a week of meals at the end of winter

Kale avocado orange

Hello!  This week, I thought it would be fun to share what I bought and how I’m preparing it to get me (mostly) through the week- I usually top off on greens and/or fruit at our Wednesday market.  This past week I let my fridge get really empty, partly out of a desire to use everything up and partly out of sheer laziness because I couldn’t face going to the store when it was so nice outside.

We played hooky from the farmers market last Saturday because we took an impromptu day trip to the coast and I reallllly felt it.  Yesterday we did a big shop to replenish, so I’m sharing what I got at the store/what I’m going to do with it all.  Keep in mind I switch this up week to week depending on what’s in season, what’s on sale, and what’s local.

VegAn zero waste fridge

veggies: fennel + red cabbage for slaw, brussels sprouts + butternut squash for curry and soup, carrots for soup and snacking, mushrooms + cauliflower for stir fry.

herbs/spices: cilantro, green onion, onions, garlic, cinnamon, whole cumin seeds (i always buy whole and toast/grind my own for super deep flavor- and its cheaper)

greens: kale, mixed greens + romaine for salads/slaw

legumes: lentils for lunches, black beans for a bowl, canned chickpeas for hummus and curry (usually I’ll cook these but they were out in bulk this day), split peas for soup, tofu for school lunches, sandwiches, stir fries.

fruits:  mango, pink lady and honey crisp apples for lunches, oranges and bananas for snacks and smoothies, lemons/limes for EVERYTHING


starches: quinoa, sweet potato, gf jovial brown rice pasta, brown rice, plantain, local whole wheat walnut bread (for the kids + joel)

fats/nuts/seeds: avocado for sandwiches/bowls, hemp seeds + pumpkin seeds for bowls/ the kids daily porridge, cashews for dressings/sauces/milk, almond butter for dressing/sandwiches/instant almond milk, coconut milk for curries, pistachios for the chocolate cake and to snack on

nuts Seeds chocolate

treats: cocoa powder+buckwheat flour for a gf choc cake and raw brownies, Theo chocolate bars (we love the ginger and cherry almond ones), decaf earl grey tea for morning lattes, raspberry jam (the crofter’s brand has a grape juice sweetened option that comes in glass with a metal lid)- my kids are obsessing over PBJ right now?!

condiments: balsamic vinegar for salads, coconut aminos and tamari for flavoring stir fries, dressings and sauces

I’ve been cutting up some of my veggies before storing in the fridge and it makes it so much easier to craft homemade meals during the week.  I cut up my kale into 1/2 inch pieces (I leave the stem in).  I trimmed and halved the brussels.  I peeled, deseeded and cut up the butternut squash.  I cut up the cauliflower into bite size pieces.  I store all these in mason jars, pyrex glass bowls with lids, or glass snaplock containers.

Butternut squash

I started a new batch of coconut yogurt (super easy) for school/after school snacks, kombucha, and a super quick hummus.

What I’m planning on cooking during the week:

split pea soup– easy recipe from Live Planted (Alyssa is an awesome vegan podcaster too)  photo from liveplanted.com

live planted vegan split pea soup

gf, date sweetened, orange and pistachio garnished chocolate cake from Golubka Kitchen’s beautiful new plant based cookbook, Simply Vibrant.  photo via The First Mess

the first mess Golubka kitchen chocolate orange cake vegan gluten free

brussels, squash, chickpea coconut milk curry with rice from the same cookbook!  similar recipe here

kale and fennel creamy cabbage slaw (a favorite recipe for me) photo via Red Online

Kale slaw fennel cabbage cashew mustard Amy chaplin

butternut squash and bean winter minestrone

winter vegan butternut squash pasta fagioli

plantain + black bean bowl:  super simple, fast, seriously satisfying.  sauté or roast slices of ripe plantain until golden/caramelized and sprinkle with a little salt.  Heat up some black beans with cumin and orange zest.  Serve with cabbage tossed with jalapeños, lime, cilantro and onion.  Add in rice, quinoa or roasted potatoes if desired for more heft.  Toasted pumpkin seeds or pickled onions are amazing on top too.

plantain bowl vegan gluten free

general tso tofu bowl with extra sautéed/roasted veggies on the side: carrots, mushrooms, and broccoli on a bed of greens and or noodles.

Vegan gluten free tofu tso

caesar salad: we like to do 1/2 romaine, 1/2 kale, this 5 minute hummus based caesar dressing, + top with green onions, avocado and cabbage or crispy roasted chickpeas and vegan parmven fries on the side- we just slice them up, toss with a little oil and roast at 400 till crispy.  Once out I love to toss in garlic and chili flakes and parsley if I have it!

Kale caesar



quick + healthy meals

Hey everyone!  SO many of you reached out to me asking for really quick meals for when you’ve had a long day, a tough day, you have kids screaming at your feet, you just don’t want to cook, and/or you’re just not feeling it.

So here goes.  I’ve compiled a little list of easy + fast meals for just that!  I haven’t added a shopping list this week because some of the meals are very flexible- ie use what you have, what’s accessible, and what’s in season/local/on sale as far as veggies.

Also, there’s no shame in canned food- Eden Foods and Amy’s both make outstanding canned vegan chili with great healthy ingredients.  I always keep a can or two on hand for emergency days- then just heat up and top with cilantro, maybe some avocado if you have it, lime and hot sauce and you’re good to go.

If you keep a freezer stash it can help a lot too- I usually double recipes for soups, chili, beans and freeze the other half in mason jars for quick meals.

Vegan zero waste groceries california

creamy lemon garlic hummus pasta: this baby comes together in about 15-20, mostly the time waiting for the water to boil for pasta water.  Super easy + it makes extra hummus so you’ll have some for lunches the next day!  Inspired by Madeleine Olivia- she has great easy recipes- I’ve embedded her video on cheap vegan dinners below.

Hummus pasta fast vegan easy friendly free

magical marinarathis is an absolute STANDBY in our house thanks to my friend Juli from Pure Kitchen.  She’s an amazing vegan mama of three and has been developing plant based recipes for over 15 years (she used to make Kookie Karma if you guys remember those!).  This sauce is NO COOK, just blend it smooth and pour over freshly cooked pasta (I like to use Jovial GF).  Add on a little side salad or throw some veggies in in the last minute or two of cooking time with the pasta.

Magical marinara vegan blender sauce

quinoa and tahini bowl:  one of my favorite meals to make, get a pot of quinoa going (1 cup quinoa, 1.5 cups water, add a clove of minced garlic or two if you’re feeling it, bring to a boil, then reduce to low, cover, and let cook for 12 minutes).

