Day 20: 22 Days of Vegan Meals
Meal plan and recipes by Gena Hamshaw, certified clinical nutritionist and author of Choosing Raw
Smoothie of 1 cup frozen blueberries or mixed berries, 1 cup coconut water, 1/2 small avocado, 1 serving 22Days Chocolate protein powder, and a dash of cinnamon
Easy curried yellow lentils with avocado “croutons,” served with a salad and dressing of choice or steamed vegetables as desired (serves 4)
3/4 cup onion, diced
1 1/2 tbsp coconut oil
1 cup yellow lentils
1 sweet potato, cut into 1 1/2 inch cubes
2 carrots, diced (optional, but I had them, so I used them!)
1/2 tsp turmeric
1 tbsp mild curry powder
1 tsp powdered ginger
1/2 tsp sea salt
Black pepper to taste
4 cups vegetable broth or water
1. Heat oil in a large pot over medium heat. Saute onion till its turning translucent and a little golden. Add the lentils, potato, carrots, and spices/seasonings, and stir to combine everything.
2. Add the broth or water to the pot and bring to a boil. Reduce to a simmer and cook for 25 minutes, or until the lentils and sweet potato are tender.
3. Allow lentils to cool a bit, then serve with fresh avocado slices.
Celery sticks served with 2 tablespoons of peanut or almond butter and raisins (“ants on a log” style)
Dinner salad of raw greens and vegetables of choosing, 1 cup cooked sweet potato, 1/2 avocado, cubed, 1/2 cup cooked lentils, and a dressing of choice from the recipe index.
2 raw, vegan brownie bites (makes 24-30 balls)
2 cups walnuts
2/3 cup cacao nibs
Generous pinch sea salt (to taste)
1/4 cup raw cacao (or regular cocoa) powder
1 1/2 cups pitted dates
1. Place the walnuts, cacao nibs, sea salt, and cacao powder in a food processor and process for about 30 seconds, or till everything is pretty well crumbled up.
2. Add the dates and process for another twenty seconds or so. The mixture should be sticking together. If it’s not, keep processing till it sticks together easily when you squeeze a little in your hand. If you need to, adding a few more dates will help bind it together.
3. Shape the “dough” into balls that are about 3/4 – 1 inch thick by rolling it in your palms. Store in the fridge for 30 minutes, and then they’ll be ready to serve.
Balls will keep, stored in the fridge, for two weeks.