The Weekly 5: Start preheating that oven
We're making lasagna, mushroom tartines, "meatballs" + more
Hi friends,
My editorial calendar says I should send you some Halloween recipes this weekend. Alas, after a quick sweep, I’ve found a grand total of zero in my archive, since I’m not exactly a let’s-make-these-carrots-look-like-fingers kinda gal. (Halloween’s just never been my thing.)
Instead, I’m turning my attention to the oven, which I’m excited to be using again after the summer hiatus. Oven dinners just have a way of making the autumn season feel extra cozy, no? Below, my go-to sheet pan dinner, a veggie lasagna, my plant-based take on croque monsieur, and more…
P.S. In case you missed it, I’m still running my community survey for the next couple of days. (Thank you so much to those of you who already filled it out!) If you have 5 minutes to spare, I’d really love to hear from you!
1. Curried Tofu + Veggies Sheet Pan Dinner
Cubes of tofu and a rainbow of veggies - green beans, bell pepper, mushrooms - are tossed together with yellow curry powder and roasted in the oven. While they get nice and caramelized, you cook a pot of rice and make tzatziki sauce to serve them with. (I love the leftovers for lunch the next day.)
2. Tempeh “Meatballs”
These baked “meatballs” are the meatiest-tasting plant-based ‘balls I’ve ever had. They have crunchy outsides, tender interiors, and work perfectly with pasta, polenta, and zucchini noodles.
3. Mushroom Tartines
Inspired by the French croque monsieur, this open-faced sandwich is topped with meaty mushrooms and a cashew “cheese” sauce.
4. Roasted Vegetable Lasagna
Cashews play the role of “cheese” here as well, this time becoming a plant-based ricotta.
5. Greek-ish Tomato Baked Orzo
If you’re a fan of Mediterranean flavors like olives, basil, and bell peppers, you’re gonna love this porridge-y one-pan meal.
Planning to make one of these? Tell me how it goes in the comments section or tag me with your creation on Instagram.