The sixth in our series of FREE online vegan cooking classes, this one is all about meal prepping!
Watch it on YouTube.
THE ANATOMY OF A MASON JAR SALAD
- Begin with your dressing or nut sauce
- Add diced cucumbers, onion, scallions, or jicama to the dressing
- Next, add foods that will do well soaking up the dressing: tofu, beans, mushrooms, diced zucchini, and so on.
- For a heartier meal, add a cooked grain; farro, quinoa, and barley are excellent in salads.
- If using nuts or seeds, add them now.
- And now it’s time to stuff the jar with your raw leafy green of choice: lettuce, spinach, kale, arugula, or any combination of the four.
To eat, I like to simply turn the jar upside down over a large bowl or a plate.
From my cookbook Vegan Meal Prep.
ABOUT THOSE SPLIT PEAS
- Two carrots, diced
- Two celery stalks, diced
- One small russet potato, cubed
- 1 cup dry split peas
- 2 cups water
- 1 tablespoon Herbs de Provence
- Salt to taste
Sauté the carrots, celery, and potato in a little chicken-style vegan broth (or any veggie broth or a little extra virgin olive oil).
Add the split peas, water, and Herbs de Provence. Cook on high pressure for 10 to 12 minutes. Use a natural release (cook for 15-ish minutes if you live at 6,200 feet as I do).
Serve as is or puree into a soup. Or do both, as I did in the video!
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