Every Saturday evening, I sit down with my calendar for the upcoming week, a stack of my favorite cookbooks, my laptop, and a pen and paper. Twenty minutes later, I have a menu for the week and a grocery list.
I’ve heard from a number of friends and family that one of the biggest hindrances to eating vegan is not knowing what to cook. I’ve also heard from friends who are in a food rut.
So, I might not do it every week, but when I can, I’ll post our weekly menu here. I’ll miss the mark sometimes, but most will be kid- and budget-friendly, fast, and filling vegan meals. I work full-time, and I often work from home. If a recipe needs a little extra time in the stove or oven, I pause in the late afternoon and then get back to work while the food does its thing in the oven or on the stove.
This week’s menu (I’m on a bit of a Minimalist Baker kick at the moment, but I’m not sorry about it and I don’t think you will be, either):
- Sunday: Green Chickpea Curry with Couscous (added to the menu because I had both things on hand and wanted to use them up – it was delicious!!)
- Monday: we have a dinnertime appointment, so we’ll eat out here, here, or (mostly likely, because their $4 tofu hoagies are so.dang.good) here
- Tuesday: I’ll be in Charlotte, North Carolina talking with a church about Animals Are Not Ours, so the boys will have vegan meatballs and sauce with spaghetti and a salad (meatballs, sauce, and pasta courtesy of Trader Joe’s)
- Wednesday: Roasted Vegetable and Quinoa Harvest Bowls
- Thursday: Hosting a party for our outgoing Sider Scholars! Making Creamy Lime Pie Bars & Thai Spring Rolls with (Almond Butter) Dipping Sauce to share with the gang
- Friday: 1-Pot Lentil Dal & (I’m SO STOKED ABOUT THIS) homemade Vegan Naan