Weekly Meal Plan | April 27th

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!

1. Potato Nacho Bowls

Roasted potato bowls are always a go-to for me, and these nacho themed ones are particularly good. The potatoes are the ultimate vehicle for my additive cashew “queso.”

Get the recipe!

2. Sweet + Savory Quinoa Salad with Dill and Portobello Burgers

This quinoa salad is a client favorite from my personal chef days. Serve with a simple portobello burgers or frozen veggie burgers of choice (I like the Gardein brand Ultimate Grillers).

For Portobello burgers, combine 2 tablespoons each – olive oil, low-sodium tamari or soy sauce, balsamic vinegar – plus 1 each onion granules and garlic granules. Use the marinade to coat the smooth part of 4 large portobello mushroom caps, then turn them over, ribs facing up, and pour the marinade evenly over them. Let them stand for 20 minutes. On a parchment lined baking sheet, bake smooth side up for 10-15 minutes. Flip and continue baking until mushrooms are super tender, another 10-15 minutes. Serve on burger buns with tomato slices seasoned with salt, romaine lettuce leaves and cashew aioli (or mayo or sauce of choice).

To make my simple cashew aioli, in a small blender cup combine 2/3 cup raw cashews, 1/2 cup water, 1/2 teaspoon salt, 1 teaspoon garlic granules and 2 tablespoons nutritional yeast. If you have time, refrigerate for 2-4 hours before using.

Get the recipe!

3. Harissa Hummus Bowls with Roasted Mushrooms

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.

Get the recipe!

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