Fresh Start Lunch

Check out this gorgeous HODGEPODGE of a SAUCED UP veggie mix 🤗🌽

PACKED with protein, iron, fibre, magnesium, the list goes on… Scroll down for everything Included➡️🍑

I adore the cheesey cashew queso sauce…it’s incredibly easy to make, creamy in taste, and has a jalapeño bite to it 🌶 I’ve also made this sauce to pair with chips & salsa, veggie bites, and more! 💃🏻

For some further protein on the side, I cooked up a bit of tofu after marinating it in small portions of different flavours for 30 mins. ⏰

Food is meant to be a medicine for the body. It remedy’s and strengthens any weaknesses that might be festering (i.e lack of sleep / sunlight / fresh air, mental/physical stress, emotional/hormonal imbalance, recent or long-term illnesses, etc.). You should never feel lethargic after eating; you should be rejuvenated. This was a feeling that I never realized was possible until going fully vegan.💯

❗️VEGAN FACT #6❗️: 80% of ALL antibiotics used in the US are fed to factory farm animals while humans only account for 20%. Still want that cow burger?💊🐮

Recipe: Salad (for 1, with leftovers 🤗):

  • 1 sweet potato
  • 1/2 cup black beans
  • 1/4 cup sweet corn
  • 1/2 tomato
  • 1 cup greens (salad mix)
  • 1/2 cup cashews
  • 3 tbsp nutritional yeast
  • 2 cloves of garlic
  • 1 tbsp smoked paprika
  • 2 tbsp chili powder
  • 2 tbsp ground cumin
  • 1/2 tbsp salt
  1. Steam sweet potato to your liking of softness. Cube and set aside.
  2. Chop salad mix up into small pieces.
  3. Cube tomato
  4. Combine sweet potato, black beans, sweet corn, tomato, and greens into a large bowl.
  5. Add nutritional yeast and spices to blender with cashews. Pour in part of 1 cup of boiling water and top up as you blend. Also taste and adjust the amount of spices as you go.
  6. Pour sauce into the large bowl of vegetables and mix together! Be careful not to overmix as it will go mushy. Spoon onto plate and enjoy!

Recipe: Tofu

  • 1/2 block of extra-firm tofu
  • 3 tbsp soy sauce
  • 1 1/2 tbsp maple Syrup
  • 1/2 tsp sesame oil
  • 1 tbsp ginger powder or shavings
  • 1 tbsp apple cider vinegar
  1. Cut up tofu into rectangular slabs (1 cm thickness works).
  2. Prick tofu pieces with a fork from one end to the other. This is crucial! You will not get the full flavour throughout if you do not prick.
  3. To make the marinade: Combine ingredients and adjust to taste in a container that is large enough to fit the tofu pieces.
  4. Place tofu pieces in marinade and set in the fridge for at least 30 mins.
  5. When ready, pan fry the pieces on medium-high heat, turning on all sides to get them golden brown.
  6. Dry them of oil using paper towel and serve.

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