Breakfast

Blueberry Cardamom Chia Pudding

• 1 3/4 cup vanilla almond milk
• 1/4 cup vanilla yogurt
• 6 tablespoons chia seeds
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• Pinch of salt ½ cup blueberries (fresh or frozen)
• 1/4 cup maple syrup (plus more to taste...if you use sweetened milk or yogurt, just use less or no maple syrup.)

Whisk together everything except the berries and the syrup until combined. Stir in the berries. Transfer to a sealed container and store in the fridge overnight (or at least 6 hours).

Stir in the maple syrup to taste. Serve cold or at room temperature.

Lunch

Grilled Smashed White Bean Sandwich and Tomato Bisque

• 2 cans Organic Vegan Chunky Tomato Bisque, warmed
• 8 slices sourdough bread
• 2 cans cannellini beans, drained and rinsed
• 1 ½ tablespoons extra virgin olive oil
• 2 tablespoons thinly sliced fresh basil
• 2 tablespoons nutritional yeast flakes
• 1 ½ tablespoons lemon juice
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 cup baby greens (kale, spinach, etc.)
• ¼ cup vegan butter

In a mixing bowl, add beans, oil, basil, nutritional yeast, lemon juice, salt, and pepper. Smash with a fork until most of the beans are broken up and you have a spreadable mixture.

Spread mixture over half of the bread slices and top with baby greens, and the remaining bread slices. Spread vegan butter on both sides of each sandwich.

Preheat large skillet to medium. Add sandwiches and grill 3 to 4 minutes per side until golden. Cut each sandwich in half and serve with soup.

Dinner

Thai Red Curry Tacos w/Pineapple Pico

• 2 packages Amy’s Thai Red Curry, prepared and kept warm
• 8 four-inch flour tortillas, warmed
• 2 cups finely diced pineapple
• ⅓ cup minced red onion
• 2 tablespoons chopped cilantro
• 1 to 2 teaspoons minced thai chiles (depending on your heat preference)
• Juice of 2 limes
• Salt and pepper to taste
• ½ cup roasted peanuts, roughly chopped
• 1 cup shredded red cabbage
• 8 lime wedges for garnish
• Sriracha for garnish

In a mixing bowl, add the pineapple, onion, cilantro, chilies, and lime juice. Mix and season with salt and pepper to taste. Cover and refrigerate until ready to use.

In a medium mixing bowl add the prepared, warmed Amy’s Thai Red Curry, and mix them together so all components are combined.

Build the tacos by first adding a scoop of the curry. Then top with mango salsa, cabbage, and then peanuts. Garnish with lime wedges and serve with Sriracha.

Breakfast

Dynamite Avocado Toast

• 4 slices sourdough bread, toasted
• 2 ripe avocados
• Juice of 1 lime
• ½ teaspoon salt
• 2 tablespoons vegan mayo, divided
• ½ cup diced daikon radish
• ½ cup peeled, seeded and diced cucumber
• ¼ cup minced red onion
• ½ teaspoon coarsely ground black pepper
• Gomasio seasoning for garnish
• Chili flakes for garnish

Split and seed the avocados. Scoop flesh into a medium bowl. Add lime juice and salt, and mash with a fork until there are no large chunks remaining (little ones are ok).

Spread ½ tablespoon of mayo on each piece of toast. Then add ¼ of the avocado to each, and spread it out evenly.

Top with radish, cucumber, onion, and black pepper. Garnish with gomasio, and chili flakes to taste.

Lunch

Quick Beanadillas

• ½ can Amy’s Refried Beans with Green Chiles
• 8 corn tortillas, softened either in the microwave or over an open flame on the stovetop
• ½ cup shredded vegan cheddar cheese
• 1 jar Amy’s Salsa
• 1 tablespoon refined coconut oil

In a wide skillet, heat oil over medium heat (depending on skillet size you may need to do these in batches).

Lay out warmed tortillas, and spread 2 tablespoons of beans on half of each tortilla. Sprinkle 1 tablespoon of cheese over top of the beans, and fold the other side over top to make half moon shapes. Fry 2 to 3 minutes per side until crisp, and the cheese is melted. Serve immediately with Amy’s salsa.

Dinner

Veggie Loaf Wellington

• 2 Amy’s Veggie Loaf Whole Meal
• 16 sheets phyllo dough, thawed, divided
• Cooking spray

Cut a slit in the film on the Veggie Loaf trays and microwave on high 2 ½ minutes.

