The meal plan for this week features five plant-based meals. You’ll love the hearty Italian Cauliflower and Quinoa Bake and you won’t miss the meat in the flavorful Kale Taco Salad.
To hear me walk you through this meal plan, listen to the end of Time Management Insider: E66 – Going Plant-Based and Cookbook Author Kim Lutz on Milk Alternatives by clicking the orange and black play button below, or search for Time Management Insider wherever you get your podcasts. In this episode I talk with Kim Lutz, author of The Oat Milk Cookbook, about using milk alternatives and about easy ways to incorporate plant-based foods into our diets.
Meal Plan #66:
Meal Plan #66 Links And Instructions:
|Day and Meal Names||Links and Instructions|
Spanish Corn Chowder
|• Spanish Corn Chowder. The recipe calls for chorizo sausage, but sub in drained canned cannellini beans for the chorizo, and add a bit of extra smoked paprika.|
Italian Cauliflower and Quinoa Bake
|• Italian Cauliflower and Quinoa Bake. Instead of cheese, stir in (or top with towards the end) some nutritional yeast.|
Vegan Rice Bowls
|• Vegan Rice Bowls. You can use white rice, brown rice, cauliflower rice, or farro.|
Tomato Soup with Vegan Grilled Cheese Sandwiches
|• Tomato Soup. The recipe calls for heavy cream but you’ll sub in oat milk. Instead of grilled cheese croutons, like the recipe calls for, you are going to make Vegan Grilled Cheese Sandwiches to have alongside the soup.|
Kale Taco Salad
|• Kale Taco Salad. If you are using kale that is tough, follow these instructions for massaging the leaves. You’ll substitute oat milk for yogurt in the dressing and instead of adding cheese you can add more beans and a sprinkle of the nutritional yeast.|
|Extra Resource:||Here is the printable grocery list that goes with this meal plan :-)|