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fall recipe

Hooked on People Interview with Roslyn aka ‘But First, Plants’ + Coconut Thai Curry!

September 28, 2018 By julia

Roslyn has created a beautiful blog over at ‘But First, Plants’ with delish recipes (like her Thai Curry, seen below). Her love for the outdoors and the plant-based lifestyle helps her curate words and photos in an inspiring and gorgeous way. If you follow her on instagram ( @butfirstplants ) you will see how authentic, real and relatable she is. She’s got lots to share, and that’s why I felt the need to share her with you!

Roslyn grew up in Vancouver, and adopted a plant-based lifestyle in her fourth year of university while taking Communications in Calgary. After an exchange to England, she moved back to Vancouver worked in tech, real estate development, and marketing, while developing her side hustle on the side—her blog and plant-based Instagram account. She finally realized that her passion for health and nutrition extended much further than her own kitchen, so she decided to become a holistic nutritionist at CSNN where she is now! On the side she works as the marketing manager for Piquant marketing, working with small food businesses that are making waves in Vancouver.

Let’s get to know Ros, and her tips to transition to a plant-based lifestyle…

Hooked on Plants: When did you make the transition to a vegan lifestyle? Did it take you a while, or did you quit animal products cold tofu?

But, First Plants: It started in third year university—actually, it probably started back when I was a kid. I was that oddball child who preferred salad over french fries and refused to eat ham because I knew it was made of “pig”.

But back to third year university…I was living in England and my boyfriend at the time was starting to talk more and more about nutrition, the origins of food, and animal agriculture on a day to day basis. I remember being so blown away by the research he was doing on his own. I couldn’t even wrap my mind around the fact that I had been living in the dark for nearly 20 years. It made me feel both guilty and angry.

We watched Cowspiracy and that pretty much did it for me. We started tossing back and forth the idea of cutting out animal products all together, and I knew that as soon as I returned home to Canada, I would start my transition to a vegan diet. In September 2015, I cut out all animal products from my life and never looked back.

HOP: What was your ‘Why’ for going vegan? Your health, the animals or the environment?

BFP: It started with the planet, then it transitioned to the animals and the health benefits. Basically, I hit all three pillars within a one year time frame, and my reason for continuing to live a vegan lifestyle is a combination of all three like most people.

I knew that if I wanted to have children of my own one day, there was no way I could lead a lifestyle that would absolutely put their chances of having a decent quality of life in jeopardy. I also knew that I would never be able to disconnect my association of a living breathing animal and the plastic wrapped meat at the grocery store again.

I didn’t want to live in ignorance anymore and I didn’t want to use my taste buds or cravings as an excuse to buy into an industry that is destroying both the planet and our health. By nature, I’m a compassionate person who tends to think critically about everything I do. I decided that if I wanted to continue to thrive on this planet, enjoy nature, and let all other living beings do the same, there was only one kind of lifestyle I could proudly lead.

HOP: You are all about inclusivity, without judgment in the way you help people to eat more plants. Can you give 3 tips for someone trying to eat plants over animals?

BFP:

  1. Start small and work your way up: Quitting animals products cold tofu rarely works for most people (I was definitely an exception). Don’t put the pressure on yourself to be “this” or “that” within a certain time frame and you might just surprise yourself when you look back at how far you’ve come. Try not to be so hard on yourself and just start by choosing more plants over meat and dairy at the grocery store; that in itself is an achievement!
  2. Seek support: It doesn’t even need to be a nutritionist! Find someone who has made the same transition and pick their brain. It’s easy to fail when you don’t have anyone behind you. But with helpful insights and a little motivation from others, you’ll be able to make many more changes.
  3. Make food fun again! Try new recipes and experiment. The only way you’re going to learn how to cook more plant-based is by trying new things and messing up (I know I sure did!). Mistakes are inevitable, but your transition will be much easier for it.

HOP: You’re a total adventure babe! You ski, hike, run, and explore the backcountry… What is it about nature that turns your cranks?

BFP: The freedom, the silence, and the ability to experience the world in a way that is so unlike the noise we live amongst in the city.

I love living in Vancouver, but sometimes it can get a bit overwhelming. I find myself gravitating toward the mountains so I can finally hear myself think again and feel at ease. I’m not a competitive person, so I’m not in it for personal bests or the bragging rights—I show up for the pure love of the mountains and the way they make me feel. And of course, feeling strong and able to move my body in all those ways doesn’t hurt either!

