This Week's Vegetarian Meal Plan, January 23rd to 29th

© Jaymi Heimbuch via Flickr

This week's meal plan is brought to you by my favorite new site, Pinterest. The food porn there is outstanding, I mean, really outstanding. And so is the food! I can get lost for hours on that site. I am sure you will too. So get your groceries, make some Mustard-Crusted tofu and web-surf away!

Monday: Red Lentil and Turnip Soup
Tuesday: Mustard-Crusted Tofu with Kale and Sweet Potato
Wednesday: Vegan Butter Bean and Broccolini Udon
Thursday: Leftover Veggie Quiche (use whatever is in the fridge)
Friday: Farro Salad with Oven-Roasted Grapes with leftover soup
Saturday: Hummus-Crusted Baked Tofu with leftover soup or salad
Sunday Brunch: Banana and Coconut French Toast

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Red Lentil and Turnip Soup

  • 1 ½ cups dried red lentils
  • 2 tablespoons mirin
  • 3 cups water
  • 1 ½ cups chopped tomatoes
  • Thumbsize piece kombu
  • 1 turnip, peeled and diced
  • 1 medium yellow onion, diced
  • 1 ½ cups cooked Great Northern beans
  • 4 garlic cloves, minced
  • 4 cups vegetable stock
  • 3 celery stalks, diced
  • Sea salt and freshly ground black pepper
  • 2 tablespoons extra virgin olive oil
  • ½ cup fresh flatleaf parsley

Mustard-Crusted Tofu with Kale and Sweet Potato

  • 1 14-ounce package firm tofu
  • ½ cup whole grain Dijon mustard
  • 4 tablespoons vegetable oil, divided
  • ½ cup medium onion, sliced
  • 1 tablespoon minced peeled fresh ginger
  • 1 bunch kale(about 8 cups)
  • 1 small red-skinned sweet potato (yam; about 8 ounces)
  • 2 tablespoons fresh lime juice

Broccolini, Cherry Tomato, and Butter Bean Udon

  • 1 to 1½ Bundles Udon Noodles
  • Oil, about 2-3 Tbs
  • 3-6 Stalks of Broccolini, depending on size
  • ½ tsp Red Pepepr Flakes
  • Black Pepper
  • Salt
  • 10 Cherry Tomatoes, quartered
  • ½ Cup Butter Beans/Lima Beans, drained and rinsed
  • 1-2 tsp Italian Herbs
  • Balsamic Vinegar, for drizzling

Leftover Veggie Quiche

  • 1 cup all-purpose flour
  • 1 stick of butter, very cold
  • 2 tablespoons ice cold water
  • ½ teaspoon salt
  • Left over veggies
  • 1 cup gouda cheese, shredded
  • 6 large eggs
  • 1 ½ cup whipping cream or half-and-half
  • ¼ teaspoon of both salt and pepper
  • ½ teaspoon fresh thyme

Farro Salad with Oven-Roasted Grapes

  • 3 cups seedless red grapes (about 1 pound)
  • Coarse salt and freshly ground pepper
  • 2 bunches Concord grapes
  • 8 ounces farro (about 1 1/2 cups)
  • 2 tablespoons coarsely chopped fresh rosemary
  • 1/4 cup extra-virgin olive oil
  • 2 small red onions
  • 1 tablespoon sherry vinegar or red-wine vinegar
  • 4 cups mixed small greens such as baby kale, baby Swiss chard, red mustard, and red mizuna

Hummus-Crusted Baked Tofu

  • 1 pound firm or extra firm tofu, drained and water pressed out
  • 1 cup panko breadcrumbs
  • 1 tub Spicy Chipotle hummu
  • 1 tub Roasted Garlic hummus
  • Salt to taste (optional)
  • Olive oil

Banana and Coconut French Toast

  • 2 ripe bananas
  • 1 cup coconut milk
  • 1 tablespoon vanilla
  • 1 teaspoon cardamom
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon cinnamon
  • 1 tablespoon flour
  • 1/2 teaspoon sea salt
  • 1 loaf bread
  • Coconut oil (optional)

Tags: Cooking | Recipes | Vegetarian

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