Welcome to the Better Dinner InstitutePrepare to feed your family really good food.
Welcome, Fall! Winter squash is now plentiful, and getting cheaper, at the farmers’ market. Yay! Add some beans and dark leafy greens, and you’re all set for super-nutritious, flavorful meals.
- In testing, I tried to make the Belloganoff sauce with sunflower seeds instead of cashews and… I can’t say I was swayed. It was OK, but I did not enjoy the combination of the sauce with the mushrooms as much as when I make it with cashews. If you are avoiding cashews for allergies, budget or ethical reasons, I recommend using a combination of sunflower and hemp seeds. Or you could even skip the seeds and add a little bit of white beans. If allergies and cost are not a concern, you may want to source fair trade cashews.
- The chili recipe makes a lot. You can count on it for lunches! If you fear the extra food, cut some of the veggies and do not add chickpeas.
Family plan notes
- Let’s celebrate the season change with a few autumnal dishes… and my favorite vegan burgers! I’m sure you’ll love those BBB burgers (and beetballs). The combination of hearty brown rice and vivid red beets makes for a succulent burger patty that holds very well. It will become your new favorite and you’ll find yourself cooking this on the meal plan’s off days.
- I used white beans as a base for the creamy coleslaw dressing instead of vegan mayo. It works great if using a power blender (Vitamix or Blendtec). If not, you may opt to revert to mayo, or make a classic, non-creamy dressing.
Mini plan notes
- Most recipes are simmered dishes that will turn your home into a fragrant haven, perfect for early fall days. They’re also better if prepared ahead of time, not only because you are extra-busy at this time of year, but because their flavors will develop nicely after a day or two in the fridge. I recommend prepping two for each week of this plan.