Meal Prep Sunday | Project Meal Prep

On Monday night, I went to a knife skills class at Sur la Table, which is a cooking supply store.

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How Abbi on Broad City feels about Bed Bath and Beyond is how I feel about kitchen supply stores.

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Abbi dancing with an employee at Bed Bath and Beyond

Having been cooking for a few years now, I didn’t think I would learn as much as I did in this class. For example, my way of cutting bell peppers was so inefficient. I’m really glad I took that class, because I think I’m going to be able to chop fruits and veggies much faster (and safer) than before.

I used to not like eating oranges because the pith is sometimes really thick, but we learned how to cut oranges so that you just get the inside and now I love oranges.

We got a break in the middle to shop around the store and got a discount for being in the class, so I bought this apron that was in the sale section.

breakfast-muffins

Anyway, for breakfast this week I had the intention of having green smoothies, but in the middle of the week I decided I wanted something more substantial that I could chew. I found a recipe for these baked chocolate oatmeal breakfast muffins on Chocolate Covered Katie‘s website. They taste like dessert and are so yummy. I added coconut flakes to the recipe.

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If you saw my previous blog post, you’ll have seen a recipe for Spaghetti Squash and Sausage Pasta. That’s what I had for dinner. I used 2 squashes and that filled 4 large mason jars, and then I kept the sauce in a separate giant container. I thought it made a really good dinner, not too heavy but satisfying.

Halloween is upon us! I am planning to make some vegan treats for 2 parties that I’m going to. What are you planning on making??

Meal Prep Sunday – Week of Oct 9

Meal Prep Sunday | Project Meal Prep

I just realized that I haven’t done a meal prep post in 2 months!

A few weeks ago I was on vacation in Vietnam and it took me a while to get settled back into my routine, but now I feel like I’m back to normal.

Here are two vegan dishes that I came across frequently while I was there, and that I really enjoyed:

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Morning glory greens
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Tofu with tomato sauce

The photo of the greens were taken at the family home of someone who was serving us a private dinner. It was really impressive and delicious!

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I also ate a lot of dragonfruit and had the opportunity to try mangosteen. It was delicious but I didn’t have a knife so eating it was kind of an ordeal.

On to what I made this week…

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This is a basic chia seed pudding made with almond milk. I made it on Sunday and left in the fridge without the fruits (pear, pineapple and strawberries), which I kept in a separate container. In my experience with overnight oats, for some reason they start to go bad if they’re mixed in. I didn’t have to add any sweetener because the pineapple was already sweet enough.

I found a blog called Vegan Miam that specializes in Asian vegan recipes, and lo and behold, they had a recipe for one of my favorite Chinese dishes, ma po tofu.

I went on a morning-long hunt for this spicy bean paste that’s important for the recipe, and it was very worth it (even though I accidentally bought one that was extremely spicy).

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Normally the dish is made with pork, but this recipe subs in seitan instead. I was sweating my ass off every time I ate this because of how spicy it was, but it’s so good.

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Bell pepper, cucumber, carrot peelings, cilantro, avocado, tofu, and mint.

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For dinner, I cut up some veggies and tofu in advance to make fresh spring rolls, not following a recipe. The last time I made fresh spring rolls, it took forever because I had to fry the tofu. This time, I just bought a package of already-marinated tofu and baked it for a few minutes.

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The last time I pre-rolled everything, I had to wrap each roll in damp paper towel to preserve the moistness of the rice paper, and the paper towel ended up sticking to the rice paper.

This time, I soaked the rice paper sheets and rolled them at dinnertime. It didn’t take that long because I wasn’t trying very hard to do a good job LOL. As long as I can pick it up and eat it, I don’t really care.

 

Tomorrow night, I’m going to a knife skills class at Sur La Table. The class was on sale so I paid half price, woohoo. I’m excited because I have the worst cutting skills and I’m surprised I haven’t cut off a finger yet. Have a good week 🙂

Updates & things I’ve cooked lately

Hey guys, so I haven’t done a proper meal prep post in a long time. It’s not because I haven’t been meal prepping, I’ve just been feeling too unmotivated to do the photo shoots with the groceries all laid out, etc.