Meanwhile, sauté up a bunch of veggies- any kind or combo you have is good.  Sometimes I like to add in a scoop (or can) of cooked chickpeas too.  While veg and quinoa cooks, mix up the sauce.  You can add any sauce or dressing you like, but my two faves are 1) citrus tahini sauce and 2) nut butter, soy, and lime.

For the tahini sauce I whisk together a few tablespoons of tahini, juice and zest of lemon and or orange, clove of garlic, salt, and enough water to thin out as desired.  For the nut butter sauce I thin out a scoop of nut butter (almond, cashew, and peanut are all nice) with lime juice and zest, tamari or aminos, splash maple syrup (optional) and a touch of water as needed.  Maybe some chili flakes or garlic too.  This “dragon bowl” sauce is delicious on it too.

Tahini bowl quinoa gluten free

kale soup with giant beans

Saute onion and sliced shiitakes together on high heat with some oil until they’re caramelized- in the meantime chop up some celery and carrot.  If you have any herbs like rosemary or thyme add some of those too or a few cloves sliced garlic.  Add that to the pot along with some hot water ~5 cups (I use my kettle) and some veggie bouillon to taste (or sub broth).  Bring that to a boil and wilt in 1 bunch of chopped kale, a few tablespoons of nutritional yeast and serve with chili flakes + lemon wedges or add avocado too.

Vegan soup kale

tofu and kimchi stew

this is one that I’ve come back to again and again when I have very little time.  I use the Mother in Law brand gochujang which has clean ingredients and my own homemade kimchi.  I like to add in shiitake mushrooms and some rice or rice noodles in this too.

vegan kimchi stew

pan fried giant beans with kale on toast

this is a great meal of beans and greens that is really tasty and easy.  If you don’t eat bread or can’t find GF bread, you can use sweet potato “toast” instead and it tastes delicious that way.  Or eat it in a tortilla!

Toast beans kale

peanut noodles

these noodles are super easy and taste great- tangy, creamy, and vibrant.  They taste amazing as leftovers too!  I imagine you could do almond or cashew instead of peanut with good results.

Peanut noodles vegan gluten free

february meal plan

flowers vegan kid

Happy February!  We’re one step closer to spring!  One of my greatest pleasures through the year is seeing all the seasonal changes through the lens of what produce is available at the farmer’s market.  Right now I’m enjoying earthy blood oranges, bright orange-red tangelos, sweet and juicy navel oranges, crispy fennel, blue-black dino kale, creamy white cauliflower, and vibrant tangy kiwis.  Also, the California avocado stand is BACK at the market, which makes me so happy.  Their avocados come from southern California and are big, super green, creamy and dense.  AND they’re sticker free.  What seasonal veggies have you been enjoying?

plant Based zero waste farmers market california winter

This week, I’ve been craving chiles, cilantro and limey flavors to brighten up wintery foods. We’ll be eating a caldo tlapeño (mexican chickpea and avocado soup with chipotle), a hearty winter bowl with roasted kabocha squash drizzled with a bright green herby mojo verde (green sauce with cilantro, lime, garlic and cumin), hearty enchiladas vegetarianas, and burgers.  Jackfruit tacos to round out the week using up leftovers.  The recipes are slightly more involved this week (mostly just the enchiladas) but so worth it for flavor.  I’m all for quick easy cooking, but I also LOVE to take more time and enjoy the process by creating gorgeous and delicious meals.  It’s all a balance and I find cooking extremely therapeutic- like meditation in action.

Vegan kid winter california

Some of you messaged me asking for super fast dinners with minimal ingredients, so next week I’ll be doing meal plan featuring all very quick “recipes” for healthy dinners in no time at all.  In the meantime, check out this post: a week of meals: time crunch edition.  I’ve included notes for if you’re low on time for what you can prep the night before to make it a little more manageable.  What I try to do is make extras (double the recipe) of things like soups, chilis, veggie burgers, curries, curry paste, breads etc and then freeze the extra portion.  That way I always have something to pull from- I can grab a jar out of the freezer and pop in the fridge that morning, then by dinner its ready to be heated.  Two nights a week I work late, so I rely on 15 minute or less staples those nights.  Excited to share with you.

Enjoy your weekend and be sure to stock up on fruits and veggies no matter what you’re making this week!

weekend prep (optional- if you like to/have time to cook as you go thats great too!)

-soak and cook chickpeas, if using dried

-soak and cook black beans, if using dried: I soak overnight and then drain the next am, place in a pot covered with an inch or two of fresh water, 1 chopped onion, 3 whole cloves garlic, smashed a bit + a big fresh sprig epazote or oregano + a decent amount of salt.  Bring to a boil, reduce heat and simmer until tender, 1-2 hours.

-optional: toast 1/2 cup pumpkin seeds in a hot dry skillet until popping, store in a jar after they’ve cooled.

-optional:  make pickled onions

– cook the rice on Sunday night for monday’s soup: 1.5 cups of rice brought to a boil with 2.75 cups of water and salt, reduce to simmer and cook 15-20 mins until ice is tender.

weeknight meals

caldo tlapeño

Caldo tlalpeño vegan food soup Mexican

Caldo Tlalpeño is a Mexican soup traditionally made with chicken broth and shredded chicken- I just left this out and it was great.  However, definitely use a great tasting broth since this soup is very brothy.  I used better than bouillon “no chicken” broth (don’t use this much but I ran out of homemade and didn’t have time to make more).

1 tablespoon olive oil

1 small onion. finely diced

4 large cloves garlic, minced

1 sprig epazote (If you can’t find, just omit)

1 large sprig oregano

1 pound of yukon gold potatoes, cut into large chunks

8 cups good vegetable broth

4 small carrots or 2 large, cut into thick rounds

1/2 a head of green cabbage, cut into 1 inch chunks

1 large roma tomato, diced

2 cups cooked chickpeas

for serving:

1 very large avocado, cut into chunks

1 jalapeño, diced

2 limes, halved (1 half per person)

canned chipotles en adobo (amount will vary depending on how spicy you like it, I used 1 whole chile per bowl but for kids this will be too spicy)

2 cups cooked rice

Saute the onion in the olive oil until softened, 5-7 minutes.  Add in the garlic and sauté another 30 seconds or so until fragrant.  Add in the herb sprigs, potatoes, and broth and bring to a boil.  Turn down heat to medium high and cook for 5 minutes.  Add in the carrots and cook another 5 minutes, then test the potatoes for done-ness (should be almost fork tender).  Add in the remaining ingredients and simmer another 10 minutes or so until the veggies are tender.

