For this week’s meal plan, I intend to make a big batch of Black Beans and homemade Cashew cream the backbone of our meals. Batch cooking on the week end is great and a with a busy week ahead of me, it will be perfect to keep dinner relatively stress-free and easy.
I therefore won’t feel any guilt to use my black beans “à toutes les sauces” as we say in French, meaning adapting them to any purpose: Slow-cooked Black Bean Tacos with Chipotle Cashew Cream, Vegetarian Chili and perhaps even something else, such as a healthy burrito bowl.
I’m also excited to put our newly acquired Vitamix to work. I’ve been wanting to try Cashew Cream for ages and with my powerful new friend, will finally be able to do so. I’m looking forward to try a creamy yet vegan Pesto Pasta and keep enough cashew cream left to make some desserts: maybe a no-bake tart or maybe just sweeten it just enough to serve it with some fresh figs.
Slow-cooked Black Beans Tacos with Chipotle cashew cream
Green Juice (my favorite recipe coming up soon)
Fresh figs in Cashew cream with Toasted Coconut