One-Pot Recipes that will Actually make two Meals

I designed these three recipes to be super-easy to make for dinner, and they taste even more delicious for a workday lunch the next day.

Thai Chicken Salad

This is excellent as a salad or as a filling for a wrap. I like using Thai basil in this recipe; look for it at an Asian market. Cashews contain heart-healthy monounsaturated fats, and sesame seeds are an excellent source of copper, manganese, magnesium and iron.Place chicken in a large saucepan. Cover with water. Bring to the boil over medium-high heat. Reduce heat to medium-low. Cook, covered, for 30 minutes or until chicken is cooked through. Drain. Set aside for 15 minutes. Remove meat from bones. Discard skin and bones. Shred meat.

Whisk fish sauce, chilli, sugar, oil and 1/4 cup lemon juice in a large bowl. Add warm chicken, cabbage, tomato, beansprouts, mint, coriander and onion. Toss gently to combine and serve.

Spicy Tofu Chili with Mango

Jalapeños range in heat. Before adding one to a recipe, I taste a small bit; if it’s really hot, I add less. Fennel has a licorice flavour and adds a nice crunch to the chili. Always rinse canned beans before adding them to a recipe to remove any excess sodium. You can replace the extra-firm tofu with tempeh; this will add more texture and a nutty, mushroomy flavor.Pan-fried slabs of mango tofu in a spicy sweet sauce are cooked up with crisp summer green beans in this flavorful Thai-inspired stir fry.Someday I am going to be so organized. I just know it! A day will come when I’ll consistently have all of my blog posts ready to go, days and days in advance, and all I’ll have to do on my chosen posting day is hit a button and watch the blogosphere light up with vegan goodness. I’m so excited about this prospect.

Vegetable & Pork Coconut Curry

I love my curry spicy, so I included a pinch of chili flakes to give it a bit of a kick-but leave it out if you aren’t a fan of heat. The beauty of a curry dish is that it’s versatile and will work with just about any meat or vegetables you have available.Star blogger David Lebovitz smartly stirs a little peanut butter into his coconut pork curry to cut the sweetness of the coconut milk. He likes making big batches of curry so he can eat leftovers the next day