Hello everyone! in this video I show you how I prep my food/ restock my fridge for the week! I wash all my greens/ put them in containers so I can easily use them throughout the week. Then I make a couple instant pot recipes- today I made pea soup and herbed white beans. I also made12 vegan egg rolls!

Recipes I make with these prepped ingredients are: huge salads with lots of veggies greens, beans and seeds, stir frys with lots of veggies and tempeh or tofu, and smoothies with the leafy greens and frozen fruit and seeds.

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bins similar to the ones I have (mine are from tjmaxx)
https://amzn.to/3yAILgQ

similar containers to mine:
https://amzn.to/3FFE1Yx

instant pot:
https://amzn.to/3M93kVm

pea soup recipe:
1 lb dried split peas (rinsed and sorted)
1 onion diced
8 oz mushrooms chopped
2 carrots chopped
4 garlic cloves minced
1/2 cup top (optional)
3 tbsp mrs dash
pinch of salt
pinch of black pepper
1 tsp thyme
2 bay leaves
2 cups veggie broth plus 4 cups water
pressure cook for 16 minutes with a natural release

egg rolls ingredients:
put all the veggies in a food processor (but don’t process them too small like I did, leave them a bit more chunky)
8 oz mushrooms
3 carrots
1 small head cabbage
2 garlic
handful green onions
1 package EXTRA FIRM tofu (don’t process, just crumble it up with your hands)
seasonings:
1/2 tsp trader joe mushrooms seasoning
2 tsp ground ginger
1 tsp braggs liquid aminos
pinch of red pepper flake
1 package egg roll wrappers- need about 12 wraps

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