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Feedfeed 2018 Weekly VEGAN Meal Planner: July 8th

Keep Cool Dinners for the Week Ahead

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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...
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Plus a weekend bonus recipe!
Photo by @feedmedearly

6 easy weeknight dinners plus a rich cashew 'cheesecake' recipe!

THE MENU
Sunday Bean and Sweet Potato Burger
Monday Red Quinoa, Radishes, Sunflower Microgreens, and Pickled Garlic Scape Salad
Tuesday Fettuccini Al Pomodoro
Wednesday Avocado Cucumber Toast with Chickpeas

Thursday Watermelon Strawberry Basil Gazpacho
Friday Potato Mash with Roasted Chickpeas and Kale
Weekend Bonus White Chocolate Raspberry Cashew Cheesecake Bars

THE GROCERY LIST
(the must-haves!)


1 (15-oz.) can of kidney beans 
1 large sweet potato 
1/2 cup spring onions 
¼ cup quinoa flakes / oat flour 
1 head of garlic
1 lemon 
1 small Hatch chile
1 (16-oz.) package of red quinoa
4-5 radishes
2 pints cherry tomatoes
1 large white onion
1 cup cashews
Fresh sage
1 loaf vegan sourdough bread
1 ripe avocado 
2 baby cucumbers 
2 can of chickpeas 
2 cups of freshly sliced strawberries
3 cups of cubed watermelon
1 cucumber, peeled
1 large tomatoes
1 jalapeno
1 lime
1 purple onion
1/3 cup of chopped basil
Fresh mint
2 potatoes
2 large bunches of kale
1/2 cup pecans 
2 tbsp raw cacao nibs 
2 tbsp cacao powder
5  Medjool dates
Almond butter
 

PANTRY ESSENTIALS
(things we assume you have,
but if not, stock up!)


Ground cumin
Black pepper
Apple cider vinegar
Vegan Sugar
Rice vinegar
Yellow mustard seeds
Sesame seeds
Coconut flakes
Bay leaf
White wine vinegar
EVOO
Nutritional yeast
Red wine vinegar
Paprika powder
Chili flakes
Pink Himalayan salt
Vanilla extract
Maple syrup

OPTIONAL FLAVOR ENHANCERS
(Things that would be nice to add to the recipes we chose, but not essential)


1 large handful of sunflower microgreens
 
 
THE RECIPES
Bean and Sweet Potato Burger

by @thefitfabfoodie

Skip the store bought veggie burgers from the frozen aisle, and simply make your own from scratch. These hearty patties use beans, sweet potatoes, and a little bit of quinoa flakes or oat flour to create a wholesome, filling dinner. 

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Feedfeed Tip If you like, you can always double the recipe and keep a second batch of patties on the ready in your freezer. They'll last for up to 3 months.
Red Quinoa, Radishes, Sunflower Microgreens, and Pickled Garlic Scape Salad

by @feedmedearly

Sometimes a light, simple grain salad is the best thing you can make for yourself on a hot summer day. Toss in whatever greens you manage to find at your local market. Here, there's some pickled garlic scape action along with some sunflower microgreens, but you can add whatever you have.

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Feedfeed Tip If you've never quick-pickled before, this is a great method to get you started. Boiling the water prior to pickling will help to break down the chiles, and a couple hours in the fridge will really let the flavors marinate. 
 
Fettuccini al Pomodoro

by @edgarraw

You'd never believe that soaked cashews could add such a creamy, indulgent flavor to pasta sauce. This rich fettuccini dish is still light enough that it still tastes summery and fresh. The roasted tomatoes take it to the next level.

GET 20+ VEGAN ENTERTAINING RECIPES>

Feedfeed Tip When shopping for nutritional yeast, check to see if your local supermarket has a bulk bin aisle that stocks it. It's typically way cheaper, and you can buy as much or as little as you like.
Avocado Cucumber Toast with Chickpeas

by @inspiredbynick

Eating toast for dinner isn't lazy. In fact, it's a very wise decision. These straightforward avocado cucumber toasts boast a ton of healthy fats, making it a healthy dinner that the whole family can enjoy.

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Feedfeed Tip Once you drain your chickpeas, don't send that chickpea liquid (AKA aquafaba) down the drain. You can use it to make whipped cream, meringues, or use it as an egg substitute.
 
Watermelon, Strawberry, and Basil Gazpacho

by @crowded_kitchen

'Tis the season for gazpacho for dinner. If you're not sold on the concept of cold soup, this recipe just might convert you. Fresh summer fruit blended with herbs and a splash of oil & vinegar truly makes for a refreshingly simple dinner.

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Potato Mash with Roasted Chickpeas and Kale

by @kajaand

Roasted chickpeas, potato mash, marinated kale, sesame seeds, pumpkin seeds and olive oil–yes, it's pretty safe to say this dinner has it all.

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Feedfeed Tip When it comes to roasting chickpeas, it's up to you whether you want to remove the skins or not. If you do choose to remove them, rather than going one by one, it's easiest to tussle them around in a clean kitchen towel and rub them together so that the skins fall off.
 
White Chocolate Raspberry Cashew Cheesecake Bars

by @joeysplate

Picking which layer of these cheesecake bars is best is next to impossible. Between the pecan crust, the cashew 'cheesecake' filling, and the chocolate-raspberry sauce, there's no way to choose just one.
 
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