Meal Prep Sunday: Week of May 29

It’s good to be back home, making my own food, and eating greens after eating so much bread and potatoes on my trip.

This week I made lunch and dinner both from the new Raw Vegan Not Gross cookbook. I’ve been a huge fan of RVNG ever since my friend introduced me to the videos on the Tastemade YouTube channel. I find Laura Miller’s approachable, non-pretentious personality and attitude towards food to be really refreshing.

For lunch I had Walnutballs in red sauce on top of zoodles. I think you’re supposed to serve it cold but I thought it tasted better warmed up. It didn’t taste much like spaghetti and meatballs but it was delicious in its own way and doesn’t make you feel sleepy after eating it!

For dinner I had Spaghetti squash mac and cheese. The sauce was primarily cashews and nutritional yeast. I added salt and half a can of full fat coconut milk to make it taste more “cheesy”. It was so tasty I ate a serving of it while I was cooking 🙂

Since I did that, I made another impromptu dish with the leftover veggies I had along with coconut milk, curry powder, and red curry paste. It was supposed to be a soup but the flavor was a little strong, so I ate it with rice.

Fun fact: I ordered my groceries from Instacart (a grocery delivery service) this week because I didn’t have time to go the store, and the shopper picked out a rotten watermelon. It was extremely heavy for a watermelon of its size, so I thought it was just really ripe. Also, on the outside it was a solid dark green color, so I thought it was a different species. I didn’t think it was rotten, so I took a sip of the juice inside and nearly threw up.

I may be traumatized from eating watermelon ever again, guys.