Need to Make: August Edition

Gluten-free, vegan, vegetarian, raw, and so on --

Breakfast

Happy Little Vegans: California Sunshine - Blueberry Carrot Raisin Muffins (Gluten-Free)

Choosing Raw: Dehydrator Free Raw Vegan Energy Bars

Pure2Raw: Maple Syrup Coated Socca Pancakes (+ more)

Urban Vegan: Summer Squash and Applesauce Muffins

Lunch/Dinner

Choosing Raw: Fuji Apple and Spinach Soup; Summer Berry Salad

Bankrupt Vegan: Lentil Rice Burgers on Whole Wheat Buns

Allotment 2 Kitchen: Braised baby carrots with cheats broad bean pilau

Bankrupt Vegan: Easy Three Bean Salad + Cashew-Tempeh Chickenless Salad

What Do Vegans Eat?: Seared Maple-Glazed Seitan Sandwich

Golubka: Rainbow Lasagna with Heirloom Tomatoes, Mushrooms, and Castelvetrano Olives

Get Sconed!: Khao Soi Yellow Curry Noodles with Tofu

The Front Burner: Lunch! + More Lunch! + Zucchini Pasta with Tomato Mushroom Sauce + Cranberry Walnut Potato Salad

Foy Update: Tomato and Goat Cheese Tart

Smitten Kitchen: Zucchini and Almond Pasta Salad

101 Cookbooks: Black-Eyed Peas and Leeks

Oh She Glows: Black Bean and Summer Squash Enchiladas

Poppytalk: Fried Chickpeas with Broccoli & Fresh Peas

Snacks

Chocolate & Zucchini: Olive Oil and Seed Crackers

Dessert

Choosing Raw: Avocado, Chocolate, and Sweet Potato Pudding

Golubka: Rosemary Plum Crumble + Lavender Ice Cream with Apricots Poached in Blueberry Sauce + Almond Milk and Cookies

Yummy Raw Kitchen: German Chocolate Ice Cream Cupcakes

Vegetarian on the Cheap: Raw Macaroons

Tartelettes: Peach, Blueberry & Lemon Thyme Galettes

Bread

Orangette: Oatmeal Sandwich Bread

Other

Bankrupt Vegan: Lentil Hummus

Choosing Raw: Low(er) Fat Green Pea Guacamole

The Witchy Kithen: Agua de Sandia (Watermelon Water) with Lavender

Sweet Life: Agua de Sandia

Veganlicious: Make Your Own Raw Tahini and Cheesy Tahini Broccoli

Food in Jars: Pickled Sweet Cherries

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