Vegan Meal Plan: March 20th

Spring has Sprung!

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Clare Langan
Editorial Director @thefeedfeed / SF Bay Area / IG @clarelangan
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Spring has Sprung!

 

 Based on feedback from a recent subscriber survey, meal
plans will be landing in your inbox every Saturday for the following week.
Happy meal planning!

Spring is officially here! We’re kicking off the first week of spring with The Last Green Goddess Recipe You’ll Ever Need (with plant-based swaps!) Midweek, we tuck into a creamy polenta bowl then wrap up the week with a crispy tofu dinner that rivals your favorite salad joint. 

If you make any of these dishes, snap a photo and tag us #thefeedfeed on Instagram for a chance to be featured. Happy cooking!

 
Spring has Sprung Menu!
 
THE RECIPES
 
 
The Last Green Goddess Recipe You'll Ever Need by @lisathompson

What if we told you that the key to the perfect spring salad dressing was the ratio, not the ingredients? Whip up a batch of this green goddess (with plant-based swaps!) to compliment snack boards or zhuzh up all sorts of salads and sandwiches throughout the week.

Watch Us Make This Recipe!

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Carrot Turmeric Lime Soup With Chia by @merylprichard

Sweet carrots are the perfect match to creamy coconut milk and turmeric in this vibrant soup. Top it off with a bit of cilantro and crunchy pumpkin seeds and you've got a delicious light dinner with a salad. Leftovers make an easy lunch tomorrow. 

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Chickpea Pomegranate Salad by @crazyvegankitchen

This no-cook, pantry-friendly salad is all about texture and comes together quickly. Cool plating tip: Swipe the bottom of your bowl or plate with some Green Goddess and spoon the salad on top. 

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Crispy Tofu Salad With Pickled Veggies And Spicy Dressing by @ellielikescooking

Crispy tofu + veggie + a flavorful sauce is our default dinner formula when we don’t know what to make. Make a batch of pickled onions and throw them on top of this bowl and tomorrow night's Lentils and Polenta!

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Lentils And Mushrooms Over Creamy Polenta And Quick Pickled Onions by @mollyjean4

Just because it’s Spring doesn’t mean we are done with comfort food! Hearty lentils and mushrooms make a cozy topper for warm polenta. Quick pickled onions are a fridge staple we love having on hand for topping tacos, salads or sandwiches. 

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Oven-Baked Polenta Fries by @Foodography_by_joanna

Happy Fry-day! Think like a chef AND cut food waste by repurposing last night’s polenta into these crispy baked polenta fries. Serve with your favorite dipping sauces as an appetizer or alongside a salad or takeout.

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WEEKEND BONUS! 

Pineapple Rum Tiki Cocktails
by @subtletiki

Do you need a vacation? How about a vacation, in a glass? We’re going full tiki with this easy pineapple rum blender drink. Save a couple pineapple fronds for a fun garnish!

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Girl Meets Dirt Rhubarb Lavender Spoon Preserves 

The perfect balance of tart & sweet with just a touch of floral, this deep pink preserve is gorgeous with soft, creamy cow’s milk cheeses, a buttered baguette, or dolloped over panna cotta or ice cream. It's also been known to play nice stirred into a bit of bubbly for a special kind of 'toast'.  


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Brightland ARISE Basil Olive Oil 

ARISE is lovingly blended with basil and hand-picked heirloom Arbosana olives and is harvested early by a master miller onsite in a certified organic mill. ARISE's label was crafted in collaboration with New York-based renowned fashion designer and artist Peter Som, and was inspired by blooming of spring produce and warm-weather entertaining.

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