HIGH PROTEIN VEGAN MEAL PREP / WHAT I EAT IN A DAY #86 | Mary’s Test Kitchen

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*********** RECIPES ***********

Remember, the serving sizes of these vegan high protein recipes reflect what works for me. Adjust them for your own needs, tastes, and goals!

–ALMOND MOCHA PROTEIN DOUGHNUTS–
Makes 6 large vegan doughnuts (or 12 skinny ones)

for vegan doughnuts:
1/2 cup all-purpose flour (regular or gf)
1/2 cup sweetened chocolate protein powder (60g)
2 tablespoons cocoa powder
1 tablespoon instant espresso powder
1 teaspoon baking powder
1/4 teaspoon baking soda

1 cup warm water
3 tablespoons creamy almond butter
3 tablespoons packed pitted dates (45g)
pinch sea salt

for mocha frosting:
2 tablespoons creamy almond butter
1/4 cup packed pitted dates (60g)
1/4 cup very warm water
2 teaspoons cocoa powder
1 teaspoon instant espresso powder
1/4 teaspoon vanilla extract
pinch sea salt

Bake @ 350°F for 25 – 30 minutes.
For best results, wait until doughnuts have cooled before frosting.
Serve immediately, store at room temperature for up to 48 hours or freeze.
To freeze, lay frosted doughnuts, not touching, on a parchment-lined baking sheet and freeze until solid. When frosting is solid to the touch, transfer to an airtight container. Frozen doughnuts do best in heavy-duty freezer bags with the air pressed out and can last up to two months. However, if you do eat them in a week, a freezer safe box will do fine.
To thaw, place on a paper towel or cloth and let sit for 30 minutes at room temperature. Or microwave at 10-second intervals until defrosted.

If you don’t care about adding protein, you can replace the protein powder with regular flour. If you don’t care to use dates, you can substitute with 2 tablespoons of sugar in the doughnut batter and use icing sugar in the glaze to taste.

–CALIFORNIA SUSHI BOWLS–
Makes 4 servings

3/4 cup sushi rice
3/4 cup split red lentils
2 cups water

3 tablespoon rice vinegar
1 tablespoon sugar (optional)
1 teaspoon salt

1 cup sliced cucumbers
1 cup corn kernels
1 avocado
lemon juice

7.4 oz package smoked tofu
1 tablespoon vegan mayo
1/2 teaspoon sesame oil (optional)
1 scallion
1/4 teaspoon sea salt

optional toppings
4 sheets nori
sesame oil
sea salt

wasabi mayo (vegan mayo + wasabi paste to taste)
red chili flakes/sriracha

Note, cucumber doesn’t freeze well so keep it out of any meals you’ll be freezing. These bowls will keep in the fridge for up to 3 days. They can be frozen for up to two months. Thaw overnight in the fridge or carefully defrost in the microwave.

–VEGAN BUTTER CHICKEN CURRY BOWLS–
Makes 6 – 8 servings

for coconut turmeric rice:
1 1/2 cups brown rice
1/2 cup split red lentils
2 1/4 cup water
1/4 cup coconut cream
1 teaspoon ground turmeric

for ‘cheater butter chicken’:
cooking oil (or water saute)
2 x 12 oz packages extra firm tofu
1 1/2 cups finely chopped red onion
1 cup crushed tomatoes
1/4 cup Butter Chicken Masala Spice Mix (store-bought or see notes for homemade version)
1/4 cup creamy almond butter
1 cup mushroom/vegetable broth/water

for coconut ginger spinach:
cooking oil (highly recommend NOT water sauteing)
2 tablespoons finely grated ginger
2 tablespoons minced garlic
4 scallions, chopped
2 x 10oz package frozen spinach, thawed + drained
1/2 – 3/4 cup coconut cream
1 cup strong mushroom/vegetable broth
1 tablespoon lemon juice
salt + pepper taste (optional)

These meals will keep in the fridge for no longer than three days. They can be frozen for up to two months.
To thaw, let sit in the refrigerator for a day. Or use your microwave’s defrost settings.

Rather make your own butter chicken masala mix at home? Try this recipe: http://www.thetiffinbox.ca/2011/05/tandoori-masala-spice-mix.html

*********** DISCLOSURE ***********

This video was sponsored by Thrive Market. All opinions are my own.

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