Our house is on the market. That means we have to keep it clean basically every minute, so the goal for this week is to spend as little time in the kitchen as possible, while still eating relatively balanced meals. Here goes:
Monday: Penne Pasta Salad (bonus, most of the ingredients are on-hand already)
Tuesday: BBQ Jackfruit Sandwiches, served with White Bean Kale Salad
Wednesday: Vegan Singapore-ish Noodles
Thursday: Seven-Layer Dip
Friday: Vegan Green Chili Mac & Cheese (19 grams of protein per serving, baby, and I’ll probably cook up some Gardein Chick’n to go along with it…ask me where vegans get their protein…go ahead, do it)
(or – what to cook when you’re in the final throes of prepping your house to go on the market and you won’t be able to walk on your kitchen floor for a full 24-hour period)
Monday: Vegan Sloppy Joes with tater tots and a green salad
Tuesday: no kitchen floor…so, we’re going to eat out. No sense in stressing too much about it.
Wednesday: light traffic only. I don’t want to tread on the floor too much yet, so we’ll have ravioli with sauce. Not the most balanced meal, but simple and quick. And for real, these ravioli from an all-vegan company based in Philadelphia are sooooo good.
Thursday: Hello Taco Bowls! I can’t wait to try that quinoa-black bean filling.
Friday: Roasted Sweet Potato and Avocado Green Salad. My kid reminded me last night how much he loved Gardein’s Chick’n Scallopini, so I’ll bake some up to go alongside the salad for him.
p.s. Hey! Some good friends of ours are throwing us an all-vegan potluck going away party. Next week, I’ll have a list of suggestions for what to bring when you are invited to an all-vegan potluck but aren’t vegan yet.
My pop is in town for part of the week! He went vegan after he reading my books and he’s sugar-free to boot. We also have baseball playoffs this week, a counselling appointment (talk therapy saves lives and marriages), book group…you get the gist.
Here’s what’s on the docket for the week:
Sunday: Thai-inspired noodle bowls with almond butter tofu
Monday: Chickpea sunflower sandwiches (to pack and eat at the ballpark)
Tuesday: we’ll take pops to one of our Philly faves or we’ll have tacos
Wednesday: Spicy mango and avocado rice bowls
Thursday: Strawberry shortcake stacked pancakes
Friday: Coconut curry ramen
Saturday: One-pot red lentil chili with perfect vegan cornbread and DIY chili cheese fritos (it’s Saturday, I like to cook on Saturdays)