Breakfast
903.7 Calories |
182.1g Carbs |
14.0g Fat |
19.6g Protein
2
serving
Vegan "Cheeezy" Jalepeno Biscuits
634.0 Calories |
110.2g Carbs |
13.1g Fat |
18.2g Protein
2
medium (3" dia)
(364 g)
Apples
189.3 Calories |
50.3g Carbs |
0.6g Fat |
0.9g Protein
1
serving
Cinnamon Apple Bites
80.5 Calories |
21.6g Carbs |
0.2g Fat |
0.5g Protein
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Vegan "Cheeezy" Jalepeno Biscuits
scaled to 2 serving
1/2 cup
Almond milk
1/2 tbsp
Lemon juice
1 cup
Wheat flour
1 1/2 tbsp
Nutritional Yeast
1/2 tbsp
Baking powder
1/4 tsp
Baking soda
2 tbsp
Smart balance light buttery spread
3/8 tsp
Salt
2 pepper
Jalapeno peppers
Apples
2
medium (3" dia)
Apples
Cinnamon Apple Bites
scaled to 1 serving
1 medium
Apples
1/2 tsp
Cinnamon
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Vegan "Cheeezy" Jalepeno Biscuits
Preheat oven to 450 degrees F.
Halve jalepenos and remove seeds, then finely chop and set aside.
Add lemon juice to almond milk in a bowl to activate/curdle.
In separate large bowl, mix dry ingredients together. Add vegan butter to these dry ingredients and use fingers or a pastry cutter to combine the two until only small pieces remain and it looks like sand. Work quickly so the butter doesn’t get too warm. Then add jalapeños and toss.
Make a well in the dry ingredients and using a wooden spoon stir gently while pouring in the almond milk mixture 1/4 cup at a time. You may not need all of it. Stir until just slightly combined – it will be sticky.
Turn onto a lightly floured counter top or surface, dust the top of dough with a bit of flour and then very gently turn the dough over on itself 5-6 times, barely kneading.
Form into a 1-inch thick disc, handling as little as possible. Use a 1-inch thick dough cutter or a drinking glass and push straight down through the dough, then slightly twist. Repeat and place biscuits on a baking sheet in two rows, making sure they just touch (this will help them rise uniformly). Gently reform the dough and cut out one or two more biscuits or until all of the dough is used– should yield about 8-10.
Next brush the tops with a bit more of melted non-dairy butter and gently press a small divot in the center using two fingers. This will also help them rise evenly. Bake in a 450 degree oven for 10-15 minutes or until fluffy and slightly golden brown. Serve immediately. Let remaining biscuits cool completely before storing them in an airtight container or bag. Will keep for a couple of days at room temperature.
Cinnamon Apple Bites
Cut up apple (with or without skin - your choice) into bite sized chunks.
Put the chopped apple into a container with a lid (ex. an empty margarine container).
Sprinkle on the cinnamon, put the lid on the container, and gently shake so cinnamon covers apple.
Eat and enjoy immediately.
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Lunch
809.5 Calories |
50.4g Carbs |
52.6g Fat |
45.2g Protein
2
serving
Quick Nori Roll with Cucumber and Avocado
463.8 Calories |
25.1g Carbs |
29.0g Fat |
31.1g Protein
1
serving
Cauliflower and Tahini
206.8 Calories |
9.3g Carbs |
17.3g Fat |
8.1g Protein
1
serving
Red Bell Pepper and Hummus
139.0 Calories |
16.0g Carbs |
6.3g Fat |
6.0g Protein
|
Quick Nori Roll with Cucumber and Avocado
scaled to 2 serving
2 sheets
Seaweed
1 cup slices
Cucumber
1/2 fruit
Avocados
4 slice
Tofu
1/2 cup
Alfalfa sprouts
2 tbsp
Soy sauce
2 tsp
Sesame seeds
Cauliflower and Tahini
scaled to 1 serving
1 cup chopped,
Cauliflower
2 Tbsp
Sesame Tahini
Red Bell Pepper and Hummus
scaled to 1 serving
1/4 cup
Hummus
1 medium
Red bell pepper
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Quick Nori Roll with Cucumber and Avocado
Place a sheet of nori on a clean and dry cutting board, shiny side down and longest edge facing you.
Starting from the left edge, arrange the cucumber slices in overlapping rows on the nori, leaving a 1-inch margin of uncovered nori at right edge. Sprinkle with sesame seeds.
Arrange avocado, tofu, sprouts in an even, vertical pattern, 2 inches from the left edge.
Rotate the cutting board by a quarter of a turn counter-clockwise so the uncovered strip of nori is furthest from you. Using both hands, start rolling the sheet of nori from the edge closest to you, folding it up and over filling, then rolling it tightly away from you.
Just as you're about to reach the uncovered strip of nori at the end, dip your fingertips in water and dab the nori lightly so it will stick and create a seal.
Slice into halves or thick slices using a sharp chef knife. Serve with soy sauce for dipping.
Cauliflower and Tahini
Chop the cauliflower lovingly, to retain some of the florets.
Serve cauliflower pieces with tahini for dipping. Enjoy!
Red Bell Pepper and Hummus
Cut bell pepper in half and remove seeds. Slice pepper into strips and serve with hummus for dipping.
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Dinner
1164.3 Calories |
68.2g Carbs |
90.0g Fat |
39.1g Protein
1
serving
Sweet Potato Noodles with Cashew Sauce
336.4 Calories |
37.4g Carbs |
18.6g Fat |
8.8g Protein
1
cup, whole
(143 g)
Almonds
828.0 Calories |
30.8g Carbs |
71.4g Fat |
30.2g Protein
|
Sweet Potato Noodles with Cashew Sauce
scaled to 1 serving
1/4 cup
Cashew nuts
3 tbsp
Water
1/8 tsp
Salt
1/4 clove
Garlic
3/4 tsp
Olive oil
1 sweetpotato, 5" long
Sweet potato
1/2 cup
Spinach
1/8 cup leaves, whole
Basil
1/4 dash
Salt
1/4 dash
Pepper
Almonds
143
g
Almonds
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Sweet Potato Noodles with Cashew Sauce
Cover the cashews with water in a bowl and soak for 2 hours or so. Spiralize sweet potatoes (or slice into very thin ribbons) and set aside in fridge.
Drain and rinse thoroughly. Place in a food processor or blender and add ¾ cup water, salt, and garlic. Puree until very smooth.
Heat the oil in a large skillet over high heat. Add the sweet potatoes; toss in the pan for 6-7 minutes with tongs until tender-crisp. Remove from heat and toss in the spinach - it should wilt pretty quickly.
Add half of the herbs and half of the sauce to the pan and toss to combine. Add water if the mixture is too sticky. Season generously with salt and pepper, and top with the remaining fresh herbs.
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