vegetarian meal plan – 2/1/16


Happy February from Austin! Apologies for the late meal plan post. It took me a little longer than usual to figure out how to cook through our veggies. Whatever is left of the CSA stash will get used up in stir fries, salads, and breakfast over the next week.

I have the following in mind for the next 7-10 days:

Spaghetti Squash with Chickpeas & Kale
Portabella & Brussel Sprout Salad *
Brown Sugar Tofu & Mushrooms **
Caldo de Papa
Crispy Salads with Grapefruit Vinaigrette
Harira **
Tacos (fillings TBD)
Pasta Salad with Cauliflower & Mustard Vinaigrette ***

Whole Wheat Bread
Roasted Beets

Green Ice Cubes (with Kale)
Grapefruit Jam
Dijon Mustard

Happy cooking!

P.S. Chop that bunch of scallions as soon as you get home with them and place them in a jar. Having them ready to go means they get used up! Throw in your salad or morning scrambles. 🙂 

* Salad Samurai by Terry Hope Romero
** Near & Far by Heidi Swanson
*** Vegetarian Cooking for Everyone by Deborah Madison

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