Feedfeed 2019 Weekly Meal Plan: September 8

THE MENU
Sunday Brown Butter Pan Seared Halibut
Monday Chickpea Stir Fry
Tuesday Black Bean, Pepper, Spinach Quesadilla
Wednesday Sautéed Green Beans with Shredded Coconut, Tamarind and Shrimp
Thursday Kimchi Fried Rice
Friday Smoky Tofu and Quinoa Vegetable Chili
Weekend Bonus Sweet Potato Carrot Waffles

THE GROCERY LIST
(the must-haves!)

18 ounces baby bella mushrooms
1 zucchini
2 sweet potatoes
1 pound haricot vert
3 carrots
1 red bell pepper
1 jalapeño pepper
4 dried red chiles
2 (5 ounce) bags spinach
1 bunch kale
2 heads garlic
1 white onion
3 yellow onions
1 (4-inch) knob ginger
1 bunch parsley
1 bunch chives
8 fresh curry leaves
2 lemons
1 lime
1 banana
2 pounds halibut fillet
8 ounces pancetta
4 ounces vegan mozzarella
1 dozen eggs
1 quart vegetable stock
1 quart nut milk
1 (14 ounce) block extra firm tofu
1 pound jumbo shrimp
2 (15 ounce) cans chickpeas
1 (15.5 ounce) can black beans
1 (28 ounce) can crushed tomatoes
1 package gluten free tortillas
1 package roasted seaweed

Olive oil
Sesame oil
Coconut oil
Unsalted butter
Sea salt
Ground cumin
Chili powder
Cinnamon
Ground turmeric
Ground ginger
Ground cardamom
Paprika
Cayenne pepper
Crushed red pepper
Asafoetida
Urad dal
Tamarind puree
Tamari
Rice vinegar
Rice
Quinoa
Cassava flour
Baking soda
Sesame seeds
Pecans
Shredded coconut
Granola
Nut butter

OPTIONAL

Rice vermicelli noodles
Fresh cilantro
Coconut cream