Yes, that is a bold statement I put in the title of this post. I’m kind of bossing you around, right? But if you make them, you’ll understand.
Here’s what I ate this week:
Buffalo Cauliflower Bites & Ranch Dip from Nutrition Stripped // These are so good, I can’t even. They’re spicy and the (vegan!) ranch dip is cool and tangy, just like real ranch dressing. We usually have a late lunch on Saturdays, so we make a smaller dinner and these were perfect. If you’re looking for healthy snacks for football season, go pin this recipe!
Apple Pie Chia Smoothie from Henry Happened // And speaking of healthy twists on classics! Stephanie from Henry Happened posted a trio of fall smoothies last month and I decided to make this one. It really does taste like an apple pie in smoothie form.
Pan-Fried Tofu and Kale Bowl from The Pancake Princess // I never get tired of kale. Despite being fried, the tofu isn’t too greasy because only a tablespoon of oil is used to fry it. I added sriracha to mine, of course. This was a tasty, light meal!
Easy Vegetarian Quinoa Chili from Food Recipes HQ // We loved this! I’ve never made chili with quinoa before and this was perfect. I added a little veggie broth to the pot before simmering because I think my tomato sauce was extra thick.
Sicilian-Style Cauliflower from Fresh from the Vegan Slow Cooker // Yes, it’s definitely slow cooker season. I love cauliflower, so I was excited to make this recipe and it didn’t disappoint. Cooking cauliflower in wine always has delicious results.
Butternut Squash and Chickpea Stew from Real Simple // So tasty! I love this time of year because summer squash is still in season (just barely!) and winter squash is in season too. It’s a happy time, right? Although the recipe suggests serving over couscous, we had it with brown basmati rice.
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