Week 2 menu [16-22 November]

Our meals for this past week were pretty quick prep wise, maybe in ancipation for the upcoming Thanksgiving prep work. I usually start meal prep 2 or 3 days before Thanksgiving so I really don’t want to cook the week before!

I did find a new bread recipe this week: 90 minute bread! It is a very easy and quick recipe. I made a few changes like replacing 1/4 cup of flour with vital wheat gluten, and using all whole wheat flour. We also don’t own a pizza stone so I used a large cast iron skillet instead. It turned out beautifully!

Screenshot_2015-11-22-07-39-08-1

 

Dinners:

  1. Massaman curry over quinoa
  2.  Thai sweet potato burgers (on bread with siracha mayo) and roasted broccoli
  3. Quick southwestern style kidney bean and corn soup (this is from Supermarket Vegan) with cornbread
  4. Mushroom and pinto bean burritos with salsa (also from Supermarket Vegan)
  5. Roasted pumpkin with tomato sauce over baked potatoes (from How To Cook Everything Vegetarian by Mark Bittman)
  6. Hearty lentil,mkale, and potato soup with garlic bread
  7. Soba noodles with red cabbage and pumpkin seeds (adapted from Supermarket Vegan, I will post this recipe soon)

We didn’t plan any lunches this week as we had leftovers from quite a few dinners. Plus, I’ve been really enjoying a wrap of veggies with hummus, or cashew cheese sauce, and lots of lettuce for lunches.

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