Preheat oven to 375° F and line a cookie sheet with parchment paper.

Layer 8 pieces of phyllo sheets on the prepared cookie sheet, spraying each layer with cooking spray.

Spoon the mashed potatoes on the center third of phyllo dough to leaving a 2 inch margin from each side. Scatter the peas and corn mixture on top of the potatoes, then place the loaf, and gravy on top.

Fold up short sides to enclose filling, and roll up like a jelly roll, starting with the long side. Repeat for second loaf. Spray outside of each with cooking spray, and bake for 45 minutes. Remove from oven and let stand 15 minutes, then cut and serve.

Breakfast

Spiced Almond Date Smoothie

• 8 large medjool dates, pitted
• 4 frozen bananas, roughly chopped
• 2 cups plain unsweetened almond milk
• 6 tablespoons almond butter
• ¼ teaspoon garam masala
• Pinch cardamom
• Pinch salt

Soak dates in hot water for 5 minutes to soften.

Remove dates from soaking water and place in a blender. Add bananas, milk, almond butter, garam masala, cardamom, and salt. Blend on high for 30 seconds until smooth.

Lunch

Pad Thai Slaw

• 2 package Amy’s Thai Pad Thai, prepared, chilled
• 4 cups shredded red cabbage
• 1 cup roasted, salted cashews
• 4 scallions, thinly sliced
• ½ cup shredded carrot
• Juice of 1 lime
• Salt to taste

In a medium mixing bowl add the chilled pad thai. Using a clean set of kitchen shears, make several snips through the pad thai, to chop up the noodles.

To the mixing bowl, add the cabbage, cashews, scallions, carrot, and lime. Mix until combined, and season with salt to taste. Serve chilled.

Dinner

Fried Lasagna Sticks

• 2 Packages Amy’s Vegetable Lasagna
• 1 cup all purpose flour
• 1 cup italian seasoned bread crumbs
• 1 cup plain, unsweetened almond milk
• Canola Oil for frying
• 1 jar Amy’s Family Marinara Pasta Sauce, heated for dipping

In a high sided skillet or pot, add enough oil so that it is about 1 ½ inches deep. Heat to 375° F (You can test oil readiness by dropping in a tiny pinch of flour. If it foams immediately, it’s ready.

Remove the plastic film from lasagna trays. Microwave on high for 30 seconds. Lasagna will be still be mostly frozen. Remove it from the tray, and place on a cutting board. Cut each lasagna into four strips lengthwise.

Arrange three shallow plates or vessels in a row. Place the flour in one, the milk, in another and the breadcrumbs in another.

Coat one lasagna portion in flour, and shake off excess. Dip it into the milk so that it’s coated. Then dredge in the breadcrumbs until it’s coated all around. Place it on a plate, and repeat for remaining portions.

Gently place lasagna sticks into the oil, they should be half submerged. Move with tongs occasionally to make sure they’re not sticking to the bottom or each other. Cook for 3 to 4 minutes until browned. Flip, and fry an additional 3 to 4 minutes. Let cool for 5 minutes, then serve with warmed marinara.

For a healthier version: Preheat oven to 400° F. Line a cookie sheet with foil, and spray with cooking spray. Place breaded lasagna sticks on pan, and spray tops with cooking spray. Bake for 30 minutes, flipping once half-way through.

Breakfast

Cinnamon Apple Quinoa Bowl

• 1 ½ cups quinoa (mix of red and white, preferably)
• 1 ½ cups vanilla almond milk
• 1 ½ cups water
• 3 cinnamon sticks
• 1 granny smith apple, peeled, cored, and diced
• Pinch salt ½ cup rolled oats
• ½ cup dried cranberries
• ½ cup chopped almonds
• ⅓ cup maple syrup, plus more to taste

Place quinoa in a fine mesh strainer, and rinse under cool water for 20 seconds.

In a medium pot, add quinoa, milk, water, cinnamon sticks, apples, and a pinch of salt. Bring to a boil, then reduce to a simmer and cover. Cook for 12 to 15 minutes until most of the liquid is absorbed.

While the quinoa is cooking, heat a large cast iron or non-stick skillet to medium heat. Add oats, and spread them out evenly. Toast on one side 2 to 4 minutes until golden and fragrant, then toss and cook another 1 to 2 minutes. Remove from pan and set aside to cool.