To serve, ladle into bowls, add a scoop of rice in each bowl, and 1 chipotle chile (I like to add mine whole and break it up with my spoon while eating but you can chop it up too).  Add any remaining toppings like avocado chunks, cilantro, chopped jalapeños and lime- I squeeze the lime in my bowl and then throw the whole thing into the soup too for extra flavor.

“pobrecito” kabocha, rice, black bean bowl with herby mojo verde + coconut slaw

This is a recreation of the pobrecito bowl from Media Noche in San Francisco.  You can cut up the kabocha on the weekend or the night before to trim some time here.

Vegan bowl mojo verde Cuban kabocha squash

Preheat the oven to 400 and cut up a very large kabocha squash into largish chunks (about 1 inch or a little less).  Toss with a little coco oil and salt and pop in the oven for about 30 minutes.  You’ll use the leftover squash (~1 cup) for the enchiladas on another night.

Meanwhile, start the rice.  Chop 1 small onion up finely.  Saute it with a little oil in a wide saute pan with a lid (or dutch oven) until softened.  Add in 2 chopped garlic cloves and 2 cups rice.  Saute for another 2-3 minutes, then pour in 3 cups water, bring to a boil, reduce heat to simmer/low, and let cook 20 minutes.

While you’re waiting on the rice, make the mojo verde.  I used this recipe except I added in a tablespoon of fresh oregano, and did 3 whole bunches of cilantro (including stems).

Make the coconut slaw:  this is the recipe I used, which is delicious , but DEFINITELY serves like 8 people (recipe states it serves 4).  Cut it in half for sure.  OR, feel free to simply toss shredded cabbage with a little lime juice and salt and use that instead of making the coco slaw.

Warm up 2 cans or about 3 cups of black beans.

Save about 1 cup of the roasted squash in the fridge.  Toss the rest with plenty of spoonfulls of mojo to coat it.  If you have leftover mojo, we will use it another night as a burger spread.

To serve: pile everything in a bowl and enjoy!

black bean burgers + fries

Preheat oven to 500.  Follow this recipe for the fries and while you’re waiting for them to steam, start this veggie burger.

If you have leftover mojo verde, mix it with a little vegan mayo to spread on the burgers.

Wash and dry some lettuce leaves to wrap the burgers in (or use buns if that’s your thing).  If you have leftover slaw add that too!

black bean burger

To assemble: spread a burger with the mayo, place in lettuce cup or bun, sprinkle over toasted pumpkin seeds, add an avocado wedge or two, and pickled onions (or raw red onions).  Pile some fries on the side and enjoy!

enchiladas vegetarianas

Recipe here.  These were SO good and totally worth the effort.  You can make the sauce on the weekend to make this quicker, sometimes I even do a double batch and freeze the second half for next time.  You can also steam the squash the night before- then its really just rolling and baking.

vegan enchiladas vegetarianas

jackfruit tinga

Jackfruit has a texture eerily similar to shredded meat and when cooked in a rich sauce it takes on all those flavors.  This is a take of chicken tinga, where chicken is cooked in a tomato chipotle sauce with onions.  I used canned from Trader Joe’s and followed this recipe for jackfruit Tinga- except I served in warm tortillas instead of the tostada part.  I haven’t tried myself, BUT i bet you could put this in the crockpot in the am on low to save time????

vegan tinga de pollo

I topped with leftover crema + radishes, cilantro, lime and avocado, and a few pieces of raw onion (use pickled if you made those).

shopping list

dried chickpeas x 1.5 cups OR 2 cans prepared chickpeas

dried black beans x 3 cups or 4 cans prepared black beans

jackfruit x (2)- 20 ounce cans

long grain rice x 3.5 cups

chipotle en adobo x 2 small cans

limes x 8

cilantro x 5 bunches

fresh epazote (optional)

fresh oregano

jalapeño x 1 large

carrot x 3 large

red bell pepper x 1 (only if you’re making the coco slaw)

green bell pepper x 1 (only if you’re making the coco slaw)

radishes x 1 bunch

coconut flakes (unsweetened) x 1 cup

coconut milk x 1 can (only if you’re making the coco slaw)

roma tomato x 5 large

coconut yogurt OR 1 cup cashews (whichever you decide to use for the crema)

kabocha squash x 1 large

yukon gold potatoes x 1 pound

russet potatoes x 2 pounds

green cabbage x 1 head

swiss chard x 1/2 pound or about 1 bunch

cremini mushrooms x 1/2 pound

red cabbage x 1/2 a head or 1 very small (only if you’re making the coco slaw)

onion x 6 yellow and 1 red

garlic x 3 heads

avocado x 4 large

tomato paste x 1 can

raw pumpkin seeds x 1/2 cup (optional)

4 guajillo chiles + 4 ancho chiles OR good quality chili powder

canned tomatoes x 28 ounces

vegetable broth x 10 cups (I used better than bouillon “no chicken” concentrate)

brown sugar

olive oil

ground cumin

sherry vinegar

chickpea flour x 1/4 cup

ground flaxseeds

1 head of butter lettuce OR burger buns (depending on what you will use for burgers)

corn tortillas x 24

vegan mayo or ketchup (optional, for burgers)

meal plan- soups, rice, pad thai

greens plastic free

I can’t believe it’s Friday again already- this week has flown by.  It was extremely foggy all week here- “is it day or is it night?” kind of weather- so we’ve been reading, cozying up and watching old movies, playing board games.  I had to wake up really early to go to the farmers market on Saturday, I was groggy + grumpy + rushed, went without a list, and subsequently bought way less than I normally do.  So I basically relied on pantry staples like chickpeas, noodles, and rice, 2 week old carrots and kimchi (will share the kimchi recipe soon) until I got to the store mid week.  It was delicious though!

I hope you enjoy these recipes and that they bring you some joy this week.  Don’t be like me- utilize the list I’ve left at the bottom of the post.  Also, you’ll probably have leftover red cabbage- this slaw makes a perfect lunch.  There’s a leftover 1/2 fennel bulb and and orange, too- thinly slice the fennel, peel and thinly slice the orange, add in thinly sliced celery, some parsley leaves, and a drizzle of good olive oil + flaky sea salt for a delish snack salad.

