Plant-based meal prep in an unconventional manner. Each night has its own meal, without duplicating a recipe. Gone are the meals that are exactly the same night after night.
The goal of this video is to share how I meal prep in a manner that keeps me happy and stimulates my palate.
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Here are the recipes:
Ranch
.5 cup sour cream, vegan obviously
2 teaspoons white vinegar
1 teaspoon dried or fresh dill
2 teaspoons dried parsley or 1 tablespoon fresh chopped parsley
1 teaspoon onion powder
.5 teaspoon garlic powder
2 teaspoons chopped chives, dried
.5 teaspoon maple syrup
.5 teaspoon salt
Black pepper to taste
Plant milk/water as needed to thin out dressing (I used 4 tablespoons for a creamy dip and a total of 6 tablespoons for a dressing.)
Mix all of the ingredients together except for the liquid. Add liquid to consistency of your choice. Refrigerate before serving, if possible. Good in the refrigerator for 5 days.
Lemon Vinaigrette
.25 cup lemon juice
.25 cup extra virgin olive oil
.25 cup tahini
.25 cup water
2 teaspoon maple syrup
1 garlic clove, minced
1 teaspoon dried or fresh thyme
1 teaspoon dried or fresh rosemary
Salt and pepper to taste
Mix all ingredients together either in a blending cup or a jar with a lid. Shake or blend well. Refrigerate.
Peanut Sauce
.25 cup soy sauce
.25 cup water
1 tablespoon rice vinegar
1 tablespoon sambal oelek (Optional but recommended for flavor and spice)
2 heaping tablespoons of peanut butter
1 tablespoon agave or maple syrup
juice from 1 lime
2 garlic cloves
1 tablespoon corn starch (optional for cooking and thickening)
Blend well. Refrigerate for 5 days. If you want to cook the sauce and make it thicker, add the 1 tablespoon of cornstarch and cook on a light simmer until the mixture thickens.
I very loosely followed this recipe to create the curry dish at the end: rainbowplantlife.com/vegan-red-lentil-curry/#recipe
If you have questions about any of the contents of this video, please just drop a question in the comments.
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