Monday chopped salad with quinoa, sweet potatoes + apples (new)
Tuesday lemon dill pasta (I halve dressing and skip the asparagus)
Wednesday feta ricotta spinach rolls (new) + salad
Thursday apple pancakes + veggie sausage
Friday broccoli gribriche
Saturday grilled cheese + dill pickle fries (new)
Sunday refried beans tacos (new)
And I wanted to share this easy, homey vegetarian "chicken" and dumplings recipe I made by mashing together this recipe (for a cream based soup without the can + chemicals) and this recipe. The only reason I'm sharing my mashed up version is because I used quite a few vegan/vegetarian variations on the basic ingredients and it worked well.
1 T Earth Balance
3 T flour (whole wheat)
1/2 C vegetable broth
1/2 C almond milk
In a cast iron pan (or other oven proof,) melt butter and whisk in flour. Add the broth and milk and bring to a boil. Add salt and pepper to taste.
1.5 C almond milk
2 C frozen vegetables (I used the kid classic corn/peas/carrot/green bean mix)
1 bag Quorn chicken tenders
2 C flour
1 T baking powder
1/2 t salt
2 T vegetable shortening
2/3 C almond milk
Add milk, vegetables, Quorn and a sprinkle of red pepper flakes to the pan and bring to a boil. Meanwhile, combine flour, baking powder, salt and shortening. Stir in milk until just mixed. Drop spoonfuls of biscuit mix on top of filling. Cook on low for 10 minutes uncovered and then 10 minutes covered. Remove cover and put pan in a 350 oven until biscuits just begin to brown.