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Day 21: 22 Days of Vegan Meals

DAY-21

Welcome to Day 21 of the 22 Days Challenge!

If you are new to the Challenge, be sure to read up on everything we’re doing. Every day, we’ll be sharing a meal plan along with recipes so it will be easy for you to challenge yourself to a plant-based lifestyle for 22 Days. You can also follow #22DaysVegan on Instagram to see what we and others are preparing every day. Snap a photo of your favorite vegan meal, tag it #22DaysVegan and you could win 1 of 3 delicious prizes. We’ll announce winners on December 26.

Day 21: 22 Days of Vegan Meals

Meal plan and recipes by Gena Hamshaw, certified clinical nutritionist and author of Choosing Raw

Breakfast

1 sliced banana and fresh berries with 1 cup organic puffed rice or millet cereal (I like Arrowhead Mills brand) and 1 cup almond milk

Lunch

Smoky avocado and jicama salad, 1 small apple if desired (serves 2)

Ingredients:

For the dressing: 1 small avocado 1 tbsp cumin powder Juice of 2 limes 1/2 teaspoon smoked paprika 1 cup water 1/4 tsp salt Dash cayenne pepper For the salad: 1 heaping cup shredded cabbage 1 heaping cup shredded carrot 10 large leaves romaine lettuce, sliced thinly 2 cups jicama, cut into matchsticks 2 tbsp toasted pumpkin seeds

Method:

  1. Blend all dressing ingredients together in a blender or processor till smooth.
  2. Pour dressing over this salad, and toss. Serve.

Afternoon snack

2 peanut butter and jelly snack balls (makes 20 balls)

Ingredients:

1 1/2 cups organic roasted, unsalted peanuts 1 1/2 cups dark raisins 2 tablespoons peanut butter Pinch sea salt

Method:

  1. Add all ingredients to a food processor and process till the peanuts are broken down and the mixture is starting to stick together. It may release a little oil, but that's OK.
  2. Roll mixture into 1 inch balls. Store in the fridge for at least thirty minutes before serving.

Dinner

Quinoa enchiladas (adapted from a recipe in Food52 - Serves 6)

Ingredients:

1 tbsp coconut oil 2 cloves garlic, minced 1 small yellow onion, chopped 3/4 pounds baby bella mushrooms, chopped 1/2 cup diced green chilis 1/2 teaspoon ground cumin 1/4 teaspoon sea salt (or to taste) 1 can organic, low sodium black beans or 1 1/2 cup cooked black beans 1 1/2 cup cooked quinoa 10 6-inch corn tortillas 1 1/4 cup organic, low sodium tomato or enchilada sauce

Method:

  1. Preheat oven to 350 degrees.
  2. In a large pot over medium heat, heat coconut oil. Sautee onion and garlic till onion is translucent (about 5-8 min). Add mushrooms and cook until liquid has been released and evaporated (another 5 min).
  3. Add the chilis to the pot and give them a stir for 2 minutes. Add the cumin, sea salt, black beans and quinoa, and continue heating the mixture until it's completely warm.
  4. Spread a thin layer (1/2 cup) of marinara or enchilada sauce in the bottom of a casserole dish. Place a third of a cup of quinoa mixture in the center of a corn tortilla and roll it up. Place the tortilla, seam down, in the casserole dish. Repeat with all remaining tortillas and then cover them with 3/4 cup of additional sauce. Bake for 25 minutes, and serve.

Dessert

Dark chocolate