Remove and discard cinnamon sticks. Stir in ⅓ cup maple syrup. Divide cooked quinoa into 4 bowls, and top each bowl with the toasted oats, cranberries, almonds, and add maple syrup to taste.

Lunch

Indian Golden Lentil Soup with Aromatic Basmati Rice

• 2 cans Amy’s Indian Golden Lentil Soup, warmed
• 1 cup brown basmati rice
• ¼ teaspoon black mustard seeds
• ⅛ teaspoon caraway seeds
• ¼ teaspoon cumin seeds
• ¼ teaspoon ground cardamom
• 1 ¾ cups vegetable broth
• 2 cinnamon sticks
• Zest of 1 lemon
• Salt and pepper to taste
• 1 teaspoon olive oil

In a medium saucepan, heat oil to medium and add the the mustard, caraway, and cumin seeds. Fry 30 to 45 seconds until fragrant, then add the rice and cardamom. Cook, stirring continuously to get the grains coated in the oil and spices, and lightly toasting the rice for about 2 minutes.

Stir in the broth and cinnamon sticks. Cover, bring to a boil, then reduce to a simmer. Simmer covered 25 to 30 minutes, until liquid is absorbed.

Remove from heat, omit cinnamon sticks, stir in the lemon zest and fluff with a fork. Cover and let rest for 5 minutes.

Place a scoop of rice in a wide bowl, and pour one serving of the soup around it.

Dinner

Quarter Pounder “Animal (Lover)” Style

• 4 amy’s ¼ lb patties
• 2 cups diced sweet yellow onion
• 2 tablespoons plus 1 teaspoon olive oil, divided
• 1 cup vegan mayonnaise
• ¼ cup yellow mustard, plus more for the patties
• ¼ cup ketchup
• 2 tablespoons sweet pickle relish
• ¼ teaspoon apple cider vinegar
• ¼ teaspoon granulated sugar
• ⅛ teaspoon salt
• 8 thin slices beefsteak tomato
• 1 cup pickle slices
• 4 leaves iceberg lettuce
• 4 slices “American style” vegan cheese
• 4 hamburger buns

In a wide skillet heat olive oil to medium. Add onions. Cook without stirring 2 to 4 minutes until they begin to brown. Cook, tossing occasionally 15 - 20 minutes until they are tender and browned. If at any point they begin to stick to the pan, or there are brown bits on the bottom, add a teaspoon of water to deglaze the pan and continue cooking, deglazing when necessary. Season with a pinch of salt and pepper, and transfer to a bowl, and cover with foil to keep warm.

In a mixing bowl, add the mayonnaise, mustard, ketchup, relish, vinegar, sugar, and ⅛ teaspoon salt. Whisk until combined. Set aside.

Spread a little yellow mustard on both sides of each patty. In a wide skillet or griddle, heat 1 tablespoon olive oil, and add the ¼ pound patties. Cook on one side for 3 to 4 minutes, until browned. Flip burgers, and add the cheese slices.

In a separate wide skillet, heat 1 teaspoon of oil to medium. Place buns, cut side down, and toast for 30 to 60 seconds each, until browned. If you need to do multiple batches, add additional oil before each batch.

Place the top halves of the grilled buns on top of each burger patty while still cooking in the pan. Cover each burger with a heat proof mixing bowl (like aluminum) for 20 to 30 seconds, to help melt the cheese and steam the bun. Spread special sauce on each bottom bun.

Top with grilled onions, then add pickles, tomato slices, and one leaf of lettuce. Slide a spatula under a burger patty, and place the burger, along with the bun, on top of the lettuce. Serve.

Breakfast

Amy’s Breakfast Burrito w/Roasted Jalapeno Guacamole

• 4 Amy’s Breakfast Burritos, prepared according to packaging, kept warm 2 jalapeno peppers
• 3 medium Haas Avocados
• Juice of 1 lime
• 2 tablespoons diced red onions
• 1 roma tomato, seeded and diced
• 2 tablespoons chopped cilantro
• ½ teaspoon salt

*Note: If you don’t have a gas stovetop, you can roast the jalapenos on a grill or under a broiler.

Place jalapenos directly on the fire of your gas burner (use tongs if you have to, in order to hold them in place). Roast, turning occasionally until all sides are blackened. Immediately place them in a small bowl, and cover with plastic wrap. Let rest for 10 minutes while you prepare the other ingredients.

Once cooled, peel the skins off of the jalapenos (wearing sanitary latex gloves is recommended, here), then cut them open and remove as many of the seeds as possible. Finely mince up the jalapeno, and add it to a mixing bowl.