I bought a really nice digital camera a few months ago and I accidentally pushed it off my desk and the screen cracked. I’m so sad I can’t use it anymore and Best Buy declared it unrepairable — FML! So now all my pics aren’t so great anymore. Also, I don’t want to be a weirdo taking food pics by the window at work and sometimes it’s already dark out when I’m eating dinner and I can’t get good lighting.

I digress. I made some really yummy and interesting things lately.

#1 is this posole. I didn’t know what posole was before this, I just picked the recipe out of Minimalist Baker‘s cookbook because I liked the picture lol. Someone at work asked me what I was eating when I was having this, and I embarrassingly pronounced the word wrong (WHOOPS).

Project Meal Prep | Vegan posole

Anyway, if you didn’t know, posole is a Mexican soup that has hominy in it. (“Posole” actually means “hominy”). Living in California, I always see hominy in the canned goods aisle at the grocery store, but I never cooked with it before. It basically looks like really huge corn kernels, but with a different texture.

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Another thing I’ve always seen but never cooked with is tomatillos, which were called for in this soup. I broiled them until the skin peeled off easily, then pureed them with some poblano peppers. I posted an Instagram story of how I made them, so follow me if you want to see future cooking stories!

The 2nd best thing I made lately was this Thai inspired soup by Laura Vitale. The base is so simple — veggie broth, coconut milk and red curry paste — but the dish is so flavorful and comforting. Soups to me are like a hug from the inside (is that weird to say?!)

Project Meal Prep | Thai noodle soup

I baked bread for the 2nd time ever. This one has a mix of whole wheat flour and all-purpose flour. It’s so delicious when toasted! I got the recipe from Minimalist Baker again, but I skipped the step of adding seeds and oats and re-kneading.

Project Meal Prep | Semi-whole-wheat bread

And the rest, which I don’t have much to comment on…

Project Meal Prep | Tahini dip
Tahini dip with garlic and lemon
Project Meal Prep | Chocolate chip zucchini muffins
Chocolate chip zucchini muffins
Project Meal Prep | Oatmeal
Oatmeal with raisins, walnuts, and raspberries

Time for some random updates.

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Two weekends ago I happened upon a huge animal rescue event in Jack London Square in Oakland. There were dozens of different organizations and animals up for adoption — dogs, cats, rats, and even pigeons!

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I almost flipped out when I saw the pug rescue. I love pugs so much, I just wanted to lay in the middle of the enclosure and let them walk all over and around me. I was also happy to know that there are breed-specific dog rescues, so there’s absolutely no reason for anyone to go to a breeder.

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Last update: I’m going to Vietnam in 9 days! I’ve never been there before, and I’ll be on a backpacking-style trip. I’m so excited and trying to learn some Vietnamese phrases.

If you made it to the end of this post, THANK YOU!

Meal Prep Sunday – Week of July 31

DINING IN TOKYO

I didn’t do a proper meal prep this week because I’m travelling and knew I was going to be having meals with other people, so this will be more like a recap of what I ate.

Project Meal Prep | Vegan red velvet cake

I mentioned last week that there were some birthdays and I ordered a vegan red velvet cake. I think everyone liked it, despite knowing it was vegan (I wasn’t able to keep it a secret!)

Project Meal Prep | Penne Arrabbiata

We also went out for dinner to an Italian place for my boyfriend’s birthday. I ordered penne arrabiata, which is penne in a spicy tomato sauce with olives and red chili peppers, cooked in olive oil. It was so good, especially because I love pasta and rarely have it. I ate half of the serving (which was plenty), a trick I learned from The Skinny Confidential.

Project Meal Prep | Pumpkin overnight oats

For breakfast throughout the week, I made overnight oats mixed with canned pumpkin, cinnamon, and walnuts.

