Weekly Meal Plan

We got our cookbooks (finally) unpacked and are excited about some new meals this week!  Yum!

Day	Dinner
M	Black Bean Tortas w/ Coconut Chipotle Mayo (Thug kitchen pg143)
T	Carrot, Sweet Potato and Ginger soup w/ Baby Bok Choy (FF veg pg33)
W	Winter White Bean Salad w/ spicy cilantro pesto (Forks pg73/24)
R	Vegan Cauliflower Bites with a simple salad
F	Lemon Asparagus Pasta
S	Potato Tacos with bean dip and rice
S	*Leftover Night*

Produce Dairy Packaged Goods Spices/Sauces

M

Coconut Chipotle Mayo

·         1 cup canned Coconut milk

·         1/3 cup hot sauce

·         ¼ olive oil

·         1 tablespoon ground flax seed

·         1 teaspoon lemon juice

·         Salt

Creamy Black beans

·         1 teaspoon oil

·         I yellow onion

·         3 cloves garlic

·         1 tablespoon chilli powder

·         ¾ teaspoon ground cumin

·         2 cans black beans

·         1 ½ cups vegetable broth

·         1 lime

·         Salt to taste

Torta trimmings

·         Crusty rolls

·         Lettuce

·         Tomatoes

·         Red onions

·         Avocado

T

• 2 tablespoons olive oil
• 1-pound carrots
• 1-pound sweet potatos
• 1 bunch scallions
• ½ cup chopped celery
• 1 garlic clove
• 1 tablespoon fresh ginger
• Salt
• Cilantro
• 1 lime
• 1 jalapeno
• 6 ounces baby bok choy

W

• 1 pumpkin or similar winter squash
• 2 cans Cannellini beans
• 1 medium red onion
• Salt and pepper
• Basil pesto

R

·    1 small head cauliflower

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

·    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

Simple Salad: Spinach
Tomato
Cucumber
Croutons
Dressing

F
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)

S

bean dip
1 can pinto beans, drained
3 cloves garlic, chopped
1 medium onion, chopped
1/4 cup pepper of choice (anaheim, pasilla, jalapeno, etc), chopped
1 tsp sea salt
1 Tbsp chili powder
1 Tbsp nutritional yeast (optional)
1 tsp oregano
1/2 tsp fresh lemon or lime juice
1 Tbsp olive oil

5 russet potatoes
salt
tortillas
tomato
avocado
lettuce

Rice