Chickpea Wraps

https://runningonrealfood.com/spicy-chickpea-wraps/

Spicy Pickled Carrots

https://www.budgetbytes.com/spicy-pickled-carrots/ I didn't have jalapeno and I didn't use all the oil so if it comes out bad it's probably my own fault.

Vegan Congee Oatmeal

https://www.thecheaplazyvegan.com/vegan-congee/ Well turns out when you ignore a recipe and totally change it, it doesnt' taste that great. Adding rice vinegar helped though.

Vegetable Casserole Curry

https://www.veganricha.com/vegan-vegetable-casserole-curry/ -used oatmilk -comment talks about using a bag of frozen veggies and canned green beans! Next time try it with 6 cups of veggies! That time or time after try it with oatmilk--would be much healthier Tried it with oatmilk, it definitely tastes less good, like still nice, but less exciting for the effort. And 6 cups of veggies is better

Keeper: Aloo Gobi

https://www.veganricha.com/restaurant-style-aloo-gobi/

Yogurt Tahini Dressing

https://www.thespruceeats.com/yogurt-tahini-lemon-sauce-2216028

Crispy Curry Chickpeas

https://sweetpeasandsaffron.com/crispy-air-fryer-chickpeas/ Take my curried chikpeas home made, preheat to 390, add some oliveoil, put on 12 minutes shake in middle

Keeper Instant pot chickpeas

https://www.pressurecookrecipes.com/instant-pot-chickpeas/ This is more or less my own recipe, I think the lb was 3 cups chickpeas and 12 cups water, but fact check me on this. Kinda made up my own-- veggie broth, the tripled bay leaves, curry powder, turmeric at random, two cloves smashed garlic.

Keeper: Air Fryer: Smashed Brussel Sprouts

https://www.youtube.com/watch?v=QX23JmhIN7A 1lb Brussels Garlic Salt Dipping Sauce (optional) 1. Trim ends of Brussels and transfer to microwave safe bowl with water, covered with a plate and microwave 4 min 2. Pre heat air fryer to 275° and throw Brussels on preheated air fryer sheet and smash them with bowl 3. Air fry for 10-12 min on each side at 275° then crank up heat to 350° and air fry till crispy 4. Serve with fav dipping sauce

Air Fryer: Roasted Broccoli, can't go wrong

https://www.chewoutloud.com/air-fryer-broccoli/

4 Layer Burrito Samosa Style AIR FRYER

I am calling this a keeper even though it needs some modifying because the style is definitely a keeper, the fillings I want to change, so this may be updated 4 LAYER BURRITO : SAMOSA STYLE 1 Russet Potato, boiled until soft (aka baked in microwave and then peeled lazily) 2 cloves garlic, 1/2 shallot, and 1/2 serrano pepper minced (substituted with my pickled jalapenos) *Oil is optional to roast (used a little oil) 1/4-1/2 cup Spicy Black Beans (canned or homemade) (used like 3/4 cup and it still wasn't enough) 1/4-1/2 cup Cooked Brown Rice (1/4 cup) Seasonings: Garlic Salt, SMoked Paprika, Cumin (needs more) Flour Tortillas (soft taco variety) DAIYA cutting board cheddar shredded cheese less than a 1/4 cup unsweetened Soy Milk to coat the top (just brushed a bit of olive oil, it was crispy) AIRFRY: 350 defrees - 10 min https://www.youtube.com/watch?v=_-cGsfTOjls

Southwestern Savory Oatmeal

https://www.forksoverknives.com/recipes/vegan-breakfast/southwestern-savory-oatmeal/ Yummy but not worth the effort

Vegan "Tuna" salad

https://rainbowplantlife.com/vegan-tuna-salad-sandwich/

Keeper; Instant Pot Mexican Beans

i put an entire massive onion in and I used my regular salsa and red pepper flakes since it was what i had. Super good https://www.joyfulhealthyeats.com/the-ultimate-mexican-instant-pot-black-beans-no-soak/

Strapatsada

https://www.mygreekdish.com/recipe/greek-fresh-tomato-and-feta-egg-scramble-kagiana-or-strapatsada/ I definitely did not succeed at grating, possibly because it was a roma. So I diced it, at least as I made it, not worth it. Still yummy though

