My Honest Review of Imperfect Produce

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Last year I saw Plant-Based Brotha do an unboxing from a company called Imperfect Produce.

His haul looked great, so I checked out the company’s site and was drawn in by its mission to reduce food waste in the U.S.

FACT: 20 billion pounds of fruits and veggies go to waste on farms every year, oftentimes because they don’t live up to the cosmetic standards of grocery stores.”

Even though I was interested in trying Imperfect Produce, I didn’t place an order because the service wasn’t available in the DC area yet. This changed a couple of weeks ago when I saw an ad on my Instagram feed for Imperfect Produce and placed my first order.

Here’s a short video of me opening my first box…

Recap of my experience:
*I ordered a small box and paid $13 (including shipping) for a variety of produce - check out the video to see everything I got. They offer mixed (fruit & veggie) boxes, fruit only and vegetable only boxes. Since this was my first box, I did save about $6 on my order.
*
I customized my box with organic and conventional produce to fit my meal plan for the week and paid about 30% less than the grocery store on “ugly” produce. I’m so glad they allow you to customize your order, because I didn’t want to receive a lot of stuff I wouldn’t eat (which is counterproductive if the purpose of the service is to avoid the trashcan). As you can see in the video and pictures, nothing about these produce are ugly.

*I loved that I received a text message when my driver was in route to drop off my delivery. It even included a map to track the driver.

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Overall, this was a dope experience! They have an option to set up weekly or biweekly auto deliveries.

I plan to use the biweekly option going forward.

Of course, you can skip boxes and cancel at any time too.

I know Imperfect Produce isn’t available everywhere yet, but have you used them, or a similar service?

P.S. When I posted about Imperfect Produce on Instagram and used the #cookingugly hashtag, they donated 5 lbs of produce to a local food bank. :-) 

Easy Vegan Chicken Rice and Lime Soup Recipe

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I’ve been making this vegan chicken rice and lime recipe for about three years.

This recipe takes about 30-minutes and is very family-friendly.
The measurements below is enough soup for 3 people. 
You can easily double the ingredients to serve up to 6 people.

Check out the full recipe tutorial below…

Tag me on Instagram when you make this dish!

Easy Vegan Chicken Rice and Lime Soup

by Brown Vegan

Cook Time: 30

Keywords: saute vegan vegetarian

Ingredients (serves 3)

  • 1 tablespoon olive or coconut oil
  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • 2 stalks of celery, diced
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon oregano
  • 1/2 teaspoon salt
  • 14.5 oz can diced tomatoes
  • 4 cups vegetable broth
  • 9 oz vegan chicken (you can find @beyondmeat brand in the frozen section at Target)
  • 1/2 juice of lime
For serving:
  • 2 avocados
  • 1/2 cup cilantro
  • Red chili flakes (if you want a little heat)
  • Cooked rice (about 4 cups)

Instructions

In a medium pot, sauté the onions and garlic for 3 minutes on medium heat, stirring occasionally.

Stir in celery, cumin, smoked paprika, oregano and salt.

Cook for 3 more minutes.

Next, add diced tomatoes and broth and bring to a boil.

Chop vegan chicken into bite-sized pieces.

Once boiling, mix in vegan chicken, cover and cook for 5 more minutes.

-The vegan chicken is already cooked, so you only need to warm for about 5 minutes.

Don’t overcook it.-

Squeeze in lime juice (about 2 teaspoons) and adjust seasoning, if necessary.

Serve soup with chopped avocado, cilantro, red chili flakes and rice.

Inspired by Laura in the Kitchen

Powered by Recipage

Recipe adapted from Laura in the Kitchen's recipe

Realistic Vegan Grocery Haul for Families

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I spent about I spent about $300 at Wegmans on this vegan grocery haul for my family and the food lasted about 2 1/2 weeks.

Watch the full video here…

One Pot Chili Mac & Cheese Recipe Family-Friendly (VIDEO)

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The older my kids get, the more I have to work to keep them interested in eating vegan meals at home.

You know how teenagers can be!

I was happy to get Elijah’s input on this recipe and made several adjustments based on his suggestions.

This recipe is simple, delicious, filling and takes less than 40 minutes to put together.

I usually serve it with salad and garlic bread, so there’s enough for leftovers the next day.

Check out the full video tutorial here…

Vegan crumble brand options:

Beyond Meat crumbles

Gardein crumbles

Wegmans store brand (used in the video)

Vegan shredded cheese brand options:

Field Roast chao slices (featured in the video)

Follow Your Heart Gourmet Shreds

So Delicious Dairy-Free Shreds

Daiya

Ingredients:

  • 1 tablespoon oil (olive or grapeseed)

  • 3 garlic cloves, minced

  • 1 medium onion, diced

  • 28 oz can diced tomatoes

  • 2 teaspoons chili powder

  • 2 teaspoons cumin

  • 1 teaspoon basil

  • 1/4 teaspoon cayenne

  • 1/2 teaspoon black pepper

  • 2 teaspoons salt

  • 15 oz can of kidney beans, drained and rinsed

  • 4 cups vegetable broth

  • 1 lb elbows pasta

  • 10 oz vegan beef crumbles (Beyond Meat & Gardein are options)

  • 1 1/2 cups vegan cheese, divided

  • 1 tablespoon chopped parsley, to garnish (optional)

Instructions:

  • In a large skillet or dutch oven, heat oil and saute onion and garlic for about 6 minutes on medium heat.

  • Mix in diced tomatoes, chili powder, cumin, basil, cayenne, black pepper, and salt and simmer for about 8 minutes.

  • Then add kidney beans, vegetable broth, and pasta.

  • Bring to a boil.

  • Reduce heat to low, cover with a lid and cook until pasta is done (about 13 mins), stirring occasionally.

  • Then mix in vegan beef crumbles and 1 cup of cheese and continue to warm for about 3 minutes.

  • Add the remaining cheese to the top of the dish and melt in the oven (if using a dutch oven) or replace lid until cheese melts.

  • Garnish with parsley (optional) and season to taste with salt.

Inspired by Damn Delicious’s recipe