happy friday, friends! i discovered a new recipe haven this week, 101 cookbooks. i can’t get enough of heidi swanson’s recipes! i’ve tried 4 so far and none of them disappoint. these will be added to my regular favorites and i will no doubt start cooking my way through her blog.

monday: i tried my hand at making this artisan rye bread and simple tomato soup- both of which were phenomenal. the bread calls for cocoa, caraway, carrots, coffee and maple syrup (among other delicious components) and the end result was rich and layered with flavor after flavor.

this simple tomato soup was indeed simple, but incredibly complex in flavor. i put a scoop of wild rice in each bowl and topped mine off with a dollop of vegan sour cream. with coconut milk, curry, coriander and cumin each bite is bursting with flavor!

tuesday: we had leftover soup and rye bread (it was even better the second day!) to which i added this heirloom apple salad. i used my food processor to thinly slice the apples and celery which made this dish simple and quick to throw together. the dressing was by far the best part- it calls for rosemary, garlic, white wine vinegar and sour cream (i used tofutti’s vegan version). it was amazing!

wednesday was cold. it was so cold and all i could think about eating was chili by the fire. so that’s what we did! i made my favorite sweet potato chili recipe and we bundled up by the fire and ate till our bellies were full and our bones were warm.

thursday i returned to a recipe that had piqued my interest earlier this week on 101 cookbooks. this miso sesame winter squash recipe was another home run, full of flavor. i topped it with fresh arugula, basil and toasted almonds and served it a wild rice and quinoa blend. delicious.

friday i plan to make this pan fried tofu, kale, and stir-fried noodles dish but instead of regular noodles, i plan to try out these new (to me) organic black bean noodles.

what was on your plate this week? any favorite recipes you’d like to share?

we follow a whole foods, plant based diet. the dinner ideas posts are a way for me to log our dinners, how we make eating this way easy, and hopefully inspire you to try some new things as well. they are always meat free, dairy free and often gluten free. you can follow the posts here, and i encourage you to share your favorite recipes with us as well!

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i’ve been cooking with a lot of color lately, and love that tender spring veggies are starting to emerge. asparagus, broccoli, cabbage and fresh tomatoes adorned our plates this week and made for some light and refreshing meals. my favorite was probably the black rice stir fry, plus it makes for such a beautiful plate! what was yours?

monday: broccoli spinach soup with avocado toasts (i used veggie stock and omitted the parmesan)
tuesday: vegan tortilla soup served with polenta
wednesday: vegan macaroni salad
thursday: old by tofu cakes (image via vegan dad)
friday: black rice stir fry topped with avocado

what was on your plate this week? any favorite recipes you’d like to share?

we follow a whole foods, plant based diet. the dinner ideas posts are a way for me to log our dinners, how we make eating this way easy, and hopefully inspire you to try some new things as well. they are always meat free, dairy free and often gluten free. you can follow the posts here, and i encourage you to share your favorite recipes with us as well!

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time for my favorite post of the week- dinner ideas! this is what you would have found on your plates had you dined with us this week. my favorite recipe was most definitely the vegan lentil loaf- it was amazing! what was yours?

monday: butternut squash and red onion pasta served with homemade whole wheat bread
tuesday: warm butternut chickpea salad served with tomato fennel soup
wednesday: pumpkin, cashew and coconut curry served with brown rice
thursday: vegan lentil and walnut loaf served with sauteed kale and sweet potatoes
friday: black bean and butternut squash burritos- i served this ‘naked’ (no tortilla) over polenta, topped with avocado

what was on your plate this week? any favorite recipes you’d like to share?

we follow a whole foods, plant based diet. the dinner ideas posts are a way for me to log our dinners, how we make eating this way easy, and hopefully inspire you to try some new things as well. they are always meat free, dairy free and often gluten free. you can follow the posts here, and i encourage you to share your favorite recipes with us as well!
 

wrap up: {dinner ideas} {gluten free} {savory} {seasonal} {simple} {vegan} {vegetarian}

happy friday, y’all! how was your food this week? we just found out that our favorite farm will be starting their csa boxes again next week, we’re so excited! it’s been a hard winter.. not because of a lack of produce, but just because we miss getting a big ‘ol box of veggies each week. the recipes i made this week were comforting, hearty and warming. we’re getting lots of rain this week so soup hit the spot as well! my favorite recipe this week was most definitely the tahini somen noodles. what was yours?

monday: tahini somen noodles
tuesday: white bean and vegetable stew
wednesday: hasselback potatoes with a big green salad topped with lentils (yum!)
thursday: roasted tomato, onion and basil pesto pizza
friday: fennel and tomato soup served with a vegan grilled cheese (i use daiya cheese!).

what was on your plate this week? any favorite recipes you’d like to share?

we follow a whole foods, plant based diet. the dinner ideas posts are a way for me to log our dinners, how we make eating this way easy, and hopefully inspire you to try some new things as well. they are always meat free, dairy free and often gluten free. you can follow the posts here, and i encourage you to share your favorite recipes with us as well!

