Menu Plan Monday [Vegetarian Meal Ideas!] – 8/29

By Kiersten | Last Updated: December 24, 2011

Watermelon Mint Salad

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Although we only got the outer band of Hurricane Irene here, it was windy enough that we decided to stay in on Saturday. It was nice to have an excuse to relax a little and get things done around here. Not that the hurricane was a good thing, of course, but you know what I mean, right?

The other big thing that happened this weekend is that I transferred my blog to WordPress! I was going to do it myself, but when I thought about the time it would take me to research how to do it and then actually get it done and clean up all the inevitable problems, I decided that it would be best to just hire someone. I chose to work with Blogelina and she managed to squeeze me in this weekend with one day’s notice, which was quite awesome of her. You should know that it’s probably going to be a little messy around here until my redesign is done (I’m looking at you, mysterious vanishing spaces after commas), so please be patient!

My favorite recipe from last week wasn’t a recipe at all. We bought a watermelon from the farmers market and I also picked up an orange mint plant while we were there. I always want to buy those flavored mint plants, but then I talk myself out of it by thinking that I’ll never use them. I couldn’t talk myself out of the orange mint, though, because it smelled so darn good. While my husband was cutting up the watermelon, I had the idea to combine it with orange mint to make a salad. SO GOOD! I want to eat this every day of the week.

Watermelon Mint Salad

Watermelon + Orange Mint + Sea Salt = Easiest Side Ever

Looking for vegetarian meal ideas for Meatless Monday? Look no further! Here’s what’s on the menu for this week.

Monday: Lazy Vegan Shepherd’s Pie
I have an idea for a hassle-free shepherd’s pie using soup and leftover mashed potatoes. If it’s a success, I will share the recipe. And if it’s not, we’ll never speak of it again.

Tuesday: Whole-Wheat Rotini with Olive & Artichoke Marinara Sauce + Vegetarian Meatballs + Roasted Broccoli
The sauce is from the farmers market. I love artichokes and olives, so I couldn’t pass it up.

Wednesday: Twice-Baked Potatoes with Daiya vegan cheese
I love love love making big, over-stuffed twice baked potatoes. This time I’m using Daiya instead of regular cheese and subbing in zucchini for the broccoli.

Thursday: Cauliflower & Tempeh Curry + Masala Naan
Tempeh is definitely my favorite soy product.

Friday:Roasted Eggplant and Chickpea Soup + Sweet Potato and Molasses Rolls
This was on the menu for last week, but we ended up going out to eat that night.

Saturday: Going out to eat…
Maybe for pizza? It’s been a while since we got pizza.

Sunday: Whatever looks good at the farmers market…

…and I know I’m definitely going to get a watermelon to make my awesome orange mint watermelon salad. Orange mint, where have you been all my life?!

If you’d like to join in Menu Plan Monday or if you’d like to see what other bloggers have in store for the week,hop on over to the link up at Org Junkie.

About Kiersten

Kiersten is the founder and editor of Oh My Veggies.

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Comments

OH! Next time I am putting kalamata olives in. Thank you for the idea!

My husband tolerates tempeh, but it’s not his favorite either. He doesn’t like the taste, so I slice it thinly so it absorbs more of the sauce I’m cooking it with/in.

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