Menu planning saves me time, money and makes my life simpler. It just needs some practice and discipline, but sharing it with the community around I’m and organizing junkie does help a lot. Personally, I tend to combine old favorites and new recipes, all simple, healthy and with modest seasonal ingredients.
We were hosting on Sunday, so we went shopping on Saturday. Also since we were too late for Notting Hill, we went to Parson’s Green Farmer’s Market. It’s a smaller one, but produce is high quality. Then we went to the Whole Foods Market nearby and got red split lentils, oats cream and meat for my carnivore.
This week my dishes work with less variety of veggies and more creativity. Lots of yummy pumpkin and cauliflower. I’m including a cauliflower soup from Solveig Berg Vollan, the Gluten Free Vegan Girl, it will be the first time I’m trying one of her grown up recipes, you’d never thought she was seventeen!
- Lunch: Wheat berries salad
- Dinner: Curried Dhal soup
- Lunch: Steamed vegetables and boiled brown rice with macrobiotic sauce
- Dinner: Sweet Potato Cauliflower Soup
- Lunch: Steamed vegan coconut curry and Roasted Cabbage with Lemon
- Dinner: Sundried tomato and butternut squash bisque
- Lunch: Beans with garlic and salad
- Dinner: Vegan ramen