This week, we’re bringing you light, delicious meals to enjoy for your breakfast, lunch, dinner, and dessert! And, they are fully vegan and plant-based!
This salad has all of your favorite elements of all the Greek Pasta Salad with Tofu Feta by Megan Calipari I’ve had over the years: Kalamata olives, cucumber, tomato, roasted red pepper and feta. Marinated tofu feta, that is. It may sound weird to be eating tofu raw, but when it is marinated this way it tastes remarkably similar to feta so give it a try.
6. Besan Barfi: Date and Chickpea Fudge
This is a really simple and delicious recipe for barfi (Indian-style fudge) made with dates and besan (chickpea flour). The Besan Barfi: Date and Chickpea Fudge by Preeti Tamilarasan gives the barfi a nutty flavor and a melt-in-your-mouth texture, and the dates are a unique addition! You can also throw in a handful of nuts such as pistachios, almonds, or cashews for an added burst of crunchy texture.