Veganuary Week 2
New recipes for your second week of Veganuary!
Hello, friend!
How’s Veganuary going? Have you discovered new vegan restaurants, new foods you love, and fun new recipes? Have you run out of ideas? If you have, I’m here for you with another week of vegan dinners complete with shopping list. Last week’s list was pasta heavy, so this week I’m lightening things up a bit. Ready to check it out?
Monday- Rainbow Powder Salad with Peanut Dijon Dressing by With Salt and Wit
Tuesday- Loaded Sweet Potatoes (pair with a salad of your choice or steamed veggies)
Wednesday- Mean Green Detox Salad by Half Baked Harvest
Thursday- Peanut Tofu Buddha Bowl
Friday- Go on a date with yourself, your sweetie, or nosh on those leftovers!
Saturday- Mixed Mushroom and Leek Risotto (pair with a salad or steamed veggies)
Sunday- Chickenless Tortilla Soup
Just like last week, recipes that do not have links provided are my own and will be posted right here (in the EAT section) on the day you will be making them!
Here’s your grocery list for the week (be sure to cross of the items you already have):
Produce
6 cups broccoli florets 1 head purple cabbage
7 carrots
3 Limes, large
1 Red Bell Pepper
3 Avocados
2 inches Ginger root
2 Grapefruits
1 Lemon
1 bunch Parsley
1 bunch Cilantro
4 Sweet Potatoes
Spinach leaves, 2 cups
16 oz Extra-firm Tofu
8 oz Crimini Mushrooms
16 oz Oyster Mushrooms
2 leeks
1 shallot
1 bulb garlic
1 red onion
1 Jalapeno
Dried and Canned Goods:
Brown Rice
Arborio Rice
2 15oz cans Diced Tomatoes
3 15 oz cans Garbanzo Beans
3 15oz cans Black Beans
1 15oz Pinto Beans
2 cans Diced Green Chilies
2 Boxes Vegetable Broth, low sodium
Nuts and Seeds:
Raw sesame seeds (¼ cup)
Hemp seeds (¼ cup)
Chia seeds (¼ cup)
Pine nuts (½ cup)
Peanuts, unsalted (¾ cups)
Raw Cashews (1 cup)
Spices and Condiments:
Dijon mustard
Pure maple syrup
Peanut butter
Soy Sauce
Tahini
Chili garlic sauce
Vegan sour cream (homemade is best!)
Nutritional yeast
Cayenne pepper
Chili powder
Cumin
Onion powder
Garlic powder
Smoked paprika
Salt
Pepper