Sending you so much love xx

weekend prep: (if you WANT to, feel free to cook as needed during the week too)

-make this carrot soup: easy and tastes so good for only having a handful of ingredients.  I usually double it and freeze the other half in mason jars in the freezer (not too full and don’t put them in the freezer until they’re room or fridge temp to avoid cracking)

-soak and cook your chickpeas if you’re using dried instead of canned

-cook your farro for the chickpea soup

-toast your pepitas:  1 cup raw pumpkin seeds, hot dry skillet, until they start to pop and brown in spots.  Let cool before storing in an airtight container.

the weeknight meals:

monday:  chickpea minestra

I constantly am making a variation of this type of soup in the winter.  I made some last week and a bunch of you asked for the recipe so here it is (although its not much of a recipe).  It’s fast, easy and comforting + makes use of all the winter veggies, mineral rich, and a complete meal.  You can do potatoes or butternut squash or turnips instead of the farro, cannellini beans or giant beans or lentils instead of the chickpeas, stir through quinoa, change up the spices (its really good with moroccan spices), whatever you’re into, use whatever greens you have.  I always love topping it with my vegan parm and a BIG squeeze of lemon + lots of chopped fresh parsley or a few fennel fronds (pictured).  Feel free to make this on the weekend except for the greens to have it all ready to go for monday night.

chickpea minestra

2 tablespoons good olive oil, optional

2 teaspoons fennel seeds

1 onion, chopped

1 leek, cleaned thoroughly and thinly sliced into half moons

1/2 a fennel bulb, diced

2 carrots, diced

2 stalks celery, diced

1 teaspoon dried Italian herbs

big pinch chili flakes

6 cloves garlic, sliced or chopped

4 cups veggie stock

1 28 oz can tomatoes, pureed

2 cups or 1 can of chickpeas or any other bean

about 2ish cups of cooked farro, or potatoes, or any other grain or pasta (just be careful with quinoa because it expands ginormously if you leave in the soup overnight)

1 large bunch of greens like kale, chard, spinach, collards, chopped

chopped parsley for garnish

chili flakes for garnish

lemon, quartered, for serving

Heat up a large soup pot with or without oil, then add the fennel seeds and toast until slightly fragrant, a minute or so.  Add in the onion, leek and fennel and saute until they’re pretty softened, about 5 minutes.  Add in the carrots and celery and dried herbs, chili flakes, and garlic and continue cooking 5 more minutes.  Add in the stock and tomatoes and bring to a boil.  Reduce heat to medium low and let it simmer for 15 minutes, then add in the chickpeas and farro and season to taste with salt.  Add in the greens and let simmer another 5 minutes or so until they’re nice and tender.  Serve with extra chili flakes, parsley + lemon and a little vegan parm.

tuesday:  curry spiced rice with chickpeas and golden raisins

This rice dish is so delicious and has all the warming flavors.  If you can’t find/dont want to buy all the spices, you can add 2 tablespoons of a good curry powder in its place.

turmeric curry chickpea cauliflower rice

1 onion, chopped

1.5 cups rice

2 garlic cloves, chopped

2 teaspoon turmeric

1/4 teaspoon cardamom

1/2 teaspoon ginger

1/2 teaspoon ground coriander

1/2 teaspoon chili flakes

3 inch strip of orange zest

1/3 cup golden raisins

2 cups broth + 1 c water or all water

1.5 cup cooked chickpeas

2 cups small chopped cauliflower

1/3 cup chopped roasted pistachios

cilantro leaves

1 lime, cut into wedges for serving

Saute the onions with a little oil until softened.  Add the rice and stir, cooking a few more minutes.  Add in the garlic and all the spices and cook until fragrant, about 1 more minute.  Add in the water/broth, raisins, and the strip of zest, and salt to taste (amount will depend on how salty your broth is) bring to a boil, cover, and let cook 15 minutes.  Uncover, add on top the cauliflower and chickpeas in a layer without stirring the rice.  Recover and turn up heat to medium high, and let cook, undisturbed, for 10 more minutes to let rice develop a crust on the bottom.  Uncover, and using a spatula, loosely stir up the rice, scraping up the crusty bits.  Garnish with the pistachios, cilantro, lime and chili flakes.  If your pistachios aren’t salted, you may need some extra salt.

wednesday:  loaded carrot soup

This is an oldie but a goodie (see this post) which is why this pic of it has zucchini.

loaded carrot soup vegan quinoa

But it’s especially great for winter when theres an abundance of carrots.  Pull out your carrot soup and start it heating up in a pot.  Start a pot of quinoa (1c quinoa, 1.5 cups water or broth, bring to a boil, turn down to simmer and cover, cook for 15)  Meanwhile, slice up a bunches of kale and the rest of your head of cauliflower.  Heat up a pan until really hot, add the kale and leftover chopped caulflower, and let cook without stirring for 2 minutes.  Add in the garlic and a drizzle of oil and toss to coat.  Add a splash of water and cover the pan and cook for 3 minutes.  Uncover and add a splash of tamari and toss again, then let cook until kale is wilted and tender.  Add the soup in the bowls first, a scoop of quinoa, scoop of kale, and sprinkle some toasted pepitas on top.

thursday:  pad thai-ish but not really

This is sort of reminiscent of pad thai but with a ton of veggies and a fish-less sauce.  It’s just a healthy-ish version of similar flavor profiles.  That being said, it’s delicious.  I used Minimalist Baker’s recipe for noodle free pad thai as a jumping off point, except then I realized I also wanted noodles.  So while I was cooking the rest of it, I boiled some brown rice fettucini.  I also did broccoli and celery instead of the bell pepper since those aren’t in season here.  I also doubled the sauce for obvious reasons, and I added in a heaping tablespoon of tamarind paste and the zest of the lime.  I topped it with toasted sesame seeds but it would be better with toasted crushed almonds or peanuts.  Whew.  I’m sure it would be great as written, though- I just can’t help myself.  While you’re cooking this, cook yourself a pot of rice to use for tomorrows fried rice (1.5 cups rice, 2.75 cups water, salt, bring to a boil, reduce heat to low, cover and cook for 20 minutes).