Project Meal Prep | Brussels with beefless tips

When I went grocery shopping, I bought a lot of broccoli, brussels sprouts, avocados, Gardein Beefless Tips, and a box of meatless Vegetarian Breaded Chicken strips that I ate throughout the week.

This plate has half a bag of the Beefless Tips, half a small avocado, and brussels sprouts. I pan fried the brussels in olive oil, sprinkled them with garlic salt & chili flakes, and squeezed lemon on them.

Brussels sprouts seem so boring, but the lemon + garlic salt + chili flakes combo makes it so good.

Project Meal Prep | Fruit party tray

I also found a party tray of cut fruit at the store that was 50% off (so $5 CAD) and snacked on that.

Project Meal Prep | Grilled veggiesProject Meal Prep | Grilled veggies

One night, I had dinner at my sister’s place and she grilled a crap load of vegetables: zucchini, eggplant, sweet potatoes, and portobello mushrooms. I brought some marinated tofu as well.

Project Meal Prep | Vegetable stir fry mix

On Friday night, we took a trip a few hours outside of Toronto to visit some relatives. I didn’t have time to cook, and I didn’t wanna be all up in their kitchen cooking, so this is what I made…

Project Meal Prep | Veggies & tofu

… I bought a container of cut up veggies meant for stir frying, but I just ate them raw. I also got a package of Soyganic Smoked Tofu, which I simply microwaved. It’s already so flavorful that you can eat it just like that! I threw some guac & pesto on the side, and it made for a really, really, REALLY fast and convenient meal that only requires a microwave.

Meal Prep Sunday – Week of July 24

Meal Prep Sunday - July 24 | Vegan burrito bowl

Hello from Toronto (my home city!) — I took the red-eye two nights ago from San Francisco. My flight was delayed by almost 4 hours, so we left my connection at 2:30am instead of 10:30am and I was so tired during my connection at LAX.

I passed the time by catching Pokemon and reading magazines, one of which was Veg News. I had never picked it up before, and ended up really liking it. I got a lot of ideas and inspiration, and I also like seeing ads for new vegan products 😛

Meal Prep Sunday - July 24 | Veggie soup

Meal Prep Sunday - July 24 | Veggie soup

This week I only made breakfast, a morning snack, and dinner. For breakfast, I made vegetable soup. I cut up all the veggies (tomato, mushroom, spinach, and avocado) and put them into jars beforehand, with a spoonful of veggie broth. Then in the morning I’d just add water and microwave it for 3-4 minutes until the mushrooms got soft. It’s really warm and filling, which is nice because it’s cold right now in SF.

Meal Prep Sunday - July 24 | Tofu chocolate smoothie

Meal Prep Sunday - July 24 | Chocolate tofu smoothie

There wasn’t much protein in the veggie soup, so as a morning snack I made a protein smoothie which I’d take to work. I adapted this recipe from Chocolate Covered Katie. It has a huge block of tofu (about 1 cup) instead of protein powder. You can’t taste it though because the cocoa powder and peanut butter masks the tofu taste really well. I highly recommend it if you don’t like using protein powder.

Meal Prep Sunday - July 24 | Vegan burrito bowl

I didn’t make lunch because I just decided to eat the lunch we get at work. I normally don’t, because there aren’t many vegan options that are also healthy, so I end up eating the same thing on consecutive days.

For dinner, I made burrito bowls with Beyond Beef meatless crumbles, black beans, store-bought salsa, quinoa, and home-made guacamole. The guac did start turning brown on Thursday, but it still tasted perfectly fine on Friday. I ended up sprinkling some Daya shredded cheese on the beans because they were a little bland (I didn’t add any seasoning).

I decided I should start rating my meals based on:

  • taste
  • how much effort and time were required to make them
  • cost-effectiveness
  • how long they stayed good

So here it is!


