Day 5 of Recipes for Your 21 Day Plant-Based Challenge
It's Day 5 and You're Doing Great, Keep It Up!
These Recipes are designed to fill you up and energize you all through the day. We have compiled a breakfast, lunch, dinner, and two snacks -- and for your pick of desserts check out the recipe carousel at the bottom of the 21 Day Plant-Based Challenge homepage.
Breakfast: Tofu Scramble with Spinach and Sun-Dried Tomatoes
Lunch: Vegetable Hummus Stack
Snack 1: Cream Cheese and Chives on Crisp Bread
Dinner: Creamy Roasted Garlic and Tomato Baked Gnocchi
We all love homemade pasta, but making your own can be intimidating. Luckily, this sweet potato gnocchi is as delicious as it is easy, no prior pasta-making experience required!
Snack 2: Celery Sticks with Sunbutter and Raisins
Nutrition Notes:
Approx. 162g carbs; 51g fat; 44g protein
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Breakfast:
- Olive oil
- 7 oz tofu (about 1/2 a block)
- Turmeric
- 2 cloves chopped garlic
- Himalayan sea salt
- Black pepper
- Sun-dried tomatoes or cherry tomatoes
- Spinach
Lunch:
- Olive oil
- Salt and pepper
- 2 Portabello mushrooms
- 1 red bell pepper
- 1 orange or yellow bell pepper
- 1 head of cauliflower
- 1 tomato
- 1 zucchini
- Hummus (store-bought or homemade)
Snack 1:
- Crisp Bread
- Violife Cream Cheese
- Chives
Dinner:
For the Roasted Garlic Cream Sauce:
- 12 cloves garlic
- Vegetable broth (such as Imagine No-Chicken Broth)
- Raw, unsalted cashews (soak overnight if not using a high-speed blender)
- Nutritional yeast
- Salt and pepper
- Shredded Violife Mozzarella Shreds
For the Creamy Roasted Garlic and Tomato Baked Vegan Gnocchi
- 1 16oz package gnocchi
- 1 14.5 oz can diced tomatoes
Snack 2:
- Celery sticks
- Sunbutter
- Raisins
- Sunflower seeds
- Pretzels sticks for extra crunch