I wanted to share all of the simple plantbased meals we have been making this week using all of the food we bought on Saturday. Sometimes I realize the grocery haul videos just look like a bunch of plants and it can be confusing what to make from such simple ingredients. I hope these meal ideas and recipes inspire you at home and motivate you to make some healthy plantbased, not perfect meals of your own. Let’s get into it.
MEAL IDEAS //
Miso Ramen Soup for Two (Makes 4 bowls) // You essentially pour boiling water over the ingredients and you have miso soup. We made the hot water with the miso paste and bullion in a saucepan first and then poured the mixture over the veggies, then added in the noodles to soften.
Noodle of choice – we got Chinese ramen noodles
2 Tbsp white miso paste
1 vegetable bullion cube
1/2 block firm tofu, cut into 1 inch cubes
6 medium mushrooms, sliced
1 green onion, thinly sliced
Simple Salads with Quinoa, Avocado & Hummus Dressing // Dressing: 2tbsp hummus, 1/2 lemon, 1/4tsp garlic powder, 1tbsp honey.
Mushroom Tacos with Slaw from my Ebook
Quinoa Meatballs (by Minimalist Baker) “Subs” with Pita and Vegan Parmesan Cheese on top
Marinated Tofu Salad // We put the marinated tofu over a greek salad with mixed greens, tomatoes, cucumber & olives.
– Drain & press tofu, once dry cut up into chunks.
– Boil 2 Cups filtered water with 3tsp sea salt.
– Pour “brine” over the tofu in shallow dish, let sit for 1hr minimum.
– Drain brine out of dish. Pour mixture over the tofu, coat and then let sit in fridge for 3 hrs+.
Mixture: 1/4C fresh lemon juice + 2 cloves garlic minced + 1 tbsp maple syrup + 1/2C parsley chopped + 1/2C basil chopped + 1/2C olive oil + 1tsp salt + pinch of pepper.
I blended my mixture but it over blended so I would recommend using a food processor or mixing in a bowl.
Mashed Potatoes Bowl with Asparagus, Mushrooms & Onions // Boil yellow potatoes, mash them and add some hummus to get them creamy. Sautéed mushrooms and onions with worchestier sauce to add on top of everything, broiled asparagus for 7 minutes with light oo and salt and pepper.
Loaded Veggie Bagels / I have been loving these millet bagels (by Deland Bakery) we found in the frozen section, they have super clean ingredients and naturally GF. I topped them with hummus, greens, tomatoes and capers for a very filling lunch or brunch.
Simple Banana Blueberry Muffins or Pancakes // 1 cup GF Flour, 2 very ripe bananas, 3/4 cup plant milk (cashew), 1 tsp baking powder, 1 tsp ground cinnamon, 1 tsp pure vanilla extract, 1/4 tsp sea salt, 1/2C frozen blueberries. Mash bananas in the bowl, add all other ingredients in and stir until combined. Make like pancakes over medium heat!
WEEKLY STAPLES // Date Bites, Acai Bowls, No Tuna Salad & Lean Green Smoothies are weekly staples we make on repeat and all of the recipes can be found in my Ebook.
SNACKS // grapes, grapefruit, hummus with carrots, Gomacro bars