Menu for the week

Tonight: Sweet and sour eggplant, tofu, carrots; rice
Snacks: Popcorn, fruit, chips, leftover soup
(Make bean dip & seitan for tomorrow.)

Tuesday:

B: Toast & fruit
L: Vegan burger on homemade bread; carrot sticks; bean dip
D: Baked seitan; broccoli; pasta

Wednesday:

B: Toast & fruit
L: Leftovers (or vegan burger if there are no leftovers)
D: Berbere Stew ( http://www.fatfreevegan.com/beans/berbere_stew.shtml ); injera if I feel up to it, rice if I don't (injera recipe at http://www.exploratorium.edu/cooking/bread/recipe-injera.html ); spicy green beans (I just cook fresh green beans with a little hot sauce)

Thursday:

B: Toast & fruit
L: Leftovers (or vegan burger if there are no leftovers)
D: Black beans and rice (make cole slaw for tomorrow, http://serenecooking.livejournal.com/1433.html )

Friday:

B: Toast & fruit
L: Leftovers (or vegan burger if there are no leftovers)
D: Barbecued tofu sandwiches; cole slaw (make dressing for tomorrow)

Saturday:

B: Tofu scramble & potatoes
L: At Guy's: tomato sandwich, lentil soup
D: At Guy's: Spaghetti with roasted garlic; salad; fat-free dressing (make seitan for tomorrow)

Sunday:

B: Fronch toast (from Vegan with a Vengeance); fruit
L: Big salad with farmer's market produce; fat-free dressing
D: Mock corned beef and cabbage ( http://www.fatfreevegan.com/holiday/mock.shtml ) with potatoes