What I meal prepped for the week: vegan & family friendly

tahini

🥗Healthier: sunflower seed butter

💰Cheaper: peanut butter

Sunflower seed butter is nut-free and offers a similar creamy texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Blend the soft herbs, garlic, ginger, chilli pepper, lemon juice, dijon mustard, agave/maple syrup/rice syrup, apple cider vinegar, salt, and olive oil together, adding water until desired consistency is reached.

In a pan, heat a small bit of oil over low/medium heat. Add the diced onion and carrot, cooking until softened.

Add the finely chopped garlic and stir until fragrant. If using, add paprika or Italian herbs and stir for 30 seconds.

Pour in the can of chopped tomatoes and the drained lentils. Bring to a light boil, then reduce to a simmer for 10-15 minutes until thickened.

For the fennel & orange dressing, blend the chopped fennel, orange juice, chives, olive oil, and garlic, adjusting consistency with more olive oil or water as needed.

Soak the dried chickpeas in baking soda overnight, then rinse and cook on the stovetop or pressure cook for 17 minutes on high.

In a food processor, blend the cooked chickpeas with tahini, garlic, lemon juice, pomegranate molasses, olive oil, salt, cumin, and sumac, adding water until desired consistency is reached.

To make pickled onions and radishes, bring the vinegar and water to a boil, then add salt and sugar, whisking to dissolve. Slice the vegetables and add to jars with pink peppercorns, then pour the vinegar mixture over them.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens