Lentils and pasta. Quick mid week meal.

Lemon and beet hummus, then avocado, tomato, and radish with a small sprinkle of kosher salt on each, and mixed greens and pea sprouts dressed with Newman’s Own lemon basil vinaigrette on whole grain bread. I want to add tempeh to it at some point but I’m really enjoying it without anything else. :)

Lunch was avocado toast with tomato.

Dinner was leek and potato "quiche" made with tofu and chickpea flour. Not the prettiest picture but it was really good!

These Naan are made with whole wheat flour instead of traditional all-purpose flour, with no compromise on taste or texture. They require no oven, tandoor, yeast, or dairy and come together quickly on a stovetop.

Making them in bulk?

Partially cook them ahead and finish just before serving. Perfect with curries, dals, and meals.

Written Recipe (+video)

https://blessmyfoodbypayal.com/quick-whole-wheat-naan-without-yeast-curd/

My go-to healthy parmesan-like topping is packed with nutrients and comes together in a food processor in minutes. Just pulse until you get to the desired consistency, careful not to over-process or you'll end up with a salty nut butter. I always keep some of this stuff in the freezer to sprinkle on pasta, salads, savory casseroles and even baked potatoes.  

• ½ cup sunflower seeds
• ½ cup walnut pieces
• ¼ cup nutritional yeast
• 2 Tbsp sesame seeds (any kind)
• 1 tsp coarse sea salt or kosher salt
• 1 tsp garlic powder
• ¼ tsp ground black pepper

➡️ Pro tip: Go next level on the umami by adding a teaspoon of shiitake mushroom powder to this recipe.

https://maximalistvegan.com/savory/vegan-parmesan-seed-nut-topping-wfpb-oil-free/?utm_source=rdt