2018: 30 Days, 30 Recipes (March)
Just seeing this blog? Check out January for a little context and February for more vegan, soy free, often gluten free recipes! For the self-curating recipe seekers, my top five go-to websites for vegan fare at the bottom of the page! Not all recipes are created equal so the ranking system for this month’s recipes is as follows:
All star recipes of the month are bold, italicized, and have a bar to their left; chosen for depth of flavor, likelihood of replicability, and/or labor-to-deliciousness ratio. I ❤ these recipes.
runners up are just bold; They are generally delicious and worth making but not necessarily more than once.
recipes that are not stand outs have no extra notation
MARCH RECIPES
WEEK 1:
California Miso Avocado Salad:
Raw Almond Pulp Hummus:
Rosemary Roasted Almonds:
Cauliflower Tikka Masala:
Almond Feta with Herb Oil:
Spinach Muffins:
Slow Cooker Wild Rice Soup: (note: I was not into this recipe but my roommate really liked it!)
Charred Broccoli and Lentil Salad:
Week 2:
Slow Cooker Balsamic-Glazed Brussels Sprouts:
Balsamic Glaze:
Air Fryer Brussels Sprouts:
Crock Pot Spaghetti Squash Thai Noodle Bowl w/ Thai Peanut Sauce:
Skinny Thai Peanut Dressing:
Double Chocolate Chip Muffins:
Air Fryer Baked Potato:
Rye Bread:
White Bean Artichoke Basil Toast:
Air-Fried Apple Chips:
Pasta Puttanesca:
Week 3:
Thai Lemongrass Coconut Curry Soup:
Red Velvet Brownies:
Week 4:
Lemon Asparagus Couscous Salad with Tomatoes:
Caramelized Onions:
Mini Quinoa-Chickpea Cakes with Roasted Red Pepper Cashew Cream Sauce:
Moroccan Aubergine & Chickpea Stew:
Eggplant, Caramelized Onion, and Tomato Pasta:
Coconut Horchata:
Turmeric Oatmeal:
Apple Smoothie:
Week 5:
Banana Sushi:
Chai Spiced Cookies:
Top Five Sites for Delicious Vegan Recipes
