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Food Menu Plan

Started by jinell b on October 18, 2009

3 Comments

jinell b said #1 Oct 18, 2009 at 2:02pm

As similiar to Blake's question; I am "flirting" with the idea of going vegan, but I also can't imagine what to eat after the third day. If anyone could provide suggestions for breakfast/lunch/dinner meals for a full 7 days so I can get an idea?

Libby Prada said #2 Nov 26, 2009 at 7:35am

Monday- smoothie made with kale, berries, banana, soymilk, a couple ice cubes, and some agave nectar (since my soymilk is unsweetened).
leftovers from Sunday night
tempeh tacos, which is just tempeh cut in strips and sauteed in tamari (soy sauce), in a corn tortilla, tomato, lettuce, cashew cheese (I make a batch of this in the food processor and fridge it for the week)
Tuesday- maybe another smoothie if I'm diggin' it... maybe a slice of sprouted ezekial bread smeared with almond butter instead.
a large salad with raw veg, like mushrooms, green beans, carrots, grape tomatoes, zucchini, asparagus or whatever else I have in the drawer. Then I'll add raisins and some nuts of some kind, maybe some sprouted lentils. (And as a rule, I like to come home from the grocery store and wash my produce, unless its a berry.. which will mold, and then chop it up and put it in ziplocs or a storage-ware of some kind. That way salads and getting recipes started during the week is super easy.)
lentil soup- lentils cooked with a vegetable stock, water mix, an onion, garlic, a can of crushed tomatoes, and kale. Spoon over some grain (I make a batch of a grain during the weekend to have in the fridge).
Wednesday- maybe I'm not so hungry this morning... and I'll just get by with a couple cups of decaf coffee... I usually add 1/2 cup soymilk and a little agave.
Leftover lentil soup and a lump of grain. An apple.
Green beans, cucumbers, and red peppers dipped in lemony hummus. Maybe another small bowl of soup.

Libby Prada said #3 Nov 26, 2009 at 7:35am

Thursday- I'll make a batch of oatmeal to last today and tomorrow. Start by toasted the oats in a sauce pan on medium heat. Stirring so they don't burn. Add soymilk, agave, salt, cinnamon to taste.
"tuna" salad from my natural grocery foods store... its made of nuts and veg and pickle relish etc. on some whole grain crackers. a guava goddess kambucha tea
maybe as an afternoon lift i'll make a cup of miso broth and sip on it.
for dinner i'll eat a large spoon of grain, roasted broccoli, and a small sweet potato with a little balance butta and cinnamon.
Friday- oatmeal from yesterday
black beans (from a can rinsed well), a 1/2 can of green chilis or more to taste, tomato, lettuce, cashew cheese, in a tortilla.
Corkscrew pasta in a can of Annie's Tomato Bisque soup, adding some roasted broccoli, maybe some peas if I have them.
Saturday- tofu scramble... just mash 1/4 block of tofu in a skillet with a little bit of balance butter, garlic, arugula, a couple broccoli spears, a couple cherry tomatoes cut in half, a bit of onion, maybe some mushrooms... whatever I have laying around. I'll eat with a piece of ezekial toast.
a large salad with veg and nutsa grapefruit
snack on some roasted edamame
acorn squash stuffed with grain, raisins, nuts and cinnamon, balance buttai'll maybe roast some broccoli to go with it
Sunday- maybe just decaf coffee again or something easy, like miso soup broth, or toast with almond butter.
a leftover acorn squashand a salad with veg
roasted vegetables, roasted small fingerling potatoes, and roasted tempeh (all on the same pan)tofu savory sauce (small package of tofu, 1/3 c tamari, 1/4 c olive oil, salt, 6 cloves of garlic in blender... then heat... adjust amounts to taste, I;m guessing cause I never measure)

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