this is what we eat

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vegetarian meal plans

We are finally spending weekends at home regrouping, replenishing and cooking. Up until now, weekends had been a mad and furious dash with famished tummies wandering about in a car in the dark in hopes of finding food. And then… we’d wander about with famished tummies in the daylight.

This past weekend was the second of its kind – NO PLANS. We milled about the house in pajamas all day (the seven-year old won) and absolutely every bit of food that filled our tummies was made from scratch in our kitchen. Ahhhhh.

Pictured above is one my husband’s current favorites – short grain brown rice, kale, peppered tofu crisps and a delicious cashew tamari dressing. We make it in all sorts of variations – collard greens, vegetable medley, quinoa, beans. It’s kinda hard to go wrong with something as basic as grain/veg/protein combos.

We’ll finish the last of our CSA veggies this week with:

Red Lentil Soup with Lime*
“Asian” Hot Pots with Fresh Veggies and Tofu
Vegetarian Moroccan Stew
Spicy Soba Noodles with Shitakes & Cabbage
Pasta dish TBD

* Vegetarian Cooking for Everyone

What are you cooking this week?

The Author

vegetarian. mama. love to cook, read, knit, take pictures and make things. places where food, memory, and culture intersect are my favorite.

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