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 each week 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!
Growing up, my mom made the best creamy coleslaw. It was so simple but so perfect – still my favorite to this day. I veganized it using cashews as the base and it tastes just as delicious. A must try!
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This simple recipe for bbq tofu is my ultimate summer sandwich filling. For a summer main dish that everyone will love, put out this tofu plus dollar rolls, yellow mustard, vegan or regular mayo and pickles, plus some extra bbq sauce and maybe some shredded iceberg lettuce. Go a step further with grilled veggies, pickled onions and potato chips for the ultimate sammie bar.
Note – I like my tofu super dense and chewy. Reduce cooking time by up to 15 minutes, per your preference.
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3. Lentil + Sun Dried Tomato Salad
This savory and satisfying lentil salad is the perfect summer side dish. It’s hearty, filling, flavor-packed and delicious. Add fresh mozzarella or parmesan if you please.
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Radiate Food Vibes 