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.
This weeks I’m trying a new quinoa soup recipe. Quinoa is a very nutritious cereal originally from Andes, it does not contain gluten and it’s yummy and easy to cook. Give it a try!
Monday
Tuesday
- Lunch: Vegan leek au gratin
- Dinner: Vegan tuscan beans
Wednesday
- Lunch: Valencian vegan chard-rice soup
- Dinner: Vegan lasagna
Thursday
- Lunch: Widowed black lentils (vegan)
- Dinner: Chickpea burritos
Friday
- Lunch: Quinoa soup with onions, carrot, chard and spinach
- Dinner: Vegan sausage with peas and mashed potatoes
Saturday
- Lunch: Grilled vegetables
- Dinner: Neapolitanian-Style aubergine
Sunday
- Lunch: Vegan paella
- Dinner: Onion soup
Lablascovegmenu 