Fall Mini Meal Prep Recipes

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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

Instructions

1. Roasted Nut and Seed Mix
2. Toss walnuts, pepitas, sunflower seeds with olive oil, salt, pepper.
3. Roast in the oven at 350°F for 12 minutes.
4. Creamy Balsamic Vinaigrette
5. Grate shallot and garlic.
6. Mix balsamic vinegar, Dijon mustard, maple syrup, salt, pepper, olive oil.
7. Shake or blend for dressing.
8. Whipped Tofu
9. Mince garlic in a food processor, add tofu, nutritional yeast, white miso, lemon zest, lemon juice, olive oil, salt, pepper.
10. Blend until creamy, add ice water for desired consistency.
11. Enjoy these condiments on salads, bowls, or as spreads.

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