This week’s meal plan will be unique because my kids are going fishing in Saskatchewan, so I’m planning more adult-friendly food and experimenting with a few new recipes. My preference is vegetarian with a bit of fish, so it’s that when the kids are away.
Meal plan starting June 30, 2018
(Meals are for dinner unless otherwise noted. We have a few staples for breakfast and lunch is usually leftovers.)
Quinoa soup, from this mix I picked up at Costco. With toast and peanut butter on the side.
I’ve only tried this once and it was too bland. I don’t want it to go to waste though, so I’ll try it again, this time with spinach, mushrooms, and asiago cheese.
I love polenta but so far the family doesn’t. I’ve been wanting to try this and see if I can get some converts.
Hot tofu with cool greens from the The New Becoming Vegetarian Cookbook by dietitians Vesanto Melina and Brenda Davis.
This and their Becoming Vegan are great resources, full of detailed nutrition information (just a few recipes). I love this unusual dish (grated tofu, seasoned and cooked… reminiscent of ground turkey!). I’m making it for the Calgary dietitian meetup group potluck. The recipe is no longer online, but I talked to Vesanto Melina at a conference recently and she said I could share it, as long as I credited her, which of course I would! See below if you want to try it.
Experiment… I’ve been wanting to try this since we fell in love with something similar at the restaurant Nourish in Victoria.
Green salad with lemon mint vinaigrette.
Simple. No recipe. Just planning to use what looks good in the garden right now.
Pasta with Lentils — from Mark Bittman’s How to Cook Everything Fast.
Another experiment. I need more good lentil recipes, and we all love pasta, so trying this.
A couple of years ago we invited a Lebanese family for dinner, and they told me their kids like tabbouleh, so I made the Tabbouleh and Chickpea Salad from Whitewater Cooks. One by one, every family member saw it, looked confused, and said some variation of, “Uh, um, this isn’t tabbouleh…?” The mother then shared this recipe, which is apparently authentic Lebanese tabbouleh, and I’ve been wanting to try it. The garden is teeming with mint and parsley, so here goes!
Thank you to everyone who reached out with feedback on some of last week’s recipes. Always happy to hear from you! If you want to see how each new recipe goes, follow along on Instagram or Facebook. And if you want to get this in your inbox every week, at least during the trial period, sign up here.
Hot Tofu with Cool Greens
This salad is quite a pleasant surprise. The hot tofu or beans are wonderful compliment to salad.
Prepare salad in a large bowl. Be sure to dry greens well.
Freshly ground black pepper, to taste
Serve immediately with Liquid Gold salad dressing.
Instead of hot tofu with cool greens, try hot beans with cool greens. Heat seasoned black, red, kidney or any other beans and use in place of tofu.