Posts Tagged ‘menu’

What We Eat: Thanksgiving Menu

November 25, 2010

Happy Thanksgiving, everyone!  I’ll save the sentimental gratitudes for later–right now, we’re talking food.  After all, that’s what Thanksgiving is really about, right (I kid.  But, seriously.)?  Here is our menu for today.  I included a lunch menu this year.  Why?  Well, because most of us don’t eat our holiday meal until 4pm or so.  It isn’t exactly wise to fast all day just to gorge yourself on one meal, yet, we don’t want to be slaving away all day in the kitchen to make two holiday meals either.  What I’ve done is created an easy meal that can be cooking up while you’re getting the real deal going.  I stuck my cheesecake in the oven, got the cranberry sauce going on the stove, and cooked up lunch while I was waiting.  It’s filling enough that you won’t be tempted to overeat at dinner, yet light enough that you won’t still be full when the next meal is ready.

Lunch

Red Lentil Stew with peas

Oven Roasted “B” Potatoes

Apple cider

Dinner

Celebration Field Roast

Cranberry Wild Rice Stuffing with Pepitas

Curried Puree of Sweet Potato

Cranberry Sauce

Vegetable Medley (peas, broccoli, carrots, corn)

Dinner Rolls

Sparkling Pear Juice

Chocolate Pumpkin Spice Cheesecake

Menu: September 21-26, 2010

September 21, 2010

Taking it easy this week…dinners only, lunches are unplanned.  I’m lending a couple of cookbooks to an acquaintance who’s going vegan, and working on my own cookbook, so I’m not really in the mood to follow recipes.  Plus, I’ve quite the backstock of ingredients that I need to clean out of my refrigerator!  So here is this week’s simple menu:

Tuesday: Vegetable Korma over basmati rice, with homemade naan

Wednesday: Vegetable Pot Pies

Thursday: Veggie Quinoa Burgers, potato salad, steamed carrots

Friday: Vegetable Chow Mein with Seitan

Saturday: Paninis, Butternut Squash Soup, and roasted Beet-Carrot Salad

Sunday: Vegan Mac n Cheez, Chili

Menu- September 12-18

September 12, 2010

Since you may be wondering: I stocked up with $20 of veggies the farmer’s market for last week’s menu and managed to get away with a $90 total grocery bill!  Including the groceries we already had at home, that means $90 fed three hungry vegans for an entire week.  That comes to just about $4.5 per meal, or $1.50 per person per meal.  We still have bunches of stuff left over, too, since one farmer gave us no less than 10 cups of kale for our $2, and we got some free veggies from a friend of ours who gardens.

Here’s our menu for this week. You may notice a couple of repeats from the last menu:  that’s because we had a few scheduling issues come up, and had to rearrange some meals.  A couple of my recipes got shoved to this menu instead.  This week I’m taking it easy.  We’re going to be busy so I tried to make lunches easy.

Sunday, September 12

Lunch: Boca Nuggets and homemade Dill-Spiced Cottage Fries

Dinner: Roasted Vegetable Lasagna (made using a recipe from 1000 Vegan Recipes) -also making a raw portion

Monday, September 13

Lunch: leftover Lentil Pasties (from last week) and Cabbage Saute

Dinner: Yellow dal with Spinach over rice (1000 Vegan Recipes p263)

Tuesday, September 14

Lunch: Quinoa Burgers with Grilled Mushrooms and steamed green beans

Dinner: Chickpea Cutlets (from Veganomicon), coleslaw, steamed carrots

Wednesday, September 15

Lunch: Boca Chikn Nuggets, leftover cottage fries from Sunday, peas

Dinner: Breakfast for Dinner!  Mushroom Frittata (Vegan With a Vengeance), Oven Roasted Potatoes, fruit smoothies

Thursday, September 16

Lunch: Chickpea Broccoli Casserole (Vegan With a Vengeance) and fresh fruit

Dinner: Summer Rolls with Dipping Sauce (VWAV p84), Rice Noodle nests (Wok cookbook), Thai Green Soup (VWAV)

Friday, September 17

Lunch: Smoothies and sandwiches, fresh veggies and Goddess Dressing

Dinner: Seitan and mushroom stroganoff

Saturday, September 18

Lunch: Sicilian rotini with mint-almond pesto

Dinner: Argentinean Vegetable Stew (1000 Vegan Recipes p254) with homemade bread bowls