Pad Thai vegan tofu

friday: kimchi fried rice

After a long week, treat yourself to a super flavorful 5 minute meal with your leftover rice.  When I made this on IG stories, some of you were worried about the kimchi losing its probiotic goodness when cooking it.  Very true but in this instance I’m not using it as a probiotic, just for the delicious goodness.  If you’re reallllllyyyy worried about it you can definitely just stir through the kimchi at the end.

vegan kimchi fried rice

1/2 an onion, small dice

3 cloves garlic, minced

1/2 inch chunk of ginger, minced

1 bunch green onions, white/light green part cut into 1 inch pieces, dark green part sliced

cold leftover rice (freshly cooked will not work very well here)

1-2 cups kimchi, depending on how kimchi-ish/spicy you want it

1 block extra firm tofu, crumbled

4 small baby bok choi, chopped

1 tablespoon tamari

toasted sesame seeds x 1/4 cup

cilantro leaves +tender stems for garnish

lime, cut into wedges, for garnish

Heat up a large skillet with a little sesame oil.  Add in the diced onion and the white/light green sections of the green onion.  Stir fry for 5 minutes, add the garlic and ginger and stir fry another minute or two.  Add in the kimchi and stir to combine, then add in the crumbled tofu and the bok choi.  Cook for a minute or two until the greens wilt, then add in the rice and push it around to break up chunks.  Let fry, undisturbed, for about 5 minutes or so.  Pour in the tamari and mix it up.  Divide between bowls and sprinkle over the sesame seeds, cilantro, and remaining green onion.  Pass lime wedges to serve.

Zero waste vegan shopping

shopping list:

veggie broth x 12 cups

carrots x  15 large

red cabbage x 1 small head

celery x 1 bunch

onion x 3

leek x 1

fennel x 1

garlic x 2 head

ginger x 3 inch

fresh thyme

cilantro x 1 bunch

parsley x 1 bunch

green onions x 2 bunches

kale x 3 bunch

collards x 1 bunch

bok choi x 1 large head or 3-4 baby heads (lol)

broccoli x 1 head

cauliflower x 1 small head

lime x 5

orange x 1

chickpeas x 2 cups dried or 2 cans

farro x 1.5 cups

quinoa x 1 cup

rice x 3 cups

rice noodles x 1 package or 4 bulk servings

raw pumpkin seeds x 1 cup

pistachios x 1/3 cup shelled

toasted sesame seeds x 1/4 cup

almond butter (or PB) x heaping 1/4 cup

toasted almonds or peanuts x 1/3 cup (garnish for pad thai)

golden raisins x 1/3 cup


tofu x 2 block


sesame oil

maple syrup or other sweetener of choice

midwinter meal plan


zero Waste groceries

Hello everyone!  Another week, another meal plan- this week is going to be pretty simple.  Basically make a big pot of chili Sunday and a vibrant miso herb paste, then use them for 4 meals during the week.  You don’t have to prep them ahead though if you don’t want to, or if you have plenty of time on weeknights.  On Friday, we’ll make an easy winter salad and top with roasted potatoes to give it that warmth and coziness.

Next week I’m not sure if I’ll have time to create a meal plan so I may post a simpler one with links to others recipes and a shopping list.  Hope you guys have a lovely weekend, make sure to get out and stock up on veggies for the week xx

notes: if using dried chickpeas, make sure to soak and cook them ahead of time.  On wednesday, you will need about 1 hour or more to roast the whole sweet potatoes.  If you don’t have time for that, bake the sweet potatoes before bed on tuesday night and reheat wednesday.  I’m assuming you have basics like olive oil, salt, pepper, chili flakes, sweetener.

weekend prep:

black bean and mushroom chili (adapted from The Complete Vegetarian Cookbook)

1 pound cremini mushrooms, broken into rough pieces

1 tablespoon whole mustard seeds

1 tablespoon whole cumin seeds

2 tablespoons oil (or water saute instead)

1 yellow onion, chopped fine

10 garlic cloves, minced

2 tablespoons canned chipotle en adobo, minced

3 tablespoons chili powder

2.5 cups veggie broth

2.5 cups water

1 pound (2.5 cups) dried black beans

1/3 cup coffee liqueur like Kahlua, Patron XO, or sub regular coffee or a tablespoon of cocoa powder + 2 teaspoons brown sugar OR just omit

1/8 teaspoon baking soda

2 bay leaves

28 ounces of canned tomatoes

2 bell peppers (1 red 1 green), stemmed, seeded, and cut into 1/2 inch pieces

salt to taste

  1.  Preheat oven to 325.  Pulse mushrooms in food processor until finely chopped and uniform in size.  Or chop with a knife if you don’t have a processor.
  2. In a large dutch oven or soup pot, toast mustard seeds and cumin seeds over medium heat, stirring constantly for about 1 minute or until they become fragrant.  Stir in the oil, mushrooms, and onion, and cover, letting cook for 5 minutes.  Uncover and keep cooking, stirring occasionally, until veggies start to brown and liquid reduces, about 10 minutes.
  3. Stir in the garlic and chipotle and cook until fragrant, about 1 minute.  Stir in chili powder and cook another minute.  Stir in the north, water, beans, coffee liquer, baking soda, an day leaves and bring to a boil.  Cover, transfer pot to oven, and cook for 1 hour.
  4. Stir in the tomatoes and bell peppers, replace lid, and return pot to oven.  Cook for 1 hour or until beans are fully tender.
  5. Remove pot from oven and let cool before storing in the fridge.

toasted pumpkin seeds:

1 cup raw pumpkin seeds toasted in a hot dry skillet over medium high heat, stirring/tossing so they don’t burn, until the color starts to brown a bit and they pop.  Let cool before storing in a airtight container like a mason jar.

winter green miso paste: 

this paste.  I left out the rosemary and subbed 3 tablespoons sesame oil + 2 tablespoons tamari for the olive oil, but feel free to make it as written or adapt as you like.  Make sure to either put in in a jar where the paste fills all the way to the top to seal it, or float some oil on the top to prevent oxidation in the week.

green Miso paste cilantro Heidi swanson

the meals:

monday:  chili bowls with chipotle crema and all the fixings

Start the week off slow and easy enjoying the fruits of your labor from yesterday.  Measure out 1 cup of cashews into your blender and pour in 1 cup of hot water on top of them.  Let that sit while you warm up the chili and chop up a tablespoon or two of the chipotles en adobo (depending on how spicy you like it) and add the chiles to the blender.  Zest and juice 1 lime and add that too, along with 1 garlic clove and some salt.  Chop up your toppings now: cilantro, avocado, lime wedges.  Now blend the chipotle crema until very smooth and creamy.  Serve the chili in bowls and drizzle with the crema, then add all the toppings.  Sprinkle some of the toasted pumpkin seeds on top too for crunch.

