Vegan Challenge – Week 4

Vegan-Banana-Cheesecake-6-ingredients-glutenfree-vegan-and-SO-delicious

Oh, Week 4… Is it really you?!

I can’t believe we are getting ready to go into our fourth week of the April Vegan Challenge.  This is our last full week!  Next week, for the final few days of April, I’ll feature our most favourite dishes from the month for a victory lap.

As for this week… there was just so many recipes I still wanted to try!  You’ll notice this week has a few different soups.  When it comes to vegan soup, there is just a multitude of options.  I’m looking forward to all of the recipes this week!  And let’s hear it for Sunday’s Vegan French Toast.  🙂

Also… we are having dinner guests on Saturday this week (Hi Kim! :D).  Hence, the fancier pasta dish on Saturday night (read: white wine garlic sauce) and banana cream pie.  Healthy food can also be enjoyable and delicious.  Food nourishes the body, the senses and soul… and there’s nothing better than healthy soul food.

Check out Week 4’s Menu Here: Vegan Challenge Week 4

Recipe Resources & Inspiration 

Banana Boats Recipe

Mango Avocado Smoothie Recipe

Chocolate Chia Pudding Recipe

Vegan Banana Cinnamon French Toast Recipe

Split Pea Soup Recipe

Chickpea Ratatouille Recipe

Warm Lemon & Shallot Potato Salad Recipe

Vegetable Ramen Soup Recipe

— Instead of Ramen Noodles, I use Rice Vermicelli Noodles

Vegan Enchilada Casserole Recipe

Asparagus Risotto Inspiration

Spaghetti with Spinach and Tomato in White Wine Garlic Sauce Recipe

— I use olive oil in these dishes (rather than the grapeseed oil it calls for)… EVOO + Pasta = Dynamic Duo

Pureed Green Pea Soup Inspiration

Lentil Sheppard’s Pie Recipe

Spiced Nuts Recipe

Banana Cream Pie Recipe

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