wrap up: {dinner ideas} {gluten free} {recipes} {vegan} {vegetarian} {whole foods}

clockwise: pumpkin pizza wreath | farmer’s market corn chowder | warm butternut and chickpea salad | no bake cookies | spicy tempeh and broccoli rabe with rotelle | noodles and vegetables with sesame dipping sauce | fried black rice with ginger tofu and spinach

happy friday, friends! we were really busy this week so many of our meals weren’t as involved as usual, but they were hearty and wholesome as usual. my favorite was probably this spicy tempeh and broccoli rabe with rotelle (thanks for the recommendation, eliza!). what was yours?

monday: pumpkin pizza wreath served with a seasonal salad
tuesday: noodles and vegetables with sesame dipping sauce
wednesday: fried black rice with ginger tofu and spinach with no bake cookies for dessert :)
thursday: spicy tempeh and broccoli rabe with rotelle (picture via vegan yumminess) served with a warm butternut and chickpea salad
friday:  farmer’s market corn chowder

what was on your plate this week? any favorite recipes you’d like to share?

we follow a whole foods, plant based diet. the dinner ideas posts are a way for me to log our dinners, how we make eating this way easy, and hopefully inspire you to try some new things as well. they are always meat free, dairy free and often gluten free. you can follow the posts here, and i encourage you to share your favorite recipes with us as well!

wrap up: {dinner ideas} {february} {gluten free} {plant based} {seasonal} {vegan} {vegetarian}

 clockwise: warm butternut and chickpea salad | butternut stew | sweet potato oven fries | guacamole | vegan lasagna | polenta pizza | fall foliage lemon grass soup | no bake cookies | white bean and vegetable stew

man, i always get the stomach growls when i write these posts. is it wrong to crave lasagna first thing in the morning? i have to admit that i’m a creature of habit. i’ll find a recipe and just make it over and over again (as i’m sure you’ve noticed!). i always try to throw in a few newbies though. this week i cooked with lemongrass for the very first time and hope to do so more and more, it’s so yummy! i also discovered a new favorite recipe- this scrummy warm butternut squash and chickpea salad (thanks for the recommendation, jessica!).

monday: polenta pizza topped with seasonal veggies
tuesday: butternut stew served with sweet potato oven fries and homemade guacamole
wednesday: fall foliage lemon grass soup (left out the rutabaga and cilantro and subbed with potatoes and parsley)
thursday: white bean and vegetable stew served with a warm butternut and chickpea salad
friday:  vegan lasagna with basil cashew cheez and no bake cookies for dessert :)
what was on your plate this week? any favorite recipes you’d like to share?

we follow a whole foods, plant based diet. the dinner ideas posts are a way for me to log our dinners, how we make eating this way easy, and hopefully inspire you to try some new things as well. they are always meat free, dairy free and often gluten free. you can follow the posts here, and i encourage you to share your favorite recipes with us as well!

wrap up: {dinner ideas} {gluten free} {plant based} {seasonal} {simple} {vegan} {vegetarian} {whole foods}

kale chips  | sweet potato chili | butternut squash and red onion pasta | pumpkin coconut bisque | basil cashew cheeze | vegan lasagna

nomnomnom! i get hungry every time i write these posts. my favorite recipe this week? probably this pumpkin coconut bisque. what was yours?

monday: vegan lasagna with basil cashew cheeze (i’m addicted!)
tuesday: sweet potato chili served with kale chips
wednesday: butternut squash and red onion pasta
thursday: southern fried tofu and waffles from the global vegan waffle cookbook
friday: pumpkin coconut bisque served with a seasonal salad, topped with roasted chickpeas

what was on your plate this week? any favorite recipes you’d like to share?

we follow a whole foods, plant based diet. the dinner ideas posts are a way for me to log our dinners, how we make eating this way easy, and hopefully inspire you to try some new things as well. they are always meat free, dairy free and often gluten free. you can follow the posts here, and i encourage you to share your favorite recipes with us as well!

wrap up: {dinner ideas} {gluten free} {organic gardening} {recipes} {seasonal} {simple} {vegan} {vegetarian}

pumpkin cashew and coconut curry | roasted artichokes and fingerlings | black pepper tofu | sweet potato chili | black beans and corn | polenta fries | crispy roasted cauliflower | carrot fries

winner winner tofu dinner! this is one of my favorite seasons to cook in. this week was full of fresh seasonal veggies like pumpkin, cauliflower and carrots which always cook up especially savory meals. my favorite this week? probably the pumpkin cashew coconut curry. what was yours?

monday: pumpkin cashew and coconut curry served with lentils (yummmmm!)
tuesday: black beans and corn served over polenta with crispy roasted cauliflower.
wednesday: leftovers served with roasted artichokes and fingerlings.
thursday: sweet potato chili served with polenta fries.
friday: big hearty salad topped with roasted crispy chickpeas and tofu, served with carrot fries.

what was on your plate this week? any favorite recipes you’d like to share?

we follow a whole foods, plant based diet. the dinner ideas posts are a way for me to log our dinners, how we make eating this way easy, and hopefully inspire you to try some new things as well. they are always meat free, dairy free and often gluten free. you can follow the posts here, and i encourage you to share your favorite recipes with us as well!

wrap up: {dinner ideas} {february} {gluten free} {meals} {plan} {recipes} {seasonal} {vegan} {vegetarian}