I love vegetarian food festivals!

When I was moving from veg-curious to vegetarian to vegan festivals were a great place to try new (to me) plant-based foods, watch chefs do their magic, and learn about animal rights.

Co-authoring my first book suddenly put me up on the stage at festivals. And I have a blast! You know why? Because I’m not a trained chef; I’m a home-cook, like so many of the people who attend festivals. Maybe just like you.

I love sharing quick and simple ways to prepare and enjoy plant-based foods. In January I’ll be at the Arizona Vegetarian Food Festival to espouse the virtues of vegan pressure cooking (the topic of my newest cookbook) while sharing a number of easy ways to add more plants to your diet.

Here’s a sneak peak at some of the tip I’ll share on January 10:

• Vegetables: Flash sauté leafy greens in a little broth, lots of garlic, a splash of lemon juice and toss with almond slivers before serving.
• Fruit: Freeze it! Add frozen fruit (I love cherries) to your smoothies or puree it for an alternative to ice cream.
• Beans: Wrap hummus (or any pureed bean) in a whole grain wrap with veggies.
• Grains: Add cooked grains to vegetable broth and stir in cooked or canned beans, fresh salsa and a handful of leafy greens for a super-quick – yet very hearty – soup.
• Nuts and Seeds: Make your own nut butter (like this Curry Cashew Butter).

See? Easy! Come see me at the Arizona Vegetarian Food Festival to learn even more ways!

Author of Vegan Pressure Cooking and co-author of Vegan for Her, JL Fields is a vegan lifestyle coach and educator, Food for Life instructor, co-creator of Real World Vegan Meal Plans, kitchen coach and personal chef, career coach, and a corporate consultant offering wellness training, brand representation, and strategic planning services. Find JL at www.jlgoesvegan.com and on on Facebook, Twitter, Instagram and Pinterest @jlgoesvegan.