Korean Style Fried Egg

Sesame oil heat it up in a pan add a bucnh of green onions chopped up when green and fragrant add two eggs then add some soy sauce (not sure how much I added too much so think smaller) then cover with pan and let steam for a couple of minutes (I did an American and flipped them and cooked the yolks as well) top with optional sprinkling of rice vinegar and sriracha

Air Fryer Roma Tomatoes

Pre-heat oven to 400 Quarter roma tomatoes (you'll be able to fit 2-3) sprinkle with salt and spray with olive oil put in 400 for 10 minutes, don't turn over at the end, they were a tiny bit bland (possibly because I roasted them because they were on the verge of going off) so I added just a bit of worcestirshire sauce...spelling. Note: I made these again and added them to my cheese and crispbread and green onion and pepper combo and they were super good. I'm hoping they'll stay in the fridge so I can use them throughout the week.

Detailled Meal Prep Instructions Chickpea Hummus

#3 Chickpea Hummus Wraps 4:21 1 small onion 1 celery stalk 1 small red bell pepper or lengthy pepper (what do you call the one i used lol) oil for the pan 1 small handful of black olives 1 tsp sesame seeds 1 tbsp lemon juice 1 tbsp soy sauce 1 tsp agave syrup 1 handful basil leaves (or parsley or any other herb you like or skip) ½ can chickpeas (120g = 4,2oz) 2 heaping tbsp store bought hummus IF the mixture feels a bit dry, add 1-2 tsp non dairy milk! 2 handfuls of greens (arugula, spinach) 2 medium tortillas optional: extra sauces to serve these with (or add that to the filling when wrapping these up) such as extra hummus, salsa, sriracha, vegan mayo, vegan yogurt sauce (1 heaping tbsp vegan yogurt + 1 tsp white wine vinegar + a pinch of salt) Ideal: Start with the best possible scenario: clean surface, dishwasher empty, clean towel, counter towel, and floor towel ready. Have the chopping board out and the knife, Have the tan mixing bowl ready and the black spoon and the stand up silicon bag often with a plastic bag inside of it from produce for scraps. Have four or more containers ready for meal prep. Green colandar if using canned chickpeas. Chop up the onion, it will never be small like hers in the video, big batch uses the whole onion, medium batch uses half of a massive onion. Then base your ratios of the celery and the pepper and the olives (one littls can or two) based on that ratio. As you cut, dump in the tan bowl, and the ends go in the scrap bag. Heat up the pan with olive oil inside, when its sizzling dump the veggies and start heating them up. Open up a can of chickpeas and drain them and start cleaning them up and getting hte skins off in the green colander. When done, dump in tan bowl. Use a little japanese bowl to add the lemon juice, soy suace, maple syrup-- plan on doubling these, but can make it up later if it's not enough. Mash or punch the chickpeas in the bowl. When you go to stir the veggies and you can smell them clearly (unless allergies boo) and the onions are cooked, go ahead and add the sauce and let it soak in for a few minutes on the heat. Then come and dump them in the tan bowl, add the hummus. Mix it all up. Taste test, I need to portion out little bits because my sense isn't well developed. I try adding the soy sauce or the lemon juice and see if it improves, if it does, I add more. This is tricky but I'm sure good practice. Consideration here for adding an oil, but I'm happy without for now. Portion them out into half the container and add spinach and whatever else you'll want to add later. Boom!

Air Fryer Pita Chips

https://tastyoven.com/air-fryer-pita-chips/ Air Fryer Pita Chips, these came out kinda like the pita chips you buy, I used the mister. Would have been better with teh pita she recommends.

Blueberries Oomph

Bowl of fresh blueberries several squeezes of fresh lemon 1 tsp brown sugar sprinkled over

Leftover Keeper: Hummus Chickpea Wrap Filling Quesadilla

Turn it into a quesadilla Had an 8 inch one (taco size) put on about a 1/4 cup of shredded mozzarella and cheddar then put on some amount of the leftover filling then another 1/8th or so cup of cheese then closed it up, put it in a slightly oiled pan topped with sriracha so yummu

