Chef, cooking instructor, television personality and author of 11 cookbooks, Robin Asbell is a chronic overachiever. She is also a steadfast and magnificent friend. Robin brings both her warmth and her impressive organizational talents to her new book, Vegan Meal Prep.
“Meal prep is all about making sure you have really useful, delicious prepared ingredients, so you can walk in that door after a long day and get a meal on the table, fast,” Robin writes. Sounds good, but what does it mean? How about cheesy vegetable wraps with a farro, apricot and spinach salad and, for dessert, maybe summer fruit and some triple chocolate cookies? Robin shows you how with shopping lists, meal plans, cooking techniques, nutrition basics and recipes (told you she was organized).
Robin and I both have a thing for mindful eating, not in a woo-woo kind of way, but because we’ve seen how plugging a hunger hole with processed food hasn’t worked out so well. Yet, like a bad boyfriend, too many of us fall for it. “Eating,” says Robin, “is a very complicated thing.” It doesn’t have to be. “Just stick to natural, real, whole foods.” Vegan Meal Prep helps you do that, in the yummiest way.
Vegan Cheesy Sauce Veggie Wrap
- 1 cup raw cashews soaked
- 1 1/2 cups unsweetened almond milk
- 2 cloves garlic sliced
- 1/4 cup nutritional yeast
- 1 teaspoon salt
- 2 tablespoons red miso
- 1/4 cup arrowroot
- 1/4 cup canola oil
- 2 teaspoons lemon juice
- 1/4 teaspoon turmeric
- 4 large whole wheat tortillas
- 2 cups cooked chickpeas
- 2 cups shredded veggies
- 2 cups cooked quinoa
- dijon mustard
- Place the soaked and drained cashews in the Vitamix, and add the remaining ingredients. Secure the lid and blend, starting on low speed and raising the speed to high to puree completely.
- Transfer the contents of the blender to a small pot, and place over medium heat. Whisk constantly until the mixture comes to a boil. Stir until the sauce thickens, then take off the heat.
- To serve, keep warm and add to the wraps, pasta, or cooked veggies. To save as prep, let cool, then transfer to a storage container and chill. Refrigerate, covered, for up to 4 days.