I don't think I was feeling terribly creative when I did last week's meal plan . . . lots of "repeats," here. Well, at least we ate healthfully and well!
"Brooklyn Pad Thai," from Vegan with a Vengeance:
I usually try to add an extra vegetable to this recipe, (usually broccoli,) to amp up the nutritional value. Last week, local cabbage was on sale, so I picked up a 1/4 head and gave it a try! The cabbage worked very well in this recipe -- melted into the dish, and just sort of acted like extra noodles. Delicious!
Homemade pita, falafel w/the fixings, and tabouli:
I found a recipe somewhere for "winter tabouli," that called for sun-dried tomatoes instead of fresh ones. Worked well! I add TONS of mint to my tabouli, which is usually too much for most people, but Dan and I love. Yum.
Crock Pot Chili:
I've bastardized a Vegan Planet recipe to the point where I might just post my variation someday. I love chili, and I LOVE my Crock Pot!
Don't forget the cornbread muffins:
Artisan Bread half-whole wheat crust, roasted garlic & olive oil puree for "sauce," a variety of leftover cheeses, roasted red peppers, broccoli, sun-dried tomatoes, olives, red onion, and spinach. I LOVE PIZZA.
Brunch for dinner:
I think blue potatoes are so dang fun! Am I weird? Anyhow, lately I've been throwing a drizzle each of balsamic vinegar and soy sauce into my kale, and it's been heavenly! What's your favorite way to cook greens?