Cut the avocados in half, remove seeds, and scoop flesh into the mixing bowl with the jalapenos, and mash it together with a fork, until the large chunks are gone. Fold in lime, onion, tomato, cilantro, and salt. Season to taste with more salt and lime juice. Serve with the burritos.

Lunch

Broccoli Slaw Lettuce Cups

• 6 cups pre-made broccoli slaw
• 12 leaves butter lettuce
• ½ cup slivered almonds
• ⅓ cup chopped kalamata olives
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• ⅓ cup extra virgin olive oil
• 1 teaspoon maple syrup
• ½ teaspoon pomegranate molasses
• ½ teaspoon dijon mustard
• ½ teaspoon ground sumac, plus more for garnish
• ¼ teaspoon dried oregano
• ¼ teaspoon salt, plus more to taste
• Pepper to taste

In a large mixing bowl, add the vinegar, lemon juice, olive oil, maple syrup, pomegranate molasses, mustard, sumac, oregano, and ¼ teaspoon salt. Whisk until combined.

Add broccoli slaw, almonds, and olives, and toss in dressing until coated. Season with salt and pepper to taste.

Evenly distribute slaw into the lettuce cups. Serve immediately.

Dinner

Southwestern Vegetable and Chipotle Tofu Casserole

• 1 ½ cups brown basmati rice
• 1 can Amy’s Southwest Vegetable Soup
• 1 ¼ cup vegetable broth
• 1 14-ounce block extra firm tofu, pressed (optional), drained, and cut into ½ inch cubes
• ¼ teaspoon chipotle powder
• ½ teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon granulated garlic
• ¼ teaspoon dried oregano
• 1 ½ teaspoon canola oil
• ½ teaspoon salt, divided Pinch pepper
• ½ cup vegan cheddar cheese shreds
• Vegan sour cream for serving
• 2 scallions thinly sliced, for garnish

Preheat oven to 400 F.

Place the rice in an 8’ x 10’ inch casserole.

In a medium saucepan, combine the soup, vegetable broth, and ¼ teaspoon salt, and bring to a simmer over medium heat. Once simmering, pour soup mixture into the casserole, and stir it into the rice to evenly distribute. Cover and bake for 1 hour.

In a medium mixing bowl, add the tofu, all of the spices, and oil. Mix until the tofu is coated in the spices and oil. Line a baking sheet with parchment or foil, and spray with cooking spray. Spread the tofu out evenly and place it in the same oven as the casserole and bake 30 minutes. Remove and set aside to cool.

After an hour of baking, remove the casserole from the oven and uncover. Turn your broiler on high. Evenly scatter tofu cubes over top of the rice, and gently press them down with the back of a spoon or spatula. They won’t be all the way pressed in, just enough so that the top is relatively even. Cover with cheese and place under the broiler 1 to 2 minutes until melted and bubbly. Serve with sour cream and scallions to garnish.

Brunch

Smoothie Brunch Bowls

• 4 frozen bananas, peeled and cut into 2-inch pieces
• 4 cups blueberries (fresh or frozen)
• 2 2/3 cups vanilla non-dairy yogurt
• 3/4 cup plain unsweetened almond milk

Toppings

• Blueberries
• Sliced fresh banana
• Granola
• Shredded coconut
• Chia seeds

Place bananas, blueberries, yogurt, and milk in a blender, and blend on high until smooth. Pour into a large wide bowl, and top with toppings.

Dinner

Sunday Supper

• 4 Baked Ziti Bowls, prepared, kept warm
• 1 large head romaine lettuce, roughly chopped
• 2 cups croutons

Dressing

• 1 cup whole raw cashews, soaked overnight (or boiled for 10 minutes)
• 4 ounces soft silken tofu
• 1 ½ tablespoons lemon juice
• 1 ½ teaspoons olive oil
• 1 tablespoon nutritional yeast
• 1 clove garlic
• ¼ cup water
• 1 teaspoon capers, drained
• ½ teaspoon seaweed powder
• ½ teaspoon dijon mustard
• 1 teaspoon vegan worcestershire sauce
• ½ teaspoon yellow miso
• ¼ teaspoon salt
• ⅛ teaspoon pepper

Place all dressing ingredients in a blender or food processor. Puree until smooth. Season with salt and pepper to taste. In a large mixing bowl, toss together lettuce, croutons and dressing. Serve along with ziti.