Sigh. I love posting my menu plan on Mondays, when I can play with all my friends and swap comments and be part of the GF Menu Swap and the OrgJunkie Menu Plan Monday compilation. But lately Monday has been exactly the wrong day to plan. I’m also less likely to make a menu plan for the week when I’m too busy to select and edit photos to accompany a post. But I need to plan my menus. Meal planning keeps me on track, saves me money, and means there is always delicious, healthy food in the house.
So no photos, no fun stories, no theme ingredient, no links to round-ups. Just a Wednesday menu plan to take advantage of the Wednesday farmer’s market by my house.
Wednesday (defrost tempeh)
Chilled tomato soup with shallots, cucumbers, and corn (Fresh Food Fast, 100)
Warm green beans and new potatoes with grilled onions (FFF, 102) and lemon-pepper tempeh croutons
Pizza with kalamata olives, vegan mozarella, and chopped salad (FFF, 130)
Pan-seared summer squash with garlic and mint (FFF, 131)
Szechuan-style tofu with eggplant (Vegan Express, 56)
Fatiguer’s-style gai lan
Chana masala (Vegan Express, 99)
Curried cashew quinoa (Vegan Express, 93)
Salad of chopped tomato and cucumber with Annie’s Goddess dressing
Tortilla casserole with pinto beans and spinach (Vegan Express, 105)
Green salad with citrus vinaigrette
Baked sweet potato
Shopping list: 1.5 lbs tomatoes + 2 med tomato, 1 cucumber + 4 Kirby cucumbers, 1 lb green beans, 1.5 lb new potatoes, 1 ripe avocado, 1 lb summer squash, 1 jalapeno, broccoli (or suitable substitute), 2 long Japanese eggplants, 1 tub tofu, bok choy, gai lan, corn tortillas, vegan cheese, 1 sweet potato