*VEGAN* Meal Prep Made Easy | Menu 9 | Green Curry, Spicy Kimchi Soup, Tofu Breakfast Scramble

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Green Vegetable Curry
1 tbsp coconut oil
1 onion, diced
1 tbsp fresh ginger, grated
3 cloves garlic, minced
1/4-1/3 cup green curry paste
2 14oz cans coconut milk
1 cup vegetable broth
2 carrots, sliced
2 cups broccoli florets
1 block firm tofu, diced
1 cup snap peas
2 cups leafy greens
In a large pot heat coconut oil over med-high heat. Add onion and sauté for 2-3 min. Add ginger, garlic and curry paste and cook for another min. Stir in coconut milk and vegetable broth. Bring to a boil and add carrots, broccoli, and tofu. Reduce heat and simmer for 5-8 min. Add snap peas and greens. Cook for an additional 2-3 min. Season with salt and pepper to taste
Serve with fresh lime wedges and cilantro. Store in the refrigerator for up to 5 days
Pineapple Fried Rice
1 tsp sesame oil
1 tbsp soy sauce
1 tbsp Sriracha
3 cloves garlic, minced
1 tbsp fresh ginger, grated
4 green onions, finely sliced
2 tbsp coconut oil
2 cups pineapple, medium dice
1 red bell pepper, medium dice
1/2 cup red onions, finely diced
2 cups cooked rice
1/4 cup roasted cashews, roughly chopped
fresh cilantro
1 lime
In a small bowl whisk sesame oil, soy sauce, Sriracha, ginger, garlic and green onions & set aside
In a large skillet on med-high heat, melt coconut oil & add pineapple. Cook for approximately 4 min. Add onion and bell pepper. Sauté for an additional 2-3 min, or until vegetables have softened. Stir in rice and soy sauce mixture. Cook for an additional 1-2 min.
Serve immediately with roasted cashews, cilantro and lime wedges, or store in the refrigerator for up to 5 days
Spicy Kimchi Soup
6-8 cups vegetable broth
1 tbsp coconut oil
1 onion, finely diced
2 cloves garlic, minced
2 tsp ginger, grated
3 carrots, peeled and sliced
3 celery ribs, sliced
1 cup mushrooms, sliced
1 red bell pepper, sliced
1 cup kimchi
1 tsp red chili flakes
In a large soup pot or Dutch oven heat oil over med-high. Add onion and sauté for 2 to 3 min. Add garlic and ginger and cook for an additional minute. Add broth, carrots and celery. Bring mixture to a boil and then reduce heat to medium low and simmer for about 10 minutes. Add mushrooms, bell pepper and kimchi. Simmer for another 5 min. Season with red chili flakes
Store in the refrigerator for 4 to 5 days
Crunchy Rainbow Rolls with Peanut Dip
2 mangoes, sliced
2 carrots, julienned or grated
½ English cucumber, julienned
1 red bell pepper, finely sliced
5 green onions, julienned
½ cup red cabbage, shredded
2 cup vermicelli noodles, cooked
½ cup cilantro, roughly chopped
20 round rice paper wrappers
Soak rice paper rounds, one at a time in warm water for 15-20 seconds and lay flat on a cutting board. In the centre of the lower third of the wrapper, place a few pieces of each vegetable and top with vermicelli noodles. Add cilantro and begin to wrap. Start by wrapping the bottom of the rice paper over the filling and tuck in the filling as you roll to about half way up the wrap. Fold the sides of the rice paper toward the centre of the roll and continue rolling up
Serve immediately or store in the refrigerator in an airtight container with a damp towel for 3-4 days
1 cup natural peanut butter
3 tbsp soy sauce
¼ cup lime juice
2 tbsp Sriracha
1-2 tbsp coconut sugar (optional)
2 tsp fresh ginger, grated
hot water to thin
In a small bowl, mix together peanut butter, soy sauce, lime juice, Sriracha, coconut sugar and ginger. Gradually whisk in hot water to thin dip out until it reaches your desired consistency
Tofu Breakfast Scramble
2 tbsp coconut oil
1 red bell pepper, finely diced
5 green onions, finely sliced
1 block firm tofu, crumbled
1/2 tsp red pepper flakes
1/2 tsp garlic powder
1/2 tsp turmeric
1 tbsp soy sauce
2 cups bok choy leaves or spinach
salt and pepper to taste
Heat coconut oil in a large skillet over med-high heat. Add bell pepper and sauté until softened. Add green onions, tofu, red pepper flakes, garlic powder, turmeric and soysauce. Mix well and add bok choy leaves or spinach. Once leaves are wilted and tofu scramble is hot, add salt and pepper to taste
Serve immediately with a sprinkling of sesame seeds and some fresh cilantro or refrigerate for up 4-5 days
Sauteed Baby Bok Choy
2 tbsp coconut oil
4-6 baby bok choy, sliced in half
salt and pepper to taste
In a large skillet on med-high, melt coconut oil and add baby bok
choy. Sauté until leaves have wilted. Season salt and pepper to taste.
Serve immediately or store in the refrigerator for 3-4 days
Wasabi Ginger Chickpeas
1 19oz can chickpeas
1 tbsp olive oil
1 tbsp wasabi powder
½ tsp ground ginger
¼ tsp garlic powder
sea salt to taste
Preheat oven to 375F. Rinse and drain your chickpeas and dry them with paper towel
Toss chickpeas with olive oil, wasabi powder, garlic powder and salt. Bake at 375ºF for 35-40 min tossing regularly. Allow chickpeas to cool completely before storing