Happy first day of spring!!!
As Remy keeps reminding me. She also has somehow discovered that Easter is two weeks away and made it very clear that she strongly believes we will be hiding jelly bean-stuffed plastic eggs around the house. I guess that means I should probably buy those things???? Unlike last year when we were on complete lockdown and basically pretended Easter wasn’t happening. Progress!!
This week’s meal plan has a little spring food, a little comfort, and a lot of pantry staples. Let’s dive in! Here’s what we’re cooking this week:
- coconut curry lentils with roasted cauliflower – would be so content with a big bowl of this
- lentil stuffed peppers – the cutest stuffed pepper packages!
- chickpea and vegetable stir fry – so easy, perfect for a fridge clean out meal
- minestrone soup – slurp!
- easy vegan black bean tacos – full of pantry staples
- and the best lemon and almond cake for dessert!!
Happy eating!
SUNDAY
COCONUT CURRY LENTILS WITH ROASTED CAULIFLOWER from Rhubarbarians
Prep Ahead Tip: All of the vegetables can be chopped ahead of time. The lentils can be cooked ahead of time, but the cauliflower is best when freshly roasted.
Vegan/Gluten Free Substitutions: Recipe is vegan and gluten free.
MONDAY
LENTIL STUFFED PEPPERS from I Heart Vegetables
Prep Ahead Tip: Lentil mixture can be prepared up to 3 days in advance. This recipe also works well with leftover lentils and/or rice.
Vegan/Gluten Free Substitutions: Recipe is gluten free. Substitute vegan cheddar shreds to make this recipe vegan.
TUESDAY
CHICKPEA AND VEGETABLE STIR FRY from Joanne Eats Well With Others
Prep Ahead Tip: Recipe comes together quickly, no need to prep ahead.
Vegan/Gluten Free Substitutions: Recipe is already vegan. Use tamari in place of soy sauce to make it gluten free.
WEDNESDAY
MINESTRONE SOUP from Hummusapien
Prep Ahead Tip: Veggies can be chopped ahead of time.
Vegan/Gluten Free Substitutions: Recipe is vegan, use GF pasta for gluten free.
THURSDAY
EASY VEGAN BLACK BEAN TACOS From She Likes Food
Prep Ahead Tip: Recipe only takes about 20 minutes to make.
Vegan/Gluten Free Substitutions: Recipe is gluten free and vegan.
DESSERT
LEMON AND ALMOND CAKE from Joanne Eats Well With Others
SHOPPING LIST
For a printable shopping list, click here.
