Monday, October 29, 2012

Menu Plan Monday - October 29


It's now been about 2 MONTHS since I started eating a plant-based diet!!  I am not very good at sticking with things, and I know I can speak for some people, hubby included, that we are all amazed I have lasted this long...lol!!  ;)

I will admit that this past week I did have some processed foods, but for the most part, I think I have been eating pretty clean.  At last check, I lost 6lbs and feel sooooo much better!

I didn't get a chance to post last week so I wanted to list a couple new meals we tried out.

Hash Browns and Black Bean Burgers - We all liked this one and hubby even had seconds and then brought leftovers to work!!

Sausage and Mushroom Etouffee - We really liked the recipe and the sauce was yummy BUT I will never again buy Tofurky!!   Gross!  We ate around the Tofurky.  Suggestions on vegan substitutions are welcome!

Vegetarian Green Chili - I got this from the Publix Grape magazine, so if you have one, it's on page 20.  I halved the recipe for our family of three and we had leftovers.  It's green but it's good!

2 cups long grain rice
1 bunch green onions, chopped (1/2 cup)
6 cloves garlic, minced
2 tablespoons vegetable oil (I used water for sauteing)
2 large green sweet peppers, chopped (1 cup)
3 stalks of celery, chopped (1 cup)
2 12-oz bags shelled frozen soybeans (edamame)
1 4.5-oz can chopped green chiles
3 cups vegetable broth
1 16-oz jar salsa verde (green salsa)
6 cups fresh spinach
1/4 cup chopped cilantro (we thought the flavor was too strong and will leave out next time)
3 avocados, halved, seeded, peeled, and chopped

Cook rice according to package directions.

In a Dutch oven cook and stir onions and garlic in hot oil for 2 minutes over medium-high heat.  Add the sweet peppers and celery; cook for 5 minutes or until crisp-tender.  Add edamame and green chiles; cook for 5 minutes.  Add broth and salsa verde.  Bring to boil; reduce heat.  Simmer, covered for 15 minutes.  Stir in spinach; cook about 1 minute or until wilted.

Remove from heat; stir in cilantro (or not) and two of the chopped avocados.  Top with the remaining avocado and serve with rice.

Blueberry Breakfast Cake - I thought this was yummy, but with most healthy desserts I make, Funny Bunny and hubby would rather just have store-bought goodies.  Doesn't it look good though?!


If you have any easy plant-based recipes I would love to hear them!


3 comments:

Becca

That blueberry cake looks great. I always prefer homemade!

BerryMorins Bits & Tips

I'm visiting from Organized Junkie’s Menu Plan Monday today.
Looks like there’s going to be some amazing meals this week. Everything looks delicious.
Happy Halloween!

Our Homeschool Reviews

Thanks! The cake was yummy!

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