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?
Name: Stephanie
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.
Lunch Was:
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.
Dinner Was:
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.
I love oatmeal as well but too hot. Instead I have been making overnight oats in the fridge in a canning jar and they are ready in the am. (eat cold)
1/4 cup bobs red mill gluten free rolled oats
1/2 cup almond milk or any milk of your choice
1/4 to 1/2 sliced banana
1/2 teaspoon chia seeds
1/2 cup bluberries or strawberries
few drops of liquid stevia or honey
spinkle of cinnamon
cover jar, shake, refrigerate overnight
That chickpea mash sounds amazing! I have to try that!
Sarah
theantiquepearl.blogspot.com
Now this is a menu I can get behind. No offense to the others, but they seemed like a lot of WORK. I have a spoon for oatmeal, a fork to mash chickpeas and a food processor to spin tofu and bananas.
Alexandra-go to http://www.spabettie.com for popsicle recipes. Two that I know of are chocolate peanut butter coffee pops and raspberry lemonade pops. Her stuff is typically gluten-free, dairy-free, soy-free and vegan.
Bloat.
Popsicles are super easy. I use my fresh almond milk, but any almond, soy or other milk will do. Mix about 1/3 “milk” with 2/3 juice (any kind, the fresher the better). I love using big popsicle molds, easy to buy in a store or online. You can experiment with the ratio to get a creamier pop if you like. My favorite juice to use is fresh squeezed orange juice – soooooooo good. But I also like pomegranate and cherry. Luckily I can get fresh (unpasteurized) juices at the farmer’s market. If you have a really good blender that will get solids smooth, you could easily do a blend of fruit with the almond milk too.
i love banana soft serve! i also like using frozen blueberries/strawberries or cherries and sticking those in the food processor in different combos.
Yum on the chickpea mash, what a great idea!
Nicole <3
Threadjack? Has anyone heard of Rich Hippie scents? They claim to be clean — I just want to double check before I buy anything! They’re on sneakpeeq today — which has had one or two clean features recently!
Stephanie, I love your menu! It all sounds really tasty (and user-friendly:), will have to try vegan shells soon
I love this menu to. I’ll try the chickpea mash very soon.