The Plantbase Store continues to offer you a nutritious yet easy-to-follow vegan menu. With this 18th day menu, we hope you will have the right vegan dishes.

Breakfast: Vegan Crepes

Ingredients:

• 125g All-Purpose Flour
• 240ml Vegan Milk
• 1 egg replacer

Instructions:

1. Sift the flour into a mixing bowl
2. Add the vegan milk and egg replacer in the mixing bowl then mix well with the flour inside.
3. Using a frying pan with ½ tsp of vegetable oil to make crepes. When the pan is very hot, pour in the batter and make sure the amount of batter is enough to cover the whole pan
4. When the crepe is cooked, flip it and cook the other side of the crepe. Cook on the other side until both sides are lightly browned. Repeat until your batter is finished.
5. Serve with cinnamon and sugar* fresh lemon juice and syrup

Lunch: Red curry Mac and Cheese

Ingredients:

For the tofu:

• 1 tbsp vegetable oil
• 1/4 tsp black salt
• 1/2 tsp garlic powder
• 2 tbsp soy sauce
• 454g tofu, cut into 2 centimeters x 1 centimeters pieces

For the cheese sauce:

• 1 cup unsweetened vegan milk
• 2 tsp cornstarch
• 1 tsp red curry paste
• 1 tsp garlic powder
• 1/2 cups vegan cheddar cheese shreds

To assemble

• 2 cups uncooked macaroni 
• 1 cup kale
• 3 heaping cups of baby spinach
• 1/2 tsp kosher salt (to taste)

Instructions

For the tofu:

1. Preheat a pan over medium heat.
2. Put oil, black salt, garlic powder, and soy sauce in a bowl then mix until all combined.
3. Toss cut tofu in the sauce bowl until coated.
4. Add to heated pan and cook until browned and extra moisture is cooked off. Set aside.

For the cheese sauce:

1. Cook macaroni in a large pot until tender.
2. Heat a small pot over medium heat.
3. Make a slurry with 2 tbsp of non-dairy milk and 2 tsp cornstarch. And mix red curry paste in the same bowl until incorporated into the slurry.
4. Add the rest of non-dairy milk to pot, then out red curry slurry, garlic powder, and vegan cheese in. Keep stirring during cooking process until cheese is melted
5. During cooking macaroni, add kale and spinach to the pot to cook together. Drain macaroni and greens ingredients in the pot, then transfer back into the pot.
6. Stir in cooked tofu and cheese sauce and mix until well combined.
7. Add salt to taste, and serve!

Dinner: Cold Udon with Grapefruit Ponzu

Ingredients:

• 1 grapefruit, halved
• 1 lemon, halved
• 1 red chile (such as Fresno), seeds removed, finely chopped
• 2.5 centimeters ginger, peeled, finely grated
• ⅓ cup rice vinegar
• 3 Tbsp. soy sauce
• 1 tsp. sugar
• 2 pints cherry tomatoes
• 1 garlic clove, finely grated
• 1 Tbsp. extra-virgin olive oil
• A pinch of kosher salt
• 510. frozen udon noodles
• 2 medium Persian cucumbers, peeled, very thinly sliced on a diagonal

Instructions:

1. Heat broiler. Squeeze grapefruit and lemon halves into a fine-mesh sieve set over a large bowl; discard pulp (you should have a little more than ½ cup juice). Mix in chile, ginger, vinegar, soy sauce, and sugar. Cover ponzu and chill.
2. Toss tomatoes, garlic, oil, and salt on a rimmed baking sheet. Broil until tomatoes are soft and lightly charred, 10–12 minutes. Let cool.
3. Cook noodles according to package directions; drain and rinse under cold water to stop the cooking. Transfer noodles to bowl with ponzu and toss to coat. Divide noodles and ponzu among bowls and top with charred tomatoes, cucumbers, cilantro, nori, and sesame seeds.