MEAL PREPPING // WORKING COLLEGE STUDENT 

While food is clearly one of my passions in life, cooking it during the week is not. Between work and school, the LAST thing I feel like doing is coming home and having to think of what to make for lunch or dinner. On Sunday’s I take a few hours to just put together some staple items that I know I can be very versatile with (such as beans and potatoes) and that way I can simply grab them and throw something quick and easy together when in a rush!

I obviously eat more than just what’s pictured but for when I am in a hurry, these items are what I go for. I love beans because you can literally put them on anything! Salads, baked potatoes, wraps, sandwiches, and they are full of protein. I also love having cooked rice on hand because it’s so easy to just throw some veggies on top! One of my favorite things to do with these types of foods is to create a “Buddha bowl” which is basically a combination of different plant foods. I love to add rice, chickpeas, broccoli or leafy greens and a sweet potato! So hearty and delicious and it leaves me feeling completely satisfied.What are some of your staple vegan items that you always have on hand for the week ahead?! I want to know!

VEGAN ALTERNATIVE TO “PIGS IN A BLANKET”

VESAGE IN A BLANKET 

If it isn’t already obvious, I eat a plant-based diet and I enjoy turning different dishes that I used to enjoy into a more healthy and compassionate version! I used to love “pigs in a blanket” and my mom would make it every year on Christmas morning (she also now eats a plant-based diet as well). This “recipe”, and I put it in quotations because it’s just two ingredients, took all of 20 minutes to make!

Ingredients:

  • Regular crescent rounds (you can use the regular rolls but the rounds require less cutting, and they’re vegan!)
  • Any type of plant-based sausage that you want (I used the Field Roast Smoked Apple Sage)

You’ll want to preheat your oven to 375 or whatever temperature your crescent rounds require! Just follow the cooking instructions on the back. Next, you’ll want to pull apart your crescent rounds and make the pieces two inches long. The vegan sausage will need to be cut into fourths, so in half and then in half again, and you’ll want to make the pieces two inches long as well. Simple wrap the crescent rounds around the sausage and then bake for 13 minutes, or again, however long your crescent rolls require to bake!img_0114And that’s it! Serve with some mustard and you’re good to go.