Weekly Menu

I was out of town all last week, and even though the Christian conference I went to had a TON OF GREAT VEGAN FOOD INCLUDING DESSERT (the world is changing, people, the world.is.changing)…I am missing my normal food routine.

Look at this tiny vegan tapioca pudding! I held my pinky up the whole time I was eating it.

With baseball season out of the way and just one evening appointment this week, I’m going to practice a little care for myself by making sure to choose dishes that are nutritionally balanced and full of good stuff that I can’t always get when travelling.

Sunday: I took my green curry paste out of the freezer, so we’re going to have that One-Pot Lentil Dal with Vegan Naan.

Monday: Broccoli Tahini Pasta Salad

Tuesday: eat out … lately, I’ve been really digging the Disco Chick’n from Hip City Veg. And a few weeks ago when we were there, they had a vegan strawberry shake that was to die for. Strawberries are fruit.

Wednesday: If we can find the right kind of jackfruit (I’ll keep you posted if you remind me), we’ll try BBQ Jackfruit Sandwiches with a side of raw carrots.

Thursday: Vegan Mac and Cheese – a recipe I haven’t tried before! We’ll have a big salad for some green, too, obviously.

Friday: Mango and Black Bean Quesadillas with this Red Cabbage Slaw (I’m the only one who will eat this, but whatevs)

Saturday: Simple Tofu Quiche (and salad)

Weekly Menu

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)

Weekly Menu

Keeping it super simple and fast because Giehl is in charge of dinner all week!

Sunday: Corn on the cob, veggie dogs, and salad

Monday: Easy Peanut Noodles – we’ll use shiitakes, edamame, kale, and carrots as the veggies to make the meal appealing for the kid

Tuesday: Scrambled Tofu Breakfast Burritos (Giehl loves a good breakfast burrito, man)

Wednesday: Spaghetti with tomato sauce, Trader Joe’s meatless meatballs, and salad

Thursday: TACOS! We’ve got some Tofutti Sour Supreme we need to use up

Friday: Puffy Pillow Pancakes with Gimme Lean Soy Sausage

Post-Red-Eye Weekly Menu

When this posts, we will have just gotten back from Ecuador. The fridge will be bare, I won’t have slept on the plane, and we’ll need to go grocery shopping and feed ourselves and unpack and catch up on new episodes of Sherlock.

So, I’m going for another easy week:

Monday: Jumbo Chickpea Pancakes. I’ll make ours perhaps with teensy tiny mushrooms and a little Trader Joe’s beefless crumbles to go along with the avocado and hummus.

Tuesday: we have an appointment at the dinner hour in South Philly, so we’ll probably go sample the vegan offerings at this fun little spot. You’d never know this little hole-in-the-wall would have a HUGE range of vegan goodies, from Caesar salads to dessert!

Wednesday: That Easy Vegan Seeded Whole Grain Bread was so damn delicious, I’m going to make it again and use it as a base for Vegan BLTs.

Thursday: Smoky Tempeh Burrito Bowls with tortilla chips

Friday: Vegan Cobb Salad with Coconut Bacon

Saturday: post-baseball game homemade pizzas – we’ll use Daiya mozzarella or Miyoko’s if we’re feeling splurgy, plus Lightlife veggie bacon & pineapple or Lightlife pepperoni & black olives. Old school, with a vegan twist.

 

Weekly Menu

It’s going to be hot and it’s a busy week, with at least two or three baseball nights plus book club and more, so I’m trying to be pretty economical with our time and the oven:

Monday: Easy Chickpea Scramble with steamed kale and, if I remember to start it at lunch Easy Whole Grain Seeded Bread

Tuesday: Almond Butter and Tofu Stir Fry

Wednesday: Lemon Dill Vegan Chicken Salad sandwiches (or a wrap, in Isaiah’s case)

Thursday: Vegan Broccoli and Cheese Soup (I’ll toss in some pan-fried Gardein Chick’n Scallopini for extra protein)

Friday: Gardein Beefless Burgers with Vegan Ceasar Salads

Weekly Menu

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):

Happy eating!