Black bean vegan chili kahlua lime mushroom chipotle

tuesday: herby green miso chickpea noodle soup

Start a pot of water boiling for your noodles.  In another pot, saute 1 leek and 1/2 an onion with a bit of coconut oil for 5 minutes.  Add in 1 large sliced carrot and cook for another 5 minutes.  Add in the 1.5 cups leftover broth, 2.5 cups water, and 1 can of coconut milk.  Bring to a low simmer, then remove from heat and whisk in 3/4 cup of the miso paste, then add in 2 cups or 1 can of cooked chickpeas.  Taste and add more paste or salt to taste; this will vary wildly depending on the miso you used and the veggie broth you used.  I used a light miso and found I needed about 1/2 tsp salt.

Meanwhile, when the water boils, add the noodles and cook until tender, setting a timer for 2 minutes left so you can dump in 8 baby bok hoy (halved or quartered lengthwise).  Drain the noodles and greens.

Ladle soup into bowls,  divide between them the noodles and greens, then sprinkle on chili flakes, sesame oil, chopped green onions and toasted sesame seeds to taste.  Serve with lime wedges.

green Miso chickpea herb noodle soup

wednesday: loaded chili sweet potatoes

Preheat oven to 400 and piece 4 sweet potatoes all over.  Place in oven in a baking sheet or dish and let cook about 1 hour or until very soft.  Time depends on how big your sweets are.  Meanwhile, heat up leftover chili and gather your toppings: avocado, the leftover crema, chopped cilantro, green onions, lime wedges, toasted pumpkin seeds.

Split open the roasted sweet potatoes lengthwise and pile on the chili.  Add all the toppings and serve!

sweet Potato stuffed chili vegan cashew cream

thursday:  miso roasted tofu and broccoli bowls

Preheat oven to 375.  Start a pot of rice going (1.5 cups rice to 2.25 cups water).  Cube up a large block of tofu.  Wash and cut up a bunch of broccoli.

Toss the tofu in a large scoop of the leftover winter green miso paste and a tablespoon or two of the leftover sesame seeds.

Cilantro green onion ginger roasted tofu

Place on a lined baking sheet.  In the same bowl, toss the broccoli with another dollop of the sauce and place on another baking sheet.  Pop them both into the oven and set a timer for 30 minutes.

Meanwhile, julienne or shred a large carrot, and chop up any leftover cilantro or green onion.

To assemble: place rice in bowls, the roasted tofu and broccoli.  Add a big scoop of kimchi.  Sprinkle over the carrots, chopped herbs, and any leftover sesame seeds.  Drizzle a little more of the miso sauce over and sprinkle with chili flakes.  Add sliced avocado.

vegan kimchi tofu rice bowl

friday:  bitter greens with warm roasted potatoes, apples, and hazelnuts

Preheat oven to 400.  Start a pot going with a small amount of water in the bottom and a steamer basket.

Chop up 2 pounds of yukon gold or red potatoes into largish chunks.  Place in steamer, cover, and steam until tender but still a bit firm.  Drain and dump into a bowl.  Add a scoop of whole grain mustard, a tablespoon of olive oil, salt, and pepper.  Toss to coat and spread out on a lined baking sheet.  Place in oven and set timer for 20 minutes.

Wash 1 head of escarole or endive or any other bitter green you like and rip into bite size pieces.


Mix together the juice and zest of 1 lemon, salt, pepper, drizzle of olive oil, drizzle of agave syrup or honey, 1 clove crushed garlic, and toss with the greens to combine.  Slice up 1 sweet apple and add it to the greens.  Pick leaves off parsley (about 1/4 cup packed) and set aside for garnish.

When the timer goes off, pop in a baking sheet with 1/2 cup raw hazelnuts on it and roast, with the potatoes still in too, another 10-15 minutes (careful not to burn them).  Remove both sheets from the oven.  Chop hazelnuts roughly.

Plate the salad first, them scoop the hot potatoes on top, sprinkle with hazelnuts and parsley, and serve.

roasted Potato salad hazelnut escarole apple

shopping list:

cremini mushrooms x 1 pound

yellow onion x 2

red onion x 1

leek x 1 small-medium

garlic x  2 heads

ginger x a big 2 inch knob

carrot x 2 large or 4 medium

bell peppers x 1 red and 1 green

potatoes x 2 pounds (red or yukon gold)

lime x 3

lemon x 1

avocado x 3

apple x 1 (sweet variety like Fuji, pink Lady etc)

baby bok choy x 8 small or 4 larger

broccoli x 1 bunch

escarole/frisee x 1 large head (sub any other green, arugula, spinach etc if you can’t find escarole)

cilantro x 3 bunch

parsley x 1 bunch

green onions x 3 bunches

dried black beans x 1 pound

cashews x 1 cup

raw pumpkin seeds x 1 cup

sesame seeds (toasted) x 1/3 cup

raw hazelnuts x 1/2 cup

coffee liqueur (if using)

can of chipotle en adobo

chickpeas x 1 cups dry or 1 can

rice x 1.5 cups or quinoa works well too

coconut milk x 1 can

crushed tomatoes x 28 ounce can

veggie broth x 4 cups

yellow whole mustard seeds

whole cumin seeds

chili powder

bay leaves x 2

noodles ( I used 4 blocks of GF ramen noodles, but you can use any noodle you want)

miso x 1/2 cup

tofu x 1 large block


sesame oil


whole grain mustard

warming january meal plan

tangerine juice

We are enjoying relatively warm temperatures here in California, and lots of sunny days which has been great for my mood (I get SAD pretty badly when its gloomy and cold).  I know much of the country is experiencing bitter cold, so I thought this would be a nice week to focus on warming dishes.

I’ve tried to add in lots of colors and spices to bring some light on a monochrome day.  Some of you mentioned to me that you don’t like to meal prep- you prefer to cook fresh each day, so this week I’m not having you prep anything on the weekend.

notes:  If you’ll be using dried chickpeas instead of canned, make sure you soak and cook them ahead of time for Tuesday’s dinner.  As always, I’m assuming you have basics: like tamari/soy sauce, sesame oil, olive oil, salt, pepper, chili flakes.  A lot of the spices you’ll probably already have on hand, but I’ve included them on the list just in case.

If you scroll all the way to the end, there’s a shopping list for your convenience.  For more meal plans, check out the “meal plan” tab in the menu.  Thanks so much for sending me your photos of food you’ve been making with my recipes!  I love seeing it.  So much fun to share food like this with you virtually.  Have a lovely week!  xx Amanda ❤

monday: roasted veg + marinated lentils

start the roasted veg first, then when you put them in the oven, start the lentils.  They take about the same time to cook and it’s mostly hands off.  Garnish bowls with avocado and extra chili flakes.

mixed roasted rainbow vegetables fennel chili flakes Meyer lemon

mixed roasted winter veg:  Preheat oven to 375.  Cut: 1 red onion, ends removed along with the tough outer peel, into 8 wedges.  1 large fennel bulb, tops and tough core removed, cut into 8 wedges.  1 bunch of carrots, tops removed and cut into 3 inch pieces- you may need to halve these if your carrots are thick, I used quite thin ones.  1 meyer lemon, ends removed and the rest sliced thinly, remove any seeds too.  1 bunch of radishes- french breakfast (pink with white tips if you can find them- if not, the red ones will work, slice in half or quarters if large), tops removed.  Drizzle with olive oil, salt, pepper, and 1 teaspoon Aleppo chili flakes.  Roast for 25-35 minutes until veg is soft and caramelized.

Bay leaf french lentil clove onion

marinated lentils:  this genius recipe by Patricia Wells is such a good one!  I do extra vinegar and toss in whole parsley leaves and a small minced shallot to serve. 

tuesday:  spicy bulgur + chickpea soup

recipe here.  OMG you guys, this one is so good.  Ottolenghi is my personal favorite chef and does amazing things with vegetables.  I have both his veggie cookbooks, Plenty and Plenty More and can highly recommend.  The flavors here are incredible, lots of warming spices.  I used 3 tablespoons of harissa spice (powder) instead of paste because thats what I had.  If you’re GF, just sub quinoa, brown rice, millet, or any other grain of choice for the bulgur.  I obviously omitted the creamed feta paste and just added in a splash of coco milk I had in the fridge, but honestly I don’t think it needed it.  I did, however, sub veggie stock for the water since I knew I wasn’t getting the savory boost from the feta as written.  You could sub a non dairy yogurt for the feta and make the paste with that.  I just added a ton of whole cilantro leaves on top and it was perfect.  This would be great with some spinach or chopped kale/chard mixed in in the last few minutes of cooking.  Whew, so many notes- sorry!

bulgur chickpea harissa soup spicy ottolenghi vegan

wednesday:  garlicky chard, lentil, quinoa bowls with tahini drizzle

Wash and remove stems from 1 large bunch or 2 small bunches of chard.  It will seem like a lot, but it cooks down a ton.  Trim any tough ends off the stems and thinly slice those guys.  Slice the leaves up separately.  Slice up a yellow onion.  Warm some olive oil in a large pan or pot.  Add in the sliced onion and the chard stems, salt, pepper, and chili flakes.  Saute, stirring occasionally, until onions are browned and soft, about 10 minutes.

While thats going, in a pot, add 1 cup quinoa and 1.5 cups water, 1/2 teaspoon salt, bring to a boil, reduce to low, and cover.  Cook for 12-15 minutes or until tender.

Back to the onion pan: add in your chard leaves, toss as well as you can, and cover to steam a bit, 2-3 minutes.  Remove lid, crush in 1 clove garlic, and toss to incorporate everything all the way.  Cook another few minutes until chard is wilted and tender, then add in 2 cups of the lentils.

Mix up your smoky tahini drizzle.  In a bowl, layer the quinoa first, then the chard/lentil mix, then drizzle the tahini over it.  Serve with chili flakes.

thursday: curried coconut red lentil soup

vegan curry Indian lentil split pea lime chili cilantro

recipe here.  Heidi Swanson cooks how I want to eat all the time: fresh, vibrant, pretty, healthy.  I make similar red lentil curried soups all the time, but this one is delicious with the juicy golden raisins.  While you’re waiting for it to cook, cook your rice: 2 cups rice to 3 cups water and a pinch of salt. (reserve half of cooked rice for tomorrow night).

friday:  celery, cashew, tofu, tamari stir fry

vegan cashew stir fry celery tofu garlic

slice up 1 onion, quarter 15 mushrooms, and slice the rest of your bunch of celery (i like to slice diagonally).  Cut the block of tofu into 1/2 inch cubes and cut 1 head broccoli up too.  Warm up some sesame oil in a saute pan.  Add in the onion and mushroom and saute about 10 minutes, or until onion is starting to brown.  Meanwhile, steam or saute broccoli separately.  Add in celery and 3/4 cup cashews.  Continue to saute until celery is crisp-tender, about 5 more minutes.  Add in the tofu, 3 tablespoons tamari, and 2 cloves garlic (minced/pressed) and cook, tossing frequently, until garlic is fragrant, about 2 more minutes.  Serve with leftover rice and generous chili flakes.

shopping list:

yellow onion x 4 large

red onion x 1 large

garlic x 1 head

ginger x 2 inch chunk

celery x 1 bunch

fennel bulb x 1

broccoli x 1 head

carrots x 2 bunches or about 8 carrots

cremini mushrooms x 15 small/medium

meyer lemon x 1

radishes x 1 bunch (preferably french breakfast but red will work too)

french lentils x 1 pound

chickpeas- either 2 1/2 cups cooked or 2 cans worth

yellow split peas x 1 cup dry

red lentils x 1 cup dry

bulgur wheat x 3/4 cup dry

basmati rice x 2 cups

quinoa x 1 cup dry

cashews x 3/4 cup

parsley x 1 bunch

cilantro x 1 bunch

green onions x 1 bunch

chard x 1 large bunch or 2 small bunches

shallot x 1 small

avocado x 1 large

lemon x 1 large

harissa- either paste (2T) or powder (3T) works

tahini x 1/2 cup

tofu x 1 block extra firm

golden raisins x 3 tablespoons

ground cumin

ground coriander

caraway seeds

smoked paprika

curry powder

tomato paste x 1/3 cup

coconut milk x 1 can

coconut oil

veggie stock x 1 liter or 4-5 cups

a frugal meal plan after holiday excess

cucina povera zero waste frugal

After the holiday cooking, feasting, gift giving and general excess I’m craving simpler things, meals, minimalism and fresh starts.  This week I’m drawing inspiration from la cucina povera, literally “kitchen of the poor” in Italian.  It refers to a simple way of cooking that elevates and makes the most of simple and humble cooking.   We’ll start with a simple pot of beans, some oven roasted squash, and a pot of chewy farro and stretch and cajole them into a few different iterations.  I’m assuming you have olive oil, chili flakes, sugar/sweetener, salt, and pepper in your pantry.  Each recipe serves 4, and at the very end there’s a shopping list + the prices I paid for each item if you’re curious.  It came out to $54.68 total, or $10.93/dinner for 4 ($5.47/person) for all organic food.

farro cannelini white bean mason jar zero waste shopping

the meals + recipes:

winter pasta fagioli (bean+pasta soup):  chop up 1 large onion, 2 carrots, 2 stalks celery.  Heat up a few tablespoons olive oil in the bottom of a soup pot (or use water if you’re oil free).  Add the veggies and sauté until they are softened, approximately 10 minutes (if you have + like fennel seeds, add in a teaspoon or two) .  Chop up 4 cloves garlic and about a tablespoon of fresh sage and add that, cook for 1 minute.  Then add 1 cup chopped canned tomatoes, 4 cups veg stock (or water) + 1/4 pound of spaghetti broken into 2 inch lengths.  Cover and simmer on medium for 15 minutes, uncover, stir in 2 cups of the cooked white beans (scoop the beans with their cooking liquid too) and 1.5 cups roasted squash and let simmer 5 more minutes until everything is heated through.  If too thick, loosen with more of the bean cooking liquid.  Top with chopped parsley and serve with chili flakes and lemon wedges.

winter vegan butternut squash pasta fagioli

farro, white bean, red onion salad:  toss half the farro with 2 cups drained white beans, 1 small thinly sliced red onion, juice and zest from 1 lemon, and the rest of your bunch of parsley, chopped.  Sprinkle over the pomegranate seeds.  Drizzle with olive oil and season to taste with salt and pepper.

farro salad vegan pomegranate avocado parsley onion

sausages with white beans in tomato sauce:  heat 2 tablespoons oil in a large skillet over medium.  Add in 4 garlic cloves, peeled and smashed with the side of a knife.  Saute the garlic until golden (about 2 minutes).  Add in 4 vegan sausages and saute until browned, about 5 minutes (if you have + like fennel seeds, toss in a teaspoon or two as well).  Keep an eye on the garlic- remove and reserve it if its getting too dark.  Add in 1/2 cup bean cooking liquid, about 2 cups chopped canned tomatoes, and 2 large fresh whole sage sprigs.  Simmer 5 minutes, then add 1-1.5 cups beans and 1/2 cup water or stock.  Cover and simmer 15 minutes, then uncover and simmer until sauce is slightly thickened if desired.  Serve with some crusty toasted baguette rubbed with garlic (or rice would be good if you’re GF).  If you can’t find/make vegan sausages or just want a lighter meal, this would be so good with greens or cooked cubed potatoes wilted in in place of the sausage.

vegan Italian sausage white beans parsley garlic skillet

white bean salad with arugula, squash, farro:  adjust oven rack 6 inches from broiler and heat it.  Halve and slice 1 red onion, toss with little oil, salt and pepper, place on a baking sheet and broil until edges are charred and onion is soft, 6-8 minutes (check often and toss halfway through cook time) Whisk juice + zest of one lemon with 2 teaspoons honey or maple syrup and 3 tablespoons olive oil.  Season with salt and pepper.  Toss the rest of farro and the rest of beans with dressing, onions, 1 cup of the roasted butternut squash and about 6 cups baby arugula.  Sprinkle your reserved roasted squash seeds over and serve.

arugula squash dark red onion salad grain vegan bean

butternut risotto:   this recipe , but omit cheese and sub vegan butter or oil or omit entirely for the butter.  Sub veggie broth.  Add some chopped sage in with the onions and add the roasted butternut with the last addition of broth.

butternut risotto vegan parsley cast iron


meal prep:

white beans with garlic + sage: soak 3 cups white beans overnight (any type you like- great northern, cannellini, giant corona beans, or butter beans are all great here).  Drain beans, add 8 cups water, 2 tablespoons olive oil (optional), 1 head garlic (unpeeled, cut in half crosswise), 1 large fresh sage sprig, 1/4 teaspoon whole peppercorns, 2 teaspoons salt.  Bring to a boil, turn down the heat and let simmer 1-1.5 hours (start checking at 1 hour, depends on how old/what size your beans are).  Compost the garlic, sage, peppercorns.  Season to taste with salt/pepper.  Store in the pot in the fridge.

vegan Italian beans sage garlic Dutch oven

roasted butternut squash:  Preheat oven to 400.  Peel the squash and cut in half lengthwise, then scoop out the seeds (reserve them).  Cut squash into 1/2 inch chunks.  Toss in a bowl with olive oil, salt, and pepper + place in a single layer on a baking sheet.  Rinse the seeds and remove any fleshy membranes.  In the same bowl you used for the squash, toss the seeds with olive oil, salt, and pepper and place in a different baking dish.  Roast both dishes in the oven, the seeds for 15 minutes or until crispy, and the squash 35-45 minutes or until totally soft, and caramelized on the bottoms.  Store in a sealed container in the fridge.



farro:  bring a pot of salted water to a boil (like you would for pasta).  When it boils, add the farro and cook until tender, then drain.  The exact time depends on the type of farro and how old it is, but at least 15 minutes.

farro vegan meal prep

pomegranate:  de-seed this guy and store in a sealed container in the fridge.

zero Waste shopping vegan meal plan

shopping list:

3 cups dry white beans (try to get these in the bulk section to avoid plastic if possible!) ($2.99)

crusty bread x 1 loaf ($4)

canned plum tomatoes (like san marzano) x 28 ounce can ($3)

garlic x 2 heads ($1)

sage x 1 large bunch, fresh ($3)

parsley x 1 bunch, fresh ($1.59)

8 cups veggie stock (best to use a concentrate like better than bouillon (glass jar) or my package free: veggie broth so you don’t end up with a bunch of cartons) ($4)

onion x 2 yellow + 2 red ($2.50)

celery x 1 bunch ($2.99)

carrots x 2 ($2.69)

lemon x 2 ($1)

pomegranate x 1 ($2)

butternut squash x 1 large (2.75 lbs for $3)

baby arugula x 6 cups or 1/2 lb ($2.99)

spaghetti x 1/4 pound (1 package of gf Jovial brown rice pasta for $4.49)

Italian style vegan sausages x 4 (I’m making my own but I priced store ones at $4.19)

2 cups farro or any other grain ($2)

1.5 cups short grain brown rice or arborio rice ($2.25)

white wine (cheap is fine) $5

white cannelini beans dried soaked