Hi hello!
We’re just going to keep riding the summer menu train because I haven’t had it in me to make anything elaborate or warm. As a self-proclaimed soup queen, 80% of my go-to meals are off the table during these months so it takes a lot of energy for me to come up with plans. I have turned to my own blog for ideas in the past that I have shared and it actually helps. I am happy to have documented all this. LOL!
So here’s what the menu looks like for this week.
Monday ~ Kale caesar salads with crispy tofu. This is a meal that me and my husband especially love, but my kids are a little more picky. However, they do enjoy the tofu and I will probably make a side of baked potatoes on the side so they have options and don’t go hungry.
Tuesday ~ Mashed black bean tostadas. This is a very easy and filling dinner that everyone loves. I simply crisp up the corn tortillas in the oven on 350 for maybe 6 mins or until crunchy and then top with mashed black beans and everyone loads up with whatever they want. Usual toppings I add to the table: vegan cheese shreds, guac, corn, pickled red onions, cashew sour cream, salsa, hot sauce.
Wednesday ~ Portobello burgers with potato & green bean salad. If my kids don’t want a Portobello burgers, I usually have vegan hot dogs on hand and they enjoy that instead. But my husband and I are mushroom lovers so this always hits the spot.
Thursday ~ Tomato basil pasta. This is always a great dinner choice because we use our homegrown tomatoes and basil. Sauté the tomatoes and basil with lots of minced garlic and olive oil, season with salt and pepper, and toss in the pasta. Quick, easy, and tastes like a dish from a fancy Italian restaurant.
Friday ~ Beyond brats with sauerkraut and mustard. Fridays are for grilling in this house in the summer and we all love the Beyond brats. Usually a garden salad on the side and some chips or something similar. Fruit, pickles… whatever we have! Easy easy and tastes like summer.
