We brought home the most beautiful array of local seasonal vegetables in our farm basket this week, and it inspired a mostly vegan menu – we did throw a few eggs into the mix. We enjoyed dairy-free versions of dairy-heavy traditional standards, like grits, biscuits, rice pudding, and lime tarts. Incorporating rainbow chard, bacon avocados, chives, summer squash, and corn into the meal plan was a fun challenge.
Saturday Brunch – Unlike traditional dairy-based rice pudding, in this recipe the arborio rice cooks in oat milk, coconut cream, vanilla beans, and fresh ginger. We loved this unique Vegan Rice Pudding with Ginger, Amaranth, and Mango!
Sunday – These vegan Fresh Corn Grits with Swiss Chard and Roasted Cherry Tomatoes from “Afro-Vegan” are creamy and smooth. The savory rainbow chard is cooked to a perfect consistency, and roasted cherry tomatoes add a bright and sweet note.
We served these Paleo Chive Biscuits alongside the grits. Yes, you can enjoy biscuits without dairy or wheat. This recipe proves it!
Monday – This Curried Corn and Coconut Rice from Bryant Terry is a super-simple vegan recipe that our boys love; our younger son suggested adding a few fried eggs, and I highly recommend this approach (click through to the recipe for a photo!)
Tuesday Night Snacks – We decided to have snacks for dinner! First, we transformed bright green squash into these delicious Zucchini Parmesan Crisps using vegan Parmesan and gluten-free bread crumbs.
Second, Tomatillo Guacamole with homemade tortilla chips. Our boys love guacamole salsa, so when we landed a handful of fresh tomatillos in our farm basket, we knew exactly how to use them. The roasted tomatillos add a tartness to the creamy guacamole; minced jalapeno adds a bit of spice.
Wednesday- Black Rice is also known as “Forbidden Rice”; it’s nutty and delicious. The fresh mango and orange provide sweet and bright flavors in this Black Rice Salad with Mango and Peanuts recipe; the peanuts add a great crunch.
Thursday – These Chili and Chive Chickpea Pancakes from Deliciously Ella are simple, fast, and delicious. Serve them alongside a green salad for an easy mid-week dinner.
Friday – I was craving pizza, and this wheat-free Vegan Sweet Potato Crust Pizza hit the spot. Did you know that sweet potato pizza crust is easier to make than traditional pizza crust?
Afternoon Snack – This is an easy grain-free sweet Summer Squash Bread, made with bright yellow summer squash (aka zucchini) and flavored with pumpkin butter and toasted walnuts.
Sweet Treat – These Avocado Lime Tarts are vegan and gluten-free. Pull one of these little desserts out of the freezer to enjoy on a hot summer night!