meatless monday menu

As I already mentioned, we eat meat-free all of the time (13 years & counting, baby!), but one thing that I *don't* do as often as I'd like to is meal plan.   I'm always glad when I do - we eat more interesting meals, and it helps get me out of that rice-pasta-potato-rice-pasta-potato rut.    My husband is always simply delighted at the prospect of not just dinner- but GOOD dinner!  NEW dinner!  He's just tickled by it.   Yes, it helps to have enthusiastic responses, I won't lie.



If you're interested, this site has some great articles and recipe ideas that may encourage you to try incorporating a meat-free meal into your weekly rotation.   I am *so" not going to thump you over the head with my Vegetarianism, but a lot of people tell me that they find it intriguing, or maybe just would like to try eating a meatless meal once or twice a week.  Many of them come back and say that they had no idea what diverse, tasty dinners they would be enjoying.    I'll also share a recipe from this week's meal plan below.  It'll be something "tried-and-true", so I hope you'll feel encouraged to give it a go!


Monday:  Garlicky Oven Fries , Garlic tofu and spinach salad

Tuesday:  Whole Wheat Linguine with olives, peppers and fresh garden basil.

Wednesday:  Bombay-Style Potatoes and Chickpeas  (recipe below)

Thursday:  Vegan "Cream" of Broccoli Soup

Friday:  Pad Thai

Saturday:  Hot and Sour Soup;  homemade baked Spring Rolls

Sunday:  Veggie Fajitas  with homemade salsa

"Bombay-Style" Potatoes and Chickpeas 

4 medium potatoes, cooked, peeled, and cut into 1 & 1/2" cubes
1 cup cooked chickpeas, drained
1/2 tsp black mustard seeds
1 & 1/2 tsp cumin seeds
1/4 tsp turmeric
2 tsp ground coriander
1/4 tsp cayenne, or other red pepper powder

Finishing spices:
2 tsp peeled, minced fresh ginger
2 dried red chilies
1/2 tsp seeded, minced fresh green chili pepper
2 tsp minced fresh coriander leaves
2 Tbs lime or lemon juice (fresh!)

Heat a large skillet, with a tablespoon or so of olive oil.  Add mustard seeds, and stir-fry until they crackle (watch out that they don't hit you!).  Add cumin seeds, turmeric, ground coriander, and cayenne.  Cook, stirring constantly, for 30 - 40 seconds.
Add the potatoes and chickpeas, and stir-cook for 2 minutes, or until hot throughout.

Heat a small skillet over medium heat with some olive oil.   Add ginger, and red and green chilies.  Stir-cook for 20 seconds, or until chilies have darkened.  Add coriander leaves, and mix well.  Sprinkle with lime/lemon juice.

Put potatoes and chickpeas into a serving dish, and sprinkle the ginger-chili mixture on top.   Toss to mix.
Serve with extra lime/lemon wedges on the side.... and Sriracha, of course!