Vegan Meal Plans for Fall and Winter

by Cathleen Woods

Cathleen Woods | September 27, 2011 | Kobo Edition (eBook)

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Vegan Meal Plans guides you in the preparation of 20 different dinners; enough for one month of weeknight meals, with some leftovers to bring for lunch the next day. There are over 60 vegan recipes, all with nutritional and serving size information included, most with pictures of the finished dinners, tips on vegan cooking, grocery lists for each week, and ideas on how to put it all together in a hurry.

Vegan Meal Plans focuses on fall and winter seasonal produce that most people can get at their local market, including sweet potatoes, butternut squash, pumpkin, spaghetti squash, kale, collard greens, apples, beets, broccoli, garlic, onions, and more. We believe in whole meals made with whole grains, a variety of beans and legumes, fruits and vegetables, and nuts and seeds, and most of our vegan meal plan centers around these whole foods, although we do add in vegan desserts and treats.

Many of our vegan recipes can be adapted to gluten-free, no added oils, or other dietary restrictions, and we give tips on how you could use different fruits and vegetables in meals, based on preferences and availability.

Here are the first two weeks in Vegan Meal Plans:

Week One Vegan Recipes

Day 1
Spaghetti and “Meat” Sauce
Cloudy with a Chance of Tofuballs
The Best Caesar Salad
Crunchy Garlic Bread
Dessert: Dried Fruit and Nut Chocolate Bark

Day 2
Lentil Vegetable Soup
Crusty Whole Grain Bread
Dessert: Basic Fruit Smoothies

Day 3
Kale and Ricotta Lasagna
Dessert: Classic Chocolate Pudding

Day 4
Quinoa with Garlic Beans and Roasted Veggies
Dessert: Fruit Salad

Day 5
Whole Wheat Pizza
Toppings: Olives, capers, sun-dried tomatoes, garlic, onions, mushrooms, tempeh
Dessert: Banana Splits with fruit topping

Week Two Vegan Recipes
Day 1
Tofu Mac-N-Cheese
Simple Steamed Broccoli
Cheesy Dill Popcorn
Dessert: Old Fashioned Gingerbread

Day 2
Roasted Garlic Hummus and Pita
Mediterranean Tabbouleh
Greek Salad with Lemon Vinaigrette
Dessert: Lemon Sorbet

Day 3
Butternut Squash, Sweet Potato, and Apple Soup
Green Salad with Lemon Vinaigrette
Dessert: Baked Cinnamon Apples

Day 4
Couscous with Beans, Greens, and Lemon Vinaigrette
Dessert: Green Zombie Fruit Smoothies

Day 5
Kidney Bean Burgers
Lemon-Dill Potato Salad
Steamed Green Beans
Dessert: Amazing Apple Crisp

Format: Kobo Edition (eBook)

Published: September 27, 2011

Publisher: Cathleen Woods

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 146610225X

ISBN - 13: 9781466102255

Found in: Vegetarian

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– More About This Product –

Kobo eBookVegan Meal Plans for Fall and Winter

Vegan Meal Plans for Fall and Winter

by Cathleen Woods

Format: Kobo Edition (eBook)

Published: September 27, 2011

Publisher: Cathleen Woods

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 146610225X

ISBN - 13: 9781466102255

From the Publisher

Vegan Meal Plans guides you in the preparation of 20 different dinners; enough for one month of weeknight meals, with some leftovers to bring for lunch the next day. There are over 60 vegan recipes, all with nutritional and serving size information included, most with pictures of the finished dinners, tips on vegan cooking, grocery lists for each week, and ideas on how to put it all together in a hurry.

Vegan Meal Plans focuses on fall and winter seasonal produce that most people can get at their local market, including sweet potatoes, butternut squash, pumpkin, spaghetti squash, kale, collard greens, apples, beets, broccoli, garlic, onions, and more. We believe in whole meals made with whole grains, a variety of beans and legumes, fruits and vegetables, and nuts and seeds, and most of our vegan meal plan centers around these whole foods, although we do add in vegan desserts and treats.

Many of our vegan recipes can be adapted to gluten-free, no added oils, or other dietary restrictions, and we give tips on how you could use different fruits and vegetables in meals, based on preferences and availability.

Here are the first two weeks in Vegan Meal Plans:

Week One Vegan Recipes

Day 1
Spaghetti and “Meat” Sauce
Cloudy with a Chance of Tofuballs
The Best Caesar Salad
Crunchy Garlic Bread
Dessert: Dried Fruit and Nut Chocolate Bark

Day 2
Lentil Vegetable Soup
Crusty Whole Grain Bread
Dessert: Basic Fruit Smoothies

Day 3
Kale and Ricotta Lasagna
Dessert: Classic Chocolate Pudding

Day 4
Quinoa with Garlic Beans and Roasted Veggies
Dessert: Fruit Salad

Day 5
Whole Wheat Pizza
Toppings: Olives, capers, sun-dried tomatoes, garlic, onions, mushrooms, tempeh
Dessert: Banana Splits with fruit topping

Week Two Vegan Recipes
Day 1
Tofu Mac-N-Cheese
Simple Steamed Broccoli
Cheesy Dill Popcorn
Dessert: Old Fashioned Gingerbread

Day 2
Roasted Garlic Hummus and Pita
Mediterranean Tabbouleh
Greek Salad with Lemon Vinaigrette
Dessert: Lemon Sorbet

Day 3
Butternut Squash, Sweet Potato, and Apple Soup
Green Salad with Lemon Vinaigrette
Dessert: Baked Cinnamon Apples

Day 4
Couscous with Beans, Greens, and Lemon Vinaigrette
Dessert: Green Zombie Fruit Smoothies

Day 5
Kidney Bean Burgers
Lemon-Dill Potato Salad
Steamed Green Beans
Dessert: Amazing Apple Crisp