SAMPLE ONE DAY VEGAN MENU
It may seem like there’s a lot of cooking involved, but you can make up all of the recipes in advance and nosh on them for the rest of the week!
Lemon water (juice of ½ lemon in warm or cold water)
Oatmeal with unsweetened almond milk, and your choice of toppings (fresh berries, maple syrup, nuts, chia seeds, raisins, cinnamon, etc.)
One Minute Vanilla Chia Pudding, plain or topped with berries
Lemon Lover’s Soup
Slice of whole grain bread with vegan butter (or nut butter)
3 cups asparagus, roasted or steamed
Rawcho Cheese Dip with crackers or tortilla chips
Large salad (or simply 3 cups baby greens) with Ginger Orange Tahini Dressing
Thai Curry Noodles
Thai Curry Noodles
These noodles are incredibly easy to make, but oh-so-flavorful. If you’re looking for a dish that will please just about any crowd, here you go!
8 oz. Pad Thai brown rice noodles
2 tablespoons vegan Thai red curry paste
One 14 oz. can coconut milk
5 large cloves garlic, minced or pressed
2 tablespoons grated fresh ginger
½ cup (packed) EACH: finely chopped green onions and chopped cilantro
¼ cup fresh lime juice
¼ cup (packed) chopped fresh basil, Thai or regular
1 teaspoon sea salt
1. Prepare the noodles according to the directions on their package. While the noodles are cooking, you can get the rest of the dish together. In a large bowl, place the curry paste and a little of the coconut milk. Whisk together until smooth. Add the remaining coconut milk and whisk again until emulsified.
2. Add the remaining ingredients to the bowl and stir well.
3. Once the noodles are al dente, drain them very well and add them to the bowl. Stir gently to thoroughly combine. Serve at room temperature.
Serves 4/GF/SF/Blue (according to the color codes in my cookbooks and Be Radiant program)
Ginger Orange Tahini Dressing
This dressing has it all: powerfully nutritious ingredients (including ginger, orange, and tahini), a very quick prep time, and a taste that will make you want to eat salads every day! This yummy concoction is also divine over noodles for a cold Asian dish.
3 tablespoons tahini (preferably raw)
½ cup orange juice (the fresher the better)
2 tablespoons each: coconut sugar, tamari (or shoyu or soy sauce), grated ginger, toasted sesame oil, mellow white miso, and rice vinegar
Blend or whisk all of the ingredients together until very well combined. This will store in an airtight container, refrigerated, for up to two weeks.
Makes a little over 1 cup of dressing (8 servings); GF/Blue (according to the color codes in my cookbooks and Be Radiant program)
Chia Pudding recipe HERE:
Rawcho Cheese recipe HERE:
Lemon Lover’s Soup recipe HERE:
Tess Challis is an author, vegan chef, and wellness coach.
She began her holistic health journey in her late teens. After a lifetime of numerous health ailments (including severe acne, obesity, constant illnesses, anxiety, and depression), she found that a vegan diet along with an inner wellness regime made all the difference.
In 1994, she began to work as a personal chef across the country. In 2008, she shifted her focus to writing, coaching, speaking, and teaching healthy cooking.
Her five books include Radiant Health, Inner Wealth, The Two-Week Wellness Solution (foreword by Dr. Neal Barnard), Radiance 4 Life (foreword by Robert Cheeke), 100 Vegan Entrées, and FOOD LOVE.
Her greatest passion is helping others achieve both radiant health and inner well-being - all while enjoying the most delicious foods on the planet! In 2015, Tess founded “Be Radiant,” a holistic weight loss group for women. She also runs an online Cooking Club, as a way of empowering people in their own kitchens from all around the world.
Find out more at www.TessChallis.com.