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 🙂

Clean & cool summer snacks

Project Meal Prep | Clean, cool, vegan summer snacks
Photo by robbplusjessie

I’m still in Toronto and there’s been a heat wave warning for this week. Today and tomorrow, we’ll reach a high of 34 C / 93.2 F!

I’ve been seeking relief by staying in my sister’s basement and working from air conditioned coffee shops. However, my boyfriend’s car’s A/C is broken, so sitting in traffic is the worst. The fan and the A/C can’t work at the same time, so you have to turn the A/C on for a few seconds, then switch to the fan so cold air blows out. Then after 3 seconds, there’s no more cold air so you have to start over again.

Anyway…!

If you’re doing a lot of backyard grilling and going to summer BBQs, you might be looking for something a little more interesting, healthy but still vegan to eat. I feel like people usually do grilled veggies (which can get boring), chips & salsa (not so waist-friendly) and non-vegan ice cream (none for me).

Here are some super easy, fruit and veggie-based summer party snacks to mix it up. Each thing takes like 2 seconds of effort to make, which is nice because it’s too hot to deal with anything complicated.

Watermelon slushie

This drink is so refreshing and full of watermelon-y goodness.

  • 1 seedless watermelon
  • maple syrup to taste (optional)
  1. Cut the watermelon into chunks and freeze for 8 hours or overnight
  2. Put the chunks into a blender with as much maple syrup as you like, and blend until smooth
  3. Pour into glasses and drink through a straw

Mango dip

This is a sweet, refreshing, low-carb alternative to the usual chips and guac or chips and salsa.

  • 3 ripe Manila mangos
  • 1 head Romaine lettuce
  1. Slice each mango into thirds, with the middle section being the seed.
  2. Cut a grid onto the outer thirds, then flip inside out and slice off the cubes that stick out.
  3. Put the mango cubes into a food processor and blend until smooth
  4. Pull the leaves off the Romaine and dip into the pureed mango

Grilled peaches

Millions of peaches, peaches for me!

  • peaches
  • a couple dashes of cinnamon (optional)
  1. Run a knife through the middle of each peach, going around the pit
  2. Pull each half apart and remove the pit
  3. Grill until slightly charred
  4. Sprinkle with cinnamon

Grilled pineapple

You could also do this over a fire when camping!

  • 1 pineapple
  • lime juice, to taste
  • salt, to taste
  • cayenne pepper, to taste
  1. Slice off the outside of the pineapple, then cut into 8 long wedges
  2. Remove the core from each wedge
  3. Grill until slightly charred
  4. Add a little lime juice, salt, and cayenne on each wedge

Coconut water popsicles

These are full of electrolytes and natural sweetness, unlike many store-bought popsicles that are filled with high-fructose corn syrup (!!). Since the frozen coconut water is clear, you can see all the pretty fruits, too.

  • 1 can or bottle of pure coconut water
  • assorted frozen or fresh fruits, such as kiwi, strawberries, mango, pineapple, and blueberries.
  1. Chop the frozen fruit into pieces that will fit into a popsicle mold
  2. Fill the molds with as much fruit as you like. You might have to press some of the fruit onto the sides of the mold so they don’t all clump together at the bottom.
  3. Fill the remaining empty space in the molds with coconut water
  4. Freeze for 8 hours or overnight