After the holidays, I looked forward to getting back on track with planning and eating healthy meals. I was thrilled to receive a free copy of Vegan Yack Attack’s Plant-Based Meal Prep for review. I will be sharing the recipe for Southwest Salad with Cilantro Jalapeño Cashew Dressing.
If you have been wondering how to incorporate nutritious and delicious vegan meals into your life, Jackie Sobon’s third cookbook, Vegan Yack Attack’s Plant-Based Meal Prep, is for you! This cookbook is an excellent start for those who want to begin meal prepping, or for those who wish to start eating plant-based.
I wish I had a cookbook like this as a resource when I first attempted going vegan. I have been vegan for nearly four years. However, sometimes it can be a struggle to meal plan and put together a weekly menu. The cookbook is well thought out and helps make meal planning a breeze. Jackie’s new cookbook has quickly become a favorite!
About plant-based meal prep
The idea behind meal prepping is that you prepare the food you are going to eat during the week in a block of time, usually during the weekend. The time you set aside during the weekend will be worth it since you will have meals prepared during the week and save time. It helps to set aside a Saturday or Sunday morning or afternoon to do this.
The Plant-Based Meal Prep Cookbook by Jackie Sobon makes it simple for you by guiding you with easy to follow, make-ahead recipes. She includes nutrition information, menus, helpful tips, well-planned grocery lists, and equipment advice. In this cookbook, you will see that most of the recipes have an accompanying photograph. I love to see how the final dish is supposed to look!
Easy to customize
If you are on the go or have long workdays, this cookbook can help. This cookbook helps you to decide what to make at home so that you can take it with you on the road. Jackie gives suggestions to customize the plan according to your preferences or nutritional needs.
In Vegan Yack Attack’s Plant-Based Meal Prep, Jackie Sobon has put together 14 weekly meal plans and over 100 recipes. You can start the meal plans any day of the week you wish. With each menu, you’ll get three main courses, as well as two snacks, which will provide enough food during the week.
You will find great ideas for breakfast on the go, work lunches, and dinner. There is something for everyone, whether you need:
- meal plans for one person
- meal plans for families
- multipurpose meals
- higher protein meals
- kid-friendly meals
As I reviewed the book, I found lots of recipes I wanted to try like the Chocolate Peanut Butter Rice Bars, which are perfect for snacks or on the go. I made these bars right away since I had all of the ingredients. They were no-bake, easy to make, and they were delicious. If you love chocolate and peanut butter, this recipe is for you!
I just put together the Blueberry Smoothie Jars, which will make breakfast a breeze. I am looking forward to also making these other recipes:
- Springtime Sheet Pan Polenta Pizza
- Jackfruit Tacos with Black Beans
- Chipotle Tempeh Kale Bowls
- Hashbrown-Crusted Frittata
- Mushroom Omelet
- Penne Bolognese
- Blood Orange Freezer Waffles with Berry Compote
About the Southwest Salad
I love having a salad ready to go, so I opted to make the Southwest Salad on page 31 with the Cilantro Jalapeño Cashew Dressing on page 161. This delicious and colorful salad is satisfying with its crunchy texture, and the creamy dressing is spicy and tangy! The vibrant green dressing is easy to make in a blender. This salad is:
- ready in less than 30 minutes
- no sugar added
You will need five 30-oz storage containers to make this recipe.
If you are looking for other recipes to accompany this salad, such as soups, pasta, risotto, or chili, you can find them here.
The recipe is reprinted with permission from Jackie Sobon and Fair Winds Press, an imprint of Quarto Publishing Group USA Inc. © 2020. You can get a copy of the cookbook here.
Southwest Salad with Cilantro Jalapeño Cashew Dressing
- 1.5 pounds (680 g) romaine lettuce chopped
- 2 15-oz (425 g) cans low-sodium black beans drained and rinsed
- 1 yellow bell pepper stemmed, seeded, and diced
- 1 orange bell pepper stemmed, seeded, and diced
- 1 1/4 cups (188 g) grape tomatoes
- 2/3 cup (110 g) thinly sliced red onion
- 2/3 cup (95 g) sliced radishes
- 2/3 cup (60 g) sliced avocado
- 1 batch Cilantro Jalapeño Cashew Dressing
- Set out five roughly 30-ounce (850 g) storage containers
- Divide the lettuce evenly among the containers, then top with black beans, bell peppers, tomatoes, and onion.
- Top each serving with radishes and sliced avocado.
- Drizzle the dressing over the top of each salad (or divide into five smallcontainers or jars). Store in the refrigerator for up to 6 days.
Cilantro Jalapeño Cashew Dressing
- Puree cashews, water, cilantro, lime juice and zest, jalapeño, onion powder, salt, and cayenne in a blender until the mixture is as smooth as possible, then let it rest in the pitcher for 5 minutes.
- Blend again to further break up the cashews.
- Season with additional salt to taste.
- Transfer to a jar with a lid and store in the refrigerator for up to 7 days.