I’m going to be focusing on the highlights here, mainly because I didn’t do as good of a job remembering everything that I made.
In a separate post, I’ll be sharing my first recipe!
I think I’m finally starting to get the hang of this whole meal prep, and vegan meal prep, thing. I find that the more I do this, the easier it becomes. I have a lot of the staples now, which makes it a lot easier (and cheaper).
I’m still perfecting this, so other than the brunch spread that I shared when our families met, I don’t really have anything worth sharing. Right now, my go to is overnight oats. I use oats, almond milk and soy yogurt, and put it in a container, and then in the morning, I add usually blueberries or sliced banana.
All I have to say is…bowls, bowls, bowls. These are so fun and easy to make when meal prepping, and even easier, they’re so easy to grab and go on my way out the door to work. I think that our favorite so far is the sushi bowl. I’d like to start getting more creative with my bases. So far, I’ve mainly used, quinoa, rice, and cauliflower rice. Would love to make some veggie noodle bowls. For us, each week seems to have a “veggie of the week” that features in most of the bowls.
There were definitely a few stand outs this week.
Pesto Soup from “Isa Does It“
From the minute I cracked open “Isa Does It,” this recipe stood out to me. Like, I have to make this. I loved the fact that you had all the flavor of pesto by adding and blending in a lot of basil, but not all that fat with added oil. I subbed regular gnocchi for Trader Joe’s Cauliflower Gnocchi, to cut down on carbs and add some more plant power to this meal. I think the Cauliflower Gnocchi worked beautifully, and it held up better than in other dishes I’ve used it in.
For some reason, my grocery store was out of swiss chard, so I used collard greens instead. I’ve never really used collard greens before, and I knew they’d be a bit tougher than swiss chard. I loved this soup and could’t get enough of it. My fiance was meh. He didn’t like the greens. No surprise there, but I’m working on it.
Jackfruit Chili from “Vegan Bowl Attack”
The journey it took to make this dish will forever be known as The Great Tomatillo Caper of 2019. And that’s one thing I’ve struggle with in both vegetarian and vegan cooking. I have always been very anti-buy-an-ingredient-for-a-single-dish. However, I’m starting to learn that it is worth it.
For this particular dish, though, I had to go to five (5) stores before I could even find tomatillos. That was super frustrating. In the end, it was worth it. The jackfruit in this dish came out so tender, and the potatoes added some weight that made this a great cold weather dish.
Korean BBQ Portobello Mushroom Burgers from “Isa Does It“
I have a confession to make. I’ve never marinated portobello mushrooms before. Yep, that’s right. Little ole vegetarian/vegan me over here has never marinated a mushroom. And let me tell you, I’ve been missing out. These mushrooms were so tender and the marinade was delicious. Rounded out by some kimchi and vegan sriracha mayo, these are definitely on the list of things I will make again.
I know that when I became vegetarian 15 years ago, portobello mushrooms were a mainstay. If you went anywhere in search of a veggie burger, it was either garden burgers or portobello mushroom caps. For me, that got really boring. I’m so happy there are “meatier options” now, but every now and then, a portobello burger has it’s place. And these were definitely full of flavor and unique enough to make them worth the time.
One minor word of caution: these babies were a bit messy, so make sure you have some napkins handy!
In other news, my master bathroom currently looks like this:
And my life feels super scattered. So it’s nice to have meal prepping to keep me grounded and sane. Plus, I’ve been watching “Tidying Up” on Netflix and have been trying to Marie Kondo my life. I was on this bandwagon long before it took off, but I haven’t really put it into practice until now.
So there you have it. That’s pretty much Week 2 in a nutshell.