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
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):