I have mentioned batch cooking and meal prep many times, but it is something I forget to do in my kitchen. So I decided to give it a go again last week! I made large batches of brown rice, tri-colored quinoa, cheesy tempeh, and un-refried beans. I also prepared kale, shredded carrots, shredded cabbage, chopped Brussels sprouts, chopped broccoli, and cut delicata squash. I made a lemon tahini dressing that I used on salads and bowls. Mid-week I made a large batch of cheesy tofu, and marinara sauce for spaghetti squash. I also used items in the pantry to save me money at the grocery store!
Here are a few dishes we made this week –
Salad with shredded carrots and cabbage, cheesy tempeh, and a lemon tahini dressing.
For the very basic lemon tahini – I used roasted tahini (I found I do not like raw tahini), lemon juice, garlic powder, water, and salt. I used about 3 tablespoons of roasted tahini, the juice of one lemon, about a 1/2 tsp of garlic, a few pinches of salt, and about 2-3 tablespoons of water. The amount of water depends on what I will be using it for and how desired consistency. I will also add dijon mustard for a kick for certain recipes. I used to do a hard pass on tahini, but then I realized how much I love roasted tahini!
I made a bowl with lemon herb tofu (this is a did bake specifically for this meal), quinoa and kale mixture, roasted sprouts, and roasted delicata squash.
Quinoa and broccoli salad – a layer of spinach and quinoa, topped with the cheesy tofu, roasted broccoli, sliced avocado, pumpkin seeds, and sunflower seeds. I think was my favorite meal of the week!
Leftover salad bowl with greens, Brussel sprouts, squash, and nut-based dressing (my husband makes this dressing every week).
Taco with the homemade un-refried beans, steak style soy curls, onion, sauce, Violife shredded vegan cheddar
, and avocado. I also added a little bit of shredded lettuce and vegan sour cream to mine.
What should I batch cook this week! Especially since we will be busy almost the entire week!