The 2022 week 24 plant based menu plan is complete.
Breakfast
The breakfasts for the week continue with the exploration of various preparations of oatmeal, all of which have been successful over the past weeks. We always have avocados on hand and because I made sourdough bread this week the toasted bread was particularly enjoyable.
Lunch
We had plenty of eat again lunches last week including several left over dinners.For that reason the split pea soup moved to this week.
Dinner
The week ahead is full of celebrations. I have planned evening menus but I feel fairly certain that there will be changes, especially on Father’s Day. We are so ensconced on the graduation activities, that Father’s Day has been on the back burner. I plan meals and have ingredients on hand but always adapt according to what the week brings.
Paprika Roasted Tempeh with Veggies
Vegan Meatloaf and Rosemary Roasted Potatoes
Hits and Misses
All of the breakfasts were successful. The maple pecan baked oatmeal was particularly good.
The only new recipe that I tried was the Pasta e Fagioli soup. It was “fine”,but certainly not close to expectations.
Recap
Week 23 was a week filled with eat again dinners as well as lots of social activities. There was very little creative cooking, but we did manage to maintain eating in a healthy way. The week ahead is filled with yet more celebrations. The plan is made and the ingredients on hand…whatever happens in the days ahead will be enjoyed and we will adapt our meals accordingly. We are so fortunate to be able to enjoy these memorable life events. Cheers and Bon Appetit!
