I am in my ingredient prep era and it has been extremely helpful for me when putting together meals during the week.
Tofu scramble: https://www.sweetgreensvegan.com/recipecards1/tofu-scramble
Chia seed pudding: 1/2 cup non-dairy milk, 2 tbsp chia seeds, 1-2 tbsp maple syrup. Set overnight
Protein Chickpea tuna:
1 can of drained and rinsed chickpeas
1/4 cup of red onions, diced
1/4 cup of celery, diced
1/2 cup of crushed/shredded seaweed
5.3 oz non-dairy plain protein yogurt (I used the brand kite hill)
2 tbsp tahini paste
3 tbsp of sweet relish
1/2 tsp of Kala Namak “black salt”
1 tsp of garlic powder and onion powder
1/2 tsp of black pepper
1/2 tsp of paprika
1 tsp of mustard (optional)
1 tsp of fresh dill (optional)
Tahini caesar dressing:
Links:
Subscribe: http://bit.ly/3ZVMn7f
Shop my kitchen: https://shopmy.us/shakaylafelice
Health & wellness: https://shopmy.us/collections/191065
Digital cookbook: https://bit.ly/47j5egV
Instagram: https://bit.ly/420kpZX
My recipes: http://bit.ly/3YCsPnE Tiktok: http://bit.ly/3ZCaxEk
Discount Codes and Affiliate Links:
Juicer: 10% discount using code “SHAKAYLA10” https://bit.ly/3RJOmdF
Mushroom coffee: 15% discount off using code “SWEETGREENS15” https://bit.ly/48neQHz
Caraway cookware: Up to 20% off https://bit.ly/40yAl5o
Some of the links above are affiliate links, meaning if you purchase using the link, I get paid 🙂 For brand collaboration inquiries, please email info@sweetgreensvegan.com
Truth is I’m tired I am showing you how I ingredient prep which is a bit different than meal prep and you’re not eating the same thing over and over Again also shout out to y’all for the tips it worked hello beautiful people welcome back to my channel in this video I am showing you how I ingredient prep which is a bit different than meal prep meal prep is where you actually prepare the entire meal that way you just take
It out the fridge and warm it up whereas ingredient prep is where you just prep individual ingredients so that throughout the week you can piece meals together so it allows you to be creative while not eating the exact same thing every day I’ve done this a couple times
And it worked phenomenally for me it made my weeks so much smoother so I wanted to show you how I do it and if you are unfamiliar with it I hope that you find that it’s helpful for you if you decide to give it a try so without
Further Ado let’s get into the ingredients that I’ll be making this week so I’m starting out with the ingredient that’s going to take the longest which is my roasted sweet potatoes I’m actually cooking the sweet potatoes two different ways one will be baked so that I can do stuffed sweet
Potatoes mashed sweet potatoes and the other is going to be cubed so for my baked sweet potatoes I aggressively like why was I poking that so aggressive but I aggressively poked holes into the sweet potato I coated it in olive oil wrapped it in parchment paper and then foiled which meant I had
To bake that a bit longer for about an hour or so and then for the cube sweet potatoes it was pretty generic I just cubed them and I kept the seasonings really simple so just toss it in some olive oil added some salt and black
Pepper and after I put those in the oven I moved on to my rice I really wanted to use quinoa this week but I ran off out so I had to make do okay and also thank y’all so much for sharing all the rice cooking tips in my last video y’all
Really looked out for me because y’all y’all know your girl was struggling like it just kept bubbling over so those tips helped tremendously and you’ll see that the rice turned out perfect now don’t get me wrong I’m still getting a rice cooker though it was much easier this
Time around using the tips that y’all shared but so many of y’all told me that a rice cooker is the way to go so I’m taking notes I’m taking notes and then one of the two veggies that I’m actually prepping in advance is broccoli child I
Love me some broccoli so I’m taking half of the batch and roasting it in the oven I’m not doing anything fancy because I plan to use this across meals so good old olive oil salt and black pepper will do the trick the rest of the broccoli I
Just plan to store in the fridge so that I can cook later in the week next up is one of the three protein ingredients that I’m prepping ahead which if you’ve been here you already knew this was going to be on the menu tofu in last week’s video I told you how
Much I’ve been enjoying shredded tofu so this week I wanted to prep a batch of it now for this block of tofu I actually froze it and then let it throw out which is my typical go-to way to cook tofu but that is only when I’m air frying it and
Keeping it in like chunks or cubes now when it comes to shredding it did not do well it crumbled more than it shred so the next time I want to make shredded tofu I will not freeze it I’m just going to put it in the fridge take it out
Drain it press it and then shred I just drizzled that with some olive oil coconut aminos and I baked it in the oven on 390° just until it was crispy so it took me about 15 to 20 minutes to get the level of crisp that I actually wanted I
Also had a black of fava bean tofu in the fridge and decided to use that for my tofu scrambles my go-to seasonings for my scrambles are curry powder garlic and onion powder smoked paprika turmeric nutritional yeast black pepper and black salt however I ran all out of my black
Salt so I had to improvise and I just went with coconut aminos because sometimes you just got to use what you have on hand now I let that sit for a bit because I had to finish up my rice I know y’all see that rice with the clean
Pot no spillage for me this time so again shout out to y’all also threw the shredded and crumbled tofu in the oven now because I had to wait for the oven temp to cool down a bit from the baked sweet potato now for my Scramble I would
