Recipes for the week

Stroganoff, pasta, tacos oh my 🌞

Happy Monday. I had an unusual burst of energy this weekend and got plenty of new tasty recipes on the site.

I’ll be busy working on the next meal plan this week, so you won’t hear from me until it’s ready.

For now, let’s jump into these recipes. The first is a vegetarian Chickpea and Mushroom Stroganoff. While I love beef stroganoff, I had a hankering for a vegetarian version. I opted for mushrooms and chickpeas. If you’re not a fungi fan, I recommend making it with zucchini or bell peppers instead. I also have a new recipe for an even simpler summer pasta and a gorgeous cucumber slaw.

Mushroom and Chickpea Stroganoff

This mushroom and chickpea stroganoff is a creamy, mustardy vegetarian stroganoff that is a lovely homage to the classic beef stroganoff recipe.

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Summer Pasta

This summer pasta recipe is a celebration of late summer produce, and it’s low-effort enough to be perfect for a quick summer dinner.

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Cucumber Cabbage Slaw

This cucumber cabbage slaw is tangy, sweet, and just a little spicy. It’s the perfect accompaniment to tacos (check mine out below!), grilled chicken, or piled on a burrito bowl.

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Bonus Recipes: Making taco night even easier 🌮

I served that gorgeous cucumber cabbage slaw with tacos last night. Instead of cooking raw chicken, I picked up a plain rotisserie chicken from the grocery store. I served it with the slaw, a simple avocado sauce (using the rest of the sour cream I bought for the stroganoff!), and roasted potatoes. The potatoes were made using leftover baked potatoes from the recipe I shared on

Exploring Vegan

, and you can find my vegan chili stuffed baked potato recipe here! I’ve found that I love baking a few additional potatoes and chucking them in the fridge for a side dish later in the week.

Here’s the gist of my taco night. It may seem like a lot, but trust me…it comes together so fast, and many of the ingredients are used multiple times across each component of the meal.

Chicken:

• 1 teaspoon neutral oil

• 1 plain rotisserie chicken, meat picked from the bones and torn into bite-sized pieces; make sure you save the carcass for stock!

• ½ small red onion, peeled and sliced; you’ll use the other half in the slaw!

• 1 tablespoon chili powder

• 1 tablespoon cumin powder

• 1 teaspoon paprika

• 1 teaspoon garlic powder

• About ½ cup salsa verde or your favorite tomato salsa; I love Mrs. Renfro’s green salsa

• A little water

• Salt, if needed

Potatoes:

• 2 leftover baked potatoes, cut into cubes

• 1 tablespoon neutral oil

• 2 teaspoons chili powder

• 2 teaspoons cumin powder

• 1 teaspoon garlic powder

• ¼ teaspoon cayenne powder

• 1 lime, optional

Avocado sauce:

• 1 large avocado, peeled and pitted

• ⅓ cup sour cream

• 1–2 limes, juiced; use 1 lime if you don’t want it so tangy!

• ½ cup loosely packed cilantro

• 1–2 tablespoons water, plus more as needed

• Salt

For serving:

• Cucumber cabbage slaw

• 12 small flour or corn tortillas

Make the chicken:

1. Preheat the oven to 400ºF.

2. Heat the oil in a skillet over medium heat. Add the chicken and red onion and cook for 2–3 minutes. Add the chili powder, cumin, paprika, and garlic powder, and cook for 2 minutes until fragrant.

3. Pour in the salsa and water and bring to a boil. Reduce heat to low and simmer as you prepare the rest of the recipe. Taste and add salt, if needed.

Make the potatoes:

1. Toss the cubed potatoes on a baking sheet with the oil and spices. Season with salt and transfer to the oven for 15 minutes until they begin to crisp up around the edges. Remove from the oven and juice the lime over the potatoes if you like. Keep warm. Note: If using raw potatoes, roast for 35–40 minutes instead.

Make the avocado sauce and the slaw:

1. While the potatoes roast, make the slaw and transfer to the refrigerator–ideally for 30 minutes–but it’s okay to enjoy it a little sooner :)

2. Combine the avocado, sour cream, lime juice, and cilantro in a food processor and pulse until smooth. Add water, starting with 1–2 tablespoons–and pulse until smooth. Add more water until the sauce reaches a drizzling consistency. Taste and add salt. Note: if you don’t want to break out the food processor, you can mash the avocado and mince the cilantro. Simply mash all of the ingredients together with a fork until mostly smooth.

To serve:

1. Warm up the tortillas and pile the chicken on each tortilla. Drizzle with the avocado sauce and add a spoonful of slaw on top. Serve with the warm potatoes on the side. Enjoy!

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Hope everyone has a wonderful week ahead :)

-kylie