After a long weekend of indulging in quite a bit of eating out, we are going to spend the next week eating from home. We have a solid 5 days before our next CSA pickup which may make it a bit more tricky, but I still have a decent amount of produce left to work with – tomatoes, cauliflower, cabbage, red onion, carrots, kale, sweet potatoes, apples, citrus, cilantro, and parsley. Pantry of legumes and grains shall hopefully bring it all together.
Tortilla Casserole (made by the 10yo) *
Orange Olive Oil Cake
Kale & Apple Salad with Avocado Pitas | Sweet Potato Oven-Baked Fries
Roasted Cauliflower, Baked Tofu & Brown Rice with Cashew Tamari Dressing
3-Bean Vegan Chili
Mung Beans & Rice with Spicy Stewed Tomatoes**
Soy Curl Tacos | Grilled Cabbage Wedges with Spicy Lime Dressing
Breakfast will have to be our regular rotation this week.
* Honest Pretzels by Mollie Katzen
** Vegetarian Cooking for Everyone by Deborah Madison