Discover plant-forward vegan recipes with California roots and a splash of Mediterranean sunshine. Simple ingredients, seasonal favorites, and a place where ALL eaters are welcome.đź’™
🥗 spinach orzo salad
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Hi Reader, Happy Labor Day! To celebrate the unofficial end of summer here in the US, this week only, you can get two of my eBooks for the price of one. The bundle includes A Taste of Summer and Vegan Mix & Match Salads. Let’s be honest, the heat is hanging on and summer produce is still going strong.
Ready for an easy meal idea to match the weather? I love a big salad for lunch. If has to be filling with plenty of good stuff. My current favorite is Spinach Orzo Salad. Sun-dried tomatoes, Kalamata olives, pine nuts, and fresh basil make it irresistible. Make-ahead tip: cook the orzo in advance so it’s ready to toss. Forgot to plan? No worries. You can make the whole recipe start to finish in about 45 minutes. Since it’s still hot where I live, it also makes a light summer dinner with some crusty bread.
Love and Veggies, Amy |
Veggies Save The Day - Plant-Forward Vegan Recipes
Discover plant-forward vegan recipes with California roots and a splash of Mediterranean sunshine. Simple ingredients, seasonal favorites, and a place where ALL eaters are welcome.đź’™
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Hi Reader, If you’re looking for a comforting, veggie-packed meal that’s easy to make and big on flavor, I’ve got just the thing: Italian Zucchini Stew with Potatoes. It’s the kind of recipe that makes you want to curl up with a big bowl and a crusty slice of bread. Made with simple pantry ingredients and fresh zucchini, it’s naturally vegan and perfect for any night of the week. Get the recipe for Zucchini Stew with Potatoes Love and Veggies, Amy