We’ve been putting together our menu planning series since the early days of the pandemic. It started as a practical way to organize our life on lockdown, but it eventually became a reoccurring highlight of our week. Along with expanding our cooking repertoire, menu planning has helped us discover incredible food content creators across the internet.
One of our favorite discoveries to date has been Larisha and Andrew of Make it Dairy Free. They make vegan cooking feel so fun with dishes that even the pickiest eaters would love. This week, we’re taking cues from their mantra with a dairy-free menu that’s also mostly vegan. And for all you meat-lovers, just trust us on this. You won’t feel deprived in the least.
What if we told you that you could make a restaurant-worthy pasta that’s ready to serve in 20 minutes flat? And better yet, that pasta happens to be 100% vegan. Thanks to Love & Lemons, we’re delivering exactly that with a simple (yet delicious) dish called Spaghetti Aglio e Olio. It uses really simple ingredients like garlic, olive oil, kale, lemon zest and a touch of red pepper flakes. Friends, this is the meal you need for busy weeknights when time is of the essence.
Continuing our theme of vegan dinner ideas, we’re trying out Half Baked Harvest’s version of Falafel Melts. And while (yes) it does include some shredded gouda and one teaspoon of honey, both can be nixed for a fully vegan-friendly meal. You’ll start by adding your falafel ingredients to a food processor and cooking with the broil setting. Once they’re nice and crispy, you’ll assemble on a bed of greens—or naan bread for non-vegans—add your toppings, and enjoy.
Just because we’re eating dairy-free doesn’t we can’t enjoy a creamy soup. We just have to get a little more creative. Luckily, Jenné of Sweet Potato Soul is ready for the challenge with her creamy vegan bisque that involves no cream or milk. Instead, her soup uses cannellini beans for all the creaminess once pureed to perfection. It’s topped with crispy white beans for some texture variation, and we can confirm it tastes just as good as it looks.
We already mentioned how much we enjoy following the duo behind Make it Dairy Free. They’re pros at easy vegan eating, with lots of simple weeknight meals like these sheet pan fajitas. Instead of the usual chicken or shrimp, they’re cooking up cauliflower that’s been well-seasoned with paprika, chili powder, cumin, and more. It bakes alongside red peppers and onions for about 20 minutes and gets a healthy dinner to the table with total ease.
There is nothing like a cozy bowl of oats on a chilly fall morning. But when it’s paired with some melted butter, diced apple, and maple syrup, that’s even better. Ashlea is walking us through this seasonal baked oatmeal that’s dairy-free and could also be made vegan. It’s a super versatile recipe for various special diets, and we’re adding it to our brunch line-up, stat!
We have yet to meet a fall-inspired cocktail we didn’t love, but this one might take the cake. It’s made with turmeric simple syrup, and lots of creaminess, thanks to coconut milk. Pair those ingredients with two ounces of bourbon, add to a cocktail shaker, and garnish with a festive cinnamon stick.