Plant-Based Spring Meal Plan, Part 2

Plant-Based Spring Meal Plan, Part 2

Part 2 of our Plant-Based Spring Meal Plan focuses on light but nourishing dinner and dessert recipes for a week. There is cozy baked pasta, crispy loaded polenta fries, and a simple and elegant roasted pineapple and mango dessert. To see the prep, breakfast and lunch recipes, as well as the grocery shopping list for the entire meal plan, head to Part 1. We hope you find this helpful and/or inspiring :)

Menu

(Check out Part 1 for meal prep, breakfast and lunch recipes)

Breakfast

Creamy Millet Porridge with Stewed Rhubarb and Mango

Ingredients

  • 1 tablespoon neutral coconut or olive oil
  • 2 large leeks, white and pale green parts only - sliced
  • sea salt
  • 3 garlic cloves - sliced
  • 2 cups cooked millet
  • 3 tablespoons nutritional yeast
  • 1½ cups chickpea broth (from above)
  • 1½ tablespoons tamari
  • 1 teaspoon garlic powder
  • ½ teaspoon chipotle powder, or more to taste
  • freshly ground black pepper
  • ½ teaspoon each dried marjoram and thyme (optional)
  • ¼ teaspoon turmeric - for color (optional)
  • 1 cup cooked millet
  • ½ cup almond milk
  • 1 heaping tablespoon flax meal
  • 1 tablespoon nutritional yeast
  • sea salt
  • 8-12 oz gluten-free pasta - cooked very al dente
  • 4 cups spinach leaves - chopped
  • 1½ cups fresh or frozen and thawed green peas
  • Creamy Leek Sauce (from above)
  • bechamel sauce (from above)

Ingredients

  • 2 tablespoons neutral coconut oil or other heat tolerant oil of choice
  • 1 teaspoon smoked paprika
  • sea salt - to taste
  • 2 cups cooked chickpeas, or all the remaining chickpeas from Part 1
  • 1½ teaspoons neutral coconut oil or other heat tolerant oil
  • ¾ teaspoon sea salt
  • 1 heaping teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 2 medium zucchini - sliced into sticks
  • 2 tablespoons neutral coconut oil or other oil of choice
  • 4 garlic cloves - minced
  • sea salt and freshly ground black pepper

Ingredients

  • 1 ripe pineapple, peeled, halved lengthwise, cored, and cut into 1-inch pieces
  • 2-3 teaspoons coconut sugar
  • 2 ripe mangoes - peeled, cubed
  • dairy-free ice cream or coconut yogurt
  • 1 lime - juice and zest
Read the whole recipe on Golubka Kitchen