Monday, March 12, 2018

Menu Plan Monday - March 12


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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