Plant-Based Cooking 101: Batch-Cooking Ahead of Time

by PlantPure Team February 04, 2016

Plant-Based Cooking 101: Batch-Cooking Ahead of Time

Submitted by Kim Campbell, director of culinary education.

 

Cookies and granola bars (for school lunches or snacks). These are great to freeze.


Photo courtesy of Pixabay.

 

Muesli (for breakfast)


Photo courtesy of Pixabay.

 

Scrambled tofu burritos for freezing. These are perfect for on-the-go breakfasts.

 

Mason jar oatmeal. You can make a week’s worth of breakfasts by building several jars at the same time. Grab and go!


Photo by Kim Campbell.

 

Buy beans from the bulk bins since they are cheaper and healthier. You can cook the beans ahead, then freeze them. One can of beans equals 1 ½ cups of cooked beans, so I recommend you store in small bags, with 1 ½ cups in each bag.


Photo courtesy of Pixabay.

 

Hummus is perfect for sandwiches and dips/snacks. You can make different flavors of hummus and put a variety of veggies in the mix. There are oodles of recipes online for variety.


Photo courtesy of Pixabay.

 

Salad dressings and/or mayonnaise. Choose one or two and make enough for the week. We have many dressings in The PlantPure Nation Cookbook to choose from.

 

Snacking veggies (carrot sticks, celery sticks, cucumbers, and peppers).


Photo courtesy of Pixabay.

 

Soups and stews


Photo courtesy of Pixabay.

 

Marinara


Photo courtesy of Pixabay.

Salsa

 

Brown ricewhite and sweet potatoes, and any other grain you prefer


Photo courtesy of Pixabay.




PlantPure Team
PlantPure Team

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