Fall Mini Meal Prep Recipes (Original video)

Ingredients:

• Roasted Nut and Seed Mix:
• Chopped walnuts, pepitas, sunflower seeds
• Olive oil, salt, pepper
• Creamy Balsamic Vinaigrette:
• Shallot, garlic
• Balsamic vinegar, Dijon mustard, maple syrup
• Sea salt, black pepper, extra virgin olive oil
• Whipped Tofu:
• Garlic cloves, extra firm tofu
• Nutritional yeast, white miso
• Lemon zest, lemon juice, extra virgin olive oil
• Salt, pepper, ice water
• Toss walnuts, pepitas, sunflower seeds with olive oil, salt, pepper.
• Roast in the oven at 350°F for 12 minutes.
• Grate shallot and garlic.
• Mix balsamic vinegar, Dijon mustard, maple syrup, salt, pepper, olive oil.
• Shake or blend for dressing.
• Mince garlic in a food processor, add tofu, nutritional yeast, white miso, lemon zest, lemon juice, olive oil, salt, pepper.
• Blend until creamy, add ice water for desired consistency.

Instructions:

1. Roasted Nut and Seed Mix:
2. Creamy Balsamic Vinaigrette:
3. Whipped Tofu: