vegan and gluten free food
Brussels sprouts get a bad rap. Many of us remember the bitter, mushy, overcooked Brussels sprouts from childhood. I cringe when I think about eating those. Yet, now, Brussels sprouts are one of my favorite foods. Turns out, it’s all in the preparation. I don’t ever boil them. I prefer to roast Brussels sprouts. Roasting them at a higher temperature makes them tender on the inside with crispy outside leaves.
I made a batch of these veggie burgers yesterday. I promptly ate a couple of them like cookies (because I just didn’t have the energy for much else) and put the rest in the freezer for future meals. There are plenty of store bought veggie burgers out there but making your own is easy! It’s also inexpensive and you can make a big batch to save for future meals. There are days when I just don’t have it in me to make a meal from scratch (see the above example of me eating veggie burgers like cookies for proof of this). Being able to quickly heat up a veggie burger from the fridge or freezer is a dream.
Fall weather = soup! This creamy broccoli and kale soup is quick to make. It freezes well and is great for winter meal prepping. Relying on cashews instead of dairy, this soup is suitable for those following a vegan, dairy-free, soy-free and whole foods plant based diet.
These curried red lentils are vegan, gluten free, soy free and have an oil free option. They are a regular meal at my house and this recipe is a great one for your meal prep rotation. I like to make a pot of lentils to …