Weekly Plant-Based Meal Plan, June 29 – July 3, 2015
As June segues into July, enjoy some easy seasonal meals that don’t require much cooking, Start the week with Chickpea and Kale Sandwich Spread or Salad.This combination makes a great spread for bread, a filling for pita bread or a wrap. For a nice warm weather meal, serve with any sort of potato salad and a simple fruit medley. Leftovers make an excellent lunch for the next day.
Hoisin-Flavored Cold Asian Noodles with Crisp Veggies is filled with ingredients that need only a little prep but no cooking (other than the noodles, of course). Serve with your favorite tofu or tempeh dish for an appealing, light meal. Like the recipe above, leftovers make an amazing portable lunch for the following day.
Cool as a Cucumber Soup requires no cooking at all. No matter what else you serve for summer meals, this soup is a refreshing addition. Keep it simple and serve with fresh pita bread, hummus, olives, and some sliced tomatoes and peppers. If you have any of the quinoa salad left over from last night’s dinner, that goes well with this, too.
On Friday July 3, the eve of Independence Day, explore our array of easy, tasty vegan barbecue recipes for grilling vegetables, tofu, tempeh and seitan. Fire up the grill tonight, or use our Vegan Barbecue guide to plan for the weekend.