Midweek Munchies started up by Harmonia, is just another way to spread the goodness of the vegetarian/vegan diet. I’m certainly not one to push my ideas or ways on to people. Instead I like to live by example. I hope that people see me and my family as healthy and compassionate people and maybe want to learn a little about how we eat and live. I’m always happy to share.One of the first questions that people ask when I tell them I am a vegan is, “What on earth do you eat!” or something similar to this. Midweek Munchies will help shed some light. Each week we have been asked to share our shopping list, what we are planning to make or have made and share new veggie friendly products, recipes and what not.
Every week, I approach shopping in the same manner. I hate shopping so I like to make a complete menu (5-7 dinners) and list so as to not have to keep stopping at the store throughout the week. My husband does have to occasionally stop at the store on his way home from work to pick up a few things I may have forgotten or need.
Dinners for this week with ingredients needed: (italic= already have in pantry, frig or freezer)
1) Shepard’s Pie: baby red potatoes, Morningstar Farms® Grillers® Burger Style Recipe Crumbles , frozen mixed veggies (corn, peas, green beans, carrots), garlic, vegetable broth, vegan cheddar cheese.
2) Vegetable Korma : Light coconut milk, unsalted cashews, broccoli, cauliflower, carrots, basmati white rice, white onions.
3) Tofu Pad Thai: Wide rice noodles, tofu, cilantro, organic peanuts, tamari sauce, seasoned rice vinegar, carrots, bean sprouts, Asian chili paste, sesame oil.
4) Polenta with mushroom and “sausage” marinara & Salad: Jar of marinara, mushrooms, Tofurky sweet italian sausage, cornmeal, vegetable broth, Earthbalance Buttery stickes.
5) Pasta Primavera(pictured above)with leftover polenta: Bow tie pasta, red, orange and yellow sweet peppers, snap peas, zucchini, yellow summer squash, onion, garlic, olive oil, spices
Other stuff on the shopping list: soymilk (regular and fat free), cereal (dry, oatmeal), whole wheat bread, organic peanut butter, whole fruit jelly, bag of organic apples, bananas, naturally sweetened fruit cups, Kashi TLC, beans (assorted canned), assorted pastas, Hain Kidz animal crackers, raisin boxes, vegan chocolate chips.
I only plan dinners because we almost always have leftovers for lunch. It’s easy that way. Both my kids surprisingly will eat almost anything that I make, except for when there are LOTS of veggies like in the pasta primavera. The peppers, and half the squash and onions are usually picked out.