Keeper: Instant Pot Lasagna Casserole

https://www.veganricha.com/instant-pot-lasagna-soup-vegan/ This is off to a good start I emphasized the veggies -like a cup and a half to two cups of zucchini, peppers, carrots the whole can of diced tomatos three cups of spinach 1 cup water and 1 cup broth 1/4 cup folded in mozzarella Recipe advises added pesto and that might be a good idea, excellent base but feels like it needs more flavor. THis is labelled as a soup, but with how much water I put in, it quickly became a casserole, which I liked! I added a 1/4 cup of mozzarella on top of each bowl

Blueberry banana roll up

 It's yummy enough, I got the protein to 9grams by adding a tbsp of the pb2 powder as a sauce, but not worth the trouble and too messy to eat moving. 

https://www.forksoverknives.com/recipes/vegan-breakfast/blueberry-banana-wraps/

Catherine

Keeper: Quick Oats Savory Oatmeal

 https://www.youtube.com/watch?v=xm-3VEkwy8M

Get pan

Add 1/2 cup quick oats, 1 tbsp nutritional yeast, 1/2 can of beans, a large chunk of greens, spices, oils, liquid around a cup total and heat it for a few minutes and boom. 

THis time I did black beans, spinach, cumin, red pepper flakes, veggie broth, 1 tsp toasted sesame oil (about 400 calories for a huge filling serving)

It's super fast, it's healthy, its warm and it's filling. It's not delicious the way the other savory oatmeal is, but I feel like there's real potential here because this is so effortless and flexible.

Weird but likeable: nutritional yeast, hemp hearts, a little ghee, spinach, black beans, later topped with tomatoes nad green onions Current version: Add a whole bowl full of spinach, 1 tbsps of hemp hearts, 1 tbsps of nutritional yeast, hald a can of beans (chickpeas but they were dry this time), a rough tbsps of miso paste, 1/2 cups oats, and 1 cup of water to pan, dump on a bunch of curry powder, stir a bunch, add a litle more water as necessary until the spinach is wilted. Add a little rice vinegar and add a little bit of chili oil. Top with fresh grape tomatoes and green onions Didn't have enough beans, added sweet potatoes and used the rolled oats and just took a litle longer, delicious. Another version: Southwestern beans, pickled onions for the vinegar, avocado, broth

Air Fryer Lettuce - No Oil!

 https://brightly.eco/air-fryer-salad-recipe/

Awesome too for lettuce that's starting to get a little old

Air Fryer Pita pizza

 https://www.melaniecooks.com/air-fryer-pita-pizza/23134/

Air Fryer Green Beans

 https://feelgoodfoodie.net/recipe/air-fryer-green-beans/

Promising start, but not exciting yet, not sure my proportions were right

Quinoa Salad

 https://cookieandkate.com/best-quinoa-salad-recipe/

https://elavegan.com/air-fryer-falafel/

 This was too much effort for not enough delicious, but it was helpful as a, this is going to work eventually

Two Sauteed Greens Recipes

 https://www.acouplecooks.com/sauteed-spinach/

https://www.acouplecooks.com/easy-sauteed-kale/  -- added onions to this one since I had it left over

Spicy PIneapple Cucumber Salad

 https://www.budgetbytes.com/spicy-pineapple-cucumber-salad/

Nice 

Broccoli Rice Recipe

 -The costco broccoli rice

-4 chopped up stuffed olive from costco

-sauce made from some greek yogurt, worcestirshire sauce, dijon mustard, and sriracha

Keeper: Pineapple Mango Nice Cream

 

• 1 16-ounce package frozen pineapple chunks
• 1 cup frozen mango chunks or 1 large mango, peeled, seeded and chopped
• 1 tablespoon lemon juice or lime juice

I ignored this. But I used the costco one-- pineapple, some mango, a few strawberries, a little bit of yogurt and lemon juice in the single serve. yuuum

Air Fryer Asparagus

 https://www.wholesomeyum.com/air-fryer-asparagus/

Keeper: New Stir Fry Sauce

 https://kristineskitchenblog.com/stir-fry-sauce/

I used two bags of frozen veggies and a block of tofu and there was plenty of sauce to go around.

