Transforming a favorite recipe to be Meat-Free.
G4A’s Patti Savoy recently hosted a couple of girlfriends for a socially distanced, plant-based dinner on her patio. We asked her a few questions:
G4A: Why does Meat Free Monday speak to you?
Patti: On MFM’s, I’m not only helping nourish my body by loading up on good things from the Earth (i.e. veggies, fruits, nuts, grains, etc.), but I’m also helping the effort to save our beautiful planet. I love this document we share on our website. If you think about it, there is only an upside to making this one shift, going plant-based once a week.
G4A: Why does the Good4All Experience speak to you?
Patti: The G4A experience has been such a blessing in this time of uncertainty. We should never forget how important this time, forced upon us by the pandemic was to pause, reflect, and realize how connected we are to each other and the planet. I look at my day to day life in deposits and withdrawals – additions and subtractions, red and black. The G4A experience is an easy way to make deposits in your life daily, weekly, and by season. It’s simple and straightforward. Do some good, take some time to focus on 4 positive practices (gifts), give (deposits) to oneself, others, and the planet. That equals GOOD4ALL in my book!
G4A: Tell us about this recipe you are sharing.
Patti: Well, this is a great example of how you can alter a recipe to make it 100% plant-based. My girlfriend sent me a recipe for Creamy Coconut Milk Chicken with Cilantro Lime not too long ago and said it was really simple and very tasty. I thought, I bet it would easy to make this one meat-free, and it was! By eliminating the chicken, and adding a greater assortment of veggies, it was absolutely delicious and definitely one I will make again. Below is the way I tweaked the recipe sans chicken, which btw- we never missed. Enjoy!
Creamy Coconut Milk Veggies with Cilantro Lime
- 6 cups of chopped veggies (we chose red, yellow, green pepper, zucchini, broccoli, onion, green onion)
- 2 Tbsp olive oil
- 2 Tbsp butter (For vegans, double olive oil)
- 4 green onions, green and whites sliced and separated
- 4 cloves garlic minced1 cup of vegetable broth
- 4 Tbsp fresh lime juice
- Zest of 1 lime
- 2 Tbsp honey (vegans exclude or replace with maple syrup)
- 1 tsp red pepper flakes (we like spice, so we used a bit more)
- 2 (14oz) cans unsweetened coconut milk, full fat
- 5-6 Tbsp fresh chopped cilantro
- Kosher salt and fresh black pepper
- Heat a large sauté pan over medium-high heat. I used my stir-fry pan. Melt butter and olive oil. Add the white parts of the green onion and garlic until just fragrant (about 30 seconds). Make sure not to burn the garlic. Stir in your selected vegetable and stir fry. Add hearty vegetables that need more time to cook first and cook to your favored texture (for instance, I put the onion, pepper, zucchini, and broccoli in first and cooked until the broccoli turned bright green and still crunchy. If I were to add tomatoes, I would do that at the very end, so they do not become soggy).
2. Stir in vegetable stock, lime juice, lime zest, honey, and red pepper flakes. Simmer for about 3-4 minutes.
3. Stir in coconut milk and season with salt and pepper to taste. Simmer until reduced and thickened- about 4-5 minutes.
4. Stir in green parts of the green onions and cilantro.
5. Serve over brown rice. (Note: Some people like to add teriyaki or sriracha flavored tofu toward the end)
Patti Savoy is a committed community leader. Her passion for helping animals, particularly those most threatened by habitat loss, damaged ecosystems, and other conflicts with humans resulted from multiple visits to Africa. Her professional background includes Vulcan Inc., PeaceTags, and numerous non-profit boards, activities, and events. She oversees Outreach/Awareness for The Good4All Experience and is Co-Chair of the G4A Advisory Team.