Saturday, March 13, 2010

Menu Plan Monday

Hope everyone had a great week last week and you are ripping to go for this weeks new adventures that life has to offer. So this week the plan is the following-

Monday-Baked BBQ black eyed peas & rice on a bed of seasoned greens
Tuesday- Green Chik'n Enchiladas with Spanish rice and spinach salad
Wednesday- vegan pepperoni and roasted red pepper pizza and a garden salad
Thursday- shepherd's pie, mixed greens salad and tomato slices (didn't get to this one last week)
Friday- BBQ Tofu, Roasted parsnips, butternut squash, Brussels sprouts and cornbread
Saturday- Aztec frittata, biscuits & strawberry jam
Sunday- Tacos, guacamole & tortilla chips

Green Chik'n Enchiladas (vegan)
Makes 12

1 pkg. Morning Star Chik'n Strips (meal starters), diced
12 (10 inch) flour tortillas
1 (8 ounce) pkg. Colby-jack or rice/soy cheese alternative
2 cans (10 ounce) Mild Green Chile Enchilada sauce

Heat the oven to 350 degrees. Grease a baking dish. Heat tortillas in the microwave for 1 minute to soften. Mix together the diced chik'n strips and half the cheese. Fill each tortilla with the chik'n mixture and arrange in baking dish. Pour the enchilada sauce over the top and sprinkle with the remaining cheese. Bake for 3o minutes.

Spanish Rice (vegan)
4 cups rice
2 cans diced tomatoes, not drained
2 Tablespoons taco seasoning
salt & pepper to taste
4 cups water

Put all ingredients in a rice cooker and stir. Cover and start - this will cook automatically until rice is done. This makes quite a bit of rice so it can be used for 2 meals.

Seasoned Greens (vegan)

1lb. collard greens or 1/2 collards and 1/2 kale
1 onion, chopped
1/2 cup pace salsa
3 cloves garlic, chopped
1 1/2 cups water
1/4 cup cider vinegar
1/4 teaspoon red pepper flakes
salt & pepper to taste

Wash greens and chop into bite sized pieces. Put all the ingredients into a large pot and cover. Bring to a boil , stirring occasionally, then reduce the heat and simmer. Cook about 45 minutes or until greens are tender.

Shepherd's Pie (vegan)
Serves 6-8
4 medium potatoes, diced
2 Tablespoons margarine
1/4 cup soy/rice milk
salt and pepper to taste
1 medium onion, chopped
1 Tablespoon canola oil
1 (12ounce) pkg. ground beef style crumbles
1 1/4 cup prepared mushroom gravy (your choice - I use Better than Mushroom Gravy Mix)
1 (6ounce) can mixed carrots & peas
garlic powder, salt, and pepper to taste

Boil the potatoes for 20 minutes, or until tender. Drain and mash with the margarine and the milk. Season with the salt and pepper. In a medium pan saute the onion in the oil translucent. In a medium bowl mix the cooked onions, crumbles, mushroom gravy, peas & carrots, and spices. Pour into a prepared pie pan or square baking dish. Top the crumble mixture with the potatoes, spreading to the edges. Bake at 350 degrees for 30-40 minutes, until the potatoes are browned and the crumble mixture bubbles out the edges.

Garlic & Chive mashed potatoes make a really good topping on this!

The BBQ black eyed peas & rice recipe can be found in Vegan Soul Kitchen by Bryant Terry.

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