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, meal prepping tips/tricks and a monthly newsletter. Check it out here!
This week I’m using one sauce for two different recipes – the first recipe uses my creamy, cheezy sauce as a topping for baked potatoes, along with savory roasted mushrooms and green onions. A total hit.
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My double duty cream sauce is also used in this delicious veggie pasta recipe. By making a double recipe of this sauce on meal prep day, these two meals come together super easily.
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3. Greek Lemony Orzo + White Bean Soup (Vegan Avgolemono)
This soup is one of my all time favorites and everyone that tries it absolutely loves it. If you made last week’s Bolognese Soup, you’ll already have orzo to use here.
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