Weekly Vegan Dinner Plan #66
Ingredients
PANTRY STAPLES
- olive oil
- red pepper flakes
- salt & pepper
- apple cider vinegar
- corn meal or flour to roll out pizza dough
- cumin
- garlic powder
DRY GOODS
- 1 lb bow tie pasta dry
- 8 oz spaghetti dry
- 1.5 cups sun-dried tomatoes packed in oil
- 1/3 cup walnuts
- 1 loaf sourdough bread
- 8 oz jar roasted red peppers
- 4 tbsp taco seasoning
- 2 cups brown rice cooked
- 1 15-ounce can black beans
- 1 4-ounce can green chilis
- 3/4 cup salsa
- 3 oz chipotles in adobo
PRODUCE
- 2 shallots
- 1 cups spring peas
- 4 cups fresh basil
- 2 heads garlic
- 1 lemon
- 1 eggplant
- 3 cups arugula
- 1 head cauliflower
- 1 red bell pepper
- 2 red onions
- 3 jalapeños
- 2 bunches cilantro
- 5 cups leafy greens
- 1 avocado
- 2 limes
- green onion
- 6 oz cherry tomatoes
- 1 cup kale
REFRIGERATOR/FREEZER
- vegan mayo
- 1 cup frozen corn
- 16 oz pre-made pizza dough
- vegan ranch
- 8 oz vegan cream cheese
- vegan parmesan