Today is Good Friday, the last Friday of Lent – which means it’s time to wrap up this year’s Lenten Friday series. I hope you’ve enjoyed the vegan meal ideas I’ve shared over the last six weeks! I’m closing out this year’s posts with a great recipe for the meal I struggle with most on Lenten Fridays – lunch.
For me, breakfast is always easy. Dinner is always well planned. Lunch, though? Lunch is always just grabbing whatever – and not usually plant based in this house so vegan lunches have been lackluster at best.
This salad, though, was the best lunch I had during Lent this year hands-down. It doesn’t take long to make, but the elements are also perfectly meal-prep friendly if you want to make it ahead. The warm, bbq chickpeas paired with all my favorite barbecue-inspired flavors (including dill pickles!) was such a satisfying mid-day meal.
It feels like summer here today so it felt appropriate to share the most summer-worthy recipe of this year’s Lenten series!
When most people think of grilling, they think meat – steaks, burgers, etc. – but fruit and veggies are also also fabulous grilled.
This beautiful grilled skewers are simple, packed with flavor – and plant based. Chunks of eggplant and pineapple and grilled and glazed with a quick homemade teriyaki sauce. This is the perfect vegan option for your next cookout!
My most productive time of the day is the morning. The more I can get done before lunch, the better – and that extends to dinner prep too. This meal was a hit here not only because it was delicious, but also because a vast majority of the prep could be done ahead of time.
I set the cauliflower up to marinate early, and by the time dinner rolled around all I had to do was toss it in the air fryer and assemble the sandwiches. It was packed with flavor and super hearty – a perfect Lenten Friday dinner.
This winter has been crazy. Here in central NJ, we’ve seen more snow this year than we have in at least a decade. The kids no longer get excited when it’s snowing – it’s happened than often. And I know other parts of the country are dealing with an unexpectedly harsh season too, and not fairing as well as we have been.
I take heart knowing spring is around the corner.
Even with spring on the horizon, it’s still soup weather. Lots of my favorite soups are very wintery – so I decided I needed one that was more spring-appropriate. This vegan soup is packed with spring veggies – and flavor.
Since so much of the country is dealing with snow, it seemed appropriate to kick off this year’s Lent series with some cold-weather comfort food. These pot pies are warm and hearty – even meat lovers won’t miss the meat here!
With hearty veggies, a creamy sauce, and a flaky crust, this falls into you’d-never-guess-it’s-vegan territory. But it is, and it’s good.
I receivedfree products in exchange for this post. All opinions are my own.
I’m always up for a challenge so I was excited to jump in when JSL Foods asked me to cook up something fun using their egg roll wrappers! We are big fans of traditional egg rolls – and Asian-inspired flavors in general – but I knew I wanted to switch it up and try something a little different with these!
I created these egg rolls with versatility in mind. They’d be a perfect appetizer for the big game or game night at home, but they’d also be a great option for lunch or lighter dinner paired with a salad.
Instead of the traditional chicken and cabbage flavored with soy sauce, these rolls are stuffed with chicken smothered with a Korean-style BBQ sauce, pineapple and red onion – and then cooked in the air fryer to keep them lighter.
Happy #Veganuary! When’s the last time you had a vegan meal?
Our family is not vegan, but I do try to mix vegan meals into our meal plan regularly. I both appreciate the lessened environmental impact of these meals and like exposing the kids to lots of different cuisine options.
This vegan meal is perfect for a busy family because it comes together in less than 30 minutes and is made with things I always have in the fridge or pantry.
How’s your pandemic cooking fatigue? Yes, it’s a real thing. Chances are even if you dove into cooking projects with gusto back in March, it’s not bringing the same joy.
You know what? It’s okay. It’s okay to dial back. It’s okay to ask to share the load. It’s okay to take the easiest option.
I found myself burning out hard a little more than a month ago, so I made a conscious effort to switch up my meal planning. After I pick our meals for the week, I sit with the list and go though asking – what can I do to make this easier? In many cases, that means putting off new blog experiments for things I know will work.
I feel like I’ve been avoiding fall. The weather has been really mild here – enough that I haven’t even had to break out a sweatshirt most days and I’ve still been picking tomatoes from the garden regularly. It’s made it easy to pretend summer is just ending.
But, I can’t pretend forever – our first frost is coming tonight and it’s finally kicked my brain into fall mode. I’m officially craving all the autumn flavors – and this vegan burger just hits the spot.
These have just a few simple ingredients but they flavors are incredible – fresh, and perfectly seasonal.