I’m so thrilled that my menus are becoming a hit with y’all. This week is still heavy on the veggies and still on the lighter side, but there’s a little dairy and meat too. I just can’t be vegan forever. (I had even had a few fails last week. Oh well.)
Our pantry is looking kind of bare, so we’re doing our grocery shopping today. Which means, I had to put my meals together early, and so I thought I’d share my Menus on Mondays with you on Sunday. If you prefer this too, let me know and I’ll share this post with y’all regularly on Sundays instead. I’ll have to come up with a different name, I ‘spose, but such is the life of a blogger.
Monday – Vegetarian
|photo cred: marthastewart.com|
|photo cred: goodnessgracious.com|
Garden Monkey Bread*
*to make vegetarian, omit bacon
Tuesday – Vegan
|photo cred: myrecipes.com|
Fall Veggie Curry*
Omit Greek yogurt topping if you want a vegan meal
*Make double for Thursday’s recipe. Prepare rice as usual, subbing half of the water for coconut milk
Wednesday – Vegetarian
Cheesy Broccoli with Rice* (use leftover brown rice from Tuesday’s meal)
* lighten the rice dish up by subbing half and half for the heavy cream and omitting the bacon
Friday – Vegetarian
|photo cred: ezrapoundcake.com|
Saturday – Optional Vegetarian
Portobello Mushroom Pizza
- Clean out gills of mushrooms, top with pizza sauce and desired pizza toppings. Bake at 425 degrees for 12 minutes or until cheese is golden and mushroom is cooked through. Use a metal baking pan. Alternatively, you can grill these on medium high heat.
-marinate for 30 minutes in your favorite dressing then cook on high heat.