Weekly Vegan Dinner Plan #36
Ingredients
PANTRY STAPLES
DRY GOODS
- 1/4 cup pumpkin seeds
- 8 oz linguine
- 1 cup orzo
- 1/2 cup sun dried tomatoes packed in oil
- 1/3 cup artichoke hearts
- 1/2 cup peanut butter
- 28 oz can diced tomatoes
- 28 oz can crushed tomatoes
- 6 oz can tomato paste
- 15 oz can black beans
- tabasco or other hot sauce
- white wine optional
PRODUCE
- 1 large lemon
- 1 tsp ginger
- 3 heads garlic
- 2 cups kale
- 1/4 cup purple cabbage
- 1 cup arugula
- 6 cups baby spinach
- 1 red onion
- 1 yellow onion
- 1 avocado
- 1 lb potatoes
- 2 tbsp fresh herbs basil, mint, parsley or thyme
- 1 jalapeño
- 1 sweet potato
- 1 cup shredded cabbage
- 3 green onions
- 2 bell peppers
- 10 oz cherry tomatoes
REFRIGERATOR/FREEZER
- 1/4 cup pesto
- 1 cup hummus
- 1/2 cup frozen edamame
- 16 oz pre-made pizza dough
- 8 oz vegan ricotta