I do have to say that I really enjoyed last week’s dishes and they were enjoyable to make! The tacos with the lime juice were so delicious, and the pasta primavera had a simple but rich taste. We had leftovers so we didn’t get to the butternut squash recipe, so we’ll be carrying it over to this week. And along with that recipe I’m adding two new ones for the week. Here are last week’s recipes, and here are this week’s:
Vegan Red Curry with Freezer Tomato Coconut Sauce
Recipe: Avocado A Day Nutrition
Vegan Spinach & Artichoke Pasta Bake
Recipe: It Doesn’t Taste Like Chicken
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