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4 fun recipes if you’re looking to go meat-free this summer

Going meat-free has tons of perks. It's better for the environment, healthier for you and it's often cheaper to buy ingredients. Whether you want to go plant-based 24/7 or you're just looking to add some veggie-forward recipes to your weekly menu, this list is a *perfect* place to start cooking.

Shakshuka

This spicy, Mediteranean tomato sauce filled with feta cheese and runny fried eggs is a dish you'll want to eat for breakfast, lunch and dinner. And, not only is it delicious, it's easy to make and saves really well in the refriderator. Use this New York Times recipe and get cooking! 

Falafel

Falafel is no longer just a food you buy in restaurants. With this recipe from Delish you can bust out the food processor and make your own falafel. Chop up your favorite veggies, slather some toasty pita bread with hummus and get ready to amaze your friends and family with your awesome frying skills. 

Green pizza

Who in your life hates pizza? Trick question, everybody loves pizza. This recipe is defintely the most time consuming on the list, as the dough takes about an hour to rise, so set out plenty of time in your day. This Taste and Tell recipe can get you started on the dough and you can make a fantastic homemade pesto with this Damn Delicious recipe while it rises. Cover your pizza with lots and lots of mozzarella cheese (the more the merrier) and your fave toppings. My go-to toppings are arugula, black olives and a drizzle of balsamic vinegar.

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

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Chickpea curry with saffron rice

Not only is this meal delicious, but it's completely vegan! This Tori Avey recipe for saffron rice is definitely more for the spice-savvy of chefs, so sure you have a fully stocked pantry and spice rack before getting started. Top your gorgeous yellow rice with this Ben and Birdy chickpea curry and enjoy. This dish is amazingly flavorful, healthy and saves well in the refrigerator. It's a win all around! 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

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by Molly Greenwold | 7/1/2020
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