Meal Plan This Week

This Meal Plan was much faster and easier than normal. I didn’t really plan it that way but I’m grateful for the happy accident. The most involved recipe was the sandwich. It’s from a new cook book I’m trying called, Vegan Sandwiches Save the Day. I love a good sandwich so I’m excited to adapt some of these recipes for no-oil cooking. The bread was still a cheat because it had white flour, but oh well, it was worth it.

Dinners: 1) Mom’s Cabbage and Black Eyed Peas (for New Years) 2) Moroccan Chickpeas 3) French Vegetable Sandwich on Baguette 4) Angel Hair Pasta with Mushroom Cashew Pesto 5) Mexican Caviar

Snacks, lunch stuff, and breakfast: – 2 cups bean dip – cannellini bean dip – Half a gallon bag of sliced raw veggies, bell pepper, jicama and fennel for snacking, salads and wraps – 24 mini zucchini chocolate muffins, for breakfast and snacking. – 3-5lbs whole roasted red potatoes for snacking or lunches – 10 ears corn on the cob for snacking or lunches – 6 cups of cooked barley, for breakfast, salads, wraps – Dressing – Double batch Green Goddess Garlic – A two gallon bag of washed greens, shredded cabbage (1/4 head) and carrot, and 1 bunch kale, for lunch salads or dinner side dishes – Chopped green onions, 1 bunch, for salads and wraps – Fresh fruit for breakfast and snacks – 2c vegan Parmesan cheese – bacon flavored crunchy chickpeas

Update: I used the bacon chickpeas in a peanut butter banana bacon grilled sandwich (from the Vegan Sandwiches Save the Day cook book), SO. FREAKING. GOOD. The chickpeas are good for snacking too, although they don’t stay crunchy long and I think they need a little more flavor next time. The French Baguette sandwich was really good too. I’m excited to try more from this cook book.

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