oh she glows inspired week of meals

Last week's meal plan was mostly inspired by Oh She Glows, which is a blog by Angela Liddon. It's a great website with TONS of vegan recipes and all the meals we made last week, with the exception of our veggie pizzas, came from Oh She Glows. If you're looking to make healthy, meatless meals check out Oh She Glows first. Trust me, you'll find all sorts of goodies.

We made the following recipes with a few changes here and there to our liking.

Rad Rainbow Raw Pad Thai

 

Ingredients:

1 zucchini julienned

2 carrots julienned
1 red pepper thinly sliced
1 cup thinly sliced red cabbage
3/4 cup thawed edamame
3 green onions thinly sliced
1 tbs hemp seeds
1 tsp sesame seeds

 

Dressing Ingredients:

1 garlic clove

1/4 cup peanut butter
2 tbs lime juice
2 tbs soy sauce
2 tbs water
2.5 tsp agave nectar
1/2 tbs sesame oil
1 tsp grated ginger

 

Prep vegetables and prepare dressing. Add dressing to vegetables and mix.

Thai Inspired Hydrating Cucumber Salad with Roasted Chickpeas

*Picture also includes pineapple mango salsa, a favorite of ours. Guess I should probably post that for you guys too (see below Cucumber Salad recipe)

 

Cucumber Salad

Ingredients:

1/2 cup rice vinegar

1 tbs agave nectar
1/2 tsp salt
2 cucumbers
1 diced red pepper
1 diced red onion
1/4 cup cilantro
1/4 cup chopped roasted peanuts
roasted chickpeas (see below)

 

Whisk dressing ingredients together in a bowl. Peel cucumbers, slice off ends and slice in half lengthwise. Scoop out seeds. Slice halves into half moons and toss into bowl. Dice red pepper and red onion adding to bowl. Roughly chop cilantro and add to bowl. Pour in dressing and toss. Let sit for 30 minutes in fridge before serving.

 

Roasted Chickpeas

Ingredients:

1 can chickpeas

1/2 tsp olive oil
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp chili powder
1/4 tsp ground ginger
1/4 tsp cumin
1/8 tsp ground turmeric

 

Preheat oven to 400 degrees and line baking sheet with parchment paper. Rinse, drain, and dry chickpeas. Coat chickpeas with oil and then add the rest of the seasonings. Roast for 20 minutes, shake/stir chickpeas, then roast for another 20 minutes. Cool for 5 minutes and then add to the top of the salad. They lose their crispness the longer they sit out.

 

Mango Pineapple Salsa

Ingredients:

2 mangos

1/2 pineapple
1/2 red onion
1 lemon for juice
1 lime for juice
1/2 cup chopped cilantro

 

Chop everything up and mix it all together.

Glazed Lentil Walnut Apple Loaf
&
Quinoa Almond Berry Salad

Glazed Lentil Walnut Apple Loaf (or as I like to call it "meatless meatloaf"

Loaf Ingredients:
1 cup uncooked green lentils
1 cups chopped & toasted walnuts
2 tbsp ground flax + 1/2 cup water
3 garlic cloves minced
1.5 cups diced onion
1 cup diced celery
1 cup diced carrot
1/3 cup peeled, diced sweet apple
1/3 cup raisins
1/2 cup whole wheat flour
3/4 cup breadcrumbs
2 tsp fresh thyme
salt & pepper to taste

Glaze Ingredients:
1/4 cup ketchup
1 tbsp agave nectar
2 tbsp apple butter
2 tbsp balsamic vinegar

Preheat oven to 325 degrees. Rinse and strain lentils, placing them in a pot with 3 cups of water or vegetable broth. Bring lentils to a boil and season with salt. Reduce heat and simmer, uncovered, for 40-45 minutes. Once slightly over-cooked, mash lightly with a spoon.
Toast walnuts at 325 degrees for about 8 - 10 minutes. Set aside and increase oven temp to 350 degrees.
Whisk ground flax with water in a small bowl and set aside for later.
Saute garlic, onion, celery, carrot, apple, and raisins with olive oil.
Grease loaf pan and line with parchment paper. Mix all ingredients together and press firmly into loaf pan. Whisk together the glaze ingredients and spread on top of the loaf.
Bake loaf at 350 degrees for 40 - 50 minutes depending on thickness of loaf.

Quinoa Almond Berry Salad

Ingredients:
3/4 cup dry quinoa
1 pint strawberries
16 oz blueberries
1 cup pitted sliced cherries
2 tbsp agave nectar
1 tsp balsamic vinegar
1 tbsp fresh lime juice
pinch of salt
1/2 cup chopped almonds

Cook quinoa according to package directions. Chop fruit and place in large bowl. Mix dressing ingredients (agave, balsamic, lime juice, salt). Double if salad looks large. Add cooled cooked quinoa to bowl with chopped fruit. Pour on dressing and mix well. Chill in fridge until serving.

I wish I had a picture of what I looked like chopping the fruit up. I don't have a cherry pitter so I literally dissected the pits out. Have any of you seen the show Hannibal? That's what I felt like... Whatcha doing? Oh you know, just chopping up some kidneys. Seriously though, that's what it looked like. That's where my sick sick mind went.

Anyway, give these recipes a try and definitely check out the Oh She Glows blog.