My favorite meal from last week was definitely the Sweet Cornmeal Crêpes with Fresh Blueberries and Vegan Oatmeal Sausage Patties. I’m not exactly a pro at making crêpes, but I did a pretty good job with these and the addition of cornmeal made them a little more substantial (and easier to handle) than the traditional version. And, as I mentioned last week, the sausage patties are kind of the best thing ever. I froze the leftovers and I’ve been having them for breakfast every morning, with a dollop of ketchup because that’s how I do.
An honorable mention goes to the Watermelon Salad with
JalapeñoHungarian Black Pepper and Lime. My husband made this recipe and when I didn’t take a picture of it, he was like, “Hey, why aren’t you taking a picture of this? It looks like something from a magazine! It’s perfect!” So I ended up taking a picture to include in this post. I’m always in search of easy side dishes and this is a good one for summer–although I guess it’s not really summer anymore, is it?
Looking for vegetarian meal ideas for Meatless Monday? Look no further! Here’s what’s on the menu for this week.
Monday: Sweet Onion Casserole + Spicy Cantaloupe-Cucumber Salad + Sourdough Bread
These are both recipes from magazines, but I’m changing some things around with them (the salad, for example, is supposed to contain fish sauce). I guess this is a kind of random pairing of dishes, but that’s okay.
Tuesday: Pierogies with Creamy Mushroom Sauce
We ended up not making this last week, so we’re moving it to this week’s menu.
Wednesday: Fusilli with Caramelized Spring Onions and White Wine
This recipe doesn’t have the greatest reviews online, but it sounds good to me. Maybe adding kalamata olives or artichoke hearts would give it a little boost in flavor?
Thursday: Bok Choy + Tofu Stir Fry with Five-Spice Sauce
My dwarf bok choy are ready to be harvested, so I’m using them for this. Exciting! If you’re looking for something that grows quickly for your fall garden, try extra dwarf bok choy–it takes about a month to go from seed to full-grown.
Friday: Eggplant, Summer Squash & Tempeh with Cilantro Coconut Sauce
I’ve been throwing eggplant into a lot of my meals lately because my eggplant plants have been so darn productive. I have one Japanese eggplant sitting in the fridge, another fairly large one on the plant, and two more starting to grow.
Saturday: Going out to eat
My husband wants to hit up Sweet Tomatoes for the Mexican menu, so that’s the plan.
Sunday: Veggie Burgers + Green Beans with Lime and Mint
…because I have lots and lots of mint to use.
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.
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