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What's for dinner in September 2011

post #1 of 53
Thread Starter 

I looked and couldn't find a current thread already, so I'm hoping it's ok to start a new one!

I'm back on the planning wagon and would love to hear other veg*n's weekly meal plans! eat.gif

Any suggestions for any additions to make it better balanced, please tell me! I know I have big problems creating balanced meals on my own..duck.gif

 

This week looks as follows:

 

Mo: Black Bean & Sweet Potato Chili w/cornbread

Tue: Carrotsoup w/zucchini bread

Wed: Gnocchi w/zucchini ribbons

Thurs: Taco soup w/tortilla chips

Fri: Sweet Potato Lentil Stew *or* Sweet Potato Peanut Butter Bisque *or* simply Lentil soup.. (not sure yet)

 

 

 

post #2 of 53

Can I join in?  I've only been a vegetarian for about a week but I was once a vegetarian for almost 19 years before I started eating meat again.  I am also gluten free because I have celiac disease.

 

Monday: Peanut rice noodles with carrots and broccoli

Tuesday: Pineapple Thai fried rice

Wednesday: GF pizza

Thursday: BBQ tofu and corn bread with a veg

Friday: Au gratin potatoes

Saturday: Quesadillas made with corn tortillas and a side of refried beans

post #3 of 53

Monday: MuShu veggies

Tuesday: White bean and kale soup with rosemary bread

Wednesday: Black bean-butternut squash-quinoa burritos

Thursday: Penne Pomodoro and green beans

Friday: Black bean-sweet potato enchilada casserole with mole sauce

Saturday and Sunday: Out of town. Probably Chipotle and Fresh Choice.

 

post #4 of 53
Thread Starter 

Welcome and congrats to being a vegetarian again, Attila! smile.gif I look forward to seeing your meal plans!

 

Catnip, glad to see you over here as well! You've always been inspirational for me in the past - here as well as on your blog! winky.gif

post #5 of 53

Next week is going to be a challenge - I have almost no grocery budget that week since we had a couple of unexpected expenses hit.

 

I have a super well stocked pantry and freezer, though - a five pound bag each of frozen mixed veggies and spinach, any kind of bean or grain you can imagine, nuts, peanut butter, breads, baking supplies, canned stuff like coconut milk, about 6 gallons of soymilk, pasta. And a veggie garden with tomatoes and green beans. But I'm used to spending about $40 on fresh produce (plus an average of $100 restocking staples - that's why I have such a well-stocked pantry), and this week, after the trip I can't get out of, I might be able to scrape 20.

 

So I'm thinking pasta, fried rice with tofu and frozen mixed veggies, I have the stuff for a lentil loaf and baked potatoes. I think I have some tempeh in the freezer, so I might be able to make shepherd's pie. I'll have to buy kale for bean soup, apples, carrots, grapes, raisins, maybe a watermelon. Probably a spinach-lentil curry, especially if I can score a winter squash or a cauliflower. I can do bean tacos with shredded cabbage and lime.

 

I'm glad someone reads my blog. I should post more!

 

post #6 of 53

I am also living very frugally this week and maybe the next several.  We ARE getting a CSA pick-up still on Weds, so that will help a lot, otherwise we will be living out of the pantry/freezer minus essential items we run out of!

 

Last night (Mon) was home made pizza with friends

Tonight (Tues) crock pot veggie/bean soup w/ baking powder buiscuits

Wed: Most likely bean tacos and/or burritos

 

That's as far as I've gotten..lol.  CSA pick up is Wed, so I will do more meal plans after I know what is in there!


Edited by Gator-mom - 9/6/11 at 5:51am
post #7 of 53

It is really hot and we spent the day at the park The only thing I can get myself to eat right now is hummus, so I think we will do an Indian night. I have frozen Channa Masala, potato dosas and Bangan Bhartha from TJs (I hope I spelled all of that right.) 

 

Tomorrow will probably be tofu lettuce wraps. I found a premade sauce and will just sub crumbled tofu for the ground meat the recipe calls for. 

post #8 of 53

i am very bad at planning a whole week, but when i check here regularly, y'all inspire me.

