It's Week 2 Day 1 of Your Plant-Based Challenge And You Will Love These New Recipes
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: Wake Up Call Smoothie

This smoothie only has 5 ingredients and one of them may be something you have everyday, coffee. Wake up and feel energized with this delicious drink.

Lunch: Sesame Quinoa and Tofu Thai Bowl

This sesame quinoa Thai bowl features fresh veggies, protein-packed quinoa and crispy tofu and it can be made ahead of time to pack for an easy, delicious lunch at work.

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Snack 1: Pickled Cucumbers

The taste of pickled vegetables are extremely tangy which makes a great palette cleanser. Fermented foods are full of good bacteria called probiotics, these are important for gut health.

Dinner: Easy Vegan Tofu Curry

This is a very easy recipe and just like all curries, asks for multiple different spices and seasonings. There are two phases to making this dish: The first phase is cooking the tofu and the second phase is making the curry. The good thing about this recipe is you’ll be baking your tofu, which means you can cook your curry while your tofu is in the oven!

Dessert: Traditional Chocolate Chip Cookies Dipped in Almond Milk

Who doesn't love the classic taste of a chocolate chip cookie? When you go plant-based or vegan it's easy to miss your childhood favorites but these fill the bill. Made with shortening instead of butter and Hu Chocolate Chips, you and your cookie monsters won't even know they're vegan.

Breakfast:

Coffee
Dry oats
Banana
Almond butter
Almond milk

Lunch:

Quinoa
A Block Extra Firm Tofu
Broccoli
Red Onion
Green Onion
Carrots
Cilantro
1 lime

Dressing:

Rice Vinegar
Tamari or Soy Sauce
Sesame Oil
Sesame Seeds
2 Cloves Garlic
Ginger

Snack:

Vinegar (apple cider, white, and rice wine are all good)
Salt
Sliced cucumbers (about 3 cups)

Dinner:

1 of Block of Extra Firm Tofu
Extra Virgin Olive Oil
Corn Starch
Salt

Curry

Onions
3 Cloves garlic
Ginger
1 Chili Pepper
Garam Masala
Ground Cumin
Smoked Paprika
Cayenne Pepper
Turmeric
Tomato Paste
1 14oz Can Diced Tomatoes
1 14oz Can Full Fat Coconut Milk
1 Handful Fresh Coriander
Salt and pepper to taste

Dessert:

2 cups Four (Bob’s Red Mill Flour) *I have also used 1 cup Bob’s Red Mill Flour 1 cup oat flour
Salt
Baking Soda
Baking Powder
Vegan Shortening (I use coconut oil, but reduce to 1/2 cup)
Pure Vanilla Extract
Brown Sugar
Cane Sugar
Enjoy Life Foods Chocolate Chips (Hu Kitchen chocolate is also a great option)