- Recipe #1: Baked Zucchini Fritters, with brown rice [I suggest using corn meal instead of bread crumbs.]
- Recipe #2: Pasta Fagioli
- Recipe #3: Lentils and Onions, with a green salad [You can boil your own lentils instead of getting canned.]
- Recipe #4: Eggplant Steaks with Parmesan Peas
- Recipe #5: Chinese Tofu with Peanuts
- Shopping List
Week Two
- Recipe #1: Zucchini Frittata with green salad [Third recipe down. I find a well-seasoned cast iron pan also works well if you don't own a spring-form.]
- Recipe #2: Pan roasted Cauliflower and Pesto, with Quinoa
- Recipe #3: Luscious Lentil Soup [Tip: If you can't find quick-cooking barley, soak the barley in boiling water in a dish before adding to the dinner, cooking time is reduced!]
- Recipe #4: One-Pot Quinoa and Veggie Stew
- Recipe #5: Baked Falafel [If you omit the step for chilling for an hour, it's quick. I've never had a problem not chilling!]
- Shopping List
Week Three
- Recipe #1: Peanut Butter Stir fry
- Recipe #2 Creamy Barley with Tomatoes and Greens [Tip: If you can't find quick-cooking barley, soak the barley in boiling water in a dish before adding to the dinner, cooking time is reduced!]
- Recipe #3: Lentil Tacos
- Recipe #4: Dal [For variety, stir-fry vegetables and mix into the lentils.]
- Recipe #5: Southwest Stuffed Peppers [pdf] [blog post] [Tip: Cut up the peppers and mix everything together for "unstuffed" peppers!]
- Shopping List
- Recipe #1: Inca Corn Soup
- Recipe #2: Minimalist Minestrone Soup
- Recipe #3: Chana Palak Masala
- Recipe #4: Eggplant Stew with Orzo
- Recipe #5: Taco Soup [Serve with tortilla chips or corn muffins, cheese and sour cream]
- Shopping List