INGREDIENTS

• ½ cup low sodium chicken broth (or vegetable broth)
• ⅓ cup low sodium soy sauce
• 2 tablespoons honey - I replaced with 1 tablespoon maple syrup
• 2 teaspoons sesame oil
• 2 tablespoons minced fresh ginger -- I used grated fozen 
• 3 cloves garlic (minced) -- I used a random spoon of the fridge kind
• 1 tablespoon cornstarch
• crushed red pepper flakes, sriracha or sweet chili sauce (optional, for spicy sauce)

INSTRUCTIONS 

• Combine all ingredients in a jar or bowl. Whisk or shake (with a tight fitting lid on the jar) until fully combined.
• Use immediately or store in an airtight container in the refrigerator for up to one week.
• To use stir fry sauce to make stir fry: Heat 1 tablespoon of oil in a large skillet or wok. Add 1 pound of protein (cubed chicken, sliced beef, shrimp, tofu, chickpeas, etc.) and cook until browned and almost cooked through. Transfer the protein to a clean plate. Add 1 more tablespoon of oil and 6 cups of chopped vegetables (broccoli, snow peas, carrots, bell peppers, zucchini, asparagus, etc.) to the pan. Stir fry until crisp-tender. Return your protein to the pan. Add 1 cup of stir fry sauce (this full recipe) and cook for 2 to 3 minutes, until the sauce has thickened, stirring to evenly distribute the sauce. Serve over cooked rice.

New recipe miso soup

 https://www.marystestkitchen.com/hearty-vegan-miso-soup-kale-mushrooms-tofu/

Miso Style Air Fryer Vegetables

 1 tbps white miso

2tbps soy sauce

2 tbsps rice vinegar

1 tsp sesame oil (optionall)

2 cups finely chopped carrots

2 cups broccoli florets

1/2 cup finely chopped daikon radish 

-prep veggies

-preheat air fryer to 330 for 5 minutes

-combine liquids

-put veggies in a bowl and pour liquid on top and mix well (toss with tongs to mix better)

-put in air fryer basket for 25 minutes, shaking every 5 minutes 

-try on porridge? oatmeal?

Slow Cooker Taco Soup

 https://www.delishknowledge.com/slow-cooker-taco-soup/

Forgot three cloves of garlic

hot hatch green chili

added a cup of chorizo

sauteed first 

Keeper: Strawberry "Nice" cream

 This was sooo good. Like frozen smoothie ice cream,

Tried again and the banana was too green and it didn't get the texture

4 1/2 cup servings

Unsweetened frozen strawberries

1 1⁄2cup(s), sliced

0

0 personal points

Banana(s)

2large, ripe

0

0 personal points

Vanilla extract

1⁄2tsp

0

0 personal points

1. Peel bananas and cut them into 1-inch chunks. Place them in a large zip-close plastic freezer bag. Seal and freeze until frozen solid, 2 to 3 hours.
2. Place frozen bananas and frozen sliced strawberries in food processor; puree, scraping down side of bowl with rubber spatula. Add vanilla extract and pulse.
3. Serve immediately or, for a firmer texture, transfer to a container and freeze until ready to serve; allow to soften about 10 minutes at room temperature. Garnish with fresh berries and mint leaves if desired.

Lemon Greek Orzo Soup

Budget Bytes book recipe (I bought the book but its in RI!)

1 tbsp olive oil

1 small onion diced

1 clove garlic

1 medium lemon

3 cups chicken broth 

1/2 cup orzo

1/2 cup bunch parsley 

1 egg

1 cup water

-olive oil, onions, garlic, until onions are softened

-microplane off all the lemon zest and put it in

-add broth and 1 cup water, raise to high to get to boil

-put in the orzo, reduce heat to medium and simmer 10 minutes or orzo is tender

-remove pot from heat

-juice lemon into bowl then whisk in the egg into the juice

-slowly mix 1/2 cup of hot soup into the egg-lemon mixture while whisking a bunch to prevent curdling, then whisking constantly pour the mixture back in 

Sheet Pan Potato, Zucchini, and Eggs

 https://www.delishknowledge.com/sheet-pan-breakfast-hash/

yummy, but not really worth the effort, woudl rather eat the potatoes

Instant Pot Red Lentil Dal

 https://www.teaforturmeric.com/instant-pot-red-lentil-dal/

Pretty good

Kachumber for Curries/Dals - Pretty decent

 https://www.vegrecipesofindia.com/kachumber-salad-kuchumber-salad/

Yum add

Pasta Primavera

 Healthy but fairly flavorless despite good produce

https://www.cookingclassy.com/pasta-primavera/

Instant Pot Chana Dal - Keeper

 https://www.teaforturmeric.com/instant-pot-pakistani-chana-dal/

Vietnamese Pizza - Keeper

 Take a rice paper roll and put it on some oil on a skillet and let it heat up, add garlic chili paste or sweet chili suace, at least 2 tbsps  (I did more) of chopped green onion, crack an egg over it, add a soft cheese (original was one wedge laughing cow), and other toppings-- I added vegan chorizon.