HOP: What can we look forward to from But, First Plants?

BFP: More adventure, more nutrition insights, and hopefully, consulting of my own! Once I graduate from CSNN, my goal is to transition into a career as a consulting registered holistic nutritionist both in the lower mainland and online. I foresee myself focusing on helping women and men fuel ther adventures in a way that works best for your body. I want to help others feel their best doing the activities and the sports they love by empowering them to make better food and lifestyle choices in the increasingly stressful and busy age we live in.

What does this mean in concrete terms? Well, I want to start taking clients as of September 2019 while continuing to work alongside my fabulous team at Piquant marketing to help small food business in Vancouver be seen and heard in the marketplace. Of course, there’s going to be a lot more hiking, travelling, and ski touring in the mix too!

HOP: Can you share with us your fave Fall recipe at the moment?

BFP: My favourite fall recipe right now is a lentil and sweet potato shepherd’s pie from Canadian Living! I was flipping through their magazine the other day and was so excited to find a vegan recipe—I had to try it! It absolutely did not disappoint and I have a feeling it’s going to be on repeat for the next few months. And a favourite on my blog is my Coconut Thai Curry Soup with The Crispiest Baked Chickpeas on top!

Recipe found below… or check it out on But, First Plants for even more beautiful photos and direction:)


But First, Plants Coconut Thai Curry Soup + Crispy Chickpeas
 
Save Print
Prep time
15 mins
Cook time
30 mins
Total time
45 mins
 
A warming + comforting thai dish from food blogger Roslyn aka But First, Plants!
Author: Jules
Recipe type: dinner, soup, thai
Serves: 4
Ingredients
  • 1 tsp refined coconut oil
  • 1 yellow onion roughly diced
  • 4 cloves of garlic, roughly chopped
  • 1 heaping tbsp ginger, roughly chopped
  • 2 tbsp yellow (or red) Thai curry paste*
  • ¼ tsp salt
  • ¼ tsp pepper
  • 3 medium (or 5 small) yams
  • 1 15 oz can full fat coconut milk
  • 3 cups vegetable stock
  • 1 batch of crispy chickpeas** (see notes)
  • Chopped cilantro for garnish
Instructions
  1. Peel and chop yams into 1 inch pieces and roughly chop the onion, garlic, and ginger.
  2. Set a large, deep frying pan over medium heat and add coconut oil. Once heated, add onion, garlic and ginger and sauté for 5 minutes or until the onion is translucent.
  3. Add salt, pepper, and curry paste and stir for 1 minute to combine.
  4. Add yams and stir for another minute or two to coat the yams in the curry paste.
  5. Add the coconut milk and veggie stock and stir to combine.
  6. Bring the pan to a simmer and then cover and cook for for 10 minutes.
  7. After ten minutes, uncover and cook for another 15 minutes. Check your yams at this point for softness by sticking a fork through a thick piece. If you can easily pierce through the yam, they’re done.
  8. Remove from heat and let cool for 15 minutes before transferring to a high speed blender.
  9. Blend on high for 3 minutes. Taste test and add extra salt and pepper as needed.
  10. Serve with chopped cilantro and crispy chickpeas.
Notes
* This is the brand of curry paste she uses.

** Click here for Roslyn's crispy chickpea recipe.
3.5.3226

Tag me and Ros if you make it ( @hookedonplants + @butfirstplants on instagram)! We love seeing your recipes.

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Filed Under: Holidays, Hooked On People Interviews, Lifestyle, Recipes, Uncategorized Tagged With: but first plants, coconut curry, fall recipe, how to go vegan, plant based lifestyle, vegan blogger, vegan inspiration, vegan tips

Ratatouille Smoked Tofu Pasta Bake

October 5, 2017 By julia

A vegan Thanksgiving dish to bring to any dinner to curb those fall comfort food feels!

Rainbow forests, crunchy leaves, crisp mornings & cozy teas.

Does that count as poetry?

But really, I do love fall. Seasons make you truly appreciate each one when you’re in it. The summer (as usual) went by in a blink. We always pack it to the brim with as much adventure in the sun as we can fit.

Paddle boarding. Biking. Camping. Hiking. Dancing.

