Week of Healthy Meal Prep: June 17-21

Onions, carrots, and garlic cook in olive oil until buttery soft, then get blended with chickpeas and water to form a deeply savory puree that coats pasta beautifully. It’s a satisfying dish that just happens to be vegan. Try to let the blender run for a minute or two when pureeing the ingredients; the smoother the sauce, the better the dish. A flourish of fresh herbs at the end brightens and freshens the dish; you can use all parsley or all basil if you don’t have both on hand. 

Add fresh curry paste to canned coconut milk and nut butter, and you have an instant, wonderfully complex satay sauce. Use as a dip, in stir-fries, or drizzled on this gluten-free veggie bowl. If you don’t have a spiralizer, you can use a julienne peeler or the shredding blade of your food processor. The sweet potato noodles will look like too much for the skillet but will shrink considerably as they cook. If using store-bought curry paste, start with 2 teaspoons, as it is much higher in sodium than fresh.

Look for tempeh with the other vegetarian meat subs in the produce aisle. Tempeh is not only an excellent source of plant protein, but it is also full of probiotics for greater gut health. 

A range of textures—crunchy peas, tender vegetables, and silky coconut broth—makes this meatless main incredibly satisfying. The chickpea mixture can also be a delicious gluten-free snack: After baking, toss with a little kosher salt, ground cumin, and ground red pepper.

Soba noodles are made from buckwheat, a wheat-free grain (look for packages that specify gluten-free), and they cook in only 3 minutes. Look for them in the international aisle.

This sorbet is refreshing with an almost creamy texture. The white balsamic vinegar is subtle, but it adds depth of flavor that enhances the melon. Our recipe includes honey; if you're vegan, sub in agave syrup.