Breakfast
1009.3 Calories |
200.3g Carbs |
15.2g Fat |
27.5g Protein
2
serving
Vegan "Cheeezy" Jalepeno Biscuits
634.0 Calories |
110.2g Carbs |
13.1g Fat |
18.2g Protein
2
melon, medium (about 5" dia)
(1.1 kg)
Melons
375.4 Calories |
90.1g Carbs |
2.1g Fat |
9.3g 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
Melons
2
melon, medium (about 5" dia)
Melons
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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
1003.2 Calories |
41.6g Carbs |
85.6g Fat |
35.5g Protein
1
serving
Spinach salad
175.3 Calories |
10.8g Carbs |
14.2g Fat |
5.3g Protein
1
cup, whole
(143 g)
Almonds
828.0 Calories |
30.8g Carbs |
71.4g Fat |
30.2g Protein
|
Spinach salad
scaled to 1 serving
5 cup
Spinach
2 large
Scallions
1/2 lemon yields
Lemon juice
1 tbsp
Olive oil
1 dash
Pepper
Almonds
143
g
Almonds
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Spinach salad
Wash spinach well, drain, and chop. Squeeze out excess water. Chop green onions.
Put spinach in a mixing bowl and add the scallions/green onions, oil, pepper, and the juice from 1 squeezed lemon. Toss and serve.
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Dinner
976.9 Calories |
70.4g Carbs |
63.0g Fat |
49.9g Protein
2
serving
Broiled sesame tofu
471.0 Calories |
25.5g Carbs |
26.4g Fat |
43.1g Protein
1
fruit
(201 g)
Avocados
321.6 Calories |
17.1g Carbs |
29.5g Fat |
4.0g Protein
1
serving
EZ Peanut Butter Pie
184.3 Calories |
27.8g Carbs |
7.2g Fat |
2.8g Protein
|
Broiled sesame tofu
scaled to 2 serving
1 tbsp
Soy sauce
3/4 tsp
Vegetable oil
1/2 dash
Pepper
1 cup chopped
Carrots
1 cup
Tofu
1/2 tsp
Balsamic vinegar
1/2 large
Scallions
1/8 tsp
Sesame oil
Avocados
1
fruit
Avocados
EZ Peanut Butter Pie
scaled to 1 serving
1/8 pie shell
Pie crust
2 2/3 tbsp
Lowfat milk
1/8 package
Vanilla puddings
1/3 tsp
Peanut butter
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Broiled sesame tofu
Heat the broiler to high and arrange a rack in the top third of the oven. Cover a baking sheet with foil; set aside.
Whisk the soy sauce, vegetable oil, and a pinch of pepper in a medium shallow bowl to combine. Dip the carrots and tofu pieces into the soy sauce mixture to coat (let the excess sauce drip off and back into the bowl), then lay the pieces on the baking sheet so they are not touching. Set the remaining sauce aside.
Broil the carrots and tofu until browned on all sides, about 20 minutes total, turning the tofu every 5 minutes to brown on four sides and flipping the carrots after 10 minutes. Remove from the oven.
Add the chopped scallion, vinegar, and sesame oil to the reserved sauce and stir to combine. Add the broiled carrots and tofu to the sauce and toss to coat. Serve.
EZ Peanut Butter Pie
Whisk pudding mix, milk, peanut butter, together.
Bring mixture to a boil and pour into graham cracker crust. Allow to cool.
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