My MM: Stephanie’s Meatless Monday Menu
Happy holiday week everyone! So, what’s the deal with this week? Are you taking it all off? Part of it? We’ll try to keep up with posting, but forgive us in advance if it’s a bit spotty.
Today we have a delicious menu from Stephanie. I’m especially inspired by that banana soft serve—doesn’t it sound so good? In fact, I’ve been thinking of experimenting this week with some creamy vegan popsicle ideas. Think almond milk, almond butter and chocolate… maybe some banana too, or some fresh berries. Anyone have a great popsicle recipe to share?
Hometown: New York
My dietary leanings: Vegetarian (no fish), occasional eggs and dairy, lover of all things clean and fresh.
My favorite vegetable: Heirloom tomatoes! (Technically a fruit!? Shh don’t tell.)
This morning I ate:
I don’t go a morning (seriously – ask my co- workers!) without my beloved bowl of oatmeal. It could be 95 degrees outside (see: last week in NYC) and I’m still grubbing on my oats. Currently I’m making them with almond milk and then throwing in organic blueberries, a tablespoon of peanut butter and a tablespoon of chia seeds.
A chickpea mash sandwich on whole wheat bread. What is chickpea mash, you ask? Chickpeas, mashed with diced red onion, kalamata olives, lemon juice, parsley, olive oil, salt and pepper.
Vegan stuffed shells! So easy to make – stuff al dente jumbo shells with tofu ricotta (extra firm tofu, oregano, garlic, salt and olive oil, mixed well in a food processor), line up seams down in a casserole dish, pour a jar of tomato sauce over everything, cover with tin foil, bake at 350 degrees for 30 minutes and VOILA. Best part? LEFTOVERS!
Last but not least….dessert:
Banana soft serve! Frozen bananas food processed with a tablespoon of peanut butter and a handful of chocolate chips. Heaven.