Veggie soup

  • Taste: 5/5
  • Prep: 5/5
  • Cost: 5/5
  • Longevity: 5/5

Burrito bowl

  • Taste: 4.5/5
  • Prep: 4.5/5
  • Cost: 4/5
  • Longevity: 5/5

I’m about to head off to a very early family dinner / combined birthday celebration. I ordered a vegan birthday cake from a vegan bakery called Bunners. I’m debating whether or not I’m going to tell my family that it is vegan until they taste it, because I don’t think they’ll suspect that it is.

Anyway, have a wonderful week!

Meal Prep Sunday – Week of July 17

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Apologies for this blog post being late — Pokemon Go has taken over my life.

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I think about it all the time, and all I want to do is go out and find Pokemon. I don’t even like games normally, so I’m surprised at how into it I am.

The good part about it is my boyfriend is also obsessed too, so one person is not annoying the other 🙂 Also, we’ve been going on Pokemon runs: Part of the game involves “incubating” eggs, which hatch after you’ve moved 2, 5 or 10 km with the app open, so going on runs speeds up this process.

Meal Prep Sunday - Week of July 17 | Project Meal Prep

Anyway, I’ll shut up about Pokemon now.

Meal Prep Sunday - Week of July 17 | Project Meal Prep

Meal Prep Sunday - Week of July 17 | Project Meal Prep

This week, I made “raw oatmeal” for breakfast, I got the idea from Rawvana (video here).

Meal Prep Sunday - Week of July 17 | Project Meal Prep

I didn’t have to prep anything because you make it on the morning of. Basically I took 1-2 bananas + 2 apples + 1 date + protein powder and pulsed it all in a food processor until it was all chunky. Then I put it in a bowl with some almond milk and toppings, like raisins, walnuts, hemp seeds, and chia seeds. It’s so filling and I love it.

Meal Prep Sunday - Week of July 17 | Project Meal Prep

For lunch I made Panang curry (recipe here). It’s one of my favorite things to make because it’s filling, quick, and so flavorful. One of my coworkers (who is a meat-eater) even said it looked really good. It only stayed good until Thursday, however, and after that it started tasting like it had gone bad.

Meal Prep Sunday - Week of July 17 | Project Meal Prep

Meal Prep Sunday - Week of July 17 | Project Meal Prep

For dinner, I made lettuce cups / wraps with Beyond Meat beef crumbles, shredded carrot, and shredded zucchini. It was a nice light dinner, albeit a little awkward to eat.

I hope you’re having a good week and that Pokemon Go hasn’t taken over your life too.

Meal Prep Sunday: Week of July 10

stuffed peppers

I went on a road trip to the LA area this past weekend — which I’ll do a blog post about — and did a meal prep Monday. I intended on making things that were quick, which I did for breakfast and lunch, but I somehow ended up making stuffed peppers for dinner, which were a little more involved.

tofu scramble with soyrizo

tofu scramble with soyrizo

For breakfast, I made something high in protein: scrambled tofu with Soyrizo (soy chorizo), bell peppers, and black beans.

zucchini

tofu zucchini

tofu zucchini with rice

For lunch I had tofu sauteed with zucchini and yellow zucchini, with a side of rice. I don’t normally eat white rice but I needed it for the stuffed peppers and accidentally made too much.

tofu press

I used my tofu press for the first time. I like how it works more quickly than my normal method of using heavy objects around my apartment.

Italian roasted peppers

Italian roasted peppers

For dinner I made Italian stuffed peppers, which I adapted the recipe for from Laura in the Kitchen. I veganized her recipe by using Yves veggie ground round instead of ground beef, Daiya mozzarella instead of regular mozzarella, and not adding egg. The recipe calls for charring the skin of the bell peppers directly over your gas burners, then peeling the skin off. It looks weird and seems dangerous but it’s really not, and the flavor you get from doing it is delicious.

Italian vegan stuffed peppers

I like this recipe because it’s low carb (aside from the small amount of rice inside) but really warm and filling.

 

I hope you’re having a good week! Stay tuned for my road trip blog post. I went to Disneyland and a couple of interesting vegan restaurants in LA.