Last week's meal plan lasted a whole day before everything went down in flames so I'm reusing last week's meal plan for this week's meals. However, when I posted about how I'm using Save-on-Foods online shopping to meal plan, a friend jokingly asked if I would do her meal plan. Challenge accepted. So! This week's meal plan is not for my family but it does show how I incorporate vegetarian eating into our carnivorous lifestyle.
Monday: Cashew Chicken made with tofu instead of chicken. Start with the onions and garlic. Then add a diced red bell pepper and separated crown of broccoli. When the veggies are tender crisp, add a block of firm tofu, cut into chunks. Double the sauce. Serve with quinoa or brown rice but make double what you need because you'll use the leftovers on Wednesday.
Tuesday: Black Bean and Sweet Potato Tacos. Buy a largish cabbage so you only use half for tonight's meal. Double the sweet potatoes. Double the black beans and add a can of corn and a diced bell pepper. You'll use the sweet potato and bean leftovers on Wednesday. I like to serve with avocado for a creamy element (or go with sour cream, I won't judge).
Wednesday: Buddha bowl station! Start with your the grain (rice or quinoa leftover from Monday) and then set up bowls of toppings so people can pick and choose and assemble their own. Toppings: leftover roasted sweet potatoes and black beans, pickled red cabbage slaw, chopped cucumber, avocado, green onions, cilantro. Top with this Tahini Dressing and your favourite nuts and seeds. Pop the leftover salad dressing in the fridge; you'll use it tomorrow and Friday.
Thursday: Zucchini Frittata served with green salad. Sub out some of the zucchini to make more space for gorgeous late summer tomatoes if you're a garden ninja like my friend is. Prep enough salad stuff for tomorrow but only put dressing on what you'll eat tonight or you'll end up with soggy leaves. Pro tip: when I eat vegetarian entrees I put chickpeas in my green salad for added protein.
Friday: Late Summer Veggie Pizza served with green salad.
What are you eating this week? Do you want me to tackle your meal plan?