A sample plant-based meal plan for my very active husband during a typical work week (14-hr days) or during travel: Breakfast bags containing oats, almonds, walnuts, raisins, sunflower, hemp & chia seeds. AM: Add oat mix + boiling water + sweetner (i.e., date paste or agave) into a stainless steel container & eat a few hours later– by then it has fully cooked.
Lunch is usually a burrito made with leftovers of beans, rice or quinoa, steamed greens, (baked tempeh sometimes), + vegan cheese (like Field Roast’s Chao brand) & hot sauce (or almond butter & jelly tortilla) + an apple, orange & carrots.Sometimes I’ll make hummus or tahini sauce to go with the carrot sticks & on weekends I’ll make a smoothie. http://blog.fatfreevegan.com/2012/03/hummus-in-the-blender.htmlTahini Sauce: Blend or process 2 TBS tahini, 1 TBS mild miso paste, 1 TBS nutritional yeast flakes, juice of 1 small lemon, 2 TBS water (more to thin). Blend until smooth and use as a dip or salad dressing.
Supper… Bean Dip modified (with DIY tofu sour cream & cashew cheese sauce–click on pic)Amy’s Pizza with extra veggie toppings Thai Lots of Veggies Curry (click pic for recipe)Tomato Soup w/ Crunchy Chickpeas. I make vegan cheese quesadillas for R. (click pics for recipes)Dinner is what I have prepared (we rarely eat out)–usually legumes, veggies & grains. During travel I’ll make a batch of veggie burgers & he’ll have this with beans, rice & tortillas. PM snack: a few hanfuls of raisins
Find recipes on my Colorful Vegan Facebook page