Your daily source for what to cook, bake, eat & drink! A crowdsourced publication, community and shop curated by Julie Resnick and The Feedfeed Editorial Team - Julie Resnick, Clare Langan, Molly Adams, Alexa Santos, Katie Melody, Andrea Loret de Mola, and Lisa Thompson. We are the biggest fans of our amazing contributors, the #feedfeed community! Thank you for sharing your amazing meals with us!
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 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
Baked Tofu with Spicy Peanut Sauce by @candicelynnfitvegan 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.
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.
Rainbow 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.
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.
Avocado Basil Pesto Pasta by @yolcsita_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 @briewilly 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.
Creamy 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.
Pumpkin Swirl Brownies by @anna.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.
