The Power of Five: Beans, Balsamic, and a New Beginning

01 / THE MISSION

Why Powered by Plants? If you’ve spent any time on the new site (poweredbyplants.co), you know we’re building a library for the Whole Food Plant-Based lifestyle. But a library can feel a bit quiet.

I wanted to create this Substack to be the “living” part of the brand—the place where we talk about the reality of the kitchen, the travel hacks (since I’m often hopping between the US and the UK), and the small wins that make this lifestyle stick. Whether you’re a long-time vegan or just “plant-curious,” I’m glad you’re here.

02 / THE MAIN EVENT

The “Flagship” 5-Bean Chili For our very first recipe, I wanted something that felt like a hug in a bowl. This chili is proof that you don’t need oil or meat to create deep, complex flavors.

The 5-Bean Blend: Black, Kidney, Pinto, Cannellini, and Chickpeas.
The Secret Depth: A tablespoon of unsweetened cocoa powder. It doesn’t make it taste like chocolate; it adds a rich, “all-day-simmered” earthiness.
The Finish: A splash of balsamic vinegar at the very end. It provides the acidity needed to make the spices pop.

[Link: View the full recipe on the website →]

03 / THE WEEKLY HACK

The “Water Sauté” The biggest hurdle for new WFPB cooks is often: “How do I cook without oil?” The Trick: Get your pan hot, toss in your onions, and add 2 tablespoons of water or veggie broth instead of oil. The onions will caramelize in their own sugars. If they start to stick, just add one more splash of liquid. You get all the flavor with none of the processed fats.

04 / FROM THE COMMUNITY

I want this to be a two-way street. Since we are just starting out, I’d love to know:

What is the one dish you think you’d miss most if you went 100% plant-based? Hit reply or leave a comment below. I’ll pick one and try to “WFPB-ify” it in a future issue.

Stay powered,

Ewan Founder, Powered by Plants

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