Now is the time, with the changing of seasons, to have an excuse to take a step back.

Cooking, minimizing the closet, dinner catch ups, catching up on … everything?!

Well, here is a recipe to add to your autumn vibes. Even if this holiday is traditional with the turkey and all, this is a perfect vegan Thanksgiving recipe to bring for everyone to try.

After living in France for years in her 20s, ratatouille is something my Mom has conquered and makes all the time. I decided to give it a bit of a twist this time to make it even more comfort-food approved.

This recipe tastes ‘melt in your mouth-y’, and gives you that feeling of eating something heavy, but it’s actually packed with veggies and nutrients, light on the tummy, great on the digestion, and nice to your waist-line.

Win win.

This passed the comfort-food taste test from the comfort-food lover (aka Davey), so I’m confident that you’ll get those comforting vibes from this dish too.

I always get my smoked tofu from Spud, but if you head to any vegan meat section of the grocery store these days, you’ll be able to find an organic smoked tofu block.

You can use any vegan cheese for the topping (this is optional, but totally takes it to next level awesomeness).

Or, top it off with some vegan parmesano with this easy recipe from here.

Benefits:

  • Eggplant is a great veggie for weight loss because it’s packed with fibre, with no fat or cholesterol. It’s also beneficial for bone health, not only because of the calcium content, but also the potassium content to help the uptake of the calcium! Also, if you’re worried about anemia, eggplant is the veggie for you because it’s packed with iron. It’s brain food too because of all the phytonutrients it packs!
  • Brown rice pasta has just 2 ingredients; brown rice & water. SO many people are afraid of pasta, or any carbs for that matter. But white pasta, refined sugars, and overly processed or fried carbohydrates with a bunch of ingredients are giving carbohydrates a bad name. Carbohydrates, even pasta with minimal whole food ingredients, are what our body thrives on. So go for it with the brown rice pasta, quinoa pasta, soba noodles, baked potatoes, and brown rice! It’s brain food and good energy that our body loves.
  • Veggies galore! This recipe is a great way to pack in a bunch of veggies. The more veggies we have in our diet, the longer we’ll live and the better we’ll feel. Duh.

 

 

Baked Ratatoullie Pasta with Smoked Tofu
 
Save Print
Prep time
15 mins
Cook time
30 mins
Total time
45 mins
 
A perfect vegan Thanksgiving dish to bring to dinner this year!
Author: Jules
Recipe type: vegan thanksgiving main, comfort food dinner, dinner
Cuisine: french, Canadian
Serves: 8
Ingredients
  • 3 onions, diced
  • 4 cloves garlic
  • 10 small cremini or white mushrooms, diced
  • 2 red peppers, diced
  • 1 tbsp vegetable bouillon powder (or 1 cube, or ½ cup vegetable broth)
  • 1 tbsp garam masala spice
  • 1 large eggplant, cubed
  • 2 zucchinis, cubed
  • 1 small can organic diced tomatoes, OR 5 chopped roma tomatoes
  • 1 package smoked tofu, diced
  • 1 package brown rice pasta
  • Vegan cheeze of choice for topping (I used Gusta) or top with Vegan Parmesan
Instructions
  1. Oil-free sauté the onions, add garlic after a few minutes
  2. Add mushrooms, red pepper, zucchini and eggplant. Sauté for a few minutes with ½ cup water.
  3. Add diced tomatoes (or can of tomatoes).
  4. Stir, then let simmer 20 minutes.
  5. Pre-Heat oven to 350°F.
  6. Bring pasta water to a boil.
  7. Cook pasta according to directions, then strain.
  8. Mix pasta and smoked tofu into the ratatouille pot.
  9. Sprinkle with cheeze (the Gusta was amazing. It's easy to grate and browns up!)
  10. Bake, lid-on for 5-10 minutes, and continue baking with the lid off for 3 more minutes to brown to top layer.
3.5.3226

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Filed Under: Dinner, Oil Free, Recipes, Thanksgiving, Uncategorized, Winter Tagged With: autumn recipe, comfort vegan food, eggplant recipe, fall recipe, hooked on plants, pasta bake, ratatouille, thanksgiving, thanksgiving recipe, vegan dinner, vegan dish, vegan pasta, vegan pasta recipe

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Hi, I'm Julia! I like to simplify plant-based eating and make yummy recipes. I'm a Registered Holistic Nutritionist, certified plant-based chef, Olympian, and I make cereal (Jules Fuel). Enjoy! Read more

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hookedonplants

Your non-preachy, vegan & fitness corner.
〰️ not a typical curated IG feed 〰️
Here to help:
Eat plants, move & love yo’self.
Olympian | RHN
Ebook⤵️

Jules
Whistler vegan catering shoutout! ⤵️ Marie-Ch Whistler vegan catering shoutout! ⤵️

Marie-Christine of @nakedsprout and her team rocked it for my beautiful cousin & bride to-be @karlimur meet and greet! 

