veggie meal plan – february 2, 2015

I’ve had a hard time seeing through my mountain of kale and sweet potatoes. My mini (veggie) panic almost made me forget about the rest of this week’s beautiful stash – brussel sprouts, beets, spinach, cilantro, carrots, scallions, lettuce, parsnips, cabbage and radish. Looking forward to warming the kitchen with:

Meals
Spinach, Red Pepper & Olive Wraps
Vegan Sweet Potato SoupVeggie Burgers
Potato & Kale Enchiladas
Udon with shiitake mushrooms and kale in miso broth*
Cobb Salads

Snacks
Green Pineapple Smoothies
Banana Oat Muffins
Roasted Beets
Carrots
Roasted-Jalapeño Salsa
Salsa Casera

Preserves
Kale Pesto with Dried Mushrooms & Rosemary**
Orange & Grapefruit Zest (for freezer)
Pickled Beets***

All the other veggies are going into our scrambles in the morning and bowls of noodles at lunch. 😉

* Veganomicon
** Vegetable Literacy
*** Canning for a New Generation


Eating a brussel sprout scramble.
Listening to Shabbazz Palace.
Wondering how it’s already February.

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