• 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.

    Gluten Free Pizza with carmelized onions, mushrooms, sun-dried tomatoes and tofu ricotta
    Vegan Caesar Salad (from Veganomicon)

    Spicy Tempeh Sushi
    Steamed Edamame with Kosher Salt
    Vegan Tempura (sweet potato, broccoli, cauliflower)

    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)

    Vegan Creamy Cashew & Vegetable Korma
    Jasmine Rice

    Southern Fried Tofu
    Garlic Mashed Potatoes and Vegan Mushroom Gravy
    Sauteed Brussel Sprouts (sprinkled with Vegan Parmesan)


    What’s on your menu for the week?
    • Alisa – Frugal Foodie

      Okay, okay, you’ve convinced me … I have to start planning menus!

    • I Am Gluten Free

      Hee 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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