Olive Oil
2 tablespoons sugar-or replace with brown rice syrup
2 tablespoons chili powder
2 tablespoons Worcestershire sauce
3 (14.5-ounce) cans diced tomatoes, undrained
1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
2 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can kidney beans, rinsed and drained
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
1 (6-ounce) can tomato paste
1 (16-ounce) tube of polenta, cut into 12 slices
2 cups fat-free tomato-basil pasta sauce
2 cups whole oats
Sprouted english muffins
almond butter
2 tbsp raisins
small container applesauce
2 cups uncooked quinoa
2 cups raw almonds
Vegan Mayo
Dijon Mustard
2 cups dry green lentils
2.5 tbsp pure maple syrup
2 tbsp blackstrap molasses
2 tsp regular mustard
3/4 cup long-grain Brown rice
1-2.5 tbsp apple cider vinegar, to taste
1 15-ounce can kidney beans, rinsed and drained
Dairy
16 large eggs
1/2 cup (2 ounces) shredded Asiago cheese
Hummus
4 ounces goat cheese, crumbled
Veggies/Fruits
1 container berries
1-2 Citrus fruits of your choice
2 cups watermelon
2 cups chopped onion
3 garlic cloves, minced
1 (6-ounce) package fresh baby spinach
3 sweet potatoes
1/2 cup chopped green onions (about 4)
1 garlic clove, minced
1 cup sliced fresh okra (about 4 ounces)
1 cup chopped red bell pepper (about 1)
1 finely chopped seeded jalapeño pepper
1 cup fresh corn kernels (about 2 ears)
1/3 cup minced fresh cilantro
1 English cucumber, peeled (if desired) and sliced into 1cm rounds (optional)
1 sweet onion, diced
3 garlic cloves, minced
1 sweet apple, peeled and diced (I used Gala)
4 poblano chili peppers
1 1/2 cups corn kernels, fresh (from 3 ears) or thawed frozen
Raw Veggies for Snacks
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