Ingredients

Curried Chopped Salad

• For the quinoa
• 1/2 cup quinoa, dry
• For the salad
• 1 x 15 oz can chickpeas
• 1/2 red bell pepper
• 2 medium carrots
• 1 cup red cabbage
• 2 scallions
• 1/2 cup fresh cilantro
• 2 handful fresh kale

Curry & Tahini Dressing

• For the curry dressing
• 1 garlic cloves
• 3 tbsp peanut butter, unsweetened
• 1 tbsp lime juice
• 1 tbsp tamari sauce
• 1/2 tbsp maple syrup
• 1 1/2 tsp curry powder
• For the tahini dressing
• 3 tbsp tahini, unsweetened
• 1 1/2 tbsp lemon juice
• 1 tbsp maple syrup

Miso Marinated Tofu

• For the marinade
• 1 garlic cloves
• 2 tbsp white miso paste
• 1 1/2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp maple syrup
• 1/2 tbsp tamari sauce
• For the tofu
• 7 oz tofu, firm

Creamy Cashew Pudding

• For the mylk
• 1/2 cup cashew nuts, raw
• 2 cup water
• 4 medjool dates
• 1/2 tsp cardamom, ground
• 1/4 tsp cinnamon, ground
• For the pudding
• 1/2 cup rolled oats
• 2 tbsp chia seeds

Oat Bliss Bars

• For the topping
• 2 oz dark vegan chocolate
• For the bars
• 1 cup medjool dates
• 4 tbsp peanut butter, unsweetened
• 1/4 tsp salt
• 1 1/2 cup rolled oats
• 1 cup almonds, raw

3:06 PREP 4: Creamy Cashew Pudding

CREAMY CASHEW PUDDING

For the mylk

• 1/2 cup cashew nuts, raw
• 2 cup water
• 4 medjool dates
• 1/2 tsp cardamom, ground
• 1/4 tsp cinnamon, ground
• For the pudding
• 1/2 cup rolled oats
• 2 tbsp chia seeds

3:37 PREP 5: Oat Bliss Bars

OAT BLISS BARS

For the topping

• 2 oz dark vegan chocolate
• For the bars
• 1 cup medjool dates
• 4 tbsp peanut butter, unsweetened
• 1/4 tsp salt
• 1 1/2 cup rolled oats
• 1 cup almonds, raw