3 Flavorful Plant-Based Recipes from ‘Eat What Elephants Eat’

Eat What Elephants Eat: 3 Plant-Based Meals Worth Trying

Many people transitioning to a plant-based lifestyle have worries about meeting their nutritional needs. But fear not, Dominick Thompson, a dedicated athlete and cookbook author, draws inspiration from the largest land mammals—African elephants. With a strong advocacy for ethical veganism, Thompson has penned the cookbook “Eat What Elephants Eat,” emphasizing the power of plant-based foods. Let’s explore three flavorsome recipes from his collection that promise to delight your taste buds.

Tomato Soup with Grilled Cheese: Serves 4

To get started, you’ll need some basic ingredients. Begin by heating 2 tablespoons of neutral oil in a large pot over medium heat. Add a chopped small yellow onion and sauté it for about five minutes. Stir in 2 tablespoons of tomato paste and let it cook for thirty seconds. Then, add in 4 cups of vegetable broth and a 28-ounce can of whole peeled tomatoes, seasoning with 1.5 teaspoons of fine sea salt and half a teaspoon of pepper. Bring this mixture to a boil, then let it simmer for 20 minutes. Once done, stir in ½ cup of canned full-fat coconut milk and remove it from the heat. Blend the soup to your desired consistency using an immersion blender.

For the grilled cheese, spread vegan butter on one side of eight thick slices of whole-grain bread, then in a skillet, grill four slices buttered side down, topped with vegan cheese shreds, and cover with the remaining slices, buttered side up. Once the bottom is golden brown, flip and cook until the other side is similarly toasted. Serve your hearty soup alongside these sandwiches for a truly satisfying meal.

BBQ Pulled Mushroom Sandwiches: Serves 2

Next up, we have BBQ pulled mushroom sandwiches. Heat 3 tablespoons of neutral oil in a cast-iron skillet over medium-high heat and arrange 10 ounces of cleaned oyster mushrooms in a single layer. Sprinkle them with half a teaspoon of fine sea salt and sauté for around 5 minutes. Stir once, then continue cooking for an additional 8 minutes until tender. Finally, stir in half a cup of no-sugar-added vegan barbecue sauce and let it heat through for 2 minutes. Divide the flavorful mushrooms between two lightly toasted vegan sandwich rolls, and top with coleslaw made from red cabbage, grated carrot, and a zingy dressing containing vegan mayo and apple cider vinegar.

Auntie Valerie’s Stuffed Peppers: Serves 4

Lastly, let’s dive into Auntie Valerie’s stuffed peppers. Preheat your oven to 400 degrees. Lightly grease a 9 by 13 inch baking dish. In a skillet, heat 2 tablespoons of neutral oil over medium heat and sauté half a finely chopped yellow onion, 2 finely chopped celery stalks, and 2 medium finely chopped tomatoes for about five minutes. Add in 4 thinly sliced garlic cloves and continue cooking for another minute. Transfer this mixture to a large bowl, and stir in half a cup of cooked green lentils, half a cup of cooked quinoa, ¼ cup of finely chopped fresh parsley, ¼ cup of finely chopped fresh basil, and season with salt and pepper.

Arrange halved and seeded bell peppers in the baking dish, and fill each with the lentil mixture. Bake for 15 to 20 minutes and serve topped with a drizzle of sour cashew cream, if you’re feeling indulgent.

These vibrant and nutritious recipes from Dominick Thompson’s cookbook act as a fantastic introduction to the world of plant-based cooking. Whether you’re a longtime vegan or simply looking to incorporate more plant-based meals into your diet, these dishes are sure to impress.

Get ready to savor and enjoy the bounty of plants!