Seemingly overnight, the term “plant-parent” had become a well-known title for many. When quarantine had first started in 2020, I remember hearing my friends gush over their growing indoor plant collection and wondering what could possibly be infused in those little terra-cotta pots to make them so addictive.
Well, let’s just say it didn’t take me long to find out.
My Plant Journey (both food-wise and decor-wise)…
My first purchase was from a home and gardening store nearby my house. At the time, we didn’t have the luxury of a dedicated indoor plant store down the street like we do now, but despite that, this garden super center was a dream come true. I found my plant instantly and knew he was the one.
Yes, he…I highly suggest giving your plants names and personalities of their own. It’s just way more fun that way 😉
In a matter of months after that first gateway purchase, I had curated my own little plant family AND started a container garden with my mom (who also caught the green-thumb bug).
Thinking back, the plant explosion in quarantine – both decor-based and food-based – made total sense! There’s something to be said about fostering a plant or veggie and watching it grow, especially during a time when the little things are what make the days so special. Being surrounded by life is so invigorating, and to this day, I haven’t been able to say no to buying another on a whim.
Plant-based has become a major part of our lives in more ways than one, and we can’t believe it’s taken us so long to write a post about it. We love our proteins, that’s no secret, but diving into a satisfying salad, or eating something fresh out of the garden (or from the farmers market!) is in another league of it’s own. So, whether you’ve joined the plant-based world or not, we invite you to explore your inner horticulturist and give plants their time in the spotlight…or, sunlight rather.
My Plants:
Philodendron Green Congo
Lucky Bamboo
Raindrop Chinese Money Plant
Heart-Leaf Philodendron
Dracaena Lisa Cane
Njoy Pothos
Polly Alocasia
Desert Cabbage
In terms of food (which is most likely why you came here in the first place), we’ve got an amazing vegetarian recipe for you to try!
This Vegetarian Chili Verde was a real home-run for us when we had first made it. It’s light, flavorful, and capitalizes on all of the best vegetables of the season. And the best part? You won’t even miss the meat of a “traditional” chili…it’s that good.
Vegetarian Chili Verde
Ingredients
- 1/4 cup extra virgin olive oil
- 1 cup chopped onion
- 1 8 oz. Yukon gold potato, peeled and cut into 1/3-inch cubes
- 1 8 oz. yam (red-skinned sweet potato), peeled and cut into 1/3 inch cubes
- 4 large garlic cloves, flattened, peeled, and chopped
- 4 large tomatillos (8 to 9 oz), husked, rinsed, cored, and chopped
- 2 large poblano chiles (8 to 9 oz), stemmed, seeded; 1 diced, 1 cut into 4 strips
- 2 tbsp dried Mexican oregano
- 1 tbsp all-purpose flour (Cup4Cup if GF)
- 2 tsp cumin seeds
- kosher salt and freshly ground black pepper
- 1 28 oz. can hominy with juices (preferably golden)
- 1 cup vegetable broth
- 1 7 oz. can diced mild green chiles
- garnishes, such as feta cheese, chopped green onions, sliced avocados, lime wedges, etc.
Instructions
- Heat the oil in a heavy, large pot over medium heat. Add the onions, potatoes, yams, garlic, tomatillos and poblanos. Cover and sweat until the onions are tender, stirring often to prevent browning, about 8 minutes. Mix in the oregano, flour, cumin, 1 teaspoon salt and 1/2 teaspoon pepper. Add the hominy with the juices and the broth and bring the chili to a simmer.
- Place the green chiles in a processor. Using tongs, transfer strips of the poblano chile from the pot to the processor; blend just until smooth. Scrape the chile sauce into the pot.
- Cover and simmer the chili 20 minutes. Uncover and simmer until the potatoes and yams are tender and the chili is reduced to desired consistency, stirring often, 20 to 25 minutes longer. Season with more salt and pepper if desired.
- Ladle the chili into bowls. Enjoy!
