Breakfast
1047.2 Calories |
79.9g Carbs |
78.2g Fat |
19.1g Protein
1
serving
Vegan "Cheeezy" Jalepeno Biscuits
317.0 Calories |
55.1g Carbs |
6.6g Fat |
9.1g Protein
1
cup, whole
(144 g)
Strawberries
46.1 Calories |
11.1g Carbs |
0.4g Fat |
1.0g Protein
1
cup, halves
(99 g)
Pecans
684.1 Calories |
13.7g Carbs |
71.3g Fat |
9.1g Protein
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Vegan "Cheeezy" Jalepeno Biscuits
scaled to 1 serving
1/4 cup
Almond milk
3/4 tsp
Lemon juice
1/2 cup
Wheat flour
3/4 tbsp
Nutritional Yeast
3/4 tsp
Baking powder
1/8 tsp
Baking soda
1 tbsp
Smart balance light buttery spread
3/16 tsp
Salt
1 pepper
Jalapeno peppers
Strawberries
144
g
Strawberries
Pecans
99
g
Pecans
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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.
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Lunch
1089.5 Calories |
141.7g Carbs |
47.2g Fat |
35.4g Protein
2
serving
Veggie Nori Roll
304.8 Calories |
29.1g Carbs |
17.3g Fat |
14.1g Protein
1
cup
(122 g)
Granola
596.6 Calories |
65.0g Carbs |
29.4g Fat |
18.1g Protein
2
serving
Quick Grapefruit
188.1 Calories |
47.6g Carbs |
0.5g Fat |
3.2g Protein
|
Veggie Nori Roll
scaled to 2 serving
4 tbsp
Hummus
1/2 cup
Alfalfa sprouts
1/2 cup strips or slices
Carrots
1/2 cup slices
Cucumber
2 sheets
Seaweed
1/2 cup, sliced
Avocados
2 tbsp
Nutritional Yeast
2 dash
Salt
Granola
122
g
Granola
Quick Grapefruit
scaled to 2 serving
2 medium
Grapefruit
2 tsp brownulated
Brown sugar
|
Veggie Nori Roll
Cut cucumbers, carrots and avocado into thin slices.
Place seaweed sheet on a work surface. Spread the hummus in a thin layer over the sheet. Layer the spouts, carrots, cucumber, and avocado on top of the bottom one-third of the sheet. Sprinkle with nutritional yeast and salt to taste.
Gently but firmly, roll the edge closest to you toward the center of the wrap, carefully rolling a sushi-like roll. (A sushi mat makes this easier.) Slice roll with a sharp knife and serve immediately.
Quick Grapefruit
Cut grapefruit in half to expose sections. Sprinkle with brown sugar and enjoy.
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Dinner
1001.7 Calories |
117.9g Carbs |
45.6g Fat |
25.5g Protein
2
serving
Vegan Toasted Mushroom Macaroni
659.1 Calories |
73.1g Carbs |
31.1g Fat |
17.1g Protein
1
serving
Broccoli Spaghetti Soup
342.6 Calories |
44.9g Carbs |
14.5g Fat |
8.5g Protein
|
Vegan Toasted Mushroom Macaroni
scaled to 2 serving
1 1/3 tbsp
Olive oil
2/3 cup, pieces or slices
Mushrooms
1 5/16 tbsp
Parsley
1/3 cloves, minced
Garlic
1/3 tsp, leaves
Oregano
1 1/3 fl oz
White wine
0 tsp
Smart balance light buttery spread
2 13/16 oz
Macaroni
2/3 cup
Organic Vegetable Stock
1/3 dash
Salt
1/3 dash
Pepper
2 2/3 tbsp
Cashew nuts
Broccoli Spaghetti Soup
scaled to 1 serving
2 oz
Spaghetti
1/4 dash
Salt
1 tbsp
Olive oil
1/4 stalk
Broccoli
1/4 dash
Pepper
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Vegan Toasted Mushroom Macaroni
Soak raw cashews in water overnight, drain and rinse.
In a food processor or very good blender, pour in cashews and just barely cover with water. Blend until smooth.
Heat a large heavy pan over high heat and add 1/4 of the olive oil. Sauté the mushrooms 2-3 minutes, until brown, but not completely cooked.
Reduce heat and add parsley, minced garlic, and oregano. Cook for another minute or so. Add wine and simmer 3-5 minutes. Remove contents from pan and set aside.
Place the remaining olive oil, and butter in the pan on high heat. Add the macaroni, stirring constantly until pasta browns slightly- about 5 minutes.
Pour in vegetable stock and bring to a boil. Reduce the heat and simmer uncovered until pasta is just tender- about 10 minutes.
Stir in the mushroom mixture and cashew cream and cook for a few minutes to let everything come together. Remove from heat and stir in salt and black pepper. Enjoy!
Broccoli Spaghetti Soup
Chop broccoli.
Bring a large pot of water to a boil. Stir in broccoli and salt and cook until just tender. Break up spaghetti and stir into the pot. Cook 8 to 10 minutes more, until pasta is al dente.
Serve in bowls topped with 1 tablespoon of olive (each bowl) and some freshly ground pepper.
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