Menu - week of Janaury 24

Monday
Lunch: black bean and sweet potato burrito
Dinner: seitan and broccoli stir fry over rice

Tuesday
Lunch: baked tofu over rice with side of baby carrots
Dinner: pasta with roasted veggies and arugula

Wednesday
Lunch: braised collards with tomatoes over rice
Dinner: polenta wedges with asparagus and mushrooms

Thursday
Lunch: sweet potato quesadillas
Dinner:
chickpea curry over rice

Friday
Lunch: rice salad with spinach and tomatoes
Dinner: kale with tomatoes, garlic, and thyme over noodles

Saturday
Brunch: eggs, rice, veggie sausage with spicy hot pepper
Dinner: shrimp and scallion stir fry over rice

Sunday
Lunch: tuna melts (on English muffins) and tator tots
Dinner: pizza with artichoke hearts, picante peppers and eggplant with a spinach salad

Menu - week of January 18

Monday
Lunch: tuna salad, crackers, and carrot sticks
Dinner: vegan meat and cheese lasagna

Tuesday
Lunch: apple-tomato salad with crackers and fruit
Dinner: quesadilla with corn, tomato paste, avocado, and onion

Wednesday
Lunch: red bell pepper and eggplant burrito with spinach and rice and fruit and pretzels
Dinner: bulgar wheat, chick pea, red pepper, and spinach salad

Thursday
Lunch: left-over lasagna
Dinner: carrot soup with cashews, spinach salad with blue cheese and walnuts with bread

Friday
Lunch: potato-kale soup and baby carrots
Dinner: out for D's birthday

Saturday
Lunch: sweet potato and black bean burritos
Dinner: potluck

Sunday
Lunch: tuna melts and tator tots
Dinner: broccoli and seitan stir fry over rice
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 Snacks for the week: baby carrots, pretzels, cinnamon bread with sliced apples, baked tofu

MENU - week of January 11

Monday
Lunch: spaghetti with roasted grape tomatoes, red onions and spinach
Dinner: poached salmon, green beans and roasted red potatoes with rosemary

Tuesday
Lunch: cauliflower, kale, chick pea stew over rice
Dinner: vegan pizza with tomatoes, eggplant and red bell pepper

Wednesday
Lunch: humus, carrots, and spinach wrap
Dinner: tofu, kale, and bok choy over sesame spaghetti

Thursday
Lunch: avocado, red onion, spinach and eggplant wrap
Dinner: vegan meat and cheese lasagna with asparagus

Friday
Lunch: "beef" strips stir fried with red bell pepper and scallions on lime, cilantro rice
Dinner: black beans and corn over rice

Saturday
Lunch: black bean burgers on English muffins with tator tots
Dinner: butternut squash soup with steamed broccoli

Sunday
Lunch: left over lasagna with a spinach salad
Dinner: peanut-butter noodles with carrots and scallions

Cornmeal crusted tofu

Sort of discovered this a few weeks ago and have been refining the recipe a bit. It still uses the "to-taste" method of seasoning.

2 blocks of extra firm tofu (I've done up to four and that fits comfortably on two cookie sheets)

coating mix of 2/3 cornmeal and 1/3 flour

Umami seasoning *

Garlic powder

Oil

1. Cut your blocks of tofu and dredge liberally in the cornmeal mix.
2. Place on a cookie sheet or on parchment paper on the sheet.
3. Pour about 3 tablespoons of oil over the tofu.
4. Bake for 25 min at 375, flip and bake another 25 min.
5. Turn off oven and wait 10 more minutes to serve immediately.
6. Leave remaining tofu in the oven for up to 20 more minutes to dry some more.

* You can substitute a nice spice mix like Vegesal or other vegetarian friendly mixes. This seasoning is a bit of a story in itself. I call it umami seasoning or mushroom powder as it is more commonly where we get it at the Eden Center in Falls Church. This is used pretty much anywhere MSG is used mainly because it does the same thing - bring up food flavors without adding salt. Not that I'm opposed to MSG but I suppose some people prefer not to use MSG. Some brands of this seasoning label their packages Vegetarian Seasoning which makes me wonder if MSG is not vegetarian.

[picture to be added next time I whip up a batch]

MENU - week of October 5

MONDAY
lunch: black beans and spinach with quinoa shells
dinner: stir fry of tempeh and beans on rice

TUESDAY
lunch: red peppers, cucumber, and quinoa shells with fresh dill
dinner: golden rice cakes with sweet potato and ginger sauce

WEDNESDAY
lunch: vegan mac 'n cheese with broccoli
dinner: baked potato with tomato sauce and nutritional yeast

THURSDAY
lunch: spinach salad with tomato, avocado, and corn served with crackers and fruit
dinner: "trio of three small dishes" -- 1. roasted garlic with corn and tomato; 2. carrots and cabbage (clow-slaw style); 3. roasted eggplant with carmalized onions and tamarino sauce. Dessert: brownies

FRIDAY
lunch: black bean soup with homemade bread
dinner: butternut squash soup, poached cod on israeli couscous and brocholic

SATURDAY
brunch: in celebration of K's first birthday - menu to be posted soon
dinner: red bell pepper and ravioli in black bean soup with toast and snow peas
dessert: roasted plums in better and brown sugar with soy ice-cream

MENU - week of September 28

MONDAY
lunch: mayacoba bean and tomato chili with TVP. Served with crackers and fruit
dinner: minced broccoli, pea, and tomato turnover (turnover=puff pastry)

TUESDAY
lunch: tomato, avocado, onion sandwich with pretzels and fruit
dinner: roasted eggplant with shallots served with israeli couscous

WEDNESDAY
lunch: mixed veggie curry over rice
dinner: veggie burgers with chips and salsa

THURSDAY
lunch: black beans and rice with corn and avocado slices
dinner: braised cabbage with onions served with seitan and homemade vegan biscuits
dessert: plums roasted in butter and brown sugar served with vanilla soy icecream

FRIDAY
lunch: vegan mac 'n cheese with broccoli
dinner: pumpkin soup with salad of arugala, apple, jicama, and tomato

SATURDAY
lunch: tomato soup with garlic toast
dinner: roasted eggplant slices with tamarino sauce, steamed green beans on fried rice

SUNDAY
lunch: baked tofu slices on cold sesame noodles with carrots and scallions
dinner: pumpkin stewed in coconut milk with tofu and broccoli on rice

Menu - week of June 1

Monday
Lunch: tofu, fried rice with peas and fruit
Dinner: 1) balsamic dressed heirloom tomato and avocado on spinach; 2) poached salmon with snow peas and turmeric pearl couscous; 3) chocolate sorbet. one more time with emphasis, CHOCOLATE SORBET!

Tuesday
Lunch: hotdogs, chips, and sunflower seeds
Dinner: red bean and TVP chili with creamed corn bread

Wednesday
Lunch: sandwich of avocado, onion, spinach, and red pepper spread with cabbage chick pea salad with lemon garlic dressing
Dinner: veggie chicken patty with carrot apple slaw

Thursday
Lunch: chili and rice with dried fruit (figs and raisins)
Dinner: vegan "meat" loaf with mac and cheese

Friday
Lunch: chick peas, spinach, red onion salad with lemon tahini dressing, Krispy crackers and apple
Dinner: rice noodles and snow peas, mushrooms, fried tofu in slightly sour soup

Saturday
Lunch: roasted eggplant, carrot, zucchini, and red pepper spread sandwich with roasted corn on the cob
Dinner: baked falafel with pickles and spinach, red onion salad

Sunday
Lunch: tomato, apple salad with crackers
Dinner: beef, potato, carrot, and tomato stew with bread