What We Ate Last Week | Week 3
Sweet Potato Wedges with Farro + Tahini
This is the first time that I’ve made Farro! The Farro Salad was the perfect intro to all the Farro making days I have ahead of me. I could put tahini on everything, so I thought the dressing was a perfect choice for the salad. I could have probably enjoyed this for dinner on it’s own, but Nicholas usually needs something heartier. I paired this salad with these Plant Based Italian sausages. I’m usually not a fan of “fake meat” but these are SO delicious. By far the best brand out there IMO. I just haven’t decided (or researched) how I feel about Pea Protein in things yet… and at the end of the day it’s still super processed. We enjoy these sausages very infrequently (to Nicholas’s disappointment) but they are always a fun ‘meaty’ addition.
Veggie Burger 2 Ways (+Homemade Vegan Caesar Dressing)
Veggie Burger Two Ways! I could honestly live off these burgers, especially as a new Mama. I try to make them at least a few times a month because they are our favorites. Some days I honestly just eat them straight out of the fridge with nothing on them…But other days I can get it together and make myself a full on burger, or at least chop it up and toss it in a salad with a homemade caesar dressing + toasted sourdough.
Cauliflower Gnocchi + Broccolini
TJ’s Cauliflower gnocchi is a nice meal starter to keep on hand in the freezer. We always pair it with a few different fresh vegetables— usually whatever we have in the fridge. Last week we did broccolini and cherry tomatoes, both prepared in olive oil, sea salt, and black pepper on our grill pan. We of course loaded it up with our favorite 4 ingredient vegan parm! For the cauliflower gnocchi, I ignore all cooking preparations on the bag and let it thaw for 5 minutes on the counter and then sauté it in a pan with olive oil and salt + pepper.
Pumpkin Maple Pecan Granola
This granola is everything! Seriously. I used to only make it during #PSL season but now try to make it every other week. I should really branch out and try her other granola recipes, but I’ll keep making this one until we’re ready to move on. I don’t modify the recipe at all and follow it exactly. We enjoy it throughout the week on smoothies, on its own, and with almond milk.
Veggie sushi is a go-to weekend snack that we’ve been having a lot of fun with lately. It’s surprisingly incredibly easy to make. I follow the directions on the bag of sushi rice, use this nori, and layer in whatever veggies we’re in the mood for! Pictured is grilled asparagus and roasted sweet potato, but our go-to is avocado and cucumber. We have a sushi mat that I find incredibly helpful and quick, but if you don’t have a sushi mat you can use this guide to rolling sushi without a mat. I can’t remember where I got our set from (I think on clearance at Crate and Barrel a few years ago!) but this one looks similar.
Blueberry Banana Muffins
I’ve been following this vegan account for years and somehow just realized this week that they have a recipe app! It’s a $0.99/month subscription that you can cancel any time, but after making these muffins it appears to be worth the super low investment. There are even some yoga and meditation videos in the app as well! Back to the muffins though… we have been enjoying ours with this cashew coconut butter! I also decided this week that I love having muffins in the fridge during the week because they are a quick snack during the day. This is a fairly low sugar option (3T maple syrup + 3/4C coconut sugar), but I’m going to see if I can find something even lower in sugar for a weekly muffin base! You can find this recipe in the app store if you are an iPhone user, but if not, her website has some free plant based recipes you can check out!