What's For Dinner?

Here's the plan, Stan...

Sunday: pizza margherita, ginormous salad

Monday: maple grilled tempeh, wild rice with green beans and mushrooms, roasted brussels sprouts

Tuesday: New Year's Soup

Wednesday: black bean tacos, salad with avocado and sweet corn

Thursday: quinoa big bowl

Friday: veggie burgers, avocado, tomato

Saturday: out

We have a monster salad every night with dinner. Usually just a mix of greens, cucumbers, sweet peppers, and tomatoes. I'm sure as the weather gets warmer, the salads will be taken to the next level.

I'm making the New Year's Soup minus the chicken. It is such a good soup. No way was I going to banish it from the rotation. I'll add a few more lentils and maybe some chickpeas. And use vegetable stock, of course.

I'm tweaking the quinoa bowl, too. I think I'll sub roasted sweet potatoes for the ones called for and add some bok choy.

I've made vegan versions of chocolate chip and oatmeal raisin cookies. They were both really good, although the vote was split. Those under the age of 9 enjoyed the chocolate version, those over the age of 9 preferred the oat variety.

I haven't quite made up my mind what will be next in the sweets department. The Girl has been begging for some blueberry muffins...a total possibility.

You'll have to excuse the onslaught of food posts that will be coming your way. I've had my nose buried in cookbooks for the past three weeks.

It's what's been happening.

A little like a new hobby.

I assure you, I won't post anything that wouldn't be good to the masses.

Considering the food-centered nature of my mind right now, I found this post by Daphne quite timely. If I start to prattle on about the beauty of a block of tofu or the serenity of a bunch of kale...kick my ass, K?

Here's a little more foodie fun:

Salad in a jar, anyone?

These pots and pans fill me with want.

Nom, nom, nom.

I think someone needs to serve me these in bed.
But I'll settle for that someone washing the dishes.

I can't wait to listen to this in the kitchen.

OK, foodies. Charge.