It's still snowing and cold here, so I am including warming dishes in my menu plan. As for the vegan planning, prepping, and enjoying - I'm loving it, even with all of the extra work. Tonight, we are having a slight surprise for the family. I have made a vegan strawberry cobbler that fits in very well with the whole foods plant based diet. By not telling the rest of the family that it is vegan, I bet I will find an empty dish when I get home from work. Since I am so confident with the WFPB diet, I am now showcasing that one first, followed by the meal plan for the meat eaters. The recipe for the strawberry cobbler is below:
Vegan Strawberry Cobbler
1 1/2 cups almond flour
1 tsp. salt
1/4 cup honey
2 TBSP real maple syrup
2 quarts strawberries
1 cup water
2 TBSP instant tapioca
2 TBSP unsweetened applesauce
1 tsp. almond extract
Using a food processor or mixer, blend the almond flour, salt, maple syrup, almond extract, and applesauce together. It will be a little moist and sticky. In a pan, put strawberries, honey, and water over medium heat and cook until berries come to a boil. Remove from heat and stir in tapioca. Transfer berry mixture to a lightly greased baking dish. Top with spoonfuls of the almond dough. Bake at 350 degrees Fahrenheit until bubbly and the dough is browned.
WFPB Menu
Monday
Tossed Salad with Sauerkraut and homemade croutons
Strawberry Cobbler (recipe above)
Tuesday
Baked Potatoes with Cashew Cream
Stir Fry Veggies, steamed
Wednesday
Potato and Veggie Tacos, with homemade corn tortillas
Thursday
Savory Corn Bread
Friday
Polenta Pizza Pie
Saturday
Steamed Potatoes with Cream of Broccoli Soup over the top
Sunday
Left-overs
Menu for the Meat Eaters
Monday
Pizza
Strawberry Cobbler (recipe above)
Tuesday
Stir-fry with Flank Steak
Baked Potatoes
Wednesday
Thursday
Slow Cooker Meatballs
Mashed Potatoes
Squash
Friday
Pizza & Pop
Saturday
Corned Beef
Boiled Potatoes
Green Beans
Sunday
Left-overs
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