The 2022 week 31 plant based menu is complete.
Breakfast
The 2022 week 31 breakfast and lunch plan reflects both last week’s and this week’s recipes. Per usual plans changed last week. Several recipes served us multiple meals while others were never utilized. They return to the menu.
Vegan Blueberry Banana Oat Bread
Peanut Butter Chia Overnight Oats
Lunch
Sonoma Chickpea “Chicken” Salad
Farro and Brussels Sprouts Salad
Giada’s House Soup (without meat)
Southwest Chickpea Salad with Creamy Avocado Lime Dressing
Dinner
I have many new recipes planned for the week along with a favorite cauliflower preparation. We are planning to enjoy one meat based meal but will go heavy on the veggies and light on the sausage.
Roasted Sausage, Potatoes, Peppers, and Onions
Slow Cooker BBQ Chickpea Sloppy Joes
Hits and Misses
There were lots of new hits this week.
These cookies are certainly not inexpensive but they are really good. In fact they are almost too good. They will be gone in a flash!
Talk about a few on hand ingredients making a great salad…this is it. I have now made several chickpea lunches and this one goes to the top of the list as far as favorites. A big plus…it takes only minutes to prepare.
Mashed Chickpea Avocado Salad/Sandwich
I incorporate mushrooms as much as possible in my menu plan. They are so incredibly nutritious and tend to offer an alternative to meat, not only in texture but flavor. This stroganoff was enjoyable but it did not leave me in a zone where I would not look for more.
After finally finding bucatini at Trader Joe’s, I gave this new recipe a try. I will admit to a change because I used dried sun dried tomatoes in the place of those packed in oil. Regardless this was a terrific summer pasta meal enjoyed by the whole family. It will definitely be on the rotation.
Sun Dried Tomato, Basil and Balsamic Bucatini
Ok…this was a fail. In fact the only reason I picked this recipe was that I had a bottle of Marsala that I wanted to get rid of. My daughter and the ‘Ole Buckeye were not impressed, however when I served it again to myself on sail night I thoroughly enjoyed it. I reheated it and added a sprinkle of parmesan and red pepper flakes. Will I make it again…no, but it wasn’t a total loss.
Rather than having the farro salad on its’ own, I also prepared our favorite broccoli salad and we enjoyed a salad supper. I used vegan mayo and stevia in the dressing for the broccoli salad and made the farro salad as directed. Enjoyable dinner.
Farro Salad with Spice Roasted Chickpeas and Cauliflower
Recap
We continue to enjoy a more plant based diet. In fact I am finding that I enjoy the recipes much more than I anticipated. The adventure continues. Bon Appetit!
