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, Molly Adams, Rachel Gurjar, Sahara Bohoskey, Rachel Dolfi, Andrea Loret de Mola and more...
A new month means a new opportunity to try out some new things in the kitchen! This week, we're making the most of fresh summer produce with everything from pesto pasta, gazpacho, to breakfast tacos. To round out a week of delicious cooking, we're saving a sweet, frozen blackberry dessert for the weekend. Sign up for our Weekly Meal Planner Email Newsletter here to have 6 great dinner recipes (along with a full shopping list) delivered to your inbox every Sunday!
THE GROCERY LIST (the must-haves!)
4 (15-oz.) blocks tofu
3 avocados
5 large tomatoes
1 medium red onion
1 small jar pickled cabbage
1 bunch asparagus
Hummus
1 loaf of whole-grain bread
1 large clamshell baby spinach
1 large bunch basil
1 head of garlic
Almonds
1 lb. tagliatelle pasta
1 cup fresh peas
1/4 cup nutritional yeast
1 small jar sun-dried tomatoes
Nori sheets
2 cups sushi rice
4 cucumbers
1 head of lettuce
Black sesame seeds
1 knob fresh ginger
2 can chickpeas (for aquafaba)
1 beet
1 large red bell pepper
2 pounds very ripe red tomatoes, preferably heirloom
1 large shallot
1 pint cherry tomatoes
1 cup mushrooms
4 veggie burgers
1/4 cup Vegan mayo
1 red cabbage
Handful green leaf lettuce
6 ounces frozen blackberries
1 banana
1/2 cup almond milk
PANTRY ESSENTIALS (things we assume you have,
but if not, stock up!)
Sesame oil
EVOO
Soy sauce
1 teaspoon garlic powder
1 teaspoon chili powder
Maple syrup
Panko breadcrumbs
½ cup corn flour
1/4 cup rice or apple cider vinegar
2 tablespoons coconut sugar
1 tsp turmeric
Tamari
Tahini
1 tsp cumin
1/2 tsp cinnamon
1/3 cup veggie stock
1/2 tsp smoked paprika
1 cup unsweetened coconut flakes
2 tbsp apple cider vinegar
1 cup medjool dates
1 cup vegan granola
1 tablespoon coconut oil
OPTIONAL (things that will add great flavor but are not required)
Vegan Parmesan
Sweet potatoes, black beans, and kale (for tofu tacos)
Talk about a day-maker. This hearty veggie sandwich is piled high with all the goods, and it's the perfect dinner for a night when you just don't quite feel like dirtying a ton of dishes.
Feedfeed Tip Heirloom tomatoes are at their peak right now, and they're not going to be here all year long. That means that if you can, you should definitely try to use those in your sandwich.
When mid-summer rolls around, all we're craving is pesto. It's for this exact reason that this luscious pasta dish is definitely on our rotation this week. Extra vegan Parm, please.
Can't decide how you want to put those garden-grown heirloom tomatoes to good use? Give them a quick whirl in a blender or food processor and you've got yourself one mighty fresh gazpacho.
We're all about a hearty brinner from time to time, and these tasty tofu tacos always do the trick. Serve them with black beans, kale, and roasted sweet potatoes, or your favorite taco toppings.
Don't say that you haven't been warned, because this smoky coconut 'bacon' is unreal. You'll want to go ahead and make a double batch for future salads, bowls, and sandwiches.
Summer desserts don't get much easier than this. The top layer of blackberry nice cream is only 3 ingredients, and everything is made in a blender. Best dessert ever!