 

my main meal-planning goal for now has to be: use up the zucchini / summer squash.

 

tonight was lemony grilled summer squash, roasted cauliflower, and black-eyed peas (with smoked paprika)

 

planning to try this zucchini lasagna (or at least use the recipe as a jumping-off point) from peasandthankyou

post #9 of 53

Tonight was a pretty lame dinner:  spaghetti with sauce out of a can but added shredded zucchini

Fri: Seitan stir fry

Sat: marinated and baked tofu with glazed carrots and csa green beans

Sun: Garam masala w/ brown rice

post #10 of 53
Thread Starter 

Great to see more chime in here! thumb.gif

 

Yesterday we also simply had pasta w/tom. sauce (out of the can..). I originally wanted to add white beans but having had some leftover taco soup for lunch already I had enough of the 'effects' of the beans for one day shy.gif. I snacked on roasted chickpeas later though.

 

For today and tomorrow I have no clue.. We'll be busy today, DD is invited for a party where she'll have dinner (probably pizza) so I'll have to think of something.

post #11 of 53

I just went shopping and planned for the next week.  As a new vegetarian I am astounded at how much lower my grocery bill was - $130 for all these meals plus tons of fruit and veggies! I meal planned vegan - not sure we will be able to swing vegan this week but I am going to try.

 

Numbered because I am not sure which order we will eat these in:

 

1. African peanut veggie stew

2. Broccoli chickpea casserole

3. BBQ tofu and cornbread with kale

4. Pumpkin Pasta

5. Veggie pizza

6. Teriyaki Tempeh with broccoli and rice

7. Squasharoni

 

Breakfasts:

 

1. Coconut yogurt and fruit

2. Green smoothies

3. Home fries

4. GF pancakes

5. Vegan breakfast casserole

post #12 of 53
Thread Starter 

Attila,

your meal plan looks awesome! Where do you mostly get your recipes from?

The pumpkin pasta and the chickpea broccoli casserole sounds very yummy, would you mind sharing the recipes or links, please?

 

I still have to sit down and plan for next week.. I'll be back!

post #13 of 53

Last night we had spaghetti with 'sausage' and breaded eggplant. YUM! Tonight we are going to a birthday party which means we will likely be eating beans and rice with DH's Mexican family.

post #14 of 53

I forgot two!

 

1. Yellow split pea chowder and

2. Sweet potato and black bean enchiladas

 

:)

Fit Mommy>  I use Veganomicon; Vegan with an Vengeance; the Garden of Vegan series and whichever cookbooks I can get at the library!  I also like the recipes at http://www.wheatfreemeatfree.com alot.

 

Pumpkin Pasta

 

dry pasta enough for 4 people (I use gf penne or spirals)

1 medium onion chopped

4 links of veggie sausage sliced (I use spicy tempeh)

1 T olive oil

1 14 oz can of pumpkin puree

salt and pepper

 

Boil the pasta.  While it is cooking in a large saucepan on medium heat saute the onion and "sausage" until onions are translucent.  Add the pumpkin and salt and pepper to taste and simmer for about 5 minutes.  The sauce can be quite thick so thin it out with veggie broth or pasta water.  Drain pasta and toss together.  You can serve with parmesan (veggie or otherwise) on top.

 

Chickpea Broccoli Casserole

 

3 16 oz cans of chickpeas

1 large onion thinly sliced

3 large grated carrots

1 head of broccoli cut into florets

2 T chopped chives

1/2 C oats or bread crumbs

3 T olive oil

1 C veggie broth or water

1 tsp salt

 

preheat oven to 350.  Mash chickpeas for about 2 min.  You want them smushed but not creamy.  Add the veggies; the oats; the olive oil; and the water and salt.  Transfer to a 9X13 inch casserole dish and press mixture firmly down.  cover with foil and bake for about 45 min then uncover and bake another 15 min.

post #15 of 53

I need to get back on track too.  School's back in and I have a little more time with only two little ones at home.  I'm also looking to be frugal as well as healthy.  Today was day one of getting back into working out jog.gif.  I just find it so hard to find meals that all 6 of us enjoy together.  Not to mention making sure we have stuff for school lunches.  I have a few ideas for next week:

 

Oat and cashew burgers

Summer chowder

Lentil, wild rice and orzo salad

Zucchini and feta pancakes

Lasagna

 

I'm going to get a crockpot of bakes beans on tomorrow and make a white bean dip for sandwiches next week.

