Saturday, December 11, 2010

Week Fourteen Menu

Sunday

  • Large meal-size spinach salad (this idea was inspired by a huge salad I had this week based on Joy Bauer's Holiday Detox article:  I made a spinach salad with red bell peppers, diced tomatoes, carrots, and red onions with black beans and toasted pecans, a teaspoon of olive oil, drizzled in red wine vinegar--best spinach salad I've ever had, plus it was filling!)
  • Triscuit crackers
  • Sliced pineapple
Monday
  • Veggie hot dogs, served traditional style in vegan hot dog bun with any toppings you like
  • Kettle chips
  • Watermelon slices
Tuesday
Middle East (Jewish)*
  • Vegan potato kugel
  • Vegan matzo ball soup
  • Green salad with pomegranite vinaigrette
Wednesday
Mexican
  • Mexican lasagna (substitute noodles with flour tortillas, sauce with salsa, and cheese with vegan shredded cheese)
  • Black beans with bell peppers and lime juice
Thursday
Italian
  • "Chicken" cacciatore (substitute seitan for chicken)
  • Green salad with balsamic vinaigrette
  • Roasted garlic with French bread
Friday
Comfort food
  • Eastern European Vegetable Stew (another hearty recipe from Moosewood Restaurant--you can substitute tofu sour cream or soy yogurt for the last ingredient or just skip it)
  • Warm dinner rolls
Saturday
Mexican
Breakfast of the Week

  • Breakfast scramble (substitute tofu for eggs and soy sausage for regular)
Dessert of the Week
  • Vegan key lime pie
I debated how exactly should I typify Jewish cuisine.  I've been trying to keep my labels to a minimum, only using them if I have three or more links to something and combining when necessary.  So far, this is the only Jewish meal I've posted, and I realize that I could typify Jewish as any number of things--European, American, Middle Eastern--but I chose to go with the Middle East as the label, since Jewish roots begin in Israel, and much of their traditional food dates back thousands of years to when they lived exclusively there.   

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