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

Follow me @jerryjamesstone or subscribe to my Facebook posts for more recipes.

Your Shopping List

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)