 

I like the look of that pumpkin pasta.  I might have to try that next time.  eat.gif

post #16 of 53
Thread Starter 

Thanks so much!!!flowersforyou.gif Also for the link to the blog! Another one I'll love to add to my list to read! winky.gif
 

Quote:
Originally Posted by Attila the Honey View Post

I forgot two!

 

1. Yellow split pea chowder and

2. Sweet potato and black bean enchiladas

 

:)

Fit Mommy>  I use Veganomicon; Vegan with an Vengeance; the Garden of Vegan series and whichever cookbooks I can get at the library!  I also like the recipes at http://www.wheatfreemeatfree.com alot.

 

Pumpkin Pasta

 

dry pasta enough for 4 people (I use gf penne or spirals)

1 medium onion chopped

4 links of veggie sausage sliced (I use spicy tempeh)

1 T olive oil

1 14 oz can of pumpkin puree

salt and pepper

 

Boil the pasta.  While it is cooking in a large saucepan on medium heat saute the onion and "sausage" until onions are translucent.  Add the pumpkin and salt and pepper to taste and simmer for about 5 minutes.  The sauce can be quite thick so thin it out with veggie broth or pasta water.  Drain pasta and toss together.  You can serve with parmesan (veggie or otherwise) on top.

 

Chickpea Broccoli Casserole

 

3 16 oz cans of chickpeas

1 large onion thinly sliced

3 large grated carrots

1 head of broccoli cut into florets

2 T chopped chives

1/2 C oats or bread crumbs

3 T olive oil

1 C veggie broth or water

1 tsp salt

 

preheat oven to 350.  Mash chickpeas for about 2 min.  You want them smushed but not creamy.  Add the veggies; the oats; the olive oil; and the water and salt.  Transfer to a 9X13 inch casserole dish and press mixture firmly down.  cover with foil and bake for about 45 min then uncover and bake another 15 min.



 

post #17 of 53
Thread Starter 


Good job for getting back into working out! thumb.gif What do you like to do? Do you work out at home? (I'm a 'vidiot' myself, i.e. I have a collection of fitness DVDs that I use at home, mainly Leslie Sansone, Ellen Barrett, yoga, pilates and some barre/ballet)

 

Anyway, the Zucchini & Feta pancakes sound yummy as does the white bean dip! Care to share the recipes or links? Sheepish.gif

Quote:
Originally Posted by 4Marmalade View Post

I need to get back on track too.  School's back in and I have a little more time with only two little ones at home.  I'm also looking to be frugal as well as healthy.  Today was day one of getting back into working out jog.gif.  I just find it so hard to find meals that all 6 of us enjoy together.  Not to mention making sure we have stuff for school lunches.  I have a few ideas for next week:

 

Oat and cashew burgers

Summer chowder

Lentil, wild rice and orzo salad

Zucchini and feta pancakes

Lasagna

 

I'm going to get a crockpot of bakes beans on tomorrow and make a white bean dip for sandwiches next week.

 

I like the look of that pumpkin pasta.  I might have to try that next time.  eat.gif


 

I finally figured out our meal plan for this coming week, starting with tomorrow:

 

Curried Pumpkin soup (Vegetarian times newsletter recipe from this week) w/home made sourdough bread

Gobi Masala (Cauliflower Curry) 

Vegetable Burritos

Eggplant, Tomato & Chickpea Casserole

Lentilsoup w/home made sourdough bread

Apple Saurkraut Quesadilla (http://www.eatwell.com  ) w/green salad

Skillet Gnocchi w/spinach

 

-I'm still working on getting it all well rounded & balanced.. 

