It’s the next chapter of unpredictable weather, but that still doesn’t need to change up your dinner plans. This week there’s gluten-free apple teff pancakes for breakfast, quick and easy weeknight vegan dinners, and a few surprises for the weekend – including some mini vegan avocado chocolate cupcakes.
Breakfast: Celebrate another awesome morning with these Gluten-free Apple Teff Pancakes with Homemade Date Caramel Syrup. Great for weekends, holidays or any time you’d like a healthy breakfast that tastes like dessert.
Monday: Feeling too tired to cook dinner? This Quick and Easy Weeknight Vegan Skillet with Cauliflower Rice, Black Beans & Kale comes together fast!
Wednesday: Want a hearty and filling one pot meal with the least amount of effort? This Vegan Instant Pot Lentils and Rice with Rutabaga is the recipe for you!
Friday: This Thai Red Curry Vegetables with Sweet Potato Rice is fun-to-make that is also quick and easy. This recipe is for one serving but you can quadruple it, and serve it to your whole family.
Saturday: Crepes aren’t easy to find once you go vegan, but my recipe for Vegan Gluten-free Teff Crepes can put them right back into your life.
Sunday: Vegan Potato-Stuffed Chiles Rellenos (with an Oil-free Option) is the most comforting Mexican food of all.
Dessert: These mini Gluten-free Vegan Chocolate Avocado Cupcakes will satisfy your chocolate cravings and are gluten-free, vegan, and have no refined oil.
And here’s one more great recipe for the first strawberries of the year – Nancie McDermott’s strawberry shrub.