veggie meal plan – february 2, 2015

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food-related

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.

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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