 

post #18 of 53
Quote:
Originally Posted by FitMOmmyOf2 View Post


Good job for getting back into working out! thumb.gif What do you like to do? Do you work out at home? (I'm a 'vidiot' myself, i.e. I have a collection of fitness DVDs that I use at home, mainly Leslie Sansone, Ellen Barrett, yoga, pilates and some barre/ballet)

 

Anyway, the Zucchini & Feta pancakes sound yummy as does the white bean dip! Care to share the recipes or links? Sheepish.gif


 

I finally figured out our meal plan for this coming week, starting with tomorrow:

 

Curried Pumpkin soup (Vegetarian times newsletter recipe from this week) w/home made sourdough bread

Gobi Masala (Cauliflower Curry) 

Vegetable Burritos

Eggplant, Tomato & Chickpea Casserole

Lentilsoup w/home made sourdough bread

Apple Saurkraut Quesadilla (http://www.eatwell.com  ) w/green salad

Skillet Gnocchi w/spinach

 

-I'm still working on getting it all well rounded & balanced.. 

 


 

Well, I really only have time to workout from home with little kids running around so I've bought a small library (4-5) of DVD's.  Most are Jillian Michaels.  I bought one and felt like it was the perfect amount of a workout for me so I bought some more and I feel great once I stick to them for a while.  I also started the couch to 5K every other day.  I usually go for a brisk hour long walk but would like to run more.  Unfortunately, my knees don't always do so well but I'm hoping the slower interval training will help that.  

 

We had the zucchini and feta pancakes but, while I liked the taste, I did not like the texture.  We couldn't get them crunchy enough.  Maybe because I had just shredded the zucchini.  I should have drained it more.  Anyways, here are the recipes:

 

Zucchini & Feta Pancakes

4 eggs, separated

4 cups grated zucchini

1 cup crumbled feta cheese

1/2 cup minced scallions

1 tsp dried mint

salt

pepper

1/3 cup flour

 

Beat the egg whites until stiff.

Combine all the other ingredients including egg yolks.

Fold egg whites into mixture.

Heat oil in skillet, add spoonfuls of batter and fry until golden and crisp.

Serve with sour cream or yogurt.

 

 

White Bean Dip

1 can (15oz) white kidney beans, drained and rinsed

4 tsp lemon juice

3 cloves minced garlic

 

Blend the above in food processor.  Add the following ingredients and process until blended.

 

2tbsp olive oil

1tbsp parsley

1 tsp cumin

1/2 tsp chili powder

salt and pepper

 

 

 

post #19 of 53
Thread Starter 
Quote:
Originally Posted by 4Marmalade View Post

Well, I really only have time to workout from home with little kids running around so I've bought a small library (4-5) of DVD's.  Most are Jillian Michaels.  I bought one and felt like it was the perfect amount of a workout for me so I bought some more and I feel great once I stick to them for a while.  I also started the couch to 5K every other day.  I usually go for a brisk hour long walk but would like to run more.  Unfortunately, my knees don't always do so well but I'm hoping the slower interval training will help that.  

 


Karen,

thank you for the recipes!

I've made the switch to being vegan, so I'll see what I can sub (maybe tofu?) for the feta. 

As to working out at home, yep, that's how my fitness DVD collection started too ~10 years ago! winky.gif To this day I love it though, no depending on gym times (also no yearly fees!), etc., one can simply work out when it's best time wise, kids-wise etc.

I've had a few of Jillian's DVDs and agree, they're great, they pack a lot of intensity in the workout time! I used to do C25K but like you I have bum knees and after a car accident last year my one knee is shot, so running is history for me, sadly. 

Anyway, enjoy your workouts! thumb.gif

 

post #20 of 53

Sesame ginger noodles with broccoli tonight. 

 

I actually have a menu, thought it is rather boring, planned for the next week. I hope I can manage to stick to it. Tomorrow we are going to a birthday party and Sunday is dinner at MIL's house. So starting Monday my goal is:

 

Tofurkey roast (local HFS had the on sale for $5), mashed potatoes and gravy, and green beans with walnut miso sauce

Bean tacos, hopefully with fresh salsa and avocado

Pumpkin pancakes, sausage, and melon

Greek salad with tofu feta and olive oil bread

Tempeh and rice with kale

Spaghetti and 'sausage'

 

 

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