It’s Sunday, it’s winter, and it’s raining! So it’s a no brainer to do food prep for the week ahead.
I find one of the most difficult things being vegan, is what to make for week day lunches. I don’t nuke any food in a microwave, and you can’t take your stove to work so it has to be transportable in a tub or the like.
As it’s winter I have been making a fair amount of soup. It’s so easy, it’s healthy, and you can make a batch to last you all five days of work. You could heat it up in a microwave if you wanted to (don’t do it!) but I warm mine on the stove in the morning then pour it into a thermos. It stays warm until lunch!
For today’s soup I just used butternut squash, sweet potato, red cabbage (just to use it up) leeks, celery, onion, garlic, cannellini beans and some kallo stock cubes. I have a stick blender which is great – less washing up – but you could put it in a blender or a soup maker if that’s your thing.
I also made two really quick and simple snack/breakfast type things for the week. The ginger cookies are a Livia’s kitchen recipe – definitely check out her blog for healthy deserts. And, I had some very spotty bananas so I mashed them up with some oats, maple syrup, cinnamon, and frozen berries then baked. Sorted!