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Must try for Vegans & Non-vegans too! Share this w/ someone that would love this!
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VEGAN PROTEIN PACKED MEAL PREP! ROAST VEGETABLES
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1 small butternut squash (cut into 1 in pcs)
2 red red onion (cut into 1 in pcs)
2 medium courgettes (cut into 1 in pcs)
4 small carrots (cut into ½ in pcs)
½ tbsp garlic powder
½ tbsp dried parsley
1 tbsp salt
2 tbsp olive oil
12 sun dried tomatoes
SALAD
1 can cannellini beans (drained)
1 can butter beans (drained)
200g garden peas (cooked)
400g spelt (cooked)
2 tbsp sunflower seeds
2 tsp nigella seeds
4 tbsp parsley (finely chopped)
1 tbsp olive oil
1 tbsp lemon juice
½ tsp salt
DRESSING & MARINADE
4 tbsp sundried tomato paste
8 cherry tomatoes
2 lemon (juice)
8 tsp olive oil
10 tsp balsamic vinegar
200 ml water
2 tsp salt
1.5 tsp oregano
2 large garlic clove
1 tsp cayenne pepper
TOFU
1 block firm tofu (pressed and drained)
½ salad dressing and marinade
HUMMUS
1 can chickpeas (drained)
1 small garlic clove
2 tbsp tahini
4 tbsp water
2 tbsp olive oil
2 tbsp lemon juice
½ tsp salt
For the fresh salad
200g spinach
12 cherry tomatoes (cut into halves)
Put the squash on a baking tray and put it in the oven for 10 minutes at 180’C.
Remove and add the remaining “Roast Vegetable” ingredients on the tray and toss to combine. Put back in the oven for a 20 minutes.
Put the Salad ingredients in a mixing bowl and toss to conbine. Keep to one side. Put all the Salad Dressing ingredients a food processor and blitz to a liquid. Cut the tofu steak into 4 equal slices and lay them down in a shallow bowl. Add the Salad Dressing and toss so they are well covered.
Put a griddle pan on the stove, get it quite hot and griddle the steaks so nice griddle lines appear on either side of the steaks. If you have any marinade leftover, pour it over the steaks.
Take the steaks off the griddle pan and set to one side. Put all the hummus ingredients into a blender and whizz them up into a nice thick creamy hummus.
Take the roast vegetables out of the oven, pour over the sun dried tomatoes and mix them together and put the tray to one side.
Divide all the ingredients between the 4 lunchboxes and toss with salad dressing.
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Thanks @bosh.tv
Gloomy weather in Berlin = major baking mood I think I‘m gonna make these hazelnut muffins to snack on during our train ride to Cologne tomorrow! Trying to take the train more instead of flying - it takes longer but it’s more comfortable and I can easily get some work done and take more stuff (aka lots of these muffins) with me here comes the recipe for you - save it for later, you won’t regret it
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200g ground hazelnuts
200g glutenfree flour blend (or regular flour)
3/4 cup coconut sugar
1/2 cup coconut oil
1 cup plant-based milk
1/4 cup sparkling water
1 tbsp baking powder
1 tsp vanilla extract
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Combine all dry ingredients in a big bowl and mix well. Add in the wet ingredients and stir until you’re left with a smooth batter. Grease or line your muffin tins and distribute the batter evenly. Bake at 180C for about 25 minutes or until golden brown and firm. Let cool and enjoy! I like to tip them with nut butter or homemade Nutella
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Why choose just one entrée when you can top your drink with an entire brunch spread? @bostoniapublichouse has shrimp, ribs, donuts, bacon and more to skewer onto your mid-morning/early-afternoon beverage. Click the link in our bio for a round-up of the best build-your-own Bloody Mary bars in Boston, then make a reservation for this weekend! #bostonchefs [: @fitbytash]
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