For breakfast, blend frozen bananas, frozen blueberries, unsweetened plant milk, and lemon juice for a nice cream. Add toppings like blueberries and almond butter.
For lunch, mash chickpeas and add hummus, maple syrup, salt, dried dill, unsweetened plant milk, and red onion for a smashed dill chickpea toast. Add pickled red onion and vegan parmesan.
For a snack, blend three bananas, frozen mango, kale, peanut butter, and unsweetened plant milk for a green smoothie.
For dinner, roast potatoes and bell peppers in the oven and make a cashew-based coriander dressing. Saute black beans with cumin and garlic. Serve everything in a bowl with the dressing and pickled red onion.
For breakfast, make creamy overnight oats with oats, chia seeds, and cashew milk. Add cardamom and maple syrup and top with your favorite toppings.
For lunch, reheat leftovers like the potato coriander bowl or the cheesy baked grotto toy.
For a snack, enjoy some fruit.
For dinner, make a coconut curry with bell peppers, carrots, spinach, and lime juice. Serve with whole wheat noodles.
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