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Recipes for the week
A tale of two tomatoes 🍅
Happy Wednesday. Today, I have two new tomatoey recipes for you. Just because it’s autumn doesn’t mean you can’t enjoy a summer-esque dinner. Whether you choose the pearl couscous with fresh cherry tomatoes or the orzo with canned tomatoes, these meals deliver big flavor with just a few ingredients. You can always add oomph to both of these with plant-based meat or Meghan’s favorite plant-based ricotta cheese.
Meghan also has a new review featuring Oatly’s newly launched vegan cream cheese. Keep scrolling for all the new EV updates 💚
When you need a low-effort, big-flavor dinner, this vegan tomato orzo will do the trick for you. I use smoked olive oil to round out the flavors, but a drizzle of good quality extra virgin olive oil will also taste delicious. Serving with a scoop of plant-based ricotta cheese would never be wrong either.
An impossibly easy dish, this couscous has no business bringing as much flavor to the table as it does. I’ve eaten this multiple days in a row with different minor tweaks. One day, I added a handful of chopped spinach; the next I added a can of chickpeas. Plant-based chorizo or chicken would also be fantastic. The possibilities are endless.
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The folks at Oatly couldn’t limit their non-dairy empire to quirky oat milk cartons and ice cream pints. Just this year, they brought us their latest creation: an oat milk-based vegan cream cheese aiming to make waves in a sea of plant-based shmears.
That’s all! Hope you all have a great rest of your week filled with lots of tasty meals. If you make one of my recipes, let me know how it turns out. I’d love to hear from you!