Vegan Family Meal Plans Part 2

I realize that these posts are really more like meal reflections for me, but I am hoping that by keeping track of our meals for a few weeks I can begin to actually start planning our meals better. So this post is again reflecting back on our families week in meals, so that I can get an idea of what we eat and what I could add and also to inspire those who are looking to see what a vegan family eats and survives on and to share some recipes. I have also linked the recipes that are on the blog in blue for your convenience.

As with everything in life, our life in meals is constantly changing. We really do eat differently week by week, depending on what is on sale and whether I am on a real big cooking or baking kick or not. This week I baked quite a few times, made some soup and bread and also made a few new recipes some of which I have already posted (chocolate pudding and apple pecan cinnamon rolls) and others that I am planning to share on the blog throughout the week.

Here is our past week in meals.

Monday

Breakfast -Oatmeal, cinnamon, chopped apples, walnuts, maple syrup and almond milk

Snack – whole wheat vegetable crackers

Lunch – Peanut butter and apple butter sandwiches and banana

Snack – Whole Wheat Chocolate Chip Cookies and milk

Dinner – Taco Casserole

Snack – Apple Pecan Cinnamon Rolls

Tuesday

Breakfast – Oatmeal, strawberries, almonds, maple syrup and almond milk

Snack – Fruit source bar

Lunch – Leftover Taco Casserole

Snack – raw vegetables and dip

Dinner – Tomato Cabbage Vegetable Soup and Quick Rise Whole Wheat Bread

Snack – Mesa Sunrise cereal, almond milk and sliced banana

Wednesday

Breakfast – Whole Wheat Crepes with strawberries

Snack -Banana

Lunch – Tofu dogs, raw vegetables and dip

Snack -apple slices and natural peanut butter

Dinner -Leftover Tomato Cabbage Vegetable Soup and Quick Rise Whole Wheat Bread

Snack –Whole Wheat Chocolate Chip Cookies and almond milk

Thursday

Breakfast –Blueberry Banana Muffins

Snack – Grapes

Lunch – Whole Wheat Vegan Perogies and side garden salad

Snack – chocolate chip cookies and milk

Dinner – Crispy tofu nuggets (made into tofu strips), buttery chive mashed potatoes and raw vegetables

Snack –Pumpkin Cinnamon Rolls and milk

Friday

Breakfast – Pumpkin Cinnamon Rolls

Snack – Banana and walnuts

Lunch – Leftover crispy tofu strips, mashed potatoes and vegetables

Snack – apple slices

Dinner – Easy Garden Vegetable Wraps with Creamy Garlic Hummus

Snack – Oatmeal, strawberries, maple syrup and almond milk

Saturday

Breakfast -Oatmeal, cinnamon, apples, walnuts, maple syrup and almond milk

Snack – Chocolate Pudding and sliced banana

Lunch – Easy Garden Vegetable Wraps with Creamy Garlic Hummus

Snack – chocolate chip cookie and a fruit bar

Dinner – Italian Minestrone Soup and Tofu Bacon, Lettuce and Tomato Sandwich

Snack – Cereal and sliced banana

Sunday

Breakfast – Oatmeal, blueberries, walnuts, maple syrup and almond milk

Snack – Brownie Bite Cookies (recipe to come) and almond milk

Lunch -Leftover Italian Minestrone Soup and Tofu Bacon, Lettuce and Tomato Sandwich

Snack – apple slices

Dinner – Veggie Loaded Lasagna (recipe to come) and vegan caesar salad

Snack – organic blue corn chips and salsa

In this post I wanted to share the recipe for the Buttery Chive Mashed Potatoes that we had with the tofu strips on Thursday. These potatoes are our favorite mashed potatoes. This recipe I actually came up with in the summer when I was making perogies. It is similar to the filling of my perogy recipe. Sometimes when I feel like pergoies and don’t want to go  through all the trouble of making them, I make these mashed potatoes instead.

Buttery Chive Mashed Potatoes

  • 5 lbs russet potatoes, peeled and chopped
  • 1/2 cup vegan margarine
  • 1/2 cup minced fresh or freeze dried chives
  • 1 teaspoons sea salt

Directions

Bring a large pot of water to boil, add the chopped potatoes and boil 15-20 minutes, until soft and fragile when poked with a fork. Drain the cooked potatoes and place them in a large mixing bowl. Add the vegan margarine, chives and sea salt. Mash the potatoes along with the rest of the ingredients in the mixing bowl with a potato masher until free of lumps and smooth.

Hope that this post has been helpful. By next week I hope to have meal plans ready to go and actually share my meal plans on the blog on Mondays. I don’t know why planning things is so difficult for me, but it seems so tedious a thing.

Have a great day! 🙂

6 thoughts on “Vegan Family Meal Plans Part 2

  1. Pingback: “How Do You Do It All?” | Live. Learn. Love. Eat.

  2. Pingback: Weekly Meal Plan and Food Preparation | Live. Learn. Love. Eat.

  3. Pingback: Weekly Meal Plan & Food Prep | Live. Learn. Love. Eat.

  4. Pingback: Raising Vegan Kids and How to Get Kids to Eat Healthy | Live. Learn. Love. Eat.

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