Weekly Vegan Dinner Plan #60
Ingredients
PANTRY STAPLES
- garlic powder
- onion powder
- salt & pepper
- apple cider vinegar
- smoked paprika
- flour
- olive oil
- red pepper flakes
- oregano
- red wine vinegar
- corn meal for rolling out pizza dough
DRY GOODS
- 1 cup quinoa dry
- 2 cups white rice cooked
- 1/4 cup tahini
- 1 cup buffalo sauce
- 1 lb bow tie pasta dry
- 12.5 oz sun-dried tomatoes packed in oil
- 4 oz artichoke hearts jarred
- 2 tbsp taco seasoning
- 1 15-ounce can black beans
- 1 15-ounce can chickpeas
- salsa
PRODUCE
- 1 head red leaf lettuce
- 3 avocados
- cilantro
- 4 lemons
- chives
- dill
- basil
- 1 head cauliflower
- 1 shallot
- 1 1/4 cup spring peas
- 1 head garlic
- 2 large zucchini
- 10 oz cherry tomatoes
- 2 limes
- 1 green bell pepper
- 1 red bell pepper
- 1 red onion
- 8-12 stalks asparagus
- 1/2 cup arugula
REFRIGERATOR/FREEZER
- 4 oz plain hummus
- vegan parmesan
- 16 ounces pre-made pizza dough
- vegan pesto