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YUM WEEK! YOUR PLANT BASED WEEK AT A GLANCE Breakfast Lunch Dinner DAY Yogurt Parfait Daiya Santa Fe Creamy Macaroni and Cheeze 1 Burrito Cheezy Vegan Leftover Creamy Bualo Cauliflower Pizza DAY Breakfast Sandwich Mac n Cheeze 2 Daiya Fiesta Vegetable Wrap Balsamic Berry Vegan DAY Breakfast Burrito Grilled Cheeze 3 Cheezy Vegan Daiya Santiago Baked Bualo DAY Breakfast Sandwich Burrito Cheezy Mac 4 Daiya Homestyle Leftover Bualo Bacon Avocado DAY Breakfast Burrito Cheezy Mac Casserole 5 Cheezy Vegan Vegetable Wrap or Black Bean Enchiladas DAY Breakfast Sandwich Leftover Casserole 6 Breakfast Layered Garden Salad Daiya Frozen Pizza DAY Style Hash w/ Cheeze Stick 7 ADD TO CART FOR QUICK AND EASY PLANTBASED MEALS BREAKFAST BREAKFAST Yogurt Parfait PREP 5 TOTAL 5 SERVES 1 INGREDIENTS 1 container of Daiya Yogurt Alternative Fruit of choice Nut Butter (optional) Granola of choice BREAKFAST Cheezy Vegan Breakfast Sandwich PREP 30 COOK 20 TOTAL 50 SERVES 4 INGREDIENTS LET’S MAKE IT 1 Package Daiya Cheddar Style Slices Press tofu between paper towels or cloth for 1 Block Tofu, (Cut into 4 slices) 30 minutes to remove excess moisture. 1/2 tsp turmeric 1 avocado, (Sliced) Preheat oven to 400 degrees. 1 Handful fresh spinach 4 Gluten-free bagels, (or English Mun) Combine salt, turmeric, nutritional yeast, black pepper 3-4 tsp extra virgin olive oil, (split between the tofu and a bit of water. and tempeh skillets) salt, (to taste) Coat tofu slices to mixture and let sit for about black pepper, (to taste) 2-3 minutes before baking. nutritional yeast, (to taste) Bake tofu for about 20 minutes. Warm bagel or English mun in oven for a few minutes. Add Daiya Cheddar Style Slices to bagel and return to oven for a few more minutes. Assemble the sandwich layering the tofu, spinach, avocado and any other topping you'd like! BREAKFAST Breakfast Hash PREP 15 COOK 15 TOTAL 30 SERVES 4 INGREDIENTS LET’S MAKE IT 2 medium potatoes, cubed into 1-inch pieces Boil potatoes in a pot of salted water and cook until 3 tbsp extra virgin olive oil tender, approximately 6 minutes. Drain and set aside. 1/2 tsp ground cumin 1 fresh jalapeño, chopped Heat 2 tbsp of oil in a large pan. Add cumin and cook 1 pint Cherry Tomatoes, halved until fragrant, approx 30 seconds. 1 can black beans 2 tsp nutritional yeast Add potatoes and cook until golden. Transfer to a bowl 1 cup Fresh Button Mushrooms, sliced and set aside. 1 avocado 1 handful fresh spinach Heat remaining oil and cook jalapeño, tomatoes, beans, 2 slices Daiya Cheddar Style Slices mushrooms and nutritional yeast until tomatoes begin 2 slices Daiya Swiss Style Slices to break down. salt and peper, to taste 1 lime, optional Add potatoes and spinach to bean mix and cook until heated through. Season with salt and pepper as desired. Top with Daiya Slices and cook until melted. Garnish with avocado and a squeeze of lime. LUNCH LUNCH Vegetable Wrap PREP 10 TOTAL 10 SERVES 2 INGREDIENTS LET’S MAKE IT 2 Slices Daiya Cheddar Style Slices In the tortilla, layer cucumber, tomato, avocado, 1 organic cucumber, (sliced) lettuce, mushrooms to your preference. 1 organic roma tomato, (sliced) 1 organic avocado, (sliced) Add Daiya Cheddar Style Slices. 1 organic romaine lettuce heart, (2-4 leaves) 4 baby bella mushrooms, (sliced) Wrap tight and cut in half. Enjoy! 2 gluten-free tortillas LUNCH Layered Garden Salad with Homestyle Ranch Dressing PREP 15 TOTAL 15 SERVES 6 INGREDIENTS LET’S MAKE IT 1 Head romaine lettuce 1. Start with a layer of romaine lettuce torn into 2 Cups Cherry Tomatoes, (Halved) bite-sized pieces. 2 Cups mushrooms, (Sliced) 2 Cups Black Olives, (Chopped) 2. Season lettuce with salt and pepper. 2 Cups bell pepper, (Sliced) 1 1/2 Cup Daiya Cheddar Style Shreds 3. Next add a layer each of the remaining vegetables. 1 Cup Daiya Homestyle Ranch Dairy-Free Dressing 4. Add Daiya Cheddar Style Shreds. 5. Top with Daiya Homestyle Ranch Dressing. 6. Share with friends! DINNER DINNER Creamy Macaroni and Cheeze PREP 10 COOK 15 TOTAL 25 SERVES 4 INGREDIENTS LET’S MAKE IT 3 cups Daiya Cheddar Style Shreds Cook pasta according to package instructions, 8 oz pasta, gluten-free or regular |drain thoroughly when done. 2 cups unsweetened dairy-free milk, preferably rice milk Preheat oven to 350˚F. Prepare the cheeze sauce 2 tsp nutritional yeast while oven is warming. 3 tbsp vegan butter 1/2 tsp sea salt In a small pot, melt the vegan butter. 1/4 tsp black pepper 1/4 cup bread crumbs, gluten-free or regular When melted, add salt, pepper and nutritional yeast. 1/4 tsp paprika Whisk in dairy-free milk product. 1/4 cup vegan Parmesan cheese Add Daiya Cheddar Style Shreds and cook over low/medium heat for 2-3 minutes, whisking frequently. Stir in the macaroni and mix together. Place macaroni and cheeze sauce into an 8x8 casserole dish. Top with bread crumbs and paprika. Bake for 15 minutes uncovered, or until the cheeze is bubbling and beginning to brown. Remove from oven and top with vegan Parmesan just before serving. DINNER Bualo Cauliflower Pizza PREP 20 COOK 15 TOTAL 35 SERVES 6 INGREDIENTS LET’S MAKE IT 1 1/2 cups Daiya Mozzarella Style Shreds Preheat oven and pizza stone to 425˚F. 1-2 tbsp Daiya Homestyle Ranch Dairy-Free Dressing, for drizzling Chop the cauliflower into bite-sized pieces and cook in 1 whole pizza dough, store bought or homemade, boiling water for 3-4 minutes (cauliflower does not rolled out & ready to go need to be fully cooked, just softened). Drain and add 1 head Cauliflower to a bowl with 3/4 cup of the Bualo Wing Sauce and 1 cup Frank's bualo wing sauce, divided garlic powder. Stir to combine. Top pizza dough with 1/2 tsp garlic powder remaining wing sauce and spread evenly. 10-12 leaves fresh basil Top with 1 cup of Daiya Mozzarella Style Shreds, then add saucy cauliflower bites. Sprinkle remaining cheeze on top. Bake for 12-15 minutes until the cheeze is melted and stretchy. Top with basil leaves and drizzle with dressing right before serving. DINNER Balsamic Berry Vegan Grilled Cheeze PREP 10 COOK 10 TOTAL 20 SERVES 2 INGREDIENTS LET’S MAKE IT 1 Bag Daiya Cutting Board Mozzarella Style Shreds In a saucepan, on medium heat, mix blueberries, 1 Cup Strawberries strawberries, coconut sugar, and balsamic vinaigrette. 1 Cup Blueberries Smash berries gently as you stir, letting it get to a boil. 2 Cups Spinach 1 Tbsp Balsamic Vinaigrette Remove berries from saucepan and place in a strainer 1 1/2 Tbsp coconut sugar over a bowl. Use the leftover juice as a salad dressing. 4 Tsp vegan butter salt and pepper to taste Take one slice of bread and spread 1 tsp of vegan butter on the side you will be frying or grilling. Place Daiya Mozzarella Style shreds, berry mixture, spinach, more cheeze, salt/pepper, and fry or grill on both sides until golden. Enjoy! DINNER Baked Bualo Cheezy Mac PREP 15 COOK 45 TOTAL 60 SERVES 8 INGREDIENTS Wash and cut cauliflower head into small bite-sized pieces 1 small White onion, finely chopped 1 stalk celery, finely chopped Mix the non-dairy milk, water, flour and powdered 2 tbsp garlic, minced spices in a mixing bowl. The batter will be thin enough 1 tbsp Frank's Hot Sauce that it runs o your fork. 1/2 cup breadcrumbs, panko or gluten-free alternative of choice Dip each floret into the mixture and coat evenly. You 1 tbsp fresh chives, chopped can shake or tap o the excess on the side of the bowl. 1 tbsp extra virgin olive oil Lay florets in an even layer on the parchment lined 4 cups baked cauliflower, (ingredients and recipe baking sheet. below) 1 box Daiya Cheddar Style Cheezy Mac Bake cauliflower for 25 minutes or until golden brown. 1 package Daiya Cheddar Style Slices Remove the cauliflower from the oven and set aside. 1 head Cauliflower 1/2 cup Non-dairy milk Heat extra virgin olive oil in a pot over medium heat. 1/2 cup water Add onion, garlic, and celery and cook until soft, about 3/4 cup all-purpose flour, (can substitute for 5 mins. Stir in 4 cups of the baked Cauliflower. Add in gluten-free rice flour) Cheeze Sauce and 1tbsp hot sauce and stir until all is 2 tsp garlic powder properly incorporated. Set aside. 2 tsp onion powder 1 tsp ground cumin Cook brown rice elbow macaroni as instructed. Place 1 tbsp paprika drained macaroni in pot and add in to Cheddar-bualo 1/4 tsp sea salt sauce. Stir until properly incorporated. 1/4 tsp Freshly Ground Black Pepper Place the Bualo Cauliflower Mac in an oven safe LET’S MAKE IT casserole dish. Layer Daiya Cheddar Style Slices and Preheat oven 450 °F. Line a baking sheet with breadcrumbs on top of the dish and melt cheese in parchment paper to 450°F. oven. Top with fresh chives and serve. DINNER Bacon Avocado Casserole PREP 13 COOK 13 TOTAL 26 SERVES 4 INGREDIENTS Spoon the spinach mixture in the to mac and cheeze 2 Boxes Bac'n & Cheddar Style Cheezy Mac mixture. Stir to combine. 1 Medium Yellow or White Onion 6 Cups fresh spinach Transfer everything to a casserole dish. 6x10 is the ideal 1 Cup Daiya Mozzarella Style Shreds size for this much mac and cheeze. 1 green onion, (thinly sliced) 1/2 Cup cilantro, (roughly chop) Sprinkle the mozzarella on top and half of the 1 Ripe Avocado, (sliced) remaining bacon bits (reserve the rest for topping).
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