Meal Details
1. Black bean and salsa soup
772cal, 44p, 77c, 10f (per meal)
3/4 cup (144g)
1 tbsp (6g)
3 cup (780g)
6 can(s) (2634g)
4 1/2 cup(s) (mL)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
In an electric food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth.
2
Heat the bean mixture in a saucepan over medium heat until thoroughly heated.
3
Top with sour cream when serving.
2. Vegan brussels sprouts & broccoli salad
152cal, 3p, 8c, 10f (per meal)
1 tbsp (21g)
2 tbsp (14g)
2 cup, shredded (100g)
2 cup chopped (182g)
3 tbsp, slivered (20g)
1 tbsp (1mL)
1 tbsp (15g)
2 tbsp (30mL)
1
Make dressing by mixing olive oil, dijon, agave, apple cider vinegar and some salt and pepper in a small bowl. Set aside.
2
Toss brussel sprouts, broccoli, and almonds in a bowl. Sprinkle cheese and drizzle dressing on top. Serve.