A little less socializing for a gluten-free, vegan Menu Plan Monday

Well, the awesome energy that was propelling my previous MPM stuttered to something of a halt last week due to fatigue, an abundance of social activity and the poor customer service of Eating with the Seasons (in other words, no more CSA box). So here’s another retroactive menu plan that harkens back to those glory days where we were actually making lots of new Moosewood recipes and eating fabulous meals every night!

After you’ve taken a look at the menu, please check out the announcement for this month’s Sugar High Fridays event. This is a super fun and incredibly long-running sweets event, and I have the honor of hosting this month’s round. If you like sweets (and who doesn’t?) won’t you cook up something fun and join us?

This week’s Gluten Free Menu Swap is being hosted over at lovely Gluten Free Goodness. For a huge compendium of Menu Plan Mondays, visit the giant list at I’m an Organizing Junkie.

Monday:
Impressionist cauliflower
Raw kale salad with avocado and cherry tomatoes
Spanish stew with chick peas, potatoes, and artichoke hearts (Moosewood at Home)

Tuesday:
“Sloppy sushi” rolls with nori, sushi rice, toasted sesame seeds, soy sauce, and flax oil
Steamed asparagus with citrus dressing (Moosewood Low Fat)
Broiled portabello mushrooms with miso-balsamic glaze (MLF)

Wednesday:
Fennel-seasoned pan-fried tempeh (Moosewood at Home)
Glazed sweet potatoes with maple syrup and lime
Steamed napa cabbage with pickled ginger and vinegar-soy sauce

Thursday:
Nature’s Burger or homemade falafel with arugula and cherry tomatoes
Sweet potato fries (made with white sweet potatoes – the best for fries!) with vegan aioli
Baby broccoli with garlic and soy sauce

Friday:
Black-eyed pea curry (5 Spices, 50 Dishes)
Steamed beet greens
Quinoa

Saturday:
Broiled tofu (Moosewood at Home)
Kale with kale sauce
“Sloppy sushi” rolls

Sunday:
Quick vegetarian borscht (I added a Yukon potato and some caraway seeds to the recipe)