Weekly Menu

Al.most.there.

Still to do: paint, backsplash, kickplates, light fixture, whitewash the floors, finish curing the countertops.

But the oven works and the water works and we have a dishwasher and the room looks so big now, I want to die a little.

Monday: I need a standby, and that’s this Almond Butter Tofu Stir Fry.

Tuesday: Tempeh Vegan Club Sandwiches (I loved-LOVED-deli sandwiches before I went vegan and was a little worried I’d miss that piled-high goodness, but I don’t because of tasty goodness like this)

Wednesday: Scrambled Tofu Breakfast Burritos (30 minutes, and the kid loves them)

Thursday: Creamy Vegan Shiitake and Kale Pasta (the creamy sauce is made with soaked and blended cashews…like heavy cream, but without the cholesterol or cruelty to cows). I’m going to add some Gardein Chik’n Scallopini to this for some extra protein.

Friday: Isaiah’s having a sleepover. We’ll make pasta, sauce, and our trusty Trader Joe’s meatless meatballs, which are always a crowd-pleaser.

Saturday: Giehl and I are eating out in center city Philly like grownups to celebrate his birthday (thanks to the generosity of my workmates). Good thing I didn’t pack all my adult clothes already. 😉

 

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