Losing Weight on a Whole-Food Plant-Based Diet – What I Eat in a Week
I started this journey on December 6, 2020, and decided to document the first week on my YouTube channel, “Monson Made This”. Below are links to each of the videos along with any recipes invented along the way.
Losing Weight on a Plant Based Diet Day #1
Losing Weight on a Plant Based Diet Day #2
Losing Weight on a Plant Based Diet Day #3
Losing Weight on a Plant Based Diet Day #4
The follow recipes are from meals that I made in Day 4 of my “Losing Weight on a Plant-Based Diet” series. They are estimations of the amounts that I used, so don’t be afraid to play with flavors and rations a bit to taste.
Vegan White Bean Yogurt Dip (Hummus)
A savory and tangy white bean dip that's perfect for dipping veggies and bread.
- 1 cup cooked and drained white beans
- ½ cup unsweetened soy yogurt*
- 1 tablespoon tahini
- 1 clove garlic, peeled
- ½ lemon, juiced
- salt and pepper to taste
Add all ingredients to a food processor and blend until creamy. Season to taste. If the dip is too thick, add a tablespoon or two of water to thin it out.
*I used my homemade Instant Pot Soy Yogurt
Mustard Curry Sauce
A savory and tangy mustard curry dip that is perfect for salads, proteins, and grain bowls.
- 2 teaspoons curry powder
- 2 tablespoons rice wine vinegar
- 1 tablespoon tahini
- 1 tablespoon water
- 1 tablespoon Dijon mustard or spicy brown mustard
- 1 teaspoon Braggs Liquid Aminos or low sodium soy sauce
- salt and pepper to taste
Mix the curry powder and rice vinegar in a bowl, and allow to steep for 5 minutes. Add the remaining ingredients and mix until the tahini is fully incorporated. If the sauce is too thin, add more tahini. If it's too thick, add a bit more water. Serve immediately, or chill until ready to serve.