VEGAN FOOD HAUL & MEAL PREP FOR THE WEEK

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RECIPES
KALE CHIPS
1 HEAD KALE, DESTEMMED
Zucchini ranch
1 medium zucchini
3 tbsp hemp seeds
1 tbsp dry dill
1/2 tsp salt
1 tsp onion and garlic powder
Juice 1/2 lemon
1-2 tbsp water (add when blending)

Destem your kale and chop into smaller pieces in a big mixing bowl.
Blend your dressing and pour over the kale. Place on a dehydrator tray at 118 degrees for 24 hours.

Potato soup recipe

Garden Potato Soup

Refried beans
2 cups dry pinto beans, cover with water and let soak overnight or at least 10 hours.
Make sure after they have soaked they have about an inch of water on top. Add in a can of diced green chilis and cook 1 hour in the instant pot. Blend when done and add salt to taste.

Fajita veggies
1 red and 1 green bell pepper
2 cups mushrooms
1/3 medium onion

Slice veggies into strips, add into a big pan with 2 tbsp coconut aminos and 1/2 tsp smoked paprika, 1 tsp chili, powder, coriander and cumin.
Place pan on medium heat and put the lid on for about 5 minutes. Then once the water has released from the veggies take the lid off and turn the heat up to high and let water cook off.

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