Скачать или смотреть everything I meal prepped and ate for the week | plant based & nutritious meals

After weeks and weeks of cooking almost every day, your girl needed some rest and meal prepping some meals for my hubby and me to enjoy throughout the week was the best way to do that. I hope you enjoy these nutrient dent, delicious, and plant based meals!

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Meals this week:

Kale & white bean salad: Dressing - Whisk together 1 tablespoon of olive oil, 1/2 tablespoon of maple syrup, 1 teaspoon of lemon juice, 1 teaspoon Dijon mustard, 1/2 tsp of grated garlic, 1 1/2 tablespoons of nutritional yeast (or more), a pinch of salt, and water to thin the dressing out. I’d recommend starting with 2 tablespoons of warm water and adding more if needed. 

Remaining ingredients: Kale, Fennel, Cannellini beans, Hemp seeds, Toasted pumpkin seeds and sunflower seeds

Shredded tofu
Shred 1 block of fava bean tofu. Add to a bowl and marinate with 2 tbsp coconut aminos, 2 tsp smoked paprika, 2 tsp curry powder, 2 tsp onion powder, 1 tbsp avocado oil, and black pepper. Transfer to a greased baking sheet and bake in the oven on 400 degrees for 20 minutes, stirring halfway through.

Miso tahini soup
www.sweetgreensvegan.com/recipecards1/miso-tahini-veggie-lentil-soup

Directions: Heat a dutch oven over medium heat. Add the onions, carrots and celery and cook for 5 minutes. Next add the cabbage, ginger, garlic, and a few pinches of salt. Cook for 2-3 minutes and then add the drained and rinsed lentils, the better than bouillon low-sodium vegetable base, garlic powder, onion powder, and turmeric. Stir well to combine before adding 4 cups of the water. Bring to a simmer and cover for 30 minutes, stirring occasionally.

While you wait, blend 1/3 cup of water with the miso paste and tahini. During the last 10 minutes add this mixture to the soup and stir.

Veggie Curry
1/2 red bell pepper, sliced
1/2 green bell pepper, sliced
1/2 yellow onion, sliced
2 cups broccoli, roughly chopped
1 tbsp garlic, minced
1 tbsp ginger, minced
1 tbsp curry paste
2 tsp curry powder
1 tsp ground turmeric
1 can light coconut milk
1 1/2 cup water
1 tbsp coconut sugar
1 tbsp coconut aminos
Juice from 1/2 of a lime
Black pepper

Directions: Heat a large pot or pan over medium heat and add the onions, bell peppers, garlic, and ginger. Stir in the curry paste, curry powder, turmeric, and black pepper, cooking for 1 minute until aromatic before adding the broccoli and cook for 2 minutes. Stir in the coconut milk and water. Simmer everything for 15-20 minutes until vegetables are tender and sauce has thickened. During the last 1-2 minutes, add the coconut sugar, coconut aminos, and lime juice

Banana oatmeal loaf
In a bowl, combine 1 medium-sized mashed banana, 1/3 cup apple sauce, 1/4 cup maple syrup, and 1/4 cup avocado oil. In a second bowl, whisk together 1 1/2 cup oatmeal flour, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp ground cinnamon. Add the mashed banana mixture to the dry ingredients along with 1/3 cup chocolate chunks. Stir well to combine.

Transfer to a parchment paper lined bread loaf pan and bake in the oven on 425 degrees for 30-35 minutes. Let cool for 10 minutes before dividing into 6 pieces and serving.

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