Weekly Meal Plan | March 9th

What are your food and cooking goals?

Eat more plants? Cook more meals at home? Streamline your pantry and fridge stock list? If any or all of those sound familiar, you’re in the right place.

My weekly meal plans are designed to make cooking plant-based food easy and delicious. I curate three recipes each week, all based on my pantry and fridge stock list.

The best way to join the fun is to stock your pantry and fridge with my stock list essentials, view it here. Then check in weekly for my weekly menu and set aside some time each week to make the three recipes.

Craving more? Join my patreon page for an organized grocery list each week and a monthly newsletter. Check it out here!


1. Roasted Garlic White Bean Stew, herby ciabatta toast

This stew is so warm and comforting. I love the contrast of the thick stew and the crispy, crunchy ciabatta toast. I like to cut the toast into cubes for serving. Want to make it a super filling and hearty meal? Add Italian sausage (I like Field Roast brand, it’s a vegan sausage made wheat gluten).

Get the Recipe!

2. Brown Rice Tabouli with cumin-roasted tofu, baby spinach + hummus

My Brown Rice Tabouli-inspired Salad is one of my post popular dishes. Brown rice, cucumber, tomatoes and minced onion mixed with an herby, lemony vinaigrette – so refreshing and delicious. I round it out with cumin-roasted tofu, hummus and baby spinach. It’s a nutrient-dense, plant-powered meal that you’ll come back to again and again. You can use store-bought or homemade hummus. I prefer homemade hummus but these days I take all the short cuts I can (mom-life!).

Get the recipe!

3. Buffalo Cauliflower Mac + “Cheese”

This spicy twist on mac + cheese is bursting with buffalo wing flavor. I use spicy cauliflower for the “wing” part and for the ranch (because all wings need ranch), I use ranch-seasoned bread crumbs for the top. This is such a winner – creamy, cheezy, spicy and comforting. You won’t believe it’s cheese-free.

Get the recipe!

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