🗓️ Make one, make all three, all that matters is that you’re eating more plants.
This week the blender and food processor do most of the work, turning soaked cashews, roasted beets, and plant-based yogurt into the sauces and dressings behind a tangy chopped kale salad, a pink beet pasta, and a vegan Caesar that holds its own against the original.
🌱If you eat all the meals in this week’s plan, you’ll be
tapping in at 22 unique plants
Monday: 🥗 Chopped Kale Salad - We're running the kale through the food processor to get it perfectly tender, then piling on avocado, white beans, golden breadcrumbs, and a plant-based yogurt dressing.
Wednesday: 🍝 Beet Pasta Sauce - Cooked beets blended with soaked cashews, garlic, and lemon make a vibrant pink sauce, finished with crumbled vegan feta and crushed pistachios. It looks as good as it tastes.
Friday: 🥬 Vegan Caesar Salad with Crispy Tofu - All the refreshing crunch of a classic Caesar, with big golden blocks of pan-fried tofu where the croutons would normally go.
