Midweek Dinner Meals (plant based)

What a week of dinners can look like in our home ☺️ Nowadays with my daughter, I’m all about easy and hassle-free meals.. but still healthy. What this video is all about! Hope you get some plant based inspo 💚

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RECIPES
Mediterranean Orzo, 4 servings (from my app Fivesec Health)
1 yellow onion
1/2 cup sun-dried tomatoes (in oil)
4 tbsp fresh basil
4 tbsp fresh parsley
2 garlic cloves
1 fresh chili
1 cup cherry tomatoes
1/2 cup kalamata olives
1/2 cup artichoke hearts
1 red bell pepper
1 tsp smoked paprika powder
1 tsp dried oregano
1 tsp dried basil
1 tbsp tomato paste
6 oz (170g) orzo pasta, dry
2 cup (480ml) vegetable broth
1 x 15 oz can cannellini beans
2 tbsp lemon juice

Green Curry Noodle Soup, 4 servings (from my app Fivesec Health)
For the soup
1 red onion
4 garlic cloves
2 tsp ginger, ground
1 tbsp green curry paste
4 cup vegetable broth
1 1/2 cup (360ml) coconut milk (full fat)
2 tbsp tamari sauce
2 tbsp lime juice
1 tbsp maple syrup
For the tempeh
7 oz (200g) tempeh
1 tbsp tamari sauce (Or use pre-marinated tempeh)
For the mushroom
1 cup portabello mushrooms
For the noodles
6 1/2 oz brown rice noodles, dry
For the topping
4 tbsp fresh cilantro
I also used green bell pepper in the video

These are some of my plant-based midweek dinner meals that are easy to put together making your midweek cooking hassle-free yet they are very very delicious starting with a Mediterranean Oro which you can find in my app fic Health since I live in the Mediterranean right now I’m very inspired by these

Ingredients and yeah I also love packing my meals with veggies so here we have some Arch choke sunri Tomatoes some cherry tomato es um beautiful red bell pepper and also some black olives or cataa olives and some good old yellow onion and some garlic and chili so all of these ingredients are

Going into the same pot or pan so basically this is a one pot dinner which we all love making cooking so hassle-free so I’m just adding everything in in there plus some spices and tomato paste um I will leave the recipe down below so you can follow along and also adding the Main

Ingredients or so which is basically pasta and some vegetable broth and yeah letting that simmer for a few minutes stirring once in a while um yeah I actually forgot adding the beans before but I’m adding them now you should add them a bit earlier anyways also adding

Some basil when it’s it’s done cooking and you can see how creamy it is yeah I really love doing oros because they always end up being very creamy delicious and yeah they are so quick to put together this Misa rast bowl is actually a new recipe I developed for the

Upcoming plant-based challenge I host every January it’s crazy that this is actually the fourth year we’re doing this challenge so for you who don’t know every January I develop a plant-based meal plan that we as a community do together and this year it will start on

January 8th but we will do some meal prepping the Sunday before if you want to join this year’s challenge make sure to subscribe here on YouTube and follow me on Instagram to stay in the loop so recently I’ve had a thing for miso so here I’m making a marinade with some

Miso lots of garlic rice vinegar maple syrup sesame oil so we’re just going to add in some tofu cubes give it a stir and let it soak up all of that good stuff while we cut up some broccoli broccoli is also something that I’ve been obsessing with lately since

Introducing food to my baby she’s eating a lot of broccoli roasting broccoli is the best thing ever anyways so I’m also cutting up some carrots and I’m adding the broccoli and carrots to um oven Tri with a little bit of oil and also the tofu cubes important save the marinade

Because you’re going to make a dressing with it roast this on 180 c° for about 15 to 20 minutes and now the magic you are going to add the marinade to a small glass or a bowl and add some tahini some tamari sauce and Stir It Up into a thick

Paste like this and then you can add splashes of water and stir until you reach um nice consistency I like mine like this so now it’s just to assemble the bowl and this smells amazing um serving it with brown rice but you can also use FOH it’s very delicious to this

One uh some cucumber coriander I’ve been taking some photos of this one and trying it several times and my sister told me the other week you seem obsessed with this bowl um yes I am because it’s so good and I really really hope you’re going to try it out and also join the

Challenge to try it out with me these hamus cadas are ridiculously easy the recipe is from my new baby L winning ebook I’ll link it down below so that you can check it out so the very few things we are going to do is to chop up

Some veggies I’m using bell pepper red onion and lots of garlic that is basically all of the prep work you have to do for this dinner recipe um you’re just going to chop it up and add it to to a pan with whistle of oil or water

You decide together with some spices and sauté that until Soft since my baby’s also going to have this I’m removing a part for her before I’m adding salt to rest of it so before assembling the cadas we’re going to rinse a can of black beans and to get some some more protein into these and I’m using whole wheat tortilla so just

Add black beans on half of the tortilla and mash with a fork and add a generous dollop of hummus plus the spiced mix and just fold it together like this and fry it with or without oil on medium heat for about yeah one or 2 minutes on each side So to serve these I’m using uh a dam bread which I also made from my baby wiing ebook so you can find it there if you want some extra spice you can do as pont’s add a Dr of vegan sraa mayo and yeah here is my daughter’s plate and

This dinner right here is a proof of how delicious something can be even if it’s quick easy and healthy green curry noodle soup so first I always love chopping everything up before I actually start cooking so I’m just chopping up a red onion mushroom some green bell pepper and Mining some

Garlic so everything is salty in a pot together with some spices and the green curry paste some vegetable broth coconut milk and then I’m sautéing the mushrooms and I’m also using Tempe nowadays I’m a little bit more lazy than before so I’m using a pre-bought pre-marinated Tempe

You can also find this recipe in my app where you also can change serving Sizes anyways who doesn’t love a noodle bowl when it’s cold outside because yeah it’s officially winter now um back to the recipe I’m adding my noodles and just waiting for it to be done so that I can make this noodle bowl starting with the noodles adding all of the toppings

And finishing off with a coconut milk green curry Broth and voila Hardy comforting and yeah it is so so good a little bit spicy but it’s a bomb if you like spiciness I really hope you got some plant-based inspiration for your midweek cooking and stay tuned for the upcoming plant-based challenge in January and I’ll hope I’ll see you Then a