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 sweet and sour tofu, whip up a vegan caesar and wrap up the week 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!
Vegan cashew “ricotta” is the secret to this comforting baked pasta. Be sure to soak your nuts for a few hours before blending for the smoothest texture.
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!
There are a few components to these stuffed eggplant boats, but most can be prepped in advance. Roast the eggplant and make the orzo filling in advance. Keep them chilled, then assemble and broil!
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!
Vegan Worcestershire sauce and nutritional yeast are potent sources of umami and replace anchovies in this vegan caesar salad. Toss in some chickpeas for extra heartiness!
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.
