Healthy Happy Vegan Kitchen Cookbook

My favorite food blogger released a cookbook! I'm working my way through the book and created a meal plan for two weeks. To make my life simple I ate the same breakfast, lunch and dinner for the course of the week. The book has 220 recipes but only a few color photographs. She lists her stable ingredients for a vegan pantry, things I already stockpile like  nutritional yeast, lentils, quinoa, cashews, virgin coconut oil, almond milk, tahini, tempeh, tumeric, avocados, chia seeds, almond milk  and lemons. She recommends glass food storage containers which I already use.  Here's what I ate:

Week 1
Breakfast - White Bean Burger

Lunch - Mango Avocado Arugula Salad with Smoky Tempeh Bacon
This was such a colorful, filling salad. I ate lunch with my co-workers one day and they were impressed by this rich salad that I also added to orange bell peppers, grape tomatoes and fat free feta. For a fresh homemade salad dressing try my Cilantro Lime or Peach Vinaigrette.

Dinner - Spicy Peanut Noodles with Veggies
The recipe called for a creamy homemade peanut sauce to which I use fresh udon noodles.

Week 2
Breakfast - Lentil Walnut Cakes on raw marinated kale

Lunch - Black Rice Peanut Kale Bowl
The raw kale was massaged with a peanut dressing.

Dinner - I made my first ever pot pie! The crust had something to be desired lol but the filling was delicious! For the base I put raw cashews in a blender with stock and nutritional yeast and came out with a creamy yummy filling! 

I'm a vegetarian and love my cheese, but these two past weeks I saw how easy it is to go without it. Check out another delicious vegetarian cookbook I worked my way through here. 

1 comment

  1. I'm not vegan or vegetarian for that matter but some of these look delish!