Meals for a Year: October

Week One

Recipe #1: Spaghetti with Cauliflower, Green Olives, and Almonds
Recipe #2: Ultimate Vegan Chili (note: I don't usually use meat substitutes, but my grocery store didn't have seitan, and this recipe is completely worth splurging on Morningstar Crumbles!)
Recipe #3: Sesame Broccolini with Tofu
Recipe #4: Sweet Potato and Black Bean Quesadillas
Recipe #5: Unemployed Shepherd's Pie (note: This recipe requires baking time, so it takes longer than most. You can prepare it in advance and bake it day-of, or save it for a weekend day.)
Shopping List

Week Two

Recipe #1: Pierogi with Broccoli and Walnuts (Note: I slightly modify this recipe by sauteing the broccoli, and sauteing the pierogi long enough in the skillet so they are brown and a bit crusty on the edges. I think it adds flavor.)
Recipe #2: Curried Red Lentil, Swiss Chard, and Chickpea Soup (Note: To make this heartier, I serve over separately boiled basmati rice.)
Recipe #3: Spanish Tortilla with Kale
Recipe #4: Whole Wheat Pasta with Arugula, White Beans, and Ricotta
Recipe #5: Peanut Sesame Noodles (Note: The recipe calls for this to be served cold. We like it warm, so we saute all the veggies and warm up the sauce before adding it to the noodles. You can do what you like!)
Shopping List

Week Three

Preparation Note: While your lentil soup is cooking, roast the squash for the Broccoli-Basil Mac and Cheese later in the week. It will decrease your prep time.
Recipe #1: West Indian Red Beans and Coconut Rice
Recipe #2: French Lentil Soup with Tarragon and Thyme (Note: If you can't find french lentils, regular brown lentils are just as tasty. Serve with crusty bread.)
Recipe #3: Orzo with Caramelized Fall Vegetables and Ginger
Recipe #4: Potato, Kale, and White Bean Hash
Recipe #5: Broccoli-Basil Macaroni and Cheese (This is another recipe that needs baking time, but is well worth it. If you have to save it for a weekend, do it!)
Shopping List

Week Four