Vegan Meal Prep for a Week

Since it is currently the school holidays in Sydney, I have quite a bit of extra time on my hands so I thought I would plan out some meals that were fairly healthy and could be eaten quickly with little to no preparation.  For this week I made 10 full meals, side meals and snacks.

Coconut Quinoa

Vermicelli Noodle Salad

Ingredients - Vermicelli noodles cooked in veggie stock, spiralised cucumber, carrots, spring onions, mint, coriander, 'Thai flavoured' tofu, satay sauce and sesame seeds

Veggie Tofu 'Bolognese'

Ingredients - Sauce (Sautéed onion, garlic, portabello mushrooms, pumpkin, broccoli, 'Dolmio' extra veggies sauce, all blended together), Tofu 'mince' (crumbled firm tofu cooked in BBQ sauce, pepper, smoked paprika, nutritional yeast and dried oregano), spelt pasta

Blueberry Muffins

I used this recipe but instead of soy milk I substituted unsweetened almond milk and instead of normal sugar I used coconut sugar.

Pumpkin & Sweet Potato Soup

I used this recipe from Taste.com

Roasted Sweet Potato and Pumpkin and Rockmelon

Lastly for snacks or side dishes I roasted some sweet potato and pumpkin and also cut up some rockmelon that needed to be cut up

For my breakfasts I have a fruit smoothie with coconut water and apple juice which I also add chia seeds which are full of omega 3, antioxidants, fibre and protein, flaxseed which contains omega 3 and fibre and 'Vital Greens' powder which contains over 70 vitamins and nutrients which you can read about here. If I'm still hungry after the smoothie I will usually make toast with avocado and tomato or just plain vegemite toast.

This meal prep has helped me to ensure that I always have a filling, delicious and fairly healthy meal on hand which are chock full of veggies!

Love Morgan x

Christmas Marbled Meringues (GF, Vegan)

Hi :)

It's been a while :/ Anyway, I first found out about 'marbled meringues' about 4 years ago by accident when making 2 different coloured meringues and not bothering to clean the piping bag :P I've made aquafaba meringues a couple times and am amazed at how they taste.

Since it is my last week of school, my friends and I decided to do our Kris Kringle tomorrow and so I decided to make some Christmassy treats to celebrate.

Christmas 'Marbled' Meringues (Gluten free and Vegan) 

Ingredients:
- The liquid of one can of chickpeas
- 1/2 tsp of vanilla extract
- 1/4 tsp cream of tartar
- 3/4 cup of caster sugar
- 1 drop of red food colouring
- 1 drop of green food colouring

Materials:
- Kitchen Aid / Stand alone mixer
- 2 medium sized bowls
- Spatula
- Baking tray and baking paper

Method: -Preheat oven to 100 degrees Celsius
1. Using a stand alone mixer whip the chickpea liquid until formed into soft peaks approximately 6-7 minutes. Make sure not to under or over whip. Towards the end of the whipping add vanilla extract and cream of tartar.

I ended up remaking these in a stand alone mixer because the
Thermomix didn't make the meringue fluffy enough

2. Gradually add sugar until combined and mixture is glossy, occasionally scraping mixture off the side of the bowl. Whip until peaks are stiff and you can hold the mixture upside down over your head without the mixture falling out.

The chickpea liquid should look fluffier than this before you
 add the sugar

3. Separate even amounts of mixture between the two bowls and mixing bowl. In the mixing bowl keep the mixture plain white, in one of the bowls add a drop or two of red food colouring and in the other bowl add a drop or two of green food colouring. Gently fold the colour through the meringue mixture making sure not to over stir it.

4. Add the two bowls of food meringue back into the plain white mixture and fold through a couple times carefully mixing the colours a little but not mixing them together or they the mixture will turn brown.

5. Using a spoon place small-medium sized mounds of mixture onto the prepared tray (these meringues expand quite a bit so make sure to not make them too big and to leave room between them).

6. Put tray into oven and bake for about 1 1/2 - 2 hours, do not let brown. Take out of oven and leave for at least 10 minutes to set.

The colours will mute a bit through the cooking process, if you want them to look
more vibrant add a couple more drops of food colouring.

These meringues are so good, I took them to school and at first didn't tell my friends what they were made of. Even though they aren't vegan they all loved them and couldn't believe they were made from chickpea liquid!

Xx

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