Miso Soup - Good and easy

 https://minimalistbaker.com/15-minute-miso-soup-with-greens-and-tofu/

Near Effortless, came out a little too salty, I will dilute with water, that was with 4 tbsps of miso paste, so maybe will try less next time. 

Stir Fry Sauce

 https://www.foodnetwork.com/recipes/food-network-kitchen/easy-stir-fry-sauce-8726852

Added garlic chili sauce to this as well and later some sriracha

Deselect All

1/4 cup low-sodium soy sauce

3 tablespoons rice wine vinegar

1 tablespoon toasted sesame oil

1 clove garlic, grated (or 1/2 teaspoon granulated garlic)

One 1-inch piece fresh ginger, peeled and grated (about 2 teaspoons, or 1/2 teaspoon ground ginger)

1 teaspoon sugar

Pinch of crushed red pepper flakes, optional

Directions

1. Whisk the soy sauce, vinegar, sesame oil, garlic, ginger, sugar and red pepper flakes if using in a medium bowl until combined. Store in an airtight container in the refrigerator for up to 5 days.

Copyright 2020 Television Food Network, G.P. All rights reserved.

roasted-daikon-radish-carrots-and-peppers

 https://sarahscucinabella.com/2013/05/29/roasted-daikon-radish-carrots-and-peppers/

Good use of daikon radish leftovers?

Quick Pickled Carrots and Daikon Radish

 https://mykoreankitchen.com/pickled-carrots-and-daikon-radish/

Quick Pickled Avocado

 https://urbanfarmie.com/pickled-avocado/

Fresh Rolls - Yummy, Prep is Time Consuming

https://ilovevegan.com/fresh-vegetable-crunchy-rolls-with-sriracha-soy-sauce-tofu/

FRESH VEGETABLE CRUNCHY ROLLS WITH SRIRACHA & SOY SAUCE TOFU

• ½ red pepper, julienned
• 1 large carrot, julienned
• ⅓ -½ long English cucumber, julienned
• 3 green onions, thinly sliced on a diagonal
• small handful of baby spinach, gently bunched up and sliced thinly
• ½-1 full recipe of Baked Sriracha & Soy Sauce Tofu (optional: double the marinade), chilled and cut into thin strips
• sesame seeds
• 6-9 rice papers (I used 22 cm papers)

PEANUT SAUCE:

• 2 tbsp (30 ml) soy sauce (or Bragg's Liquid Aminos - GF)
• 3 tbsp (45 ml) peanut butter
• 1 tbsp (15 ml) sriracha
• 1 tbsp (15 ml) chili garlic sauce (can substitute with 1 more tablespoon sriracha)
• 1 tbsp (15 ml) sesame oil
• 1 tbsp (15 ml) brown sugar (or maple syrup)
• 1 tbsp (15 ml) sesame seeds
• 2-3 tbsp (30-45ml) water to thin

---

INSTRUCTIONS

FRESH VEGETABLE CRUNCHY ROLLS WITH SRIRACHA & SOY SAUCE TOFU:

1. While the tofu is baking you can begin to prepare all of your ingredients. Finely julienne the red pepper, carrot, and cucumber (you can use a julienne peeler for the carrot and cucumber as well) I aim for slices between 4-5 inches long (but this depends on the size of your rice paper, mine are about 8" (20 cm).) Thinly slice the spinach and green onion.
2. Once the tofu has finished baking, place it in the fridge to chill. In the meantime you can mix up the Spicy-Sweet Peanut Sauce (recipe below.)
3. Cut your chilled tofu into thin strips.
4. Prep your area. Find a nice clean space of counter to work on and fill a large bowl or pie plate with HOT water. Grab your sesame seeds and all of your prepped veggies.

Baked Tofu --very easy--made it with the fresh rolls

 https://ilovevegan.com/baked-sriracha-soy-sauce-tofu-2-quick-easy-recipes/

Make again! Chickpea Hummus Wraps

 https://www.youtube.com/watch?v=wARf6Di48_0&t=261s

Already made it twice. 

