Plant-Forward 7-Day Plan
Veg-forward meals with bold flavors and simple prep.
A full week of plant-forward dinners and colorful salads.
Sunday
A rich, creamy gochujang pasta that blends Korean spice with Italian comfort—sweet, savory, and totally dairy-free. Perfect for weeknight dinners or a bold vegan meal.
Monday
A bold, plant-forward dish stacking crispy tofu with tart green mango and a spicy sinamak drizzle, perfect for a light lunch or shareable starter.
Tuesday
Savory stuffed portobello mushrooms filled with a flavorful tofu and Parmesan mixture, served with brown rice.
Wednesday
Light and gluten-free cauliflower gnocchi served with a vibrant green pea and mint pesto, finished with pistachios and parmesan.
Thursday
A hearty fall salad featuring roasted sweet potatoes, cauliflower, quinoa, apples, and dates—tossed in a fragrant rosemary-lemon-garlic vinaigrette. A vibrant gluten-free meal packed with flavor and texture.
Friday
Got inspired by Ottolenghi while trying to figure out what to do with a humble can of green lentils. Finished with creamy tahini yogurt, fresh herbs, and a garlicky chili oil drizzle - I could eat this daily!
Saturday
This viral crispy rice salad from Sivan’s Kitchen is a crunchy, herby mix of savoy cabbage, avocado, edamame, and mint tossed with a soy-lime dressing. Sweet, spicy, and endlessly refreshing—perfect for lunch or Rosh Hashanah!