Advanced Preparation for “Vegan Meal Plan #2 ( Copy )”

1 - 3 days prior [optional], Beets, raw 1/2 beet(s) [for Roasted Beet & Nut Hummus on Mon]
Instructions:

Preheat oven to 375°F (190°C), remove the stem and most of the root from your beet, and scrub and wash it underwater until clean. Wrap beet in foil and roast for 1 hr or until a knife inserted falls out without resistance. Remove from tin foil and store in a container in the fridge.

1 day prior [optional], Avocado 1 avocado(s) [for Black Bean Stuffed Sweet Potatoes with Veggies on Mon]
Instructions:

Place all the dressing ingredients into a food processor and mix until smooth and creamy. Add more water or lime juice if needed. Taste and add more lime juice or salt if needed. To thin out the dip, add a bit of water or lime juice.

1 - 3 days prior [optional], Garlic 1/2 bulb [for Roasted Beet & Nut Hummus on Mon]
Instructions:

Preheat your oven to 400°F (205° C). (A toaster oven works great for this.) Peel and discard the papery outer layers of the whole garlic bulb, leaving intact the skins of the individual cloves of garlic. Using a sharp knife, cut 1/4 to a 1/2 inch from the top of cloves, exposing the individual cloves of garlic. Place the garlic head in a baking dish, cut side up. Drizzle a couple teaspoons of olive oil over the exposed head. Cover the baking dish with aluminum foil and bake for 30-35 minutes, or until the cloves feel soft when pressed. Let cool. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.

1 - 2 days prior [optional], Sweet potato 2 medium potato [for Black Bean Stuffed Sweet Potatoes with Veggies on Mon]
Instructions:

Preheat oven to 350°F. Roast sweet potatoes for about 1 hour, or until fork tender.

1 - 3 days prior [optional], Orzo, dry 227 gm [for Italian Orzo Salad on Mon]
Instructions:

Cook the orzo according to package directions. Drain, but reserve 1 cup of pasta water. Add 1 tsp of olive oil to pasta to prevent sticking and store in an airtight container in the fridge.

1 - 2 days prior [optional], Eggplant 3/4 eggplant [for Baba Ganoush on Tue]
Instructions:

Prick the eggplants in a few places with a pointed knife to prevent them from exploding. Cook the eggplant over the flame of a charcoal barbecue until the skin is charred all over and they feel very soft when you press them. Alternatively, you can place them on a foil-lined baking sheet and roast them in your oven set on its highest heat setting for about 45-55 min until soft. When cool enough to handle, peel skin with your hands and drop flesh into a strainer or colander with small holes. Press out as much of the water and juices as possible. Still in the colander, chop the flesh with a pointed knife, then mash it with a fork or wooden spoon, letting the juices escape through the holes. Add a tiny squeeze of lemon juice to keep from going brown and store in a airtight container in the fridge,

1 - 3 days prior, Almond milk, unsweetened 1/4 cup [for Blueberry Lemon Chia Seed Pudding on Wed]
Instructions:

Place almond milk, vanilla, cinnamon, blueberries, and date sugar into a blender and pulse until blended. Taste and add more date sugar if you like it sweeter. Pour into a medium sized jar, and add the chia seeds and lemon zest. Secure the jar's lid and shake well. Let chia seed pudding sit at room temperature for 10 minutes. Shake jar very well once more and store in the refrigerator overnight.

1 - 3 days prior [optional], Chickpeas, canned, drained 1/4 can (15oz) [for Homemade Falafels on Thu]
Instructions:

Drain and rinse chickpeas. Combine all ingredients in the food processor and blend until combined. Store in an airtight container in the fridge.

1 - 2 days prior [optional], Flaxseed meal (ground) 1/3 tbsp [for Chocolate Chip Banana Bread Waffles on Sat]
Instructions:

To prepare flax egg, combine flaxseed and water in a small bowl, stir. Store in an airtight container in the fridge.

1 - 2 days prior [optional], Coconut flour 1/3 cup [for Chocolate Chip Banana Bread Waffles on Sat]
Instructions:

To make the batter: Peel and mash banana and baking powder together with a fork. Add in milk, flax egg and stir. Next add salt, oats and stir. And then add flour and stir until just combined. Add in chocolate chips. Store in an air tight container in the fridge.

1 - 3 days prior [optional], Cashew nuts, raw 1/4 cup [for Cheesy Dill Kale Chips on Sat]
Instructions:

Put all ingredients except for the kale and water in a blender. Slowly add 1/4 cup water; pulse. Then add 1 tablespoon of water at a time until you get a ‘sauce’ consistency (this is your cheese sauce).

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Meal Garden, 326 1/2 Bloor Street West, Unit 4, Toronto, Ontario, M5S 1W5, Canada