MEAL PREP FOR THE WEEK / vegan & easy /

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Hey guys, just a few simple meal ideas to save you this week! Remember, meal prep is for you to save time & decisions, not to burn you out on your day off! Do what feels best for you & don't over stress it :)
Love you
xxxx
Flora

I wrote the recipes down below!
More recipes:
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MEAL PREP
GREEN PASTA SAUCE:
1 block silken tofu (300g)
1 can white beans (400g with liquid), drained & rinsed
1 cup frozen peas (let it defrost a little or pour hot water over then drain)
1/4 cup nutritional yeast
1 tsp garlic powder
salt & pepper to taste
1 handful fresh parsley
Blend everything until smooth, and store in the fridge in air-tight container (up to 3 days). On the day, I recommend cooking pasta or gnocchi, then pour over the sauce and enjoy. This sauce is enough for around 4 portions of pasta. Another great way to use is as salad dressing, pouring over nourish bowls or crispy baked potatoes. It's high in protein so will make you feel full for longer.

CHOCOLATE CHIA PUDDING: makes around 3 portions
1 block silken tofu (300g)
2 ripe bananas
2 tbsp unsweetened cocoa powder
2 tbsp smooth peanut butter, natural
1 tsp pure vanilla extract
6 tbsp chia seeds
1 cup soy milk
Blend everyting until smooth in a blender. Pour into air-tight container and store in the fridge until serving (up to 3 days). On the day of eating, top with coconut yoghurt and berries (this is important to have vitamin-C, which enhances iron absorption).

VEGAN TOFU CREAM "CHEESE"
2 blocks firm tofu (I love using basil tofu, but plain would also do)
1/4 cup nutritional yeast
2 tbsp e.v. olive oil
1 handful fresh dill
1 tsp garlic powder
1/2 lemon's juice
salt & pepper to taste
Blend in a food processor until very smooth. Store in the fridge in air-tight container. The more you blend the creamier texture it gets, and trust me, it is really nice when it's creamy. Enjoy as a snack on crackers or as a spread.

CRISPY CHICKPEAS: this is enough for the orzo salad (see below) only, if you want to make enough for the avo toast topping too, double the portion.
1 can chickpeas (400g), drained & rinsed
1/2 tsp garlic powder
1/2 tsp smoked paprika
1/2 tsp curry powder
1 tbsp olive oil
Pre-heat oven to 180 C Bake at 180 C for around 12 minutes. Let it cool down before adding it into the orzo salad or store in air-tight container in the fridge once cooled down to add as toppings to meals or whatever you prefer. I would recommend consuming within 3 days

4. ORZO SALAD:
1 cup orzo (dry): cook acording to package instructions)
1/2 cup black olives (chop into half)
1/2 cucumber (cut to small bites)
6-8 pieces of sun-dried tomato (cut to small bites)
100g capers, drained
400g crispy oven baked chickpeas (recipe above)
1/2 red onion, thinly sliced
1 ripe avocado, cut to small pieces
1-2 tbsp nutritional yeast
handful fresh dill, basil or parsley, finely chopped
1/2 cup rosted pumpkin seeds (or any other seeds you like, sun-flower seeds also go well)

Dressing: 2 tbsp hummus, 2 tbsp water, 1/2 lemon's juice, 2 tbsp extra virgin olive oil, salt & pepper to taste

Cook the orzo according to package instructions in salty water (like the ocean). Prep the crispy chickpeas (see above). Chop all the veggies, and prep the sauce by mixing those ingredients together. Let the pasta cool down once drained before mixing everything in a bowl. Store in air tight container up to 3 days in the fridge

BANANA BREAD: written on my website, link:

https://www.justcallmeflora.com/recip...

Love topping with nut butter and ground walnuts once cut!

PATTIES: I need more time to perfect this recipe, I hope you understand.

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CHAPTERS:
00:00 intro
02:11 banana bread
03:13 tofu cream "cheese"
03:55 lentil & bean patties
04:27 crispy chickpeas
04:55 orzo salad
05:38 green pasta sauce
05:58 chocolate chia pudding
06:22 veggie sticks
07:08 meal I made from the meal prep

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TAGS:
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