Fall favorite
- Vegan butternut squash soup
- Side salad
- Triscuit crackers
- Black bean burger
- Asparagus lightly steamed with pinch of sea salt
- Celery and carrot sticks
- Flatbread sandwich with thinly-sliced bell peppers, tomatoes, red onions, alfalfa sprouts with a little Italian dressing and Vegenaise
- Vegan baked beans
Mexican
- Gorditas (make the shells out of masa dough and lightly fry--see pictures and ideas in a post later this week)
- Refried beans
- Pinto and kidney bean "goulash" with whole grain macaroni or rotini pasta (make the sauce with vegetable broth, tomatoes, onions, garlic, paprika, chili powder, and whatever other spices you'd like)
- Diced watermelon
- Vegan biscuits
Italian
- Pasta with basil pesto
- Crusty bread with olive oil and garlic
- Salad with red oak leaf lettuce and vinaigrette
Quick and Easy
- Kashi Black Bean Mango frozen entree
- Side salad with your favorite lettuce, tomatoes, and carrots with red wine vinaigrette
- Strawberry-banana smoothie (two fruits, a little ice and water in the blender for just a few seconds)
- Rice cake with natural peanut butter
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