Week Four Menu

Sunday
Quick and Easy (sometimes it's nice to take it easy!)

• Amy's Roasted Vegetable Pizza (it is non-dairy and has organic shiitake mushrooms, sweet onions, and roasted red peppers)
• Salad with Bibb lettuce, grape tomatoes, and Italian dressing

Monday

• Bagel sandwich (make sure the bagel is vegan!)--lightly toasted if you like it that way.  Then spread each slice with sun-dried tomato spread.  For sandwich fillings, the sky's the limit, but you might try some or all of these:  garlic, basil leaves, romaine lettuce, sliced tomatoes, and red onion slices)
• Spinach salad
• Dill pickle spear

Tuesday
Fall favorite

• Vegan Minestrone soup (you can see my recipe here)
• Vegan biscuits or warmed flatbread

Wednesday

• Portobello mushroom steaks
• Brown rice cooked in vegetable broth
• Canned pears

Thursday

• Boca Chik'n Nuggets (yes, they're vegan!)
• Vegan "Honey" Mustard dressing (see tomorrow's post for my recipe, and, yes, it's vegan too!)
• Sweet potato fries

If you'd prefer mustard or a vegan BBQ sauce for dipping instead, go for it.  I just like my dressing!

Friday
Mexican

• Chipotle-style tacos...cumin-y black beans and lime-y basmati rice with pico de gallo and chopped lettuce in white corn taco shells
• Refried beans
• Calabacitas (without cheese)

The good news...you can find plenty of Chipotle-clone recipes and calabacitas recipes online easily!

Saturday

• Lima beans, slow cooked all day, spiced up however you like
• Vegan biscuits
• Garden salad (use some of the leftover "honey" mustard dressing from earlier in the week!)
• Steamed broccoli

Breakfast of the Week

• Chef Chloe's vegan French toast with blueberry compote (see the link to her blog on this page!)

Dessert of the Week

• Vegan carrot cake