September is here and we're back to the grind. This week's menu features some favorites, including an end-of-season gazpacho, buffalo cauliflower nachos, and a sweet, caffeine-infused dessert for the weekend. What are you waiting for?
THE GROCERY LIST (the must-haves!)
2 avocados
3 cups packed basil leaves
1 bunch fresh mint
1 bunch fresh cilantro
1 bunch watermelon radishes
1 bunch Swiss chard
1 head of garlic
2 heads broccoli
3 lemons
1 mango
3 bananas
1 head cauliflower, cut into florets
1 small bag carrots
6 medium ripe tomatoes
2 English cucumbers
1 red pepper
1 bunch fresh parsley
1 red onion
1 cup vegan buffalo hot sauce
Vegan butter
1 carton unsweetened almond milk
2 lbs. vegan pasta
1 lb. edamame noodles (or soba)
1/2 cup walnuts or pine nuts
1 can coconut milk
1 pint orange juice
2 tablespoons currants
Cold brew
1/4 cup hemp seeds
PANTRY ESSENTIALS (things we assume you have,
but if not, stock up!)
EVOO
Red wine vinegar
Whole wheat flour
Almond butter
White miso
Sunflower seeds
Tamari
Tahini
Paprika
Oregano
Garlic powder
Peanuts
OPTIONAL (things that will add great flavor but are not required)
Summer may be winding down, but we still think you've got time for some fresh basil pesto. Not to mention, leftovers for lunch tomorrow are going to be great.
Feedfeed Tip Pesto is super customizable. You can switch up the greens (basil, mint, cilantro, arugula, kale, etc.), as well as the nut (almonds, pine nuts, walnuts, pistachios, etc.). Use what you like and what you have!
This super-easy carrot-coconut sauce is about to become your new go-to. If you want an extra layer of richness, sprinkle some nutritional yeast on this for a cheesy flavor.
This flavor-packed noodle salad is here to get you out of your weeknight dinner rut. Can't find edamame noodles? Use your favorite noodle, like soba or buckwheat!
This simple veggie salad will have you excited, yes we said it, excited to eat broccoli. Serve this with roasted or grilled tofu, or with a bowl of noodles or rice.
