My fiancé and I got real sloppy with takeout between my foot injury and then getting very sick last weekend but I need to try on wedding dresses in a month so we are going back to WFPB, no takeout and I had a huge batch day today, inspired by my RG bean club box, the new Esselstyn cookbook (plant based woman warrior blah blah longest title on the planet 😂) and a couple CFDG recipes to fill in. Here’s what I made below; what do you have on deck for the week?
[CFDG cold grain cereal](https://cleanfooddirtygirl.com/my-whole-food-plant-based-answer-for-cold-cereal-cravings-cold-grain-cereal-instant-pot-stove-top-instructions/)
Ann’s Warrior Oats (PBWW page 59)
Blueberry corn muffins (PBWW page 61)
Summertime Chili sin Carne (RG bean club newsletter; basically bean chili with fresh corn and zucchini) with CFDG colcannon
[Tunisian inspired chickpea potato salad](https://blog.fatfreevegan.com/2012/11/tunisian-inspired-chickpea-and-potato-salad.html) with RG chickpeas over arugula
Hummus veggie bowls (homemade hummus from the extra RG chickpeas!)
Roasted sweet potato and broccoli/cauliflower bowls with beans
CFDG egg roll stir fry
Also I used [this tofu mayo](https://www.noracooks.com/tofu-vegan-mayonnaise-recipe/) for the chickpea potato salad and it’s not bad! I’m trying to skip nuts for a few weeks so I gave it a shot. Added a pinch of black salt and it’s decent for no added fat!
Whatcha making or what did you already make for this week?!
Dining and Cooking