#3 Chickpea Hummus Wraps 4:21 1 small onion 1 celery stalk 1 small red bell pepper or lengthy pepper (what do you call the one i used lol) oil for the pan 1 small handful of black olives 1 tsp sesame seeds 1 tbsp lemon juice 1 tbsp soy sauce 1 tsp agave syrup 1 handful basil leaves (or parsley or any other herb you like or skip) ½ can chickpeas (120g = 4,2oz) 2 heaping tbsp store bought hummus IF the mixture feels a bit dry, add 1-2 tsp non dairy milk! 2 handfuls of greens (arugula, spinach) 2 medium tortillas optional: extra sauces to serve these with (or add that to the filling when wrapping these up) such as extra hummus, salsa, sriracha, vegan mayo, vegan yogurt sauce (1 heaping tbsp vegan yogurt + 1 tsp white wine vinegar + a pinch of salt)

Roasted Cauliflower Bowls

 https://www.budgetbytes.com/roasted-cauliflower-taco-bowls/

Keeper: Savory Oatmeal

 https://www.budgetbytes.com/savory-oatmeal/

This was delicious and relatively easy and quite fast. I do think this recipe would be more powerful if I had a more staple friendly version.

Crudite Dip

 https://www.youtube.com/watch?v=4slTcKd2ztk

The Tastier one -- not sure I got the proportions right. It was okay, but not sure it was worth it.

Mushroom Rice

 https://www.budgetbytes.com/mushroom-rice/

AMAZING fresh, less good warmed up later

Roasted Broccoli-- So yummy i ate it all when it was still warm

 https://www.budgetbytes.com/perfect-oven-roasted-broccoli/

Made it again a second time and it wasn't nearly as good, I don't think I had as small of pieces

Sombrero Salad (Evergreens inspired)

 Romaine, Avocado, Grape Tomatoes, Fire Roasted Corn, Jalapeño, Black Beans, Tortilla Chips, Local White Cheddar, 

Cilantro lime dressing

Also added pickled red onions and some pickled peppers

Instant Oatmeal Packets

 https://www.theyummylife.com/Instant_Oatmeal_Packets

Base

1/3 quick oats

1 tsp chia seeds or hemp hearts

pinch of salt

1/8 tsp cinnamon

1 tsp brown sugar

optional: 2 tsp powdered milk, 2 tsp oat bran

many possible toppings

i did 1/4 cup dried cherries and like 1-2 tbsp silvered almonds

1. Hot Water Method. (works with quick or instant oats, but not with old fashioned oats). Pour an oatmeal packet into a heat tolerant mug or bowl, pour in 2/3 c. boiling water, stir, and let stand until thickened. Instant oats are ready in 2-3 minutes. Quick oats are ready in 4-5 minutes.

Mediterranean Coleslaw

 https://www.budgetbytes.com/mediterranean-coleslaw/

This is great!

Vegan Seitan Kebab

 Haven't tried it yet, (made it), we'll see tomorrow

https://simpleveganblog.com/low-fat-vegan-kebab/

Ingredients

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• 9 oz seitan (250 g)
• 6 pita bread
• 1 red onion
• 1/2 red bell pepper
• 1/2 yellow bell pepper
• 6 romaine lettuce leave
• Vegan yogurt sauce to taste

For the marinade:

• 1 tsp onion powder
• 2 tsp garlic powder
• 2 tsp cumin powder
• 1 tsp curry powder
• 1 tbsp soy sauce or tamari
• 4 tbsp tahini
• 1 tbsp lemon juice
• Black pepper to taste

Instructions

1. Cut the seitan and the veggies into strips. Set aside.
2. Mix all the marinade ingredients in a bowl until well combined. Add the seitan and mix with a spoon or using your hands. Cover the bowl (I used a dishcloth) and let stand for 1 to 2 hours in the fridge.
3. Preheat the oven to 355ºF or 180ºC.
4. Place the seitan onto a baking tray with some parchment paper and bake for 25 minutes or until golden brown. Stir every 10 minutes.
5. Heat the pita bread using the oven, a skillet or a toaster (optional) and fill it with the seitan, veggies and some yogurt sauce to taste.