Monday Menu Planning – Week 9

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Hey, friends! I’m here to share another delicious, plant based menu with you! I didn’t end up posting one last week. Life was just busy and I didn’t get around to it. Claire went to a VBS at the church we’ve been attending last week, so our evenings were pretty busy. In other news, Peter has almost completed his training as a mail carrier. He has on the job training this week and then he’s officially a carrier! We’re so thankful that the Lord has provided this job for him.

On to this week’s menu! None of this week’s meals are new recipes. To be honest, I was having trouble putting together a menu before we went grocery shopping yesterday. Nothing sounded good. But I tried to pick some recipes that we have loved in the past to overcome the lack of inspiration.

Chopped Thai Salad – This is a delicious salad! The dressing definitely makes it, but it’s got an amazing variety of veggies and the edamame provides protein. Also, those Trader Joe’s chili lime cashews she mentions? Aldi sells them! I don’t know if they taste just like Trader Joe’s (since I’ve never been to TJ … sad face), but they’re yummy. It’s a great summer meal for when it’s hot and you don’t really feel like cooking over a hot stove. Although, we’ve been pretty lucky on that front for the past few days. It’s been in the upper 70s. Yesterday and today didn’t quite hit 70, but it’s rainy, so we haven’t been able to enjoy it much. But it feels like fall and I am NOT complaining one bit about that.

Vegan Sloppy Joes (from Minimalist Baker) – I feel fairly certain that I’ve posted this recipe before. It’s one of our favorites! We love it! It substitutes lentils for ground beef and it’s a great swap. I typically serve it on sandwich thins, but you can also use toasted bread, buns or even lettuce wraps. This is also a great option for meal prep lunches, as it is quick, simple and delicious even when it’s cold.

Teriyaki Noodle Bowls (from Budget Bytes) – Again, I think I’ve posted this one before. It’s the fastest meal of all time. It’s even faster if you use bottled teriyaki sauce instead of making your own. However, it’s not labor intensive to make your own and you know it’s not filled with all kinds of weird chemicals. I’ll likely add a little edamame to give it some protein.

Slow Cooker Vegan Mexican Stuffed Peppers (from Happy Healthy Mama) – I made this once a few months ago and it was yummy! I love Mexican stuffed peppers far more than the traditional kind. Then again, anything Mexican/Tex Mex and I’m there! The fact it’s a slow cooker meal just elevates it that much more.

Golden Coconut Lentil Soup (from Budget Bytes) – This. Soup. You guys, it’s the most delicious thing. I usually add some curry powder to give it just a little bump of flavor, but it’s delicious even without it. It’s simple and just tastes clean and delicious.

Curried Cauliflower Rice Kale Soup (from Cotter Crunch) – Two soup recipes in the middle of summer seems weird, but with the fall like weather, it’s fitting. Plus, anytime I buy a big bag of kale, I need at least two recipes to use it all up. This soup is delicious. You will need a food processor for it (I use Hamilton Beach 70740 8-Cup Food Processor, Black and love it). Claire is iffy on it, because it’s just a tiny bit spicy from the curry powder. But the level of spice will depend on what type of curry powder you use.

That’s all for this week! I hope there is a recipe or two that you decide to try in your home this week! Let me know which one was the most intriguing to you.