Before You Dive Into This Delicious Recipe… 🍲

Let me ask you something.

Have you ever said, “I know I should eat more plants... but I just don’t know how to make it work in real life?”

If so—you’re not alone. And you’re exactly who I created The PlantWhys Collective for.

It’s not a diet. It’s not a challenge.
It’s a lifestyle shift for real women with real lives—who want to feel better, lose weight, and stop feeling overwhelmed by all the “shoulds” when it comes to food.

Inside the Collective, you’ll get:

✅ A gentle, step-by-step 40-day Jumpstart
✅ Weekly live support + check-ins with certified coaches
✅ Quick, feel-good Pilates workouts (just 5 minutes a day)
✅ Monthly mindset coaching and book club
✅ Live cooking classes + bonus cookbooks
✅ And a private community (no Facebook drama here)

It’s like the support system you’ve always wanted, all in one place—with no guilt, no fads, and no shame.

👉 Click here to check it out and join the Collective

You’ll see everything laid out clearly—whether you want to dip your toe in monthly or go all-in for the year.

You don’t need to go plant-based overnight.
You just need a simple path—and someone to walk it with you.

Now… ready for the recipe? Let’s do this. 🌱

—Ali

Learn More about the Collective PlantWhys Membership Here

Cashew Chick’n

asian recipe cashew chickpea Jun 11, 2024

Cashew Chick’n
Serves: 4-6 • Total Time: 30 minutes: • FODMAP Rating: high

Discover a delightful blend of flavors with this plant-based chickpea and cashew recipe! Packed with protein and nutrients, this dish is perfect for a wholesome meal. Easy to prepare and bursting with taste, it's ideal for lunch or dinner.

Ingredients
2 to 3 cloves garlic, minced
1 onion, chopped
1 bell pepper, chopped
1 can garbanzo beans or chickpeas
4 tablespoons of vegetarian oyster sauce
a few shakes of red pepper flakes, according to taste
4 teaspoons sweetener of choice
1 spoonful or cube of vegetable bouillon paste added to ⅔ cup water
1 cup cashews
2 to 3 green onions or scallions, sliced
a handful of chopped spinach or kale
chopped cilantro, garnish
rice, optional

Instructions
1.Water sauté the onion and bell pepper with garlic until somewhat translucent and softened.
2.Add chickpeas, vegetarian oyster sauce, red pepper flakes (optional), sugar and vegetable broth and let simmer for five to ten minutes.
3.Turn off the heat and add green onions, spinach and cashews. Serve over rice.

*Don’t forget to preload on vegetables before you eat!
*Nut-Free: Use sesame seeds (black sesame has great nutritive properties) instead of cashews
*FODMAP Swaps: Keep onion and garlic to under 1 teaspoon and increase as tolerated or check introduction for lower FODMAP flavorings like chives or green scallions; vegetarian oyster sauce is typically made with a mushroom base, cut back to 1 tablespoon and swap in 3 tablespoons of soy sauce or tamari and increase oyster sauce as tolerated; Keep chickpea or garbanzo beans portions to under ½ cup or swap in a portion with cubed potatoes

Click here to learn more about our plant-based membership called, The Collective

Learn More

Stay connected with news and updates!

Join our mailing list to receive the latest plant-based tips, tricks, and recipes.
Don't worry, your information will not be shared.

We hate SPAM. We will never sell your information, for any reason.

Before You Dive Into This Delicious Recipe… 🍲

Cashew Chick’n

Stay connected with news and updates!

Stay Connected