It has been some time since I last posted menu ideas.
Especially since we have gone plant based/vegan, I thought I would share some frugal, vegan and gluten free recipes. Say that ten times fast. Since we do not buy meat my grocery bill is so much lower. We get ample protein from our greens, legumes and nuts.
So here I go:
Sunday
Chili and Cornbread and Salad
without meat
Monday
Red Beans and Rice and Salad
Tuesday
Broiled Polenta with Mushroom Ragout
without goat cheese
and Broccoli
Wednesday
Nutty Noodles with Veggies
Thursday
Baked Potatoes w/ Chili and Salad
Friday
Tomato and Garlic Pasta and Salad
Saturday
Cornbread Waffles or Leftovers
On Sunday afternoon I soaked a pound of pink beans and a pound of kidney beans together. Then split them into two pots and cooked them. One pot for chili with garlic, bell pepper, salt and onion. The other pot with onions, garlic, celery, bay leaves, bell pepper and salt. I made two dinners in one night. Then on Monday night I put the beans on and warmed them up while rice was cooking. I loved the combo of pink and kidney beans. I am excited to try the two new recipes I showed and I will report back to you.
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