VEGETARIAN MEAL PLANS
HAPPINESS STARTS IN THE KITCHEN!
NEW PLANS POST FRIDAYS BEFORE NOON PACIFIC
The plans below are for vegetarian subscribers. Click on link to open. Please note: Plans are available on the site for three weeks before being moved to archives. Click here for gluten free or classic.Click on a link to open plan.
May 17th
May 10th
May 3rd
MENU PLAN ARCHIVES BELOW (for annual members)
April 5th (Lentil Veggie Sloppy Joes, Fettucini Alfredo, Spring Lentil Salad, Italian “Bean”aroni, Two Bean Minestrone)
March 29th (Spring Fricassee, Lentils with Herbes de Provence, Parmesan Polenta, Lentil & Potato Soup, Savory Swiss & Leek)
March 22nd (Veggie Noodle Hot Skillet, Ginger Lettuce Wraps, Black Bean Fajita Burritos, Black Bean Chili, Edamame Rice Noodle Salad)
March 15th (Hummus Pitas, White Bean & Escarole Soup, Broccoli & Brown Rice, Artichoke & Asparagus Spaghetti, Red Pepper & Goat Cheese Frittata)
March 8th (Greens & Beans, Garlic Linguine w/ Fresh Tomatoes, Black Bean & Corn Chowder, Corn & Kale Enchiladas, Tex Mex Salsa Stuffed Potatoes)
March 1st (Pesto Tofu Burgers, Lemon Broccoli Pilaf, Spaghetti & Pesto Tofu Balls, Herb Crusted Tofu, Creamy Cauliflower Soup)
February 22nd (Sweet Potato Tacos, Red Beans and Rice, Black Bean & Sweet Potato Caserole, Spaghetti Squash Medley, Taco Salad)
February 15th (Mediterranean Lemon Chickpeas, Mujaddara, Veggie Gyros, Stuffed Red Peppers w/ Tomato Sauce, Crispy Chick Pea Hummus & Veggie Dippers
February 8th (BBQ Bean Pot, Crunchy Veggie Sticks, BBQ Bean Tostadas, Quinoa Vegetable Soup, Vegetarian Cabbage Rolls)
February 1st (Teriyaki Tofu, Black Bean & Rice Skillet, Teriyaki Tofu Burrito Wraps, Cuban Black Bean Stew, Chinese Cashew Salad)
January 25th (Tofu Milanese, Pea Scampi, Creamy Mushroom & Broccoli Casserole, Potato & Kale Soup, Potato Frittata)
January 18th (Spaghetti “Volognese”, Black Bean Tacos, Southwest Chili, Veggie Fajitas, Quinoa Minestrone)
January 11th (Cauliflower & Chard Saute, Thai Vegetarian Noodles, Creamy Cheddar Macaroni, Black Eyed Peas, Coconut Tofu Rice Noodles)
January 4th (Italian Polenta Mozzarella Bake, Tofu Scramble, Peasant Bean Stew, Greek Orzo Salad, Twice Baked Pizza Potatoes)
December 28th (Tofu Cutlets & Quick Mushroom Gravy, Glazed Acorn Squash, Green Bean Noodle Casserole, Split Pea & Potato Soup, Garlic Mushroom Linguine)
December 14th (Eggplant & Sweet Pepper Mozzarella Melts, Simple Bean Gumbo, Spicy Edamame, Creamy Butternut Fettucini, Spinach Lasagna)
December 7th (Lemon Dijon Asparagus, Ginger Peanut Vegetable Stir Fry, Vegetarian Tortilla Soup, Spaghetti w