I am trying my best to keep up my weekly meal planning. This is week four. Read on for this week's menu plan.
Last week started with Monday's Vegetable Soup with Lentils. This is a old favourite that my husband and I began making many years ago. The recipe follows. What I really like about this soup is that it's simple - you throw in the ingredients and let it cook for an hour. That gives you time to make a salad, slice up your bread, pour a glass of wine and relax.
Next came Taco Tuesday. We had refried beans, salsa, Yves veggie ground round (ground beef substitute) and guacamole on hard tacos and wraps.
On Wednesday we had pasta with tomato and eggplant sauce. I removed some of the sauce before adding the eggplant and blended it up for the kids. They wouldn't go for chunks of eggplant. I quite liked it myself.
On Thursday we had breaded and fried tofu with plum sauce. I was going to make garlic noodles but I made fried rice instead thinking it was more kid-friendly. Friday's dinner wasn't scheduled. We ended up going for something super easy: store-bought veggie burgers and sweet potato fries dipped in ketchup and mayonnaise.
On Saturday the plan called for a cashew noodle stir-fry. I was so sick of doing laundry and tidying up that day that I didn't feel like cooking. My husband made quick tofu pizzas - extra-firm tofu blended with garlic and tomato paste, spread on a baguette and then baked in the oven. They are easy and delicious and the kids love them. We also heated up some frozen chickpea curry that I made a couple weeks ago and served that with leftover rice.
I am continuing to create regular fruit platters for the kids. I like to pick at them myself. I dug out this soccer platter for my little rep soccer dude.
Now for this week's plan:
MY MENU PLAN, WEEK four
This delicious vegan vodka sauce recipe comes from Bittersweet, the blog of talented cookbook author and photographer Hannah Kaminsky.
Simply Sweet Tofu
Spicy Tofu and Eggplant with Rice
Pea and Potato Curry
Roasted Fall Veg Salad with Lentils
Vegetable Soup with Lentils
Cook Time: 1 hour
- 1 cup dry lentils
- 6 cups vegetable broth
- 14-oz canned diced tomatoes, puréed in a blender or food processor
- 1 fresh tomato, chopped (optional)
- 2 stalks celery, chopped
- 1 large potato, diced
- 1 large onion, chopped
- 1 large carrot, chopped
- 1 orange pepper, chopped
- 2 Tbsp lemon juice
- 3 large cloves garlic, minced
- 2 bay leaves
- a handful of fresh parsley, minced
- ¼ tsp thyme
- ½ tsp oregano
- salt and pepper to taste
In a large pot, bring vegetable broth and lentils to a boil. Add all remaining ingredients, reduce heat, cover and simmer for about one hour until lentils and veggies are tender.
Before serving, remove bay leaves and purée half of the mixture in a blender or with an immersion blender.
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