Getting the ball rolling again with a vegan, gluten-free Menu Plan Friday?

As I said in my previous post, June was a crazy month with a lot going on. I was out of town, I never made it to the grocery store (luckily I keep an absurdly stocked pantry so I’ll never starve, but I do lose my interest in home-cooking when there’s nothing fresh to eat), I was barely home at all.

But a new box has arrived, and it’s a Rainbow coupon month again, so it’s time to get back into the swing of things! I know I usually ramble on forever in my menu posts, but this time I’m getting right to business.

For summertime inspiration, check out the Gluten Free Menu Swap this week hosted by Cheryl at Gluten Free Goodness with the theme of Summertime Foods!

Nicoise Salad

Friday
Nicoise salad (lettuce, tomato, green beans, potatoes, red onion with Nicoise dressing)
Fruit salad

Saturday
Raw “Pasta” Puttanesca (made with zucchini “noodles”) (30-Minute Vegan p 202)
Fruit salad

Sunday
Live Spring Rolls (grated carrots and beets, sprouts, basil wrapped in chard leaves) (30-Minute Vegan p 308) (add rice noodles/baked tofu?)
Raw kale salad with avocado and cherry tomatoes

Raw Kale Salad with Avocado & Cherry Tomatoes

Monday
Bibimbap with arame, shitake mushrooms, spinach, and napa cabbage

Tuesday
Leftovers

Wednesday
Coco Rice and Beans (30 MV p 195)
Gingered Collard Greens (30MV p 177)
Baked Plantains (30MV p 186)

Thursday
Pasta Florentine with broccoli (30MV p 221)
Romaine lettuce salad with carrots and Balsamic Dressing (30MV p 144)

Friday
Leftovers

Vinegret (Russian beet salad)

Saturday
Vinegret (Russian beet salad)
Kasha with fermented cabbage
Pickling cucumbers

Sunday
Games! Burritos?

Shopping list: Nicoise olives, sprouts, kale, cherry tomatoes, 2 large ripe plantains, collard greens, baked tofu, tofu, napa cabbage, (check for 2 pkg frozen spinach), broccoli, romaine lettuce, 3 medium boiling potatoes, onions, garlic, canned peas, 3 dill pickles, scallions, fresh dill, kasha, fermented cabbage, pickling cucumbers