Sharing another #whatIeatinaweek! Recipes below. Subscribe here: Follow me on IG @lindseyrem twitter | @lindseyrem
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// RECIPES
Chai concentrate
Kale Salad recipe
Peanut Sauce
Tofu Scramble: 1/2 Block tofu + 1/2 tsp turmeric, 1/4 tsp chipotle or chili powder, 1/4 tsp cumin
Crispy Canellenni beans
Buffalo Cauliflower recipe
Tomato soup:
2 Tbsp olive oil, 1 whole sweet onion, 3 cloves garlic, 28 oz can of San Marzano tomatoes, 2 cups of veggie broth, 1/2 tsp salt, 1/2 tsp roasted garlic powder, 1/2 tsp dried basil, 1 tsp raw granulated sugar.
Heat olive oil in a large pot. Add roughly chopped onion and sauté over medium heat until soft and caramelized. Add finely chopped garlic and sauté until fragrant. Add the tomatoes, broth, garlic powder, basil, and stir. Bring to a boil over medium-high heat then lower heat and simmer for 20 minutes. Add salt and sugar. Blend to desired texture.
Lentil Mushroom Bolognese:
4 Tbsp olive oil, 1/2 yellow onion, 3-4 cloves garlic, 1/2 cup green or brown lentils, 8oz sliced mushrooms, 28oz can diced plum tomatoes, 1/2 tsp salt, black pepper, 1/2 tsp italian seasoning, 1 tsp raw granulated sugar.
Heat 2 Tbsp olive oil in a large pot. Add mushrooms in batches and sauté over medium heat until caramelized. Remove mushrooms and add remaining olive oil with chopped onion. Sauté onion until transparent then add minced garlic until fragrant. Add the tomatoes, lentils, 1/2 cup of water, seasoning, and stir. Bring to a boil over medium-high heat then lower heat and simmer for 30 minutes or until lentils are tender. Add mushrooms back in and serve.
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