If you’re looking for vegan catering in Whistler… shoot MC a DM 🎉
Local vegan biz shoutout! ⤵️ This carrot cake Local vegan biz shoutout! ⤵️

This carrot cake was a hit from Chantelle at @y_g_ki 🎉 

She makes super delish cakes & cookies to order. 🤤 

Order before Thursday, pick up at @alpinecafewhistler.

Happy Birthday Mandy 🎂 
Pizza party & carrot cake extravaganza: 
Don’t forget your moustache. 

#supportlocal #localbusiness #whistlervegan #veganwhistler #vegancake
Tell me your fave vegan cookbooks! @ohsheglows is Tell me your fave vegan cookbooks!
@ohsheglows is the ‘OG and never disappoints. 

Peanut Yam Stew created by my 6-year plant-based mama. 

🤤
We all have that friend. @zakxtez are quite obse We all have that friend. 

@zakxtez are quite obsessed with @virchewdogs 🌱 food. 

Zak’s just a bit cooler about it.
Tez has no filter. 😜

Zak’s thrived as a vegan dog for 5 yesrs now…and Tez? 
She’s energized to the moon on the plant protocol over the last 6 months 🎉 

#vegandog #rescuedogs #veganfood
Drop in the comments: a place you go that makes yo Drop in the comments: a place you go that makes you feel FREE. 

Best travel spot? 
Or maybe theres a time & space in your day to day that brings you that feeling?

….

Here’s your reminder to make the time to go there.
4 pillars of veganism ⤵️ 1️⃣ Animals 2️ 4 pillars of veganism ⤵️

1️⃣ Animals
2️⃣ Environment 
3️⃣ Health (longevity & disease prevention & microbiome diversity)

and the 4th pillar?

4️⃣ PERFORMANCE: 
Countless athletes use the plant-based diet as their secret sauce for next-level endurance & performance, reduced inflammation, faster recovery, and longer athletic careers 🎉 💪

INSPO:

Have you watched the @gamechangersmovie yet?

A quick list off the top of my head of vegan athletes to follow…
 @nomeatathlete_official @torre.washington @badassvegan @fitveganchef @dr.matthewnagra @simonhill @brendanbrazier @switch4good @patrikbaboumian @lightningwilks @tiablanco @plantbasedathleteorg @richroll @lewishamilton @carl_lewis_official @morganmitch @djokernole @leilanimunter @plantbuilt @highsteph @koyawebb @sexyfitvegan @samshorkey @reallylovevictoria @jules_pro_figure @ktfitnessco @fitvegancoachingcom @nimai_delgado @biancataylorm @cp3 @kyrieirving  @scottjurek @nick.s.schafer @k1ngkyrg1os @smalling @hectorbellerin @simnettnutrition @meatfreemarialee @veganbodybuildingandfitness @veganolympian @veganbodybuilding @naturallystefanie …. The list goes on and on…

📖 Have you read the NYTimes bestseller: 
The Plant Based Athlete? 

If you’re a vegan athlete, would love for you to share the benefits you’ve felt! ⬇️
🌱 SKIN LOVING TIPS ⤵️ From a simple is bet 🌱 SKIN LOVING TIPS ⤵️ 
From a simple is better, 30 somethin’, long routine avoiding kinda gal…who wants to support elastin & boost collagen 🤷‍♀️ 

I’ve had an interesting relationship with my skin, especially in high school. 
Did so much to try to manage it…accutane…birth control pills.👎🏼

The biggest skin game-changer for me was going vegan 7 years ago & ditched the dairy especially. 
My skin was NOTICEABLY less inflamed (no more hormones coming from my food). 

I’m not ‘use a million products’ kinda gal, but now at 34, I guess it’s time to start giving a little extra attention to the skin care regime 😆 

🌱 Lifestyle tips + products I’m loving right meow 🌱

#1: nutrition: eat whole plant foods packed with fibre & water content. Minimize the processed foods & sugar. Focus on plant protein from legumes, organic soy, seeds (add a little @Complement Chocolate Protein to your lattes)

#2: support your gut: focus on 🌱 diversity, fermented foods, and add pre-biotics and postbiotics to your life (love @Complement Gut Nurture)

#3: greens: pack your smoothie with as much as possible, top everything with sprouts, add a greens powder to your life (most potent: @complement Daily Greens)

#4: antioxidants! From plants, especially berries. Amp it up with functional mushrooms (hello, @staywyldorganics)

#5: nutrient support: take these 8 skin & hair-supporting essentials (B12, vegan D3, K2, zinc, selenium, magnesium, DHA/EPA omegas, iodine…all in @complement’s daily vegan minty multi) 

#6: creams & things:
I’m a new, huge fan of @puritywoodsinc Dream, Eye,Night Creams, and Elastin Serum. 
Created by vegans at the @art_ofantiaging. 
They use Maple Leaf and other amazing organic plant organic ingredients specifically for skin elasticity and collagen production support. 
And, oh my lawwwrd it smells so fresh & citrusy 👌 My skin is feeling noticeably smoother after a month of this!
Also: algae face mask… slap the ocean on the face with @beauty.botanics made by local, Ahnnabelle 💕

#7: stress less & sweat more: every day

❥❥❥ Discounts ❥❥❥
Links in bio
Code ‘hookedonplants’:
Creams, mask, essentials and mushrooms.

Tell me your skin regime! 
Tips cont. in comments …
3 steps to evolving as a human ⬇️ 1) Listen f 3 steps to evolving as a human ⬇️

1) Listen for that voice inside your head…
2) When it says ‘I don’t think I can do that’ or
‘That freaks me out’ or
‘I’m not (strong/smart/confident) enough to make that happen’ …
That’s your sign to move closer, to jump right in & embrace whatever it is that’s scaring you.
3) Do the thing

Surprise yourself with what you’re actually capable of. 

This is just one of many slices of golden quotes from an interview with my incredible Grandma, Joyce. 

‘Constant learning about one self, constant. 
If only I had only known I could do that, if only I had the confidence, I might have made a few difference choices … we really don’t know until it happens. 
You can surprise yourself. 
You can find abilities you didn’t know you had.‘

Joyce 💕 what a gem. 

Working towards this every day, just a little. 

Maybe you are too? 

What’s the last thing you did that pushed you out of your comfort zone?
Back to School Sneaky Greens Adventure Ballz: 

I’ve relied on these ballz for festivals, 5+ hour mountain bike rides, weekend camping trips, to bash afternoon cravings…and they’d be PERFECT for that back to school lunch box. 

 
🌱These babies are packed with nutrients + they keep their shape and travel like heroes!

Makes: 30 balls

INGREDIENTS:
* 20 medjool dates 
* 1/2 cup oats
* 1/4 cup hemp seeds
* 1/4 cup sneaky greens! (@Complement Daily Greens Powder: broccoli sprouts, moringa, spinach, barley grass and chlorella)
* 1/3 cup Chocolate Protein Powder (@Complement makes the cleanest!) 
* 1/8 cup @staywyldorganics Mushroom powder (5 functional mushrooms)
* 1 tsp vanilla 
* 1/2 cup shredded coconut

→ Complement & Stay Wyld discount: use ‘Hookedonplants’) 
 Links in bio! 
DIRECTIONS:
1. Process oats to a flour in food processor, then blend in your superfood powders (greens, mushrooms, protein).
2. Add dates and vanilla to the dry mix and pulse/blend for 20 seconds, until a large ball forms
3. Spread coconut shreds on a plate
4. Shape date mixture into small balls with wet hands and drop them onto the plate (a few at a time). Shake the plate so the balls get coated with coconut shreds.
5. Once the balls are all shaped and coated, store them in the fridge  or freezer, and they’re ready to pack + go.

TIP: If they’re not staying together just add 1-2 tsp of water to the mix and shape again.

#vegansnack #backtoschoolsnack #backtoschool #healthysnack
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