On the menu this week: Vegetable and Black Bean Enchilada Pasta, Heat-Free Lentil and Walnut Tacos, White Pizza Stuffed Zucchini Boats, Grilled Teriyaki Tofu Lettuce Wraps, and Broccoli Quinoa Quesadillas.
On the menu this week: Veggie-Loaded Chili, Cucumber Chickpea Salad with Lemony Tahini Dressing, One-Pot Sesame Noodles & Veggies, Grilled Cauliflower Steaks with Chimichurri, and Sweet Potato & Lime Taquitos.
On the menu this week: Caramelized Onion, Spinach & Avocado Quesadillas, Balsamic Pasta with Toasted Garlic & Pine Nuts, Lemon-Garlic Zucchini Noodles with Roasted Tomatoes, Black Bean Burgers with Sriracha Aioli, and Roasted Cauliflower and Chickpeas with Lemon-Dijon Dressing.
On the menu this week: Fiery Fruit & Quinoa Salad, Portabella Burgers with Sun-Dried Tomato Pesto, Stewed Eggplant and Tomatoes with Polenta, Buffalo Chickpea Wraps with Cool Ranch Dressing, and African Peanut Soup.
On the menu this week: Eggplant Parmigiana Panini, Taco-Stuffed Zucchini, Soba Noodles with Miso-Roasted Tomatoes, Broccoli Cheddar Brown Rice Casserole, and Black Bean & Quinoa Freezer Burritos.
On the menu this week: Beer-Marinated Grilled Mushroom Tacos, Chipotle Peach BBQ Farro Sandwiches, Watermelon, Green Olive, and Pistachio Salad, Vegan Eggplant Meatballs, and Mint Pesto Couscous with Tofu and Arugula.
On the menu this week: Kale Salad with Peaches, Corn, and Basil-Honey Vinaigrette, Zucchini Walnut Feta Cakes, Ratatouille Pasta, Socca with Sautéed Chard and Parmesan, and Warm Cauliflower and Israeli Couscous Salad.
On the menu this week: Vegan Southwest BLT Salad, Summer Chickpea Salad, Mushroom Zucchini Quesadillas with Cilantro Pesto, Thai Sweet Potato Nachos, and Barbecue Tofu Pizza.
On the menu this week: Avocado and Tomato Grilled Cheese Sandwiches, Seitan Cacciatore, Garlicky Grilled Kale Salad with Grilled Bread, Mexican Baked Polenta with Salsa Beans & Sautéed Veggies, and Fettuccine with Swiss Chard & Garlic.
On the menu this week: Strawberry Quinoa Balsamic Salad, Grilled Cauliflower “Steak” Burgers, Sweet Potato & Black Bean Mexican Salad, Firecracker Cauliflower, and Red Lentil Tacos.
On the menu this week: Summer Vegetable Linguine with Feta, Pesto Quinoa & White Bean Cakes with Roasted Tomatoes, Kung Pao Veggies, Cherry Almond Farro Salad, and Crispy Vegetable Quesadillas.
On the menu this week: Brown Rice Greek Salad, Grilled Portabella Burgers, Easy Cheesy Veggie Skillet Lasagna, Summer Veggie Rice Bowls, and Sweet Corn, Sausage & Thyme Pizza.
On the menu this week: Three Pea Ginger Tofu Stir Fry, Make-Ahead Cheese & Vegetable Baked Manicotti, Roasted Broccoli & Sun-Dried Tomato Pizza, Spicy Indian Chickpeas with Brown Rice, and Veggie Burgers and Roasted Cauliflower with Tahini Sauce.
On the menu this week: Cream of Asparagus Soup, Balancing Buddha Bowls, Cabernet Portabella Burgers, Detox Salad with Lemon Dressing, and Mediterranean Quinoa.
On the menu this week: Mushroom and Kale Grilled Cheese, Creamy Broccoli-White Bean Soup, Vegetable Lo Mein, Quinoa White Chili with Roasted Poblanos, and Huevos Rancheros Enchiladas.
On the menu this week: Sweet Potato Burritos, Vegetarian Pho, 30-Minute Coconut Curry, White Bean & Potato Tacos, and Sweet Potato Vegan Alfredo.
On the menu this week: Shaved Asparagus & Gorgonzola Pizza, Smashed Chickpea Guacamole Egg Salad Sandwiches, Lentil Taco Salad, Cauliflower Hummus Burgers with Mint Tzatziki, and Roasted Cauliflower and Red Onion Pasta.
On the menu this week: Penne with Asparagus and Lemon Pesto, Roasted Portabella Mushrooms on White Bean Puree, Miso Roasted Veggie Tofu Bowl, Baked Fried Brown Rice, and Mediterranean Calzones.
On the menu this week: Southwestern Veggie Wraps, Thai-Style Broccoli Salad, Last Minute Sesame Noodles, Vegetarian Mulligatawny, and Crispy Cauliflower Cakes.
I have always loved perusing the internet for new food sites to swoon over and knowing that I have this meal plan to work on each month has made the hunt even more fun for me. Besides flavor, I look for ease of preparation, diversity of ingredients, and color when I am hunting recipes to…
You know what gives me a great sense of satisfaction? When I plan a menu for the week and it works out just so—all of the recipes borrow ingredients from each other, so I’m not left with any stray veggies in the fridge at the end of the week. And this is one of those…
This week, it’s all about the easy. Who wants to spend hours fussing over dinner after a jam-packed day? Not me! These simple, straightforward recipes come together in no time–even faster when you do a little prep on Sunday. The frittata, for instance, is perfect for Monday, because you can just sauté your already-chopped veggies….
It’s asparagus time! We’ve been working on planning posts for April and just about every idea we’ve had involves asparagus in some way, shape, or form. Of all the vegetables that are in season during spring, asparagus is the one I get most excited about and I guess I’m not alone. So when I saw…
Spring is upon us! Are you ready for it? Parts of the country may still be a winter wonderland, but over here in California, we’re bright-eyed, bushy-tailed, and blue-sky-ed! March 20 marks the Spring equinox, and with that comes the transition between winter and spring produce. On account of that transition, I have tailored this week’s meatless…