Today for dinner I'm making Marry Me Butter Beans from Sarah's Vegan Kitchen (which sounds like a meme but is actually a recipe that sounds pretty good!)
Tomorrow is baked spaghetti with a lentil/mushroom bolognese and topped with vegan mozzarella.
Tuesday we're getting up into the 50s finally, so I'm thinking a big dinner salad, maybe with a side of soup since I have canned pumpkin and an open can of coconut cream to use up. I'll probably do a curried pumpkin apple soup and a salad of romaine, apples, walnuts, and a cider vinaigrette.
Not sure about the rest of the week yet, but I have some Gardein meatballs in the freezer and ready to bake french bread, so maybe meatball subs one night, leftover baked spaghetti with garlic bread another night, and a breakfast for dinner night–tofu scramble and potato/onion/bell pepper hash.
Edit to add: another post reminded me that I saved a recipe for sticky marmalade tofu last week, so I'll probably fix that with jasmine rice and some broccoli stir fry either this week or next weekend.
by HelpfulEchidna3726
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I found a couple new recipes in the latest Bon Appetit I read in my Libby app. One is a veggie-packed stuff shells dish. Maybe grilled cheese and tomato soup for another night.
I have some sourdough pizza dough in the fridge that I’m going to top with vegan mozzarella and pepperoni,
I’m considering doing some veggie sushi, and every week I make some kind of vegetable soup… not sure what kind of soup to make yet, maybe a lentil stew?
I made a pot of butternut squash, kale, and barley soup seasoned with turmeric and chili. It’s quite nice.
Also roasted off a bunch of bell peppers for pizza (tonight) and lunches Monday and Tuesday.
Also, a batch of oatmeal cookies with cranberries and pumpkin seeds.
Mid week I’m going to make a sticky ginger tofu recipe from a tiltok inspiration with a stir-fry veg and soba noodles.
I’m having a RainbowPlantLife week. I’ve made breakfast burritos, queso, Mexican Black Beans and lentil bolognaise. Everything is portioned out, half for the this week and the rest frozen.
Tomorrow is Chocolate Breakfast Mousse (silken tofu base) for breakfast and Southwest Pasta (rentil lentil pasta with tofu and cilantro-jalapeno cashew crema) for lunch.
I am going to try a new pozole recipe, made with pinto beans and hominy. and, i am also making a roasted poblano peppers/potato soup.
I’ve prepped the components of a dense bean salad that I’ll combine tomorrow and eat Tuesday to Friday for lunch. It’s going to be white beans, turmeric quinoa, tomatoes, bocconcini, red pepper, spiralized zucchini and beets in a maple-Dijon dressing.
Breakfast is going to be protein granola and Greek yogurt.
For dinners I’m going to have one salad kit, two baked potatoes (stuffed with cheddar and salsa) and two servings of butternut squash risotto (store bought) with a fried egg on top.
What I ate this week:
Monday – veggie burger and fries
Tuesday – rice, eggplant curry, samosas
Wednesday- big salad
Thursday- pasta and tomato sauce
Friday – mashed potatoes and mushroom gravy
Saturday – Mac and cheese with broccoli
Sunday – sandwiches with tomato soup