Vegan Meal Plan Week 2

This week is all about time. This week I start back to school, and between taking care of a toddler, work, and everything else on my plate I need quick and easy. For me, prepping is how I make things quick and easy for myself, and my making a big dinner Sunday night I can have leftovers for another night during the week when I don’t want to cook.

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Groceries:

Produce

(2) Pints organic raspberries

(1) Pack of organic apples

(1) Big Tub Organic Spinach

(3) Heads Organic Romaine

(3) Bell Peppers

(5-6) Avocados

(1) Pack of Sprouts

(4) Large Portobello Mushrooms

(2) 8 oz packs of sliced baby Portobello mushrooms

(3) Limes

(7) Baking Potatoes

(5) Yellow Potatoes

(1) Pack porcini mushrooms

(1) Tub of dates

(2) Bulbs of garlic

(1) Yellow onion

(1) Red onion

(1) Bunch of bananas

Sour Kraut

Bread

Dave’s Killer Everything Bagels

Dave’s Multi Seed Bread

Crusty Bread for Soup

Non-Dairy Dairy

Kite Hill Almond Milk Cream Cheese

(1) Califia Unsweetened Almond Milk

Extra’s

(1) Pack of Rice Cakes

(1) Box Love Grown Chocolate Power O’s (what I feed my toddler for breakfast if she’s picky)

(1) Pint So Delicious Cashew Milk Vanilla Ice Cream

(1) Box Vegan Pancake Mix ( I have a recipe for mine coming soon)

Nuts

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Sunday:

Breakfast: Pancakes

Snack: Fruit of Choice

Lunch: Loaded Veggie Sandwich

Snack: Nuts and fruit

Dinner: Mushroom Bourguignon

Monday

Breakfast: Oatmeal topped with berries, dates, and hemp seeds

Snack: Fruit of Choice

Lunch: Salad with favorite Avocado dressing

Snack: Cashews and an apple

Dinner: Baked Portobello Mushroom from Detoxinista without the gravy

Tuesday

Breakfast: Dave’s Killer Everything Bagel topped with Kite Hill Cream Cheese

Snack: Fruit of choice

Lunch: Veggie Sandwhich

Snack: Rice cake topped with nut butter of choice

Dinner: Leftover Mushroom Bourguignon

Wednesday:

Breakfast: Lean Green Protein Smoothie

Snack: Rice cake topped with nut butter of choice and banana

Lunch: Caesar Salad

Snack: Fruit of choice and cashews

Dinner: Twice Baked Potatoes with side salad

Thursday:

Breakfast: Oatmeal topped with berries, dates, and hemp seeds

Snack: Fruit of Choice

Lunch: Salad with my favorite smashed avocado dressing

Snack: Nut butter and banana

Dinner: Leftover twice bakes potato

Friday:

Breakfast: Lean Green Protein Smoothie

Snack: Fruit of choice

Lunch: Chipotle bowl

Snack: Fruit of choice

Dinner: Order out pizza (dominos is vegan just ask for no cheese)

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Prep on Saturday or Sunday:

Vegan Caesar Dressing from Hot for Food

Wash and rinse all peppers, cucumber lettuce for salad and snacking

Recipes:

Loaded Veggie Sandwich

Toast two pieces of bread. Mash on half of an avocado and top with salt, red pepper flakes, spinach, red bell pepper, sprouts and tofu, and kraut. Enjoy J.

Mushroom Bourguignon

Serves 3 adults 2x

Heat up 1 cup of water and add 1 pack of dried porcini mushrooms to the water. Let this marinade while you start the stew.

During this time you will also want to “cream” together either vegan butter and flour or coconut oil and flour. The coconut oil will change the flavor so just use the vegan butter. It’s a 1:1 ratio, so if you like your stew a little bit thinner cream together 1 tbsp. vegan butter and 1 tbsp. flour. If you like it thicker cream together 2 tbsp. flour and 2 tbsp. vegan butter. I have never gone for 3, so if you do let me know.

In a large pot add 2 tbsp. avocado oil over medium heat.

Next add 1 diced sweet onion and sauté until tender, about 5 minutes.

After, add 1 finely diced carrot, 1 finely diced red pepper, 4 diced cloves of garlic, and 2 packs of sliced baby Portobello mushrooms. Sauté for another five minutes and then add ½ tsp pink salt, 1 tsp thyme, 1 tsp oregano, and ½ tsp black pepper. Stir and then add 2 tbsp. of tomato paste.

Now you’ll add the creamed vegan butter/ flour mixture, the porcini mushrooms that have been soaking, the water the mushrooms were soaking in, and 2 cups of a GOOD red wine. I used Francis Copolla Claret, and then drink the rest J. Bring this to a boil, and then reduce the heat to low and cook for 20-30 minutes stirring occasionally

You can serve this with mashed potatoes or pasta, but personally I like nice crusty bread.

Twice Baked Potatoes:

Serves 3 adults and 1 toddler 2x

Wash and pat dry 7 baking potatoes.

Preheat your oved to 430 °F

Puncture these potatoes by stabbing them with a fork.

Microwave said potatoes according to microwave instructions (you could just bake them longer, but aint nobody got time for that).

In a skillet heat 1 tbsp. avocado oil and sauté a few handfuls of spinach

Line baking sheet with parchment paper or silpat mat

Rub potatoes with a drizzle of avocado oil and sprinkle with sea salt

Bake potatoes for 20 minutes

Remove the potatoes from the oven and let them cook a little, then slice them in half length-wise and carefully scoop out the middle and place the middle in a bowl

Combine the potato inside with ¾ cup Kite Hill Almond Milk Cream Cheese, cooked spinach, 2 tbsp. nutritional yeast, ½ tsp salt, and ½ tsp pepper, and 1 tbsp. granulated garlic. Stir this mixture together and distribute evenly back to the potato skins

Sprinkle with more nutritional yeast and bake for another 5-10 minutes.

Smashed Avocado Dressing

Serves 2

Mash 1 ripe avocado with a fork. Add ¼ tsp salt, 1 tbsp. maple syrup, and the juice of 1 lime. Viola.

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