02 September 2013

A Week of Meals

Someone asked me recently about going vegan, and someone else asked about going gluten free, and in both cases, my answer was: take it slow.  Figure out what you're going to eat, learn a few new recipes or modify some you already like, as you transition into a new way of eating.

Here's what could be a week of vegan, gluten-free meals at our house.

Monday
Breakfast: Grits, fruit, coffee/tea
Lunch: leftover pea soup
Snack: handful of almonds and an apple
Supper: pasta with tomato sauce, chick peas, broccoli

Tuesday
Breakfast: baked beans, fruit, coffee/tea
Lunch: almond butter sandwich on gluten-free bread, apple
Snack: rice cakes
Supper: avocado rolls, pan-fried tofu, sauteed green beans

Wednesday
Breakfast: cold cereal (gluten-free) with walnuts, raisins, flax meal; coffee/tea
Lunch: leftover pasta, salad
Snack: banana
Supper: Red lentil soup, salad, gluten-free toast

Thursday
Breakfast: gluten free toast with almond butter, fruit, coffee/tea
Lunch: soy cream cheese sandwich on gluten-free bread, peach
Snack: corn chips and salsa
Supper: black bean and corn salad, gluten-free sesame noodles

Friday
Breakfast: gluten-free hot cereal with walnuts, raisins, flax seeds, coffee/tea
Lunch: leftover lentil soup, salad
Snack: a slice of gluten-free, vegan banana bread
Supper: vegetable and tofu stir fry with thai coconut curry, brown rice, fruit

Saturday
Breakfast: tofu scramble with onions, garlic, spices, coffee/tea
Lunch: leftover black bean and corn salad, apple
Snack: blue corn chips, hummus
Supper: Green split pea soup with kale, fruit

Sunday
Breakfast: gluten-free vegan pancakes, fruit, coffee/tea
Lunch: almond butter and sliced banana sandwich, fruit
Snack:  almonds, apple
Supper: chana masala, brown rice, salad

The Mate and I don't have much time to cook during the week, so on the weekends, we usually spend at least one afternoon/evening in the kitchen together cooking up big batches of soups and stews and hummus and baked beans and curries.  Some go into the fridge for lunches right away, others go in pint mason jars into the freezer for the weeks when we're completely swamped, or the summer nights when it's too hot to cook.

Initially, changing to a new way of eating requires a lot of planning and thinking, which is why I recommend a slow transition, trying one or two new recipes a week and learning how to modify existing favorites.  But with time, it becomes automatic.

And for nights when we're swamped and haven't planned ahead, there's Chinese take-out, or a black bean soup made from canned beans and frozen vegetables with some Italian herb mix and a sauteed onion.