Since the new year, I've been following the advice of Susan from FatFree Vegan Kitchen: "Keep it Simple, Soups and Salads." This is working out really well for me since I happen to love both! Since my hunny doesn't always like the same foods I do (he hates chickpeas, can you imagine?), making up big batches of several recipes works best for us. I have our meals divided into portions in the fridge, and can simply re-heat when he gets home from work. Greens & fresh veggies are also prepped and packaged in the fridge, giving us a "salad bar" type of experience.
As there's just the two of us now, we don't spend a lot of time fussing over meals and don't mind less variety in our diets. A few delicious recipes per week works perfectly for us. Also, if there are leftovers, soups are freezer and travel-friendly. On those occasions when we head across the state to visit the kids, we can toss a few containers into the RV fridge and go!
So, without further ado, here's this weeks menu plan, featuring recipes from the aforementioned FatFree Vegan Kitchen:
- Ridiculously Easy Lentil and Vegetable Stew
- Spicy Collards and Black-eyed Pea Soup
- Yellow Split Pea Soup with Sweet Potatoes and Kale
What's on your menu this week?