🌱What I Eat in a Day? | Quick WFPB meals, plus a garden update!!!

This day was full of quicky and easy meals that were packed full of whole foods and oh so tasty! Recipes are below!
Chickpea Chocolate Chip Cookies
• Chickpea Chocolate Chi...
Chocolate Chip Pancakes:
• Healthy, Oil Free & Ve...
Breakfast sausage:
lilythechickpe...
I swapped Textured Vegetable Protein in place of the chickpeas, just soak 1.5 cups of the TVP as the package says. Then drain and add to the food processor just as the recipe says to do with the chickpeas!
Tofu Scramble:
lilythechickpe...
I just added one zucchini diced in with the onion!
Grilled Tofu Veggie Sandwich | Serves 1
Ingredients
2 slices of toasted sourdough bread (or bread of choice)
Super firm tofu
2 slices of bell pepper
2-3 slices of zucchini
1 tbsp BBQ sauce
2 tbsp guacamole
2 tbsp mustard
1/2 cup fresh greens or lettuce
Directions:
1. Heat a nonstick pan over medium heat
2. Thinly slice 3 pieces of the super firm tofu, the bell pepper and the zucchini (enough to fit on your bread)
3. Grill the tofu and the veggies until the tofu is crispy and the veggies are charred (press the veggies while cooking to remove the excess water)
4. Toast the bread, spread the guac on one side and the mustard on the other
5. build the sandwich starting with the tofu, top the tofu with the BBQ sauce, add the grilled veggies and the lettuce
6. Press sandwich together and enjoy!
Roasted Veggie Taco Buddha Bowl
1/4th head of cauliflower
1 squash
1 can of pinto beans
1 bag of frozen rice
1 taco seasoning packet
2 tbsp nutritional yeast
2 tbsp pickled jalapeno juice
1 cup fresh chopped greens (I used spinach and arugula)
Optional toppings:
guacamole
salsa
pickled jalapenos
pickled onions
Directions:
1. Preheat oven to 425 and line a baking sheet with parchment paper
2. Largely chop the cauli and the squash, sprinkle with 1/2 the packet of taco seasoning, toss well and bake for 30 minutes or until browned
3. In a small pot, add the rinsed and drained pinto beans, and add the rest of the taco seasoning, along with the nutritional yeast
4. Stir to toast the nutritional yeast for 1 minute
5. Add the pickled jalapeno juice and heat the beans over low-medium heat for about 5 minutes, add unsweetened plant milk as needed to keep them from drying out
6. Heat the frozen rice in the microwave as the package says
7. Once the veggies are finished roasting, build your bowl!
8. Don't forget to add some delicious toppings like salsa, guac and pickled onions and jalapenos! Enjoy!