vegetarian meal plan - october 7, 2013 |

vegetarian meal plan – october 7, 2013

vegetarian meal plan - october 7, 2013 |

My trip the library last week did exactly what I had hoped. I carried home some cookbooks, tried out some new things, and may have even found some new quick-meals to add to my weekday repertoire.

My biggest task this week is tackling the mountain of butternut squash that has accumulated. Soup is the plan, but if it turns out that I have too much on hand, I may have to resort to the sautéing some for tacos. Anybody else have some savory solutions for butternut squash? Other than that, this is what I have on the docket for the week. Again, all pretty easy and quick fixes:

Miso Soup with Rice and Poached Eggs
Soy Curl Fajita* & Rice Tacos
Sweet Potato gnocchi | Side Salads
Creamy Winter Squash Soup | Hearty Walnut-Stuffed Mushrooms**

Red Pepper Pita Pizzas**
Collard Wraps
Pimento Cheese Sandwiches
Veggie Burgers
Leftovers (of course)

Smoothies & Corn Muffins***
Black Bean Tacos with Pumpkin Tortillas
Whole Grain Pancakes****
Yogurt & Granola & Persimmons
Peach-Cinnamon Oatmeal

* The Taco Cleanse Zine (get your copy here)
** Healing Foods Cookbook, A Vegetarian Times Special
*** Honest Pretzels by Mollie Katzen
**** King Arthur Flour’s Whole Grain Baking


  1. Sara

    I’ve made enchiladas with a red sauce with butternut squash as the filling. They were really great with a little bit of chipotle smoky flavor in the sauce. They are not savory, but I’ve also made butternut squash muffins and a crazy yummy butternut squash bundt cake with an orange glaze frosting. Have fun!

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