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??

Spaghetti Squash & Sausage Pasta Meal Prep Recipe

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We’re in the midst of ALL-PUMPKIN-EVERYTHING season, so what better time than now to post a recipe using spaghetti squash!

I like preparing squash by microwaving it first to soften it, because I don’t trust myself enough to cut through one without the knife slipping and accidentally stabbing myself.I’m not particularly weak or anything so I don’t know how other people cut through raw squashes.

Serves 4 (if you are really hungry) to 6

Ingredients:

  • 2 medium spaghetti squash
  • 1 can of tomato sauce
  • 1 package of Italian Field Roast sausages*, sliced into 1-inch coins
  • 2 T pesto
  • 2 cloves garlic, minced
  • 1 T olive oil
  • vegan cheese (optional topping)

Prepare the “noodles”:

Preheat the oven to 450 degrees.

To make the squash easier to cut through, microwave each one at a time for 5 minutes each, turning them over halfway through.

Let them cool for 10 minutes, or until they are cool enough to handle.

At this point, the squashes should be soft enough that you can cut through them with a knife somewhat easily. If not, microwave for an additional 1-2 minutes.

Cut each squash in half and place on two baking sheets, rind side down. Bake for 50 minutes.

Prepare the sauce:

In the meantime, sautée the sausage in olive oil for 5 minutes over medium heat.

Add the garlic and cook for an additional minute.

Add the tomato sauce and pesto, increase the heat to medium-high, and bring to a light simmer.

Assemble:

Once the squash is done, let them cool for 15-20 minutes, or until it’s cool enough to handle. Take a fork and scrape the flesh of the inside to get the spaghetti and collect in a large bowl. If the squash cooked all the way, you should be able to get everything all the way to the rind.

Mix some of the spaghetti “noodles” with the sauce, top with vegan cheese, and serve.

Stored separately, the sauce and noodles will keep in the fridge for 1 week.

* You could also use a package of vegan ground meat.

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.

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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.

Meal Prep Sunday: Week of June 19

MEAL PREP SUNDAY

This week was kind of crazy. I had stuff to do after work every single day of the week, plus I got sick in the middle of the week. Also, I ran out of dinner food on Tuesday night!

When I made this quiche, I used a store-bought vegan crust, which turned out to be sweet. I ate around it because it tasted so weird with the filling. The filling, btw, was soft tofu with spinach, basil, and some vegan cheese sprinkled throughout. It was so good!

Overnight oats with blueberries

For breakfast, I had really basic overnight oats.

Vegan chicken salad open faced sandwich

For lunch I made “chicken” salad sandwiches, made with Beyond Meat strips, grapes, and celery.

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When I ran out of dinner food, I bought a bunch of zucchinis and spiralized them to make zoodles with avocado cream sauce (avocado, lemon, garlic, water, salt, chili flakes). It was so fast and easy to make!

What did you all make this week?

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.

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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.

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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!

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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 🙂

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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.

6 tips for keeping salads fresh for a whole week

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A common complaint or misconception about making salad in advance is that it will get soggy or not taste as good as when it’s fresh. Well, it doesn’t have to be this way! Here’s how you can keep your salads fresh for a full 7 days:

1. Instead of lettuce, choose heartier leafy greens

Lettuce is like a frail old lady compared to kale, collard greens, and swiss chard. I feel like lettuce becomes wilted if you so much as look at it for too long. Opt for these other leafy greens, or don’t even include leafy vegetables; there’s no rule that salads have to have them. P.S. Brussels sprouts taste great as their own salad when shredded up.

2. Leave water-based dressings on the side

Oil-based dressings make the salad taste even better when it marinates (like a massaged kale salad, for example). But because excess moisture is one of the main reasons that veggies become soggy, dressings that are mostly water should be put on just before eating.

3. Don’t use ingredients that produce a lot of water

Again, excess moisture is the enemy. Certain produce, like tomatoes and cucumbers, start leeching water when they’re cut up, so leave them out of your salad. You can use cherry tomatoes instead, however, and leave them whole.

4. Dry your ingredients

Did I mention excess moisture yet? Pretty obvious, but after washing your produce, make sure to dry it in a salad spinner or pat it with a clean kitchen towel.

5. Squeeze lemon juice on fruits that turn brown

Some produce turns brown when exposed to oxygen, like apples and avocados. Although I think eating browned produce is ok, but it can be pretty unappealing to look at! Squeezing some lemon juice on sliced avocados, apples, and other fruits to prevent browning is an age-old trick.

6. Keep your food cold

If your salad is out of the fridge and sitting at room temperature, it’s going to get ugly pretty fast. If you have a fridge at work, immediately put your salad in there when you get into the office, and don’t forget about it being in your bag (I’ve done this, because my bag is often like a black hole). You can also consider bringing it in an insulated lunch bag or a cooler.