A Week in Meals- September

A Week In Vegetarian Meals- September | http://naturallyella.com

The produce: Broccoli, Cabbage, Carrots, Cauliflower, Corn, Peppers, Potatoes, Tomatoes, Beets

The Pantry items: Quinoa Flakes, Chickpeas, Brown Rice Noodles, Lentils, Buckwheat Flour

The star of the week: Tahini (makes some good dressing/sauces!)

Make ahead: Quinoa Granola, Crispy Chickpeas, Teriyaki Sauce, and Tahini Dressing

We’ve hit another transition month. Summer tomatoes cross path with cooler weather broccoli. It’s an amazing time when so much is in season that it can almost be overwhelming. I start to itch for sweet potatoes and squash but I remind myself that I’ll have all fall and winter to eat those items. And so, I continue to celebrate the produce of summer mixed in with a bit of fall.

This week’s star isn’t produce but one ingredient I think you should always have on hand: tahini. This seed butter (since it’s ground from sesame seeds) is good for more than just hummus. Some of my favorite dressings and sauces use tahini as the main ingredient. Plus, tahini is easy to make at home. In this week alone, the carrot rice noodle bowl, the broccoli salad, and the halloumi skewers have a tahini sauce. If you’re not a big fan of tahini, though, you could try swapping in peanut or almond butter.

Crispy Chickpea and Za'atar Beet Salad | @naturallyella


B: Quinoa Granola with Yogurt

L: Crispy Chickpeas with Za’atar Beet Salad

D: Carrot Rice Noodle Bowl with Tahini Sriracha Sauce

Heirloom Tomato, Fried Egg, and Goat Cheese
Carrot Rice Noodle Bowl with Tahini-Sriracha Sauce


B: Heirloom Tomatoes with Fried Eggs and Goat Cheese

L (leftovers): Carrot Rice Noodle Bowl with Tahini Sriracha Sauce

D: Grilled Corn and Whipped Cilantro Goat Cheese Quesadilla

See the full week.

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