Happy Sundayyy :) I am back with another plantbased meal prep video. This week we made a tofu scramble, mini quesadillas, cilantro lime rice, shallot pasta, wild rice soup, and an edamame snack! I enjoyed all these meals and hope they inspire you to get in the kitchen to whip up a plantbased meal for yourself.

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00:00 intro
01:35 meal prep time
14:16 plating + enjoying the meals

Meals + recipes:
Shallot pasta
modified this recipe http://bit.ly/3XArywX
Instead of anchovies, I used 2 tbsp of capers
Used less olive oil. I only used about 2 tbsp of olive oil
Added basil
Added 2 tbsp of nutritional yeast

Mini quesadillas
Tortilla shells, vegan cheese, sautéed onions, and bell peppers
Bake in the oven at 390 degrees for about 15 mins or until the cheese melts. Keep a close eye on these so that they don’t burn

Cilantro lime rice
4 cups of white rice, the juice from 1/2 of a lime, 1/4 cup of chopped cilantro, 1 tbsp of vegan butter, salt, and pepper to taste

Edamame
Frozen edamame (you can use shelled on unshelled edamame), maple syrup, chili crunch, soy sauce
Steam the edamame for about 5 mins or until no longer frozen. Combine the remaining ingredients in a container. Once the edamame is finished, add it to the sauce and combine. If using shelled edamame, only eat the pods

Wild rice soup
4 celery stalks, diced. 3 carrots, diced. 1/2 of a yellow onion, diced. 2 mediumsized portobello mushrooms. 2 tbsp of vegan butter. 1/2 cup of wild rice. 4 tbsp of hemp seeds
Seasonings: salt and black pepper to taste while cooking the veggies. 1 tsp of dried basil, 3/4 tsp dried oregano, 2 tbsp of garlic powder, 1/2 tsp poultry seasoning, 2 bay leaves, 1/2 tsp of better than bouillon nochicken base, 34 cups of veggie broth, 1 can of unsweetened coconut milk
Cook the veggies down first and then add the seasonings. Combine and cook for about 3 additional minutes. Add in the broth and coconut milk. Next, add the wild rice blend and the hemp seeds. Stir and cover with a lid. Let simmer for 30 mins (check on it often and stir if needed). Remove the lid and let simmer for 10 additional minutes

Tofu scramble
1/3 block of extra firm tofu crumbled. 1 tsp garlic powder, 1 tsp onion powder, a pinch of tsp salt, 1/2 tsp black pepper, 1/2 tsp turmeric, 1/2 tsp smoked paprika, 1/2 tsp black salt (kalanamk), 1/4 tbsp veggie broth, 1 cup of cooked veggies
In a bag or bowl, combine the seasonings and half of the veggie broth. Set aside. In a clean skillet, cook the veggies. Next, add the crumbled tofu to the skillet with the veggies. Add in the marinade and cook the tofu for 57 mins. Add oil if needed. Before serving, sprinkle a bit more black salt for the “eggy” flavor. Not too much because it is salt.
Tip: I like to freeze my tofu before cooking with it. Just freeze it in the pack, defrost it and then squeeze the excess water out. This changes the texture of the tofu and makes it less chew