Cristy who’s in a garden…somewhere has been sponsoring vegan meal plan Mondays inspired by Organized Junkie. Since food is such a huge part of my life, thought I’d join in the fun.
Sadly, my vegan gourmet days passed with M’s birth. However, I still strive for 5-star freshness and flavor even in the most humble of meals. I don’t do salads because it’s so vegan cliche. And, rarely do I plan side dishes because it’s too much of a hassle right now. If I wasn’t still battling severe sleep deprivation/exhaustion and my son ate as well as Vegan Linda’s, I’d be far more dedicated to our overall nutrition than these menues reveal, but for now I’m just trying to keep us all fed (oh, and allow time for my baking addiction
. So, to further simplify my life, I’ll be following Half Pint Pixie’s brilliant strategy of designating each week night to a particular type of food. The order will probably change once Farmer’s Market season rolls around again, but for now this will do.
Mondays will be SOUPS. Tuesdays will be BURGERS. Wednesdays will be PIZZA. Thursdays will be CARRY OUT. Fridays will be TIME CONSUMING MEALS. Saturdays will be LEFTOVERS. Sundays will be INSTANT MEALS.
I won’t be posting about breakfasts or lunchs exept on special occasions as they don’t really change that much. But, for the inquiring minds, here’s a brief summary of our standard breakfasts & lunches:
BREAKFASTS: Vegan Dad’s incredible Mom’s Scrambled Tofu (light on the nutritional yeast + spinach), vegemite toast, sugar-free homemade muffins, steel cut oats with apples, walnuts and cinnamon, Whole Soy lemon yogurt, fruits, Cascadia Farms’ Purely O’s with rice or almond milk, peanut butter and jam on toast, and when I feel like trying to get M to appreciate them again, protein & nutrient-packed fruit & veggie smoothies
LUNCHES: Leftovers or bagels with the topping of the week (tofutti cream cheese, my sun-dried tomato pesto, hummus, or tofu eggless salad) and a carrot or two for me (I’m not a big lunch person). Noodles with nutritional yeast, rice and collard greens, and an uninspiring variation on Muffin Tin Monday for M, the Supreme Grazer
SNAX: all of thee above
So, without further ado…
SOUP MONDAY: Golden Potato Mushroom Soup (variation on a VegWeb recipe I found years ago)
BURGER TUESDAY: Vegan Planet’s Ultimate Veggie Burger with trimmings
PIZZA WEDNESDAY: Tempeh Veggie Pizza
CARRY OUT THURSDAY
TIME-CONSUMING FRIDAY: Shepherd’s Pie topped with Garlic Mashers
LEFTOVER SATURDAY
INSTANT SUNDAY: Spaghetti with WF Mushroom Sauce, Spinach and Nate’s Meatless Meatballs