Menu planning right now is a balance of making sure the fresh stuff gets eaten at the start of the week but the end of the week isn’t too dull.
I’m making progress. I know that the bread needs to go in the freezer after the first few days. And that bagged spinach needs to be eaten first.
So here’s how food went last week
Saturday
Lunch – lovely fresh baguettes with the last of the vegan deli slices, pickle and spinach.
Dinner – Leftover pasta bake with breadcrumbs and a good handful of spinach
Sunday
Lunch – Vegan sausage sandwiches with more spinach
Dinner – black pepper tofu with mushrooms and bok choi. Served with rice.
Monday
Lunch – crackers, hummus, salsa, radishes, spinach and apples.
Dinner – Southern style fillets with potatoes and radish leaf pesto
Tuesday
Lunch – Tempeh, kale and tomato salad from Salad Samurai. I had avocado on hand this week which made this even tastier.
Dinner – fried tofu, pasta and salad
Wednesday
Lunch – pizza style salad bowls from Salad Samurai – with a few substitutes and omissions. It still tasted great.
Dinner – Didn’t really happen. Neither of us felt too good so an early night took priority.
Thursday
Lunch – TVP with onions and mushrooms in homemade sweet and sour sauce. Served with rice.
Loaded potato and leek soup with miso, rhubarb chard and sausage slices – served with bread from the freezer
Friday
Lunch – leftover soup and the last of the bread
Dinner – Vegan sausages , potato and swede mash, spring greens and gravy