A collection of recipes tried and tested from my kitchen to yours. This week we have prepared several speedy vegetarian gluten-free dinners from cauliflower soup to an Indian Dal Makhani and a simple Shakshuka!
September is an odd month. It’s neither winter nor summer. It’s leading up to Christmas and we start to realise that the year has slipped in between our fingers like sand. Again.
Work has been particularly busy, chaotic even. Try as I might in adopting slow living into our lives, I find myself torn between priorities. Work, groceries and planning our wedding for next year.
This week, I’ve been gravitating towards easy to prepare but nourishing recipes. I hope you love them as much as we do! 🙂 x
On the menu this week, we have tried and cherished:
- Creamy Vegan Cauliflower Soup – 101 Cookbooks
- Middle Eastern Roast Vegetable & Quinoa Salad – Recipe Development
- Vegan Miso Soup with Enoki Mushrooms – Curated Life Studio
- Dal Makhani – Contentedness Cooking
- Shakshuka – Green Kitchen Stories
5-DAY VEGETARIAN WEEKNIGHT MEAL PLAN:
Prep: Soaked the chickpeas, dashi and beans at the start of the week.
(1) CREAMIEST VEGAN (CAULIFLOWER) SOUP (GF)
This recipe was absolutely everything I needed Monday night. It was fast to prepare, comforting and SOO filling. To serve, we included hemp seeds, and cooked chickpeas which really added depth to the dish. Because of the toppings, we managed to stretch this recipe to 6 servings!
(2) Middle Eastern Inspired Roast Vegetable & Quinoa Salad (Vegan) – Recipe Development
I can’t even tell you how much of a treat this recipe was! Filled with an abundant of caramelised roast vegetables, middle eastern spices and tahini dressing, this Roast Vegetable & Quinoa Salad is bursting with sweet and earthy flavours.
This is the best recipe I have created in years and I cannot wait to share this recipe with you! In the meantime, this Sweet Potato and Ancient Grain Salad is an amazing alternative! 🙂
(3) Miso Soup with Enoki Mushrooms (Vegan, GF)
Despite the preparation required to make the dashi, I frequently return to this recipe because of it’s simplicity. There is something comforting about sipping on bowl of broth saturated in rich unami flavours. Topped with tofu, enoki mushrooms and buckwheat noodles, this is a frequent weeknight staple for us. (Note: for people with a gluten intolerance or allergy, ensure your noodles are 100% Gluten Free)
(4) Dal Makhani (Vegan, GF)
I prepared this Dal Makhani recipe using dried red kidney beans, cooked using the same method in my post How To Cook Dried Black Beans. It worked perfectly! Served with fluffy brown rice and cooked swiss chard, this is a recipe we are going to prepare again for sure! Delicious, filling and super easy. It really was the best recipe to create approaching the end of the week!
(5) Shakshuka (Vegetarian, GF)
When we visiting another city and in need of a simple dinner to cook with limited equipment, ingredients and cost – this is our go to! Not only is it vegetarian and super easy to put together, it’s a real treat served with crusty gluten-free toast! Green Kitchen Stories is one of my most favourite blogs and their cookbooks are absolutely gorgeous!
What are you eating this week? I would love to hear in the comments section below! 🙂 xx