This week, we’re getting back into the swing of things with easy-to-assemble recipes all week long! We kick off the week with our new favorite one-skillet chicken dinner, sweet and sour tofu midweek and wrap it up with a chocolatey lunch box treat!
If you make any of these dishes, snap a photo and tag us #feedfeed @thefeedfeedon Instagram for a chance to be featured. Happy cooking!
This weeknight winner can be on the table in less than 30 minutes. Serve this with a leafy green salad, rice, or some crusty bread for sopping up any rendered juices.
Tofu gets the sweet and sour treatment in this saucy stir fry. Sweetened with fresh pineapple, this dish takes advantage of sweet peppers, in season now!
Stuffed zucchini boats are the perfect way to use up leftover veg, herbs and the last bit of tomato sauce hanging out in the fridge. Feel free to adapt with whatever you may have on hand!
It’s Friday, let’s make this easy. Sesame and garlic go hand in hand. When combined with tamari, hoisin and noodles, you've got yourself an easy 15 minute lunch or dinner!
These zucchini bread-inspired granola bars do double-duty as a quick weekday breakfast or lunch box treat! Making your own oat flour is a cinch. Blitz oats in a high-speed blender or food processor until finely ground.
Fonio Pilafs are inspired by the best-loved dishes and flavors of West Africa and are ready to eat in just 5 minutes. Fonio pilafs are light + fluffy and will make any meal more memorable. The star of Afro-Funk is nutrient-dense dawadawa (aka: iru, netetou, soumbala), fermented seeds from the drought-resistant African locust bean tree. The result? A deep and complex umami flavor, complemented by scallion and earthy mushroom. Serve with roasted vegetables, kebabs or as a stuffing for mushrooms or peppers.
Smoked, grilled and dehydrated organic vegetables, medicinal mushrooms and tonic herbs replace bonito in this high-vibe, umami-rich, plant-based blend. Use as little or as much as you like to add flavor to soups, sauces, broth and dressings or lightly sprinkle over the top of vegetables, grains and salads.
