Weekly Meal Plan

This week we have a TON of leftovers from a party we helped host (but more on that later because it was oh-so-cute and super adorable!)

So, instead of what we are planning to eat, I'm posting about what we already ate last week (because, oops - we didn't post it last week). Cor made a solid meal plan of some old favorites. Everything was so so good.

So, here's what we ate last week. We had an AHHH-MAZING veggie bake with rice. I've been having a lot of friends attempting to eat more plant based diets (horary!) and asking us what our favorite plant based meals are. This is one of them. It is delicious. You can eat it over rice or wrap it in a tortilla. It's a great "starter vegan" recipe because it's easy and it uses a plant based protein sausage that many new-vegans might miss having. Just do it. I want more now. Yum. Actually, everything on this meal plan is delicious, so eat up.

Day	Dinner
M	Black Bean Soup
T	http://www.canadianliving.com/food/recipe/black-and-white-bean-and-quinoa-salad
W	Lemon Asparagus Pasta
R	Cheesy Buffalo Cauliflower ‘Wings’ with a simple salad
F	Roasted Veggie Bake (note: bake is 425F)
S	Pizza (Whole Foods)
S	New Night

Produce Dairy Packaged Goods Spices/Sauces Bread

M

1 pound dried black beans (about 2 1/2 cups), rinsed

2 medium onions, chopped

1 large red bell pepper, seeded and chopped

4 cloves garlic, finely chopped

1 tablespoon ground cumin

1 teaspoon ground chipotle pepper

2 tablespoons chopped fresh cilantro

2 tablespoons nutritional yeast

1 tablespoon fresh lime juice

1/2 ripe avocado, chopped

T
quinoa
1 can black beans

1 can navy beans

1 cup cucumber

1 red onion

1 jalapeno

Cilantro

Olive oil

Lime

Cider vinger

Garlic

Chili powder

Ground cilantro

Dried oregno

Salt pepper

W
1 bunch asparagus (12 ounces), trimmed and washed

Sea salt and black pepper

2 lemons

Olive oil

3-4 large cloves garlic, minced (~2 Tbsp)

10 ounces (~5 cups) bow tie pasta (see notes if GF*)

2.5 cups unsweetened plain almond milk

3-4 Tbsp all purpose flour (sub another thickener if GF*)

1-2 Tbsp nutritional yeast (for a subtle cheesy flavor | optional)

R

1 small head cauliflower

¼ to ½ cup hot sauce (we use siricha or buffalo sauce & omit for kid ‘nuggets’)

½ cup sharp shredded cheddar cheese (or omit altogether or sub with a dash of nutritional yeast)

½ cup flour (whole wheat flour works fine, so does white flour)

½ cup milk

1 teaspoon salt

1 teaspoon ground black pepper

½ teaspoon garlic powder

1 teaspoon crushed red pepper flakes

1 cup panko bread crumbs

F

1 tbsp grapeseed oil
6 vegan sausages
2 red peppers, chopped into large pieces
1 green pepper, chopped into large pieces
3 red onions quartered (cut further if they are large)
1 large courgette (zucchini), sliced thickly
1 large carrot, sliced thickly
400g tin chickpeas, rinsed well
2 x 400g tins chopped tomatoes
250ml/1 cup vegetable stock (2 stock cubes)
2 tbsp tomato puree
3 tsp tagine powder
1 tsp chilli powder
2 tsp dried oregano
a good grinding of salt and pepper