July 19, 2013
summery fresh is how i would sum up this week’s meals. we’ve really been enjoying cooking and eating out of our weekly csa box, and have grilled out a few times as well. in season here are carrots, zucchini, squash, onions, red potatoes, basil, cabbage, bell peppers and watermelon. yum!
monday: vegan mac & cheese served with sauteed kale and baked tofu
tuesday: vegan WOW burger served with roasted brussel sprouts and leftover mac & cheese.
wednesday: roasted carrots, baked potatoes and sauteed kale + a salad topped with roasted beets
thursday: vegan polenta pizza*
friday: black bean burritos (i subbed zucchini for the butternut squash!)
*i love making polenta pizza! simply make some polenta and spread it out in a circle to use as your crust on a lightly greased baking sheet (or pizza pan). let it sit until it’s firmed up and cooled down. top with fresh tomatoes, sauteed squash & onions, vegan cheese (i used follow your heart’s vegan gourmet mozzarella) and fresh basil. bake until cheese is melted and slightly browned. enjoy!
what was on your plate this week? any favorite recipes you’d like to share?
we follow a whole foods, plant based diet. the dinner ideas posts are a way for me to log our dinners, how we make eating this way easy, and hopefully inspire you to try some new things as well. they are always meat free, dairy free and often gluten free. you can follow the posts here, and i encourage you to share your favorite recipes with us as well!