Sunday, March 29, 2015

Tiffanie: this week's menu

Ok, more like the last two weeks... I've been sick forever, so I'm way behind on documenting...

We ate:

  • peanut noodles with baked tofu, roasted seaweed, raw kale salad with avocado
  • chickpea and artichoke heart stew, homemade bread
  • butternut ginger soup, bread
  • curried peanut sauce bowl with kale and tofu (twice, since the sauce makes enough for two meals)
  • bok choy and chickpea saute with toasted cashews, rice, baked tofu
  • pizza night (homemade dough), with spinach and roasted garlic
  • sausage and greens pasta with tomato sauce
  • english jacket potatoes, chickpea cutlets with mustard sauce, cole slaw
  • caramelized leek dal soup, slaw
The plans for this week:
  • leftover caramelized leek dal with jasmine rice and coleslaw
  • tofu mushroom potato stew with miso gravy, collard greens
  • millet spinach polenta with sun dried tomato pesto, roasted sweet potatoes
  • taco night, with chili-beer marinated tempeh and mushrooms
  • pizza night, cause 1/2 the kids like pizza night. And 2/2 eat it.

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