I have had the best week with my girls home for spring break, and I’ll be sad to see them go back to school on Sunday. I have one more week of cooking classes before I head out to NY for a couple of days. Spring is flying by! Here’s your dinner planner for the week:
Meatless Monday: Ramen noodles with miso pesto (I might try with spaghetti squash) from Bon Appetit, sesame roasted cauliflower steaks (use this recipe, but cut and roast the steaks like this)
Tuesday: Skillet chicken with asparagus from my cookbook, brown rice
Wednesday: Sweet potato nachos with vegan queso, avocado, jicama and mango salad
Thursday: Chicken Tikka Masala, Indian basmati rice with peas, naan bread
Friday: Roasted fish with chermoula, millet and pea pilaf (this recipe with frozen peas stirred in at the end instead of mushrooms)
Saturday Lunch: Vegan chickpea tuna salad with toasted grain-free sandwich bread, avocado, butter lettuce & sprouts
Sunday: Roasted vegetable and black bean enchiladas verdes
Here’s what you can do ahead if you need to:
Sunday
Cut cauliflower steaks and refrigerate
Prep asparagus
Make pesto and refrigerate
Wash/dry greens and herbs
Make chicken or vegetable stock, since you don’t need very much this week, try making it in a slow cooker
Cook beans/chickpeas, if not using canned
Make vegan queso
Make salad dressings
Tuesday
Make tortilla strips
Wednesday
Make masala sauce
Make chermoula sauce
Make chickpea “tuna” salad
Make grain-free sandwich bread
Friday
Make enchilada sauce
Here’s a link to my previous dinner planners.
I have LOVED seeing all your creations of my recipes on Instagram. If you make any of my recipes, please tag me @pamelasalzman #pamelasalzman so I can check them out!
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If you like my recipes, you’ll LOVE my cookbook!
