Meal Details
1. Vegan cheesy portabella pizzas
291cal, 9p, 25c, 14f (per meal)
1 cup (260g)
1 tsp (5mL)
2 cup (224g)
1 tsp, ground (2g)
1 tsp (3g)
8 piece whole (1128g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Preheat oven to 400 F (200 C) and line a baking sheet with foil and grease the foil with the olive oil.
2
Place the mushroom caps on the sheet top-side down, and spoon the tomato sauce into each mushroom cap evenly.
3
Top each with the cheese and spices.
4
Bake 25 minutes until cheese melts.
2. Brussels sprout, apple & walnut side salad
338cal, 6p, 16c, 26f (per meal)
1 3/4 tbsp (27mL)
2/3 cup, chopped (75g)
4 tsp (20g)
4 tbsp (60mL)
1 small (2-3/4" dia) (132g)
4 cup (352g)
Recipe has been scaled from original by 2.67x. Adjust cook times and pan sizes accordingly.
1
Thinly slice brussel sprouts and place them in a bowl. Mix with apples and walnuts (optional: to bring out a more earthy flavor in the walnuts, you can toast them in a skillet over medium heat for 1-2 minutes).
2
In a small bowl make the vinaigrette by mixing together the olive oil, apple cider vinegar, maple syrup, and a pinch of salt/pepper.
3
Drizzle vinaigrette over the salad and serve.