Week Seven Menu

Sunday
Japanese

• Vegan ramen noodles
• Miso soup (homemade--if you buy from a restaurant, make sure it's vegan!)
• Edamame

Monday

• Penne "Alfredo" (I use a mix made by Road's End Organics--it's gluten and soy free for people with food sensitivities--quick and easy and vegan!)
• Steamed asparagus
• Mashed sweet potatoes
• Iceberg salad (tomatoes, onions, cucumbers, celery) in red wine vinaigrette

Tuesday
Southern

• Black beans and rice
• Vegan cornbread
• Fried okra

Wednesday
Quick and easy

• Amy's Whole Meal Enchilada with Spanish Rice and Beans (no dairy)
• Salad with leaf lettuce and tomato vinaigrette

Thursday

• Veggie wraps--fill with rice and various veggies like lettuce, tomatoes, onion, sprouts, avocado, bell peppers
• Three-bean salad
• Vegan coleslaw

Friday
Mexican

• Taco salad in a fried tortilla "bowl"--add refried or black beans, salsa, diced tomatoes and onions, lots of leafy lettuce, a little guacamole, and vegan sour cream
• Spanish rice
• Calabacitas

Saturday
Fall favorite

• Linguine with fall veggies (lightly saute diced onions, potatoes, tomatoes, and various varieties of in-season squash, then mix with 1/4 to 1/2 cup of olive oil and cooked pasta)
• Garden salad with your favorite vegan dressing
• Steamed broccoli

Breakfast of the Week

• Your favorite vegan granola bar (good if you're on the go!)

Dessert of the Week

• Vegan chocolate or carob chip cookies