Feedfeed 2019 Weekly Gluten-free Meal Plan: February 22

THE MENU
Sunday Spicy White Bean and Chorizo Soup with Kale
Monday White Bean Shakshuka
Tuesday Stewed Tomato and Chickpea Curry
Wednesday Creamy Potato and Leek Soup
Thursday Chickpea Pasta with Creamy Beet Cashew Sauce 
Friday Thai Curry Noodle Soup
Weekend Bonus Savory Chickpea Crepes

THE GROCERY LIST
(the must-haves!)
1 (14 ounce) package spicy chorizo sausage
4 yellow onions
2 heads garlic
1 inch piece ginger
1 pound carrots
1 bunch celery
1 (8 ounce) pack mushrooms (any variety)
1 (8 ounce) cremini mushrooms
1 bunch lacinato kale
1 bunch dill
1 bunch parsley
1 bunch chives
1 bunch cilantro
4 ripe avocados
1 large leek
2 pounds red potatoes
1 lemon
1 stalk lemongrass
6 small shallots
2 inch piece galangal
2 inch piece fresh turmeric
8 ounces cremini mushrooms
3 limes
1 bunch basil
1 bunch radishes
1/2 cup dry white wine
2 quarts chicken broth
1 quart vegetable broth
3 (15 ounce) cans white beans
1 (28 ounce) can diced tomatoes
1 (15 ounce) can chickpeas
3 (15 ounce) can coconut milk
1 (15 ounce) can stewed tomatoes
1 (7 ounce) can tomato paste
1 (15 ounce) can or jar beets
1 pound white rice
6 ounces raw cashews
1 box (8 ounces) chickpea pasta
12 whole dry red chillies
16 ounces flat rice noodles
16 ounces chickpea flour
1 large hunk Parmesan cheese
8 ounces crumbled feta cheese
1 dozen eggs
1 pound bacon
1 pack (16 ounces) medium firm tofu