Dinner Plan:
Monday - Pasta with Red Sauce and Cauliflower bites (or meatballs/vegan meatballs if I feel like it) & Soak Black Beans for Crockpot Tuesday
Tuesday - Taco Tuesday: Enchiladas with Rhubarb Chipotle Sauce
Wednesday - Shrimp risotto with roasted parmesan asparagus (with a protein alternative for the vegetarian in the family)
Thursday - Faux Chicken Pot Pie
Friday - Cornmeal waffles with Pulled Jackfruit
**Note: I use frozen jackfruit and add shredded greens on hand to the waffles.
Saturday - Grilled Veggie Burgers with Cheesy Garlic Mashed Cauliflower (from the vFit recipe rolodex) & Soak White Beans for Crockpot Sunday
Sunday - Beans and Greens with Polenta
Recipes:
Faux Chicken Pot Pie
**Note: I use Quorn meatless pieces for this, and my go-to pie crust recipe from The New England Cookbook
For the filling, I saute onions in oil or butter. You can add diced potatoes to this as well. Then I make a roux with flour. I add in water and about a teaspoon of Better than Bouillon Vegetable Base (the No-chicken base would probably also work). Once it thickens a bit, I add mixed vegetables. I like the big bag of organic mixed vegetables from Costco, but any variety will do. Sometimes, if I don't have the quick frozen ones, I'll chop up carrots and/or green beans or other various vegetables around the house. Then I add in the quorn meatless pieces. Once everything is mixed in, and mostly thawed and covered in the sauce, I pour the filling in, put the top crust on, and bake it at around 400 for around 30 minutes.
Other meal ideas:
Use the leftover rhubarb for a compote for oatmeal or stewed for scones
No comments:
Post a Comment