While perusing the Web, trying to decide what to have for dinner this Sunday, I came across a resource I just have to share. The Vegan Nutritionista has all sorts of useful information. I really appreciate that she has a Vegan Meal Plans ebook. I purchased the ebook and am so happy that I did.
This Sunday we will be having most of the Week 2, Day 5 menu; Kidney Bean Burgers and Un-Potato Salad with Lemon-Dill Dressing. I can hardly wait!
The Kidney Bean Burgers include the kidney beans, chopped onions, garlic, hot sauce, oregano, cumin, Worcestershire sauce, nutritional yeast, rolled oats, flour, salt, almonds, and olive oil; they also call for cilantro but since I am not fond of this ingredient I am leaving it out. The Potato Salad has along with the potatoes, green beans, corn, cucumber, green onions, lemon juice and zest, Dijon mustard, fresh dill, sugar, and olive oil.
I am also making a dish we've had several times in the past: Green Beans with Mushrooms Medley. This is a truly yummy recipe! I may leave the green beans out of the potato salad since I'm making the medley. Here is how I've adapted the medley:
I use olive oil in place of butter. I dropped the teaspoon of salt (it's not needed) and I use a garlic clove instead of garlic salt. I steam the green beans, carrots, and onions together. Then I saute the mushrooms and garlic in olive oil. When I feel everything is ready, I then stir the steamed vegetables in with the mushrooms. Add the seasoned salt and pepper and cook together for about 5 minutes. Like I said, this is truly a yummy recipe!
We've decided on Christmas dinner. We're having salmon, macaroni & cheese, peas & mushrooms, green salad, pumpkin-cranberry spice cake, and pecan pie (Mom's). I'm also preparing a pork tenderloin with honey butter for the carnivores; when I ate meat I would make this periodically - it is a very simple dish that is quite tasty.
As always, I'll let you know how it all turns out. And, whether you celebrate Christmas or not, I hope yours is a happy one.