Hello my ferocious figs!
I’m currently in… Nashville!
My sister and I surprised my mom with a little trip for her 60th and I can’t wait to spend a long weekend with them both. I basically plan to eat all the delish food continuously for three days. Thanks for all the recommendations! Be sure to follow along on Insta and Snapchat (@hummusapien)! In the meant time…enjoy these tasty plant-powered recipes and perhaps a day off!
Eggplant Involtini with Moroccan Marinara Sauce from The Roasted Root
Prep Ahead Tip: Marinara sauce can be made ahead of time and stored in an airtight container.
Easy Vegan Lasagna from Hummusapien
Prep Ahead Tip: The tofu ricotta can be made ahead of time for easy prep.
Vegan/Gluten-free Substitutions: For gluten-free, use gluten-free noodles or zucchini.
Chipotle Sweet Potato Tacos with Avocado Cream from Making Thyme for Health
Prep Ahead Tip: The slaw can be prepared and stored in an airtight container for up to 2 days.
Vegan/Gluten-free Substitutions: This recipe is vegan. Use corn tortillas to make it gluten-free.
Spicy Thai Noodles with Peppers from Eats Well With Others
Prep Ahead Tip: Feel free to chop the peppers ahead of time and store them in the fridge, but otherwise this recipe comes together in under 30 minutes as written!
Vegan/Gluten-free Substitutions: This recipe is vegan and gluten free, so no substitutions necessary!
Creamy Tahini Greek Pasta Salad from She Likes Food
Prep Ahead Tip: You can make the tahini sauce ahead of time, if desired.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten free!
Click HERE to print the shopping list!