Normally add in like onions bell peppers tomatoes kale Etc but I was very limited this week and I told myself I was not going back to the grocery store so I just may do as you can tell throughout this video I may do with what I had and
What I actually wanted to use oh yeah and I had to go back and switch out the baking sheet that I was cooking the shredded slash crumbled tofu on the last one I had was just entirely too small which didn’t allow the moisture in the
Tofu to cook out so just be mindful of that if you decide to do it just make sure you have enough room and that the tofu isn’t crowded on the baking Sheet If you follow me on Instagram or Tik Tok you’ve probably seen me post about chia seed pudding a couple times each week and that’s because chia seed pudding is just having a moment in my life right now I do 2 tablespoons of chia seeds for every half2 cup of dairyfree milk and
Then I do 1 to 2 tablespoons of maple syrup as a sweetener just depending on how sweet I want it to be and I like to let mine sit in the fridge overnight before actually enjoying I just prefer a thicker chia seed pudding whereas I know sometimes some people say you can leave
It in for like 10 minutes or so it’s just not thick enough for me then so I prefer to do mine overnight and I enjoy it so the cooking is all done the next thing I want to do is I want to make some chickpea tuna for the
Week so that’s what we’re about to make and then I also have some fresh greens that I want to just go ahead and wash chopped so that during the week it’s just easy for me to just like grab and go now chickp is just one of those
Recipes that I probably would never get tired of I just enjoy it so much and it’s so versatile I started out by chopping my veggies so I cut up my red onion and celery and then I added that to a bowl along with relish mustard I making mine a bit different this time
For some added protein so I went in with tahini as well as a dairyfree plain protein yogurt from the brand kite Hill also added in some Capers salt black pepper dry dill garlic powder onion powder and crushed seaweed if you do have black salt or kinomic on hand use
That instead of regular salt it just makes it taste even Better For me chickpet tuna is just a great option to have for either lunch or dinner I love adding it to to my sandwiches on wraps on salads and you can also enjoy it with crackers or veggies you just can’t go wrong by making a batch for the week now at this
Point I feel like I have been cooking for an army okay not really but your girl was getting tired however I really wanted to make a copycat version of the tahini Caesar salad dressing from Cava if you Pat it you know it is too good and I’m
So glad I pushed through so the dress consists of tahini garlic cloves Dijon mustard nutritional yeast lemon juice Capers salt black pepper I actually ran out of my vegan W sauce the washer yall know what I’m talking about so I use coconut aminos and bomic vinegar as
Substitutes and it worked just fine it are y’all seeing the trend here we are making do with what we have okay also added in some soy milk and a bit of olive oil oil so I went back and created an official recipe for this one and in
The official recipe I did add a dairyfree yogurt to it just to help make it creamier I’ll include that one in the description box but if you want to do it without the dairyfree yogurt feel free to it tastes just as delicious I blended everything up and then I thinned it out
With some warm water you just want to add as much warm water as you prefer and kind of adjust this to your taste but as well but I thoroughly enjoyed this and I can’t wait to show you how I used it Up truth is I’m tired I want to stop but the last thing I got to do are these greens push through shaa push through you are almost done and the week is going to go by smooth all right now we are almost to the Finish Line the last thing I had to
Do was get my Roma lettuce in my Dino kill together which I just plan to use this in a variety of ways this week and I knew how important it would be for me to have this so I just had to push through these are typically my go-to
Greens when it comes to salads I probably almost always have them on hand at least one of them and here I’m actually giving my Dino ke an ice bath it was pretty lamp and not as firm as I wanted it to be which I’m sure it’s because I
Did not store it properly but giving it an ice bath will help crisp it up you can also do this with Roma lettuce and it works wonders y’all I cannot believe I just cooked all of that but I am very very excited because I know it is going
To make my week so much better like right now I can already taste the tahini Caesar on a little salad I can also see me like taking some of the rice combining it with the kale and some broccoli and tossing it in this dressing or I could take the oh my gosh
Okay I’m not going to spoil it too much because in the next video that you see I’ll be using everything also shout out to y’all for the tips on how to prevent my rice from bubbling over it worked and I’m good but I definitely do think I’m still going to get a rice
Cooker but all in all the process was so much better this time versus in my last video so shout out to y’all who gave me all the amazing tips I really do appreciate it I hope that this video was helpful for you in the description box I
Do have a shop my kitchen so if you have any questions on what items I’m using the containers the pots the pans so on and so forth that will be linked in the description box so be sure to check it out but I will see you in the next video
And thank you so much for watching