Lentil Shepherds Pie with Potato/Parsnip Crust (this was AMAZING), Pan-Fried Brussels Sprouts
Monday: leftover Shepherds Pie, sliced green peppers, Roasted Cauliflower
Tuesday: Pan Fried Sunchokes, Sweet Potato Cottage Fries, BBQ Tofu, Vegan Cole Slaw
Wednesday: BBQ Chickpeas, Corn on the Cob, Oranges, Kale Chips
Thursday: Vegan Tacos on Homemade Corn Tortilla (trying out that tortilla press for the first time)
Friday: Veggie Quesadillas with Daiya Cheddar Shreds
Saturday: Mushroom and Spinach Pockets (vegan) and Pumpkin Spice Turnovers (also vegan)
Breakfasts: Green Monster Smoothies, Homemade Granola with Peaches
Hundreds more weekly menu plans here!
Tuesday, April 2, 2013
Monday: Whole Wheat Spaghetti with Chickpeas, Mushrooms, and Onions
Tuesday: BBQ Tofu Bites, Roasted Sweet Potato and Sunchokes (both courtesy of CSA box)
Thursday: Sister Kate's Red Lentils and Sweet Potatoes
"Simmer red lentils with a cinnamon stick, 2-3 thin, peeled slices of fresh ginger, and a bay leaf. While that's simmering, sauté cubes of Japanese sweet potato (also called batata) and diced red and yellow peppers in some oil. You can also include yellow onion if you want something else to balance out the sweetness of the lentils and cinnamon. Add some turmeric towards the end. When that's done, take the cinnamon stick, bay leaf, and ginger out of the lentils and add in the fry pan mixture. Also add diced celery incl the leaves if you have them. Simmer until everything is soft. You can leave it chunky or blend it. Add salt to taste."
Friday: Alton Brown's Deviled Eggs, Veg from CSA box, French Onion Soup
Saturday: Mettwurst, Pan-Fried Onions and Potatoes, Sauteed Garlic Spinach
Sunday: hunt and peck
Goodies: Vegan Blueberry Oat Muffins
My work-at-home lunches: Salads from CSA box, fruit, freezer bean burritos, or PB & J
Hundreds More Menu Plans HERE!!