet potato, rinsed, skin on2 cups raw cashews2 tablespoons white or yellow miso1/2 cup nutritional yeast1 teaspoon chipotle powder1 teaspoon smoked paprika1/2 teaspoon turmeric1/2 teaspoon garlic powder1/2 teaspoon cumin1 cup warm water1 tablespoon olive oil (or water)InstructionsDice the sweet potato into cubes (about eight pieces). Put them in a pot and add just enough water to cover. Bring to a boil ...

Six Months from Sixty

In just five months, I’ll turn 60.

And about six months ago, I made a quiet, but powerful decision: Enter this next chapter on purpose. 

I started asking myself some big questions:

What does it mean to step into 60?What kind of life do I want to live—not someday—but now?

I began to change how I nourish my body, how I move it, how I rest it.

I got curious about the thoughts I let stay in my mind, and how I could protect my peace.

I considered work. What I was doing, how...

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PrintGreens and Grains Soup I enjoy a balanced meal that can be made in one pot and served in one bowl or on one plate. Beans, greens, and grains are at the heart of a healthy plant-based diet, and they’re the soul of this soup. Once you get the hang of this recipe, tap into your intuition and begin to play with the combinations, like brown rice, pinto beans, spinach, and some Mexican-style seasonings. The possibilities are nearly endless.Author JL FieldsIngredients...