MY VEGAN WEEK 🌱 - DAY 5 ✨👇

Описание: A WHOLE WEEK OF EASY&DELICIOUS PLANT-BASED MEALS

RECIPES 👇👇👇

Day Plan:
✨ Breakfast:  marinara pizza from yesterday + Coffee
🥗 Lunch: Sweet Potato Hasselback on Cauliflower Mash with Toasted Almonds & Pesto
🍲 Dinner: Butternut Squash & Garlic Roasted Mushroom Creamy Orzo

✨Sweet Potato Hasselback on Cauliflower Mash with Toasted Almonds & Pesto
Ingredients:
2 medium sweet potatoes, peeled
1 tbsp olive oil
Salt, pepper, smoked paprika, garlic powder (optional)
1/2 cauliflower (boiled for 15 minutes)
1 tbsp olive oil
1 tsp tahini
Salt, pepper, 1 garlic clove (optional)
1/4 cup slivered almonds
Instructions:
1. Sweet Potato Hasselback: Preheat oven to 400°F (200°C). Slice sweet potatoes thinly, but leave bottoms intact. Rub with olive oil, salt, pepper, paprika, and garlic powder. Roast for 35-45 minutes, basting occasionally.
2. Cauliflower Mash: Boil cauliflower until tender. Blend with olive oil, tahini, salt, pepper, garlic, and parsley until smooth (leave some texture if preferred).
3. Toasted Almonds: Toast almonds in a dry skillet for 2-3 minutes until golden.
4. Assemble: Serve cauliflower mash, top with sweet potatoes, drizzle pesto, and garnish with almonds.

✨Butternut Squash & Garlic Roasted Mushroom Creamy Orzo
Ingredients:
1 medium butternut squash, cubed
1 tbsp olive oil
Salt, pepper, thyme
1 lb mushrooms, sliced
1-3 garlic cloves, minced
1 1/2 cups orzo pasta
4 cups vegetable broth
Toasted almonds (for garnish)
Instructions:
1. Roast Squash: Preheat oven to 400°F (200°C). Toss squash with olive oil, salt, and pepper. Roast for 25-30 minutes.
2. Cook Orzo: Cook orzo in salted boiling water. Reserve 1/2 cup pasta water.
3. Roast Mushrooms: Toss mushrooms with olive oil, salt, pepper, and garlic. Roast for 25 minutes.
4. Combine: Mix orzo, squash puree, and some reserved pasta water. Season with olive oil and salt. Top with roasted mushrooms and toasted almonds.


#orzo #pasta #soupseason #veganrecipes #veganuary #healthyrecipes #veggielove #potatoes #veganpasta