My menu for the week has not come to fruition. We've had cool weather, so I've been drawn to comfort foods. Last night my husband was out of town, so the kids and I had leftover brown rice, baked tofu and I steamed green beans. Simple, easy and good.
My leftover rice and beans have been used up for lunches and snacks, so I've had to come up with a new dinner.
For lunch I'm making an Indian Tomato Gravy, similar to chana masala, (but without chickpeas) , to pour over my baked falafels.
I'll serve this over whole wheat cous-cous and have a salad with baby spinach, red onions, pumpkin seeds and my tofu ceasar dressing.
For dinner, we're having Chipotle Split Pea burgers (made from the leftover soup) on toast with veganaise, sprouts, tomato, onion and avocado and a side of coleslaw made from cabbage, carrots, onions, daikon, cilantro, veganaise, stevia, mustard and garlic.