If you follow me on Pinterest, you’ve no doubt seen my frantic pinning of vegan recipes. Yep, Vegan Week started again. It’s gonna be a long week. After my first Vegan Week last month, I learned a lot: over-all the vegan diet is exceptionally healthy, requires an insane amount of meal-planning and research, and is something I couldn’t do permanently. I am, however, more than glad to do it one week of every month.
I like the idea of focusing my meals on vegetables and grains. I revel in going to farmer’s markets and chatting with the farmers that harvested what I plan to eat that week. It makes me feel good to not participate in the purchasing and consuming of industrialized meats and shunning the impact that industrialized meat has on the global environment. At least for one week. Hey, it’s my part and I’m doing it. 🙂
Before my first vegan week, I really wasn’t aware of what a week of eating would look like without any meat, dairy, or animal by-products. In fact, before that first day, I’m pretty darn sure I hadn’t had a vegan day in my life; I was pretty stunned by the limitations. Now, that I’m an “experienced” vegan, for my second week, I’ve pulled together a wide range of vegan recipes. I’ve scheduled out my breakfasts, lunches, dinners and snacks.
I’ve even put it in a spreadsheet. And, because I love you (and hope that maybe you’ll try a vegan day, week, or recipe), I’m sharing my eating plan for the next week. Most of these are recipes I’ve never tried, so I’ll be tinkering with the ingredients to fine-tune them to my tastes. But, I’m thinkin’ it’s going to be flavorful, filling and colorful week of eating at the Harding abode.
Vegan Week of Recipes:
Sunday
Breakfast: Oatmeal with dried apples and raisins (made with soy milk)
Lunch: Israeli Couscous, Cherry Tomatoes, Pistachios and Basil tossed with EVOO and Balsamic Vinegar
Dinner: Garden Veggies Rice and Beans
Monday
Breakfast: Vegan Pancakes
Lunch: Leftover Rice and Beans
Dinner: Black Bean Burgers (MorningStar) to take to Memorial Day Cookout
Tuesday
Breakfast: Almond Yogurt (Healthy Home Market) with fruit and granola
Lunch: Vegetable Gyoza (Trader Joe’s) and Sesame Roasted Green Beans
Dinner: Polenta Onion Pizza w/ Slow Roasted Tomatoes
Wednesday
Breakfast: Vegan Blueberry Muffins
Lunch: Leftovers
Dinner: Coconut Spinach and Garbanzo Beans over Sweet Potatoes
Thursday
Breakfast: Leftover Pancakes
Lunch: Leftover Potatoes from Wed. night
Dinner: Buckwheat noodles w/ Green Beans & Sesame Vinaigrette, and Roasted Cauliflower
Friday
Breakfast: Leftover Muffins
Lunch: Sesame Noodles w/ Cashews and Pineapple (Moo Moo’s Cuisine, Harris Teeter) and Stir fry
Dinner: Lemony Leek Pesto Penne with Roasted Carrots
Saturday
Breakfast: Almond Yogurt with Fruit
Lunch: Leftovers
Dinner: Chips and Guac, Sweet Potato Tacos & Margaritas!
Snacks
Air-popped poporn with olive oil, salt and hot sauce
Pretzels
Veggie Stix
Plantain Chips
Organic Trail Mix
Vegan Granola Balls
Fruit-based smoothies with soy yogurt
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