It’s been awhile since I posted a vegan menu, so I thought I’d let you know what dinner at my house will be this week.
I had a free Saturday afternoon, so I grabbed some cookbooks and used my meal planning process to brainstorm five dinners.
I also read the introduction to Jessica Goldman Foung’s Sodium Girl’s Limitless Low-Sodium Cookbook. I’ve got another post planned to talk about the sodium kick-in-the-pants Jessica’s book gave me. But for now, I’ll say that I was uber motivated to read every single label at the store (and not just check to see that things were vegan). Horrifying. I thought I was low sodium: no soda, no cheese, home cooked fresh food, but I have a feeling I am farther from where I want to be salt wise.
The first change I’m going to make in this lower-sodium direction is to nix the sandwich I was having most days for lunch. I’m replacing it with brown rice and steamed veggies drizzled with lemon and olive oil, which is absolutely delish by the way.
I’ve got: broccolini, cauliflower, asparagus and cabbage over brown rice. The blobs on the sides are edamame hummus for some extra protein, plus it is so good with the veggies.
OK, that’s lunch, here are the dinners:
- Kathy’s Spicy Peanut Tofu Rice Salad: I’ve made this before and it is super yummy.
- Spaghetti and “Meatballs” with Steamed Broccoli
- Mediterranean Stewed Green Beans with Saffron Rice, Falafel and Pita Bread
- Vegan Tacos with Lime Rice and Home-Smashed Beans
- Home-Baked Beans, Coleslaw, Corn Muffins and Gardein Crispy Tenders
That’s 5 weeknight meals. I always keep extra veggies, lettuce, grains and beans on hand for quick healthy meals the other two nights, or we’ll head out and have veggie burgers, veggie sushi or stop by our local vegan restaurant.
You really can eat wonderful, flavorful food without the meat or cheese. Not convinced? Check out my latest Health Bistro Post over Lifescript: 5 Effortless Ways to Stick to a New Diet.
What are you eating this week?
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