I’m trying to get him to eat more vegetarian/vegan meals and meal prepping for him is the perfect tactic to exact my plan! If these meals fully satiate him, he may just decide to alter his diet a bit.
I posted the yam and kale biscuit recipe a few days ago. I’d made the biscuits first, and then with the leftover that I hadn’t baked, I added mashed garbanzo beans, some more seasoning and garlic. For the broccoli and yellow bell pepper salad here, I really quickly steamed the broccoli and then dropped in an ice bath so they’d not continue cooking. I wanted them almost raw. I made a batch of guacamole (not pictured) for dipping (recipe posted here on the last meal prep post from a few months ago). The lentil and rice pilaf recipe is really REALLY tasty, and I decided to poach an egg and plop it on top of some fresh baby spinach, along with a little grated cheese. If this was a meal prep for me, I’d omit the eggs since I’m vegan. I’d probably add some chopped fresh veggies on top of mine.
So, here’s the lentil and rice pilaf recipe:
2 cups dried brown lentils, rinsed and picked over
1 large onion, minced finely
1 small bunch Kale, rinsed and chopped
2 cloves garlic, finely minced
1/2 tsp. ground cumin
1/2 tsp. dried oregano
1 bay leaf
4 cups vegetable broth
4 cups water
1 cup extra long grain rice
3 tbsp tomato paste
Salt and freshly ground black pepper to taste
Add the lentils to a soup pot with enough water to cover them by about 2 inches. Bring the water to a boil and boil uncovered for approximately 20 minutes.
Drain and rinse the lentils and discard water. Be sure to rinse the soup pot of any residue that may have remained.
In the same soup pot, over medium heat, add the onions and kale. Season with a bit of salt and saute the vegetables for about 5 minutes, stirring to prevent sticking. You don’t want the vegetables to brown, just get tender.
Add the garlic, cumin, and oregano to the pot and stir for about a minute.
Add the lentils back to the pot with the vegetable broth, water, and the bay leaf. Bring the liquid to a boil and simmer uncovered for approximately 20 minutes. Add the rice and the tomato paste and continue to cook for another 20 minutes or until the rice is cooked through.
Re-season with salt and freshly ground black pepper to taste.