Meal Plan This Week

Dinners:

  1. Mexican Caviar
  2. Almond Chile Sauce and Pasta
  3. Faux-Lafel Pita Pockets (from Vegan Sandwiches Save the Day cookbook)
  4. Broccoli “Cheese” Soup
  5. Citrus Avocado Salsa with Broiled Tofu and Toasted Coconut Rice
  6. Dad’s Ranch Black Beans

Snacks, lunch stuff, and breakfast:

  • 2 cups bean dip
  • Cerignola Olive Hummus and Smoked Sun Dried Tomato Hummus
  • Half a gallon bag of sliced raw veggies, bell pepper, jicama and fennel for snacking, salads and wraps
  • Black Bean Brownies
  • 3-5lbs whole roasted red potatoes for snacking or lunches
  • 10 ears corn on the cob for snacking or lunches
  • 6 cups of cooked Jasmine Brown Rice, for breakfast, salads, wraps

Dressing

  • Sweet Asian Chili
  • pre-washed greens
  • Chopped green onions, 1 bunch, for salads and wraps
  • Fresh fruit for breakfast and snacks
  • 2c vegan Parmesan cheese

Citrus Avocado Salsa with Broiled Tofu and Toasted Coconut Rice

I made this up the other night just using stuff I had on hand. I like following recipes, but things always taste better when you’ve thought of it yourself! If you’ve never had citrus in a savory application like this, give it a try. You might hate it, BUT you might love it.

Citrus Avocado Salaa

★★★★

Prep Time: 15 mins | Cook Time: 0 hr 0 min | Makes: 2 | Difficulty: Easy

Ingredients:

1 navel orange, segmented
1 small grapefruit, segmented
1/4 c minced red onion
1 small avocado diced
1/4c cilantro chopped
1/2 lime juiced

Directions:

Be sure to squeeze as much juice as you can from the membranes after you’ve segmented the citrus. Cut each segment in half. Mix everything gently. Let sit 30 minutes. Serve with broiled tofu and coconut rice

Coconut Rice

★★★★

Prep Time: 0 hr 0 min | Cook Time: 0 hr 0 min | Makes: 1 serving | Difficulty: Easy

Ingredients:

4 cups cooked brown rice
1/4 lg yellow onion
4 cloves garlic grated
1 inch ginger grated
1/2 lime juiced
1/2 c flaked coconut, toasted
Braggs or salt to taste

Directions:

Toast coconut in a dry pan or toaster oven until it’s the color of peanut butter and smells like heaven. There are several ways you can make this rice but as long as every thing ends up together and the onion isn’t crunchy, in the end it doesn’t matter. The fastest way it to use pre cooked frozen brown rice, add everything to a microwave dish and nuke it.

Tofu

Slice firm or extra firm tofu however you like. Press out liquid. Coat with a little Braggs and broil until its a little crisp.

To serve, I like to layer rice, tofu, then salsa.

Meal Plan This Week

After last week’s bean and lentil feast I was craving some green veg. I forgot how good this broccoli soup is! And I wasn’t the only one. Everyone loved it, and the toddler liked it so much he had four bowls… well, most of four bowls. If you’ve ever see a toddler eat soup you know what I mean.

Dinners:

1) Mexican Caviar
2) Creamy Zucchini Sauce with Pasta
3) Broccoli “Cheese” Soup
4) Pineapple Lemongrass Fried Rice with tempeh

Snacks, lunch stuff, and breakfast:

– 2 cups bean dip
– Cerignola Olive Hummus
– Half a gallon bag of sliced raw veggies, bell pepper, jicama and fennel for snacking, salads and wraps
– Black Bean Brownies (still perfecting this recipe)
– 3-5lbs whole roasted red potatoes for snacking or lunches
– 10 ears corn on the cob for snacking or lunches
– 6 cups of cooked Jasmine Brown Rice and Forbidden Black Rice, for breakfast, salads, wraps
– Dressing
Sweet Asian Chili
– pre-washed greens
– Chopped green onions, 1 bunch, for salads and wraps
– Fresh fruit for breakfast and snacks – 2c vegan Parmesan cheese

Update:

– The Mexican Caviar never fails. It’s so fast, easy, and good. I keep expecting to get sick of it but it hasn’t happened yet.
– The Creamy Zucchini Sauce was ok but it still needs something.
– The soup was crazy good and I’ll be making it a lot more!
– The rice was disappointing, as all my grain based dishes usually are. It was only saved by lots of sweet chili sauce and hot sauce.
– The hummus was made with my favorite type of olive, the Cerignola Olive. It was just a basic hummus recipe with olive meat thrown in and blended down completely. I didn’t put enough for it to really taste like olives, they just gave the hummus a slight unctuous flavor. After a day for the flavors to really meld, even my olive hating husband liked it!