Breakfast
395.9 Calories |
36.3g Carbs |
19.8g Fat |
24.4g Protein
1
serving
Spicy Tempeh Hash
395.9 Calories |
36.3g Carbs |
19.8g Fat |
24.4g Protein
|
Spicy Tempeh Hash
scaled to 1 serving
4 oz
Tempeh
1/2 tbsp
Vegetable oil
1/2 cup, chopped
Onions
1/2 cup, sliced
Red bell pepper
1/2 cup, diced
Potato
1 tsp
Paprika
1/4 tsp
Garlic powder
1/4 tsp
Onion powder
1/2 pinch
Cayenne pepper
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Spicy Tempeh Hash
Crumble tempeh and spread in bottom of large nonstick skillet.
Add 1/2 cup water, cover, and bring to a boil. Reduce heat to medium-low, and simmer 5 minutes. Drain in colander, and wipe out skillet.
Add oil to skillet, and heat over medium-high heat. Return tempeh to pan along with onion, bell pepper, and potatoes. Sauté 5 to 7 minutes, or until beginning to brown.
Sprinkle with paprika, garlic powder, onion powder, and cayenne pepper. Sauté 7 to 8 minutes, or until potatoes are browned and tender.
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Lunch
266.1 Calories |
28.8g Carbs |
14.5g Fat |
8.3g Protein
1
serving
Cool Summer Cucumber and Tomato Toss
91.6 Calories |
6.4g Carbs |
7.0g Fat |
1.2g Protein
1
serving
Carrots with Hummus
174.5 Calories |
22.4g Carbs |
7.5g Fat |
7.1g Protein
|
Cool Summer Cucumber and Tomato Toss
scaled to 1 serving
1/4 large
Cucumber
1/2 large whole
Tomatoes
1/2 tbsp
Balsamic vinegar
1/2 tbsp
Olive oil
1/4 dash
Salt
1/4 dash
Pepper
Carrots with Hummus
scaled to 1 serving
5 tbsp
Hummus
1 cup strips or slices
Carrots
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Cool Summer Cucumber and Tomato Toss
Place cucumber and tomatoes in a bowl. Pour in olive oil and balsamic vinegar. Season with salt and pepper. Toss gently to coat. Refrigerate until ready to serve.
Carrots with Hummus
Dip carrots into hummus, eat.
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Dinner
485.9 Calories |
44.7g Carbs |
29.4g Fat |
11.6g Protein
1
serving
Vegan Toasted Mushroom Macaroni
329.6 Calories |
36.5g Carbs |
15.6g Fat |
8.5g Protein
1
cup
Bachelor Brussel Sprouts
156.4 Calories |
8.2g Carbs |
13.9g Fat |
3.0g Protein
|
Vegan Toasted Mushroom Macaroni
scaled to 1 serving
2/3 tbsp
Olive oil
1/3 cup, pieces or slices
Mushrooms
2/3 tbsp
Parsley
3/16 cloves, minced
Garlic
3/16 tsp, leaves
Oregano
2/3 fl oz
White wine
1/2 tsp
Smart balance light buttery spread
1 7/16 oz
Macaroni
1/3 cup
Organic Vegetable Stock
3/16 dash
Salt
3/16 dash
Pepper
1 1/3 tbsp
Cashew nuts
Bachelor Brussel Sprouts
scaled to 1 cup
1 cup
Brussels sprouts
1/4 tsp
Salt
1/4 tsp
Pepper
1 tbsp
Coconut oil
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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!
Bachelor Brussel Sprouts
Wash sprouts, cut off and discard stems, then split in half length wise
Heat coconut oil in frying pan on medium
Add brussels sprout halves then season them while stirring to coat evenly
Cook until slightly charred on edges, allow to cool then serve (dressing optional)
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