Sunday meal prep

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Yoghurt jars; two old peanut butter jars I’ve filled with soy yoghurt, hemp protein powder, frozen cherries, cardamom + cloves and topped with a roasted nut/seed mix. No I don’t meal prep for the entire week; I’m sure you were wondering.

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An extra creamy red lentil hummus, fortified with some tofu and seasoned with smoked paprika and garlic salt. Some baby carrots to go with. Super ugly container but then that’s plastic for you. Conscious choice though, as carrying around lots of glass jars is just no fun at all.

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Quinoa bake; well, it’s actually a mix of different grains, but mostly quinoa, some full-fat coconut milk, apple, cinnamon, soy milk, and sunflower seeds. Nice change from oatmeal.

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Improvised protein muffins. My favorite hemp protein mixed with some regular flour, a banana, vanilla, cardamom, sunflower seeds, soy milk, and a few frozen blueberries. I imagine some people find the green a bit off-putting. It’s a color you can learn to love tho, trust me. Also: this little thing will get you some way towards the RDI or E vitamin. Just saying.

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One pot coconut stew. Heat up the rest of the coconut milk left from the quinoa bake, add bit of red curry paste, onion and garlic in some form, some frozen spinach, bag of frozen corn, lots and lots of chickpeas. Serve with brown rice and tomato.

That’s me done with the meal prep for this weekend!

What vegans eat; Lots of lentils

When I went vegetarian some 20 years ago I never thought I’d ever get used to lentils. Never in a million years. I don’t even know how or when I managed to get over that first impression. Mushy green lentils on the side. Ew.

Might have been when I stopped over-cooking the lentils. And learned about the importance of spices. In general. I used salt only for years and years (how did I even live??).

These days, I’ll throw a little lentils into pretty much anything. Bit of lentil crunch? Yes please!

My go-to tomato-based lentil stew combines red lentils, carrot and feta (or Greek Style Sheese if you want the vegan version, and why wouldn’t you?). Usually I serve it with pasta, but this time I’ve got other ideas. More about that later.

One of the many advantages of this dish is that it’s super quick and easy to make; an excellent choice if you need a mid-week meal prep because your stocks are running low.

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All you need is:

1 can of crushed tomatoes
120 g red lentils
2 organic carrots (if there is one thing you want organic it’s carrots, trust me)
2 dl water
1½ tsp salt
Bunch of oregano
Some form of garlic. I use garlic ganules.
Some greek style type of cheese product

Grate your carrots – peeling is not necessary. Turn your stove on, you want to bring your water and crushed tomatoes to a boil and then reduce the heat to avoid tomato sauce splattering all over your kitchen. Add lentils, carrots, garlic, and oregano. Cook until lentils are al dente. Or however soft you like them. About 10 minutes should do the trick. If you’re anything like me, you’ll also want to add some spinach or kale from the freezer. Can’t have a meal without greens.

As per Jenny Mustard’s instructions, I’m adding the salt when the stew is done and cooling.

This yields about 4 servings; I’m having some for dinner together with lots of leafy greens and alfalfa sprouts because I’m in the middle of a leafy green obsession. What’s left I dividine into three containers together with some oats – obvs not the porridge kind, the other type, but any type grain will do. Or pasta.

Top with cheese and you’re done!