I make this chickpea vinaigrette every week or two and store it in the fridge. For lunch I just cut up some romaine, spoon a couple tablespoons of the chilled chickpea vinaigrette on top, sprinkle with cherry tomatoes, and toss. It’s surprisingly filling, it’s loaded with protein and fiber, and I love it!
I could eat this every day. I also make big batches, and then spread it out on a silicone mat topped cutting board in the freezer overnight. In the morning, the frozen bits break apart easily and fit into zip top bags. I defrost single serving sizes for my son to take for lunch in a small thermos with chips.
This is an online fried rice recipe we make often. It says it makes 4-6 servings, but between Angie and I, and our two little ones, we finish the whole thing and usually want more! To make this truly WFPB, substitute avocado oil for the butter, brown rice for white, and omit the eggs. Because we aren’t 100% WFPB, we usually keep the eggs and sometimes use the butter, but we always use brown rice. This is another one that freezes well on a silicone mat topped cutting board, and defrosts in the microwave in the morning for school lunch served in a thermos.