Feedfeed 2018 Vegan Weekly Meal Planner: February 11

from @thefeedfeed

Editors feedfeed co-founder

Your daily source for what to cook, bake, eat & drink! A crowdsourced publication and community curated by Julie Resnick and The Feedfeed Editorial Team, with event spaces and studios in Bushwick and LA. Supporters of great content creators, good brands and sustainability minded organizations. Editorial Team - Julie and Dan Resnick, Jake Cohen, Molly Adams, Rachel Gurjar, Sahara Bohoskey, Rachel Dolfi and more...

website

*|MC_PREVIEW_TEXT|*

View this email in a browser.

Photo by @n aturallyzuzu

If you find yourself constantly asking, "What should I make for dinner tonight?" and then scrambling to put something on the table, you're not alone. We too have a hard time staying organized enough so that each night isn't a fridge-foraging nightmare, which is why we decided a weekly meal planner was in order (for you and for us!). Enter out latest tool Make this Now: Vegan. The goal being to deliver six recipes to make for the week, plus a weekend bonus, along with a list of the groceries needed for the dishes and a few Feedfeed tips! These recipes are designed to feed 4 people (sometimes more), so feel free to scale up or down accordingly.

THE MENU
Sunday Baked Tofu with Spicy Peanut Sauce
Monday Bulgar and Pecan Stuffed Acorn Squash
Tuesday Rainbow Veggie and Braised Tofu Tacos
Wednesday A vocado Basil Pesto Pasta
Thursday B BQ Jackfruit Sandwich with Slaw
Friday C reamy Pumpkin and Kale Pasta Bake
Weekend Bonus P umpkin Swirl Brownies

THE GROCERY LIST
(the must-haves!)
2 lbs extra firm tofu
black rice
1 lb bok choy
vegetable stock
4 acorn squash
vegan organic raw cane sugar
onion
bulgar
pecans
dried cranberries
corn tortillas
red pepper
green pepper
yellow pepper
beet
1/2 cup raw cashews
3 avocados
jalapeño
garlic
4 limes
vegan hamburger buns
14 oz can organic jack fruit (in brine)
organic vegan BBQ sauce of choice
purple cabbage
carrots
vegan 'mayo'
1 large (about 2 lbs) hokkaido pumpkin (aka Red Kuri Squash)
2 shallots
10 oz container brown button mushrooms
5 oz baby kale
cinnamon
spelt flour
1/4 cup ground almonds
cacao powder

PANTRY ESSENTIALS
(things we assume you have,
but if not, stock up!)
soy sauce (or tamari or coconut aminos)
sesame oil
maple syrup
2 cans unsweetened coconut milk
peanut butter (traditional or powdered)
garlic powder
ginger powder
olive oil
kosher salt
black pepper
nutritional yeast
red wine vinegar
nut milk of choice
apple cider vinegar
cornstarch
grapeseed oil (or other vegetable based oil of choice)
baking powder
vanilla extract

OPTIONAL FLAVOR ENHANCERS
(Things that would be nice to add to the recipes we chose, but not essential)
hot sauce
2 masala chai tea bags
scallions
1 ear of corn (or 1 cup frozen corn)
taco seasoning
paprika
fresh sage
nutmeg
vegan parmesan 'cheese'
vegan chocolate chips

THE RECIPES

B aked Tofu with Spicy Peanut Sauce
by @c andicelynnfitvegan
We suggest doubling up on the baked tofu so you can use it later in the week for filling tacos. The peanut sauce is also another component to make extra of since you can use it to top bowls, salads, veggies and more for lunch.

GET 20+ TOFU RECIPES >

B ulgar and Pecan Stuffed Acorn Squash
by @o rlyhermesh
These roasted squash have a spicy surprise. @o rlyhermesh cleverly sprinkles the squash with the content of a masala chai tea bag before roasting so there's a subtle, warm spice flavor.

Feedfeed Tip When roasting tofu, be sure to press it for at least 15-30 minutes to get out excess moisture. We like to weigh it down with a few bottles of wine or a heavy cast iron skillet.

R ainbow Veggie and Braised Tofu Tacos
by @naturallyzuzu
Break out the extra baked tofu you made from the other night, and start slicing those veggies. We suggest doubling up on the Avocado Queso Dip so that tomorrow all you have to do is add some basil and your pesto sauce is ready to go for the pasta.

GET 20+ VEGAN TACO RECIPES >

Feedfeed Tip Got leftover tortillas? Use them to make your own baked tortilla chips! Brush the tortilla chips all over with canola oil, then stack on a cutting board and cut into 6 wedges. Spread onto a parchment lined baking tray and bake in a 350˚F oven for about 10 minutes, flipping halfway through, until they are golden brown and crisp. Let cool slightly before enjoying.

A vocado Basil Pesto Pasta
by @y olcsita_eats
Repurpose that extra Avocado Queso Dip from the night before by adding basil. Pesto (especially this one since it is thick and creamy from avocado) is one of those sauces that works well with most pasta shapes so you can use whatever you have in the pantry.

BBQ Jackfruit Sandwich with Spicy Slaw
by @b riewilly
Unlike most BBQ recipes this one comes together quickly since jackfruit doesn't require much cooking time. If you have leftover sliced veggies from taco night feel free to throw them into the spicy slaw that tops this sandwich.

Feedfeed Tip Be sure to buy canned jackfruit in brine, not syrup for this savory application. When prepping, don't forget to remove and discard the core of the jackfruit.

C reamy Pumpkin and Kale Pasta Bake
by @thehungrywarrior
First things first, double up on the roasted pumpkin that way you can easily make the pumpkin brownies below over the weekend. This cozy dish is not only weeknight appropriate, but if you happen to be entertaining on Friday, it is totally acceptable to serve to guests.

Feedfeed Tip We love the creaminess pumpkin lends to this dish, but you could also use butternut squash or sweet potatoes.

P umpkin Swirl Brownies
by @a nna.culina
Look no further than these brownies for your weekend baking project, plus you can use the leftover roasted pumpkin from the night before to quickly whip up the batter.

GET 50+ VEGAN DESSERT RECIPES >

Forward

We'll deliver cooking,
baking & drink making recipes
directly to your inbox.