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.