Plant-Based Meal Plans

VegKitchen’s Monday Menu – January 16, 2017

Classic veggie chili and cornbread

Whether you call it Meatless Monday, Meat-Free Monday, No-Meat Monday, here at VegKitchen we just call it “Monday,” because every day is a no-meat, no dairy, and no eggs kind of day. Continuing in our new series of menus to kick off the week, we can think of few midwinter dishes more welcome than a big pot of Classic Veggie Chili. It can take you though half of a chilly (pun intended) week; leftovers are great for portable lunches, and you can vary them in a number of ways (see 5 Ways to Use Leftover Chili). more→

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VegKitchen’s Monday Menu

Buddhist's Delight recipe

This week we introduce this new feature — an easy and healthy menu to start your week off rightc. Let’s build on Meatless Monday, MeatOut Monday, Meatfree Monday, and Vegan Monday movements (and there are others!). Since every day is meatless at VegKitchen, we’ll simply call it our Monday Menu. Our main dish is Buddhist’s Delight, a stew-like iteration of a dish inspired by a Chinese restaurant classic. more→

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Weekly Plant-Based Dinner Plan, December 19 – 23, 2016

vegan shepherd's pie recipe

This week, in place of our usual weekday dinner plan, let’s count down to Christmas with five of VegKitchen’s most popular vegan main dish options for the holiday table. That way, you can start planning on what you’d like to make if you’re hosting, or to bring to share if you’re a guest. Most of these can be made up to 3 days in advance if you’d like to make ahead. Our Lentil and Mushroom Shepherd’s Pie is the #1 reader choice, so popular that it’s practically viral! A deep dish of absolute comfort, it’s a bit of a project, but not at all difficult, and definitely worth it for a special occasion or holiday meal.  more→

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Weekly Plant-Based Dinner Plan, December 12 – 16, 2016

Quinoa, Broccoli, and Vegan Cheese casserole

It’s beginning to look a lot like Christmas (and Hannukah), both in terms of the calendar and according to the weather. Whenever major food holidays loom, I like to precede them by making purposefully non-holiday-ish meals, kind of lightening up in anticipation. These are still satisfying and seasonal. So enjoy these easy dinners, and do some extra exercise in advance, too! Come back next week, when we’ll be presenting our favorite holiday fare. For now, let’s start the week with our quick and easy Quinoa, Broccoli, and Vegan Cheese Casserole. Serve with a salad of dark greens and ripe tomatoes. more→

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Weekly Plant-Based Dinner Plan, December 5 – 8, 2016

Pasta with Spinach and Chickpeas

The first full week of December makes Thanksgiving seem like a bygone memory already — the holiday rush is officially on! With so much to do, and travel and social plans to make, we’ll keep things light and easy this week. First up is Pasta with Spinach, Chickpeas and Sun-Dried Tomatoes, is a tasty take on the classic Italian-inspired trio of pasta, beans, and greens. You need only a salad and some crusty bread to accompany this hearty pasta dish that’s welcome all year around. more→

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Weekly Plant-Based Dinner Plan, Nov. 28 – Dec. 2, 2016

Hummus, cucumber, and avocado wrap2

After Thanksgiving weekend, Americans who are lucky enough to partake of its abundant holiday fare usually feel stuffed. No matter what persuasion — vegetarian, vegan, or omnivore, the festive meal and the leftovers in its aftermath leave a lot of people feeling stuffed, and sometimes a couple of pounds heavier. So this week, we’ll focus on lighter dinners that feature foods known to be cleansing to the system. You need not be recovering from Thanksgiving to enjoy these easy and healthful meals!

Case in point, our super easy Hummus, Cucumber, and Avocado Wraps feature a trio of foods known to be cleansing — legumes, cuke, and avocado. They’re as good for dinner as they are for lunch You can use homemade hummus or store-bought; either way, it’s made in minutes. For lunch, serve with plenty of fruit; for dinner, serve with a simple soup or vegetable side dish. more→

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Weekly Plant-Based Dinner Plan, November 14 – 18, 2016

Sweet and sour stir-fried vegetables with tempeh and pineapple

It’s hard to believe that Thanksgiving is around the corner, which means that Christmas and Hanukkah aren’t far behind. In terms of food, the holiday season brings a mixed blessing — the gratitude of abundance, paired with the fear of gaining too much weight at this time of year! So let’s fill this pre-holiday season week with lighter dishes from around the world before the craving for more traditional holiday fare kicks in. Lets start with Sweet-and-Sour Stir-Fried Vegetables with Seitan or Tempeh. This is especially good served over bean-thread noodles or Asian brown rice vermicelli, but soba or udon work well, too. Long-grain brown rice and brown basmati rice are good choices as well. more→

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Weekly Plant-Based Dinner Plan, November 7 – 11, 2016

Vegan Pasta Bolognese

So far, most everyone I speak to, no matter where they live, are experiencing a rather mild November — some even complain that it still seems like summer. And there are still climate change skeptics? This week’s dinner selections will satisfy cravings for warm meals that aren’t yet wintery. Let’s start the week with Vegan Pasta Bolognese, a classic Italian specialty. The tomato sauce is made meat-free with high-protein quinoa and flavored with wine, garlic, bell pepper, and seasonings. Simple and hearty, this is a perfect weeknight meal served with a colorful salad. more→

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