What to cook this weekend
Plus, a brand new site! 🌞
Whew. Happy Saturday! It’s been a super busy week, but I’m really excited because Exploring Vegan is officially live! If you’ve been thinking about trying to cut back on meat-based recipes, this is the no-judgment vegan blog for you. Whether you want to go all-in or simply swap in one meat-free meal a week, this site will have tons of recipe inspo and plant-based product reviews.
You can also subscribe to the Exploring Vegan newsletter if you want vegan recipes delivered to your inbox!
Now, on to the recipes! This week, I’m featuring one of my favorite new recipes plus a couple of other goodies.
Lemon-Basil Zucchini Pasta
I can’t even put into words how GOOD this recipe is. Zucchini and onion are simmered over moderate heat to slowly draw the water out of the zucchini. The result? A jammy zucchini sauce that has all the zucchini flavor and no mushiness. It’s topped with crispy zucchini rounds and finished with rich goat cheese. When I say it’s heaven, I mean it!
Creamy Garlic Chicken with Mushrooms
A recipe from the archives, this creamy garlic chicken with mushrooms is served over egg noodles for the most comforting Sunday dinner ever.
Seared Salmon with Warm Horseradish Potato Salad
Another recipe from the archives! This seared salmon with warm horseradish potato salad is beautiful in its simplicity and oh-so-easy to make.
New in the shop!
I added lots of new yummy things to the shop, including this amazing jar of preserved yuzu. Take vinaigrettes, soups, and stews to the next level with it! Check my stock and leave a comment if you have any questions!