Happy Valentine’s Day! I’m assuming if you celebrate, you’ve got your plans in order for today, but in case you don’t, might I suggest one of these healthy desserts? If you’re a DIY type of person, our Chocolate-Covered Strawberry Granola makes a great gift for just about anyone and Henry Happened has 120 handmade Valentine’s Day gifts that you can whip up at home. We’ve also rounded up some tasty gifts for Valentine’s Day on the Marketplace too–I’ll take one of everything!
Here’s this week’s meal plan:
Stir-Fried Shiitake Mushrooms with Tofu and Bok Choy from Vegetarian Times // As I mentioned in my post about 15 basic recipes every vegetarian should master, it’s good to have a solid stir fry recipe under your belt. Stir fries are quick, easy, and when served over rice or quinoa, they make a filling, well-rounded meal. We loved the spicy sauce and chewy cubes of pressed tofu in this recipe from Vegetarian Times.
Spicy Mango Pizza with Black Beans and Zucchini from Oh My Veggies // Mango on a pizza might sound a little bit strange, but it works in this recipe! Instead of a traditional sauce, the crust is topped with salsa, so this pizza is the perfect combination of sweet and spicy flavors.
Loaded Sweet Potato Nachos from Two Peas and Their Pod // Tuesday’s pizza only uses 1/4 cup of black beans, but this nacho recipe will use up the rest! It also uses leftover cilantro and green onions from the pizza too. We couldn’t get enough of these nachos and they’re great for picky eaters because they can be customized with your favorite toppings (no avocado for me!).
Gnocchi with Roasted Cauliflower from Real Simple // I used sweet potato gnocchi for this recipe, but if your grocery store doesn’t carry it, any kind of gnocchi will work well in this. Cauliflower lasts a long time in the fridge, so when I’m planning my meals, I usually include a cauliflower recipe towards the end of the week. To incorporate even more veggies into tonight’s dinner, add a salad with a light vinaigrette on the side.
Middle Eastern Lentil and Rice Soup from Oh My Veggies // With lentils and brown rice, this hearty soup is sure to fill you up! You might have a little bit leftover–just enough for lunch on Saturday or Sunday.
Tips For This Week’s Meal Plan
- The stir fry recipe calls for canola oil, but olive oil (light, not extra-virgin!), grapeseed oil, or sesame oil (not toasted, just regular!) will work too.
- Sometimes shiitake mushrooms can be a little pricey. Don’t want to buy 3 packages? Just buy one package of shiitake mushrooms and one 8 ounce package of regular white mushrooms. If you use white mushrooms, be sure to slice them thinly so they don’t take longer to cook than the shiitakes.
- The nachos call for shredded cheddar cheese; instead, I used shredded pepper jack, which I used on both the nachos and the pizza. Using the same cheese for both recipes will save you a little money; there are 2 cups of cheese in most shredded cheese packages, so just use 1/4 cup less cheese on the nachos.
- Imported parmesan cheese isn’t vegetarian; if you can’t find vegetarian grated parmesan, you can substitute shredded parmesan like I did. I buy Organic Valley or Whole Foods 365 brand.
- The gnocchi recipe from Real Simple notes that you can add pine nuts to the cauliflower before roasting. I left the pine nuts off the list because they’re expensive, but if you do decide to use them, please don’t roast them in the oven! They will burn. Toast them on the stovetop instead.
- Toss carrot peels, celery trimmings, extra sage, and onion and garlic skins in a freezer bag for homemade vegetable broth.
Click here for a printable version of this week’s meatless meal plan and shopping list, then click on the links above to print out each recipe. Now you’re set for the week!