What a difference it makes in my life when I plan my menu for the week. I've also gotten into the habit of making a big pot of soup either on Sunday or Monday and having that for lunch for the remainder of the week. This week, I'm making Minestrone in my pressure cooker. I'll also make a Chopped Vegetable Salad to nibble on throughout the week.
Monday
Gluten Free Pizza with carmelized onions, mushrooms, sun-dried tomatoes and tofu ricotta
Vegan Caesar Salad (from Veganomicon)
Tuesday
Spicy Tempeh Sushi
Steamed Edamame with Kosher Salt
Vegan Tempura (sweet potato, broccoli, cauliflower)
Wednesday
Spicy White Bean and Sweet Potato Stew with Collards (from Fresh from the Vegetarian Slow Cooker)
Quinoa (a cinch to make in the microwave or rice cooker)
Thursday
Vegan Creamy Cashew & Vegetable Korma
Jasmine Rice
Friday
Southern Fried Tofu
Garlic Mashed Potatoes and Vegan Mushroom Gravy
Sauteed Brussel Sprouts (sprinkled with Vegan Parmesan)
Saturday
Leftovers!!!
What's on your menu for the week?
Okay, okay, you've convinced me ... I have to start planning menus!
ReplyDeleteHee Hee Alisa.....try it just once. See if it makes a difference. I don't get to it every single week, but I'm trying to be more conscientious about it, as I'm SHOCKED by how much better we eat (not a lot of last minute throw things together that are usually very carb-heavy) and how much less money we spend on groceries. Makes buying organic easier to justify (besides all the other health reasons!).
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