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

• Black bean and summer squash enchiladas (great recipe from FatFree Vegan Kitchen)
• Warm flour tortillas

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.   

Week Ten Menu

Sunday
Middle East

• Baba Ghanoush
• Pita bread crisps and fresh chopped vegetables for dipping
• Tabouleh
• Pomegranates (peeled beforehand would be nice!)

Monday
Italian

• Polenta with roasted bell peppers, mushrooms, and zucchini
• Leafy green salad with sun-dried tomatoes and lemon dressing
• Grilled eggplant

Tuesday
Mexican

• Loose taco salad (taco salad with chips instead of a "bowl"--use refried, pinto, and/or black beans, lettuce, tomatoes, onions, olives, salsa or pico de gallo, and shredded soy cheese)
• Spanish rice

Wednesday
Fall favorite

• Chef Chloe's Creamy Pumpkin Penne
• Sliced French bread with roasted garlic spread
• Garden salad

Thursday

• Pasta primavera
• Salad
• Quinoa with sauteed garlic, onion, tomato drizzled with olive oil and red wine vinegar

Friday
Asian

• Vegan Pad Thai
• Scallion pancakes
• Steamed rice

Saturday

• Vegan Macaroni and "Cheese" (there are lots of recipes out there, so find one you like!)
• Vegetarian Baked beans
• Steamed green beans (lightly sprinkle with sea salt, freshly ground pepper, and basalmic vinegar)

Breakfast of the Week

• Fresh fruit salad (use whatever's on hand, but include some berries and melons and mix with a little brown rice syrup)
• Biscuits with fruit spread (and vegan margarine if desired)

Dessert of the Week

• Vegan cheesecake (using vegan cream cheese substitute, of course!)

Week Eight Menu

Sunday
Italian

• Rotini Pomodoro
• French bread with roasted garlic
• Garden salad with balsamic vinaigrette

Monday

• Vegan Sloppy Joes made with Boca crumbles
• Corn on the cob
• Steamed Brussels sprouts
• Vegan baked beans

Tuesday
Latin America

• Gallo pinto (search online for a recipe--it's Guatamalan/Costa Rican dish)
• Tortillas
• Banana slices

Wednesday
Indian

• Lentil curry
• Basmati rice

Thursday
Comfort Food

• "Beef" stew with seitan and veggie broth (instead of the meat ingredients), chock full of veggies like onion, potatoes, carrots, peas, and corn
• Vegan biscuits

Friday
Middle Eastern

• Falafel pita with cucumber sauce (search online for a vegan recipe)
• Hummus and pita chips

Saturday
Quick and Easy

• Kashi Tuscan Veggie Bake
• Leavy green salad with various veggies and Italian dressing
• Loaf of Tuscan bread--drizzle slices with olive oil and minced garlic

Breakfast of the Week

• Granola with a side of fresh blueberries

Dessert of the Week

• Vegan chocolate cake

Week One Menu

Sunday
Comfort food

• Garlicky pinto beans
• Fried potatoes (think home fries)
• Vegan cornbread (click to see my recipe)
• Fresh tomato slices

Monday
Use leftover beans from Sunday in the chili today!

• Vegan chili
• Vegan biscuits
• Garden salad

Tuesday
Mmmm...Mexican food!

• Vegan huaraches (use vegan cheese, skip the meat and sour cream)
• Spanish rice
• Calabacitas (with vegan cheese)

Wednesday
Italian feast

• Farmer's Market Panini (google Chef Chloe for her recipe)
• Potato chips

Thursday
More Italian!

• Bruschetta
• Vegan pasta salad (think Italian here)

Friday
Japanese treat

• Vegetable tempura with ginger dipping sauce
• Brown rice

Saturday
Feast from the Middle East

• Tabouleh salad
• Pita bread slices
• Sliced cucumbers in apple cider vinegar

Breakfast of the Week

• Pancakes
• Pure maple syrup
• Vegan margarine (try Earth Balance to avoid trans fats)
• Vegan "sausage"

Dessert of the Week

• Blueberry crisp