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    Categories: Vegan Menu

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

We’re back again to wish you a happy Meatless Monday (and beyond to the entire week) with five easy and tasty meal plans to keep you well fed and satisfied all week. Black Bean and Corn Quesadillas (above) are made with vegan cheese are a great choice for an easy dinner. Serve with a simple salad or slaw. For a bigger meal, add a simple grain dish.

Veggie and Hummus-Stuffed Baked Potatoes makes a quick dinner, especially if you bake your potatoes ahead of time; if you haven’t, you can always microwave your potatoes. A colorful salad completes the meal.

Our super-easy “Tofuna” Salad Sandwich Spread is a delicious kind of lunch-for-dinner meal served with fresh bread and a platter of tomatoes and sliced avocados. Leftovers, if there are any, make a welcome portable lunch the next day.

Quick Quinoa Paella uses nutritious and quick-cooking quinoa instead of rice, making a colorful main dish in about thirty minutes. This goes well with Spinach, Orange, and Red Cabbage Salad. Tip: cook an extra 1/2 cup of quinoa for tomorrow’s dinner.

We haven’t served up our popular Pinto Bean and Quinoa Sloppy Joes for a while, and they make a fun and relaxing way to end the week. Bring summer closer by looking for some fresh sweet corn and serve with one of our easy and tasty slaws.

Jordan St. Clair-Jackson :