Tag Archives: vegetarian

Meal Plan February 21-26, 2012

First posted meal plan of the new year.  Well well well…

I am really on a vegetarian/vegan kick lately, and I’m finding many great blogs to inspire me.  So there are some links in this post.

Lunch:  Pancakes – it is shorve tuesday after all, here’s  a link to my favorite recipes posted last year.  We had the cinnamon oat ones, from the freezer.
Dinner:  Pasta with Nona’s tomato sauce

Lunch:  tuna or grilled cheese sandwiches
Dinner:  Ezogelin Corbasi – Turkish red lentil soup.  got to love a soup with a story, and well I am turkish! (thanks CookEatLiveVegetarian), with some crusty bread made in my trusty breadmaker.

Lunch:  wraps with avocado and crudites, roasted veggies and collard greens as the wrap, well not for the kids, they can just have normal wraps.
Dinner: Martinique Sweet Potato Curry with Eggplant and Pineapple.  I dont think I need to say anymore here.   This recipe is from my new favorite blog, and it’s from a doctor in Toronto. how cool is that.  I have made a few things from here and they are amazing!  thanks Janet and TasteSpace.

Lunch: pita pizza
Dinner:  Mango Black Bean and Quinoa Salad to go with something, not sure what yet, maybe this…empanadas with collard green and tofu.  From Sweet potato soul.

Lunch:  I need to do a really really long run (29-32k), and probably will only have jelly beans on the road till I get back.  But I did read somewhere that I should have my meal prepared before I go out so that I will eat the right upon my return.  Hmm will need to think about this.
Dinner:  out with friends

Lunch:  clean out the fridge day!
Dinner: roast chicken and veggies (carrots, ruttabaga, beets and potaotoes)


One Pot Vegetarian Bolognese Pasta

This was  a great recipe.  I adapted from the original in that I used 1lb of tofu and elbow pasta instead of egg noodles.  I really liked it, and the kids were ok with it, they each ate different  parts of it.   The best part was that it really did only take one pot.

I will definitely make this again, and again and again!

One-Pot Creamy BologneseImage from Canadian Living


  • 2 tbsp olive oil
  • 1 onion, thinly sliced
  • 1 cup  sliced white mushrooms
  • 1 lb extra firm tofu
  • 1 can  diced tomatoes, drained
  • 1 cup  red wine
  • 4 cups  vegetable stock
  • 350 g elbow pasta
  • 4 oz  cream cheese
  • 1/2 cup grated  Parmesan cheese
  • 1/4 cup  each chopped fresh parsley


In a Dutch oven, heat oil over medium-high heat; cook onion and mushrooms, stirring occasionally, until softened, about 5 minutes.
Add tofu, crumble using hands; cook, breaking up with back of wooden spoon, about 1 minutes.
Stir in tomatoes and wine; cook until slightly reduced, about 5 minutes.
Stir in broth; bring to boil. Stir in pasta; cook, stirring occasionally, until pasta is al dente, about 8 minutes.
Stir in cream cheese until melted, about 1 minute. Stir in Parmesan cheese, basil and parsley


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