As I begin Week 3 of my January vegan challenge, I have chosen to feature an image of a Moroccan door for today’s post to invite and welcome you all to enter into this second phase with me.
My first Meal Planning for Week 1 carried us through two whole weeks of cooking (with a delicious lentil shepherd’s pie thrown in the mix). In an effort to eat all 9 amino acids daily I have intentionally chosen a number of “rice and beans” meals for the next two weeks. Below are those recipes, which I’ve chosen from a few of my all-time favorite cookbooks.
Brunch
- Yellow squash turmeric tofu scramble (Love & Lemons Everyday)
Appetizers
- Hummus (Falastin)
- Sundried tomato cashew spread (Deliciously Ella)
Main Course
- Garlicy broccoli + beans (Deliciously Ella)
- Super creamy turmeric pasta (Deliciously Ella)
- Curried butternut squash (Deliciously Ella)
- Priya’s dal (Indian-ish)
Sides
- Marinated beans with herbs (Whole Food Cooking Every Day)
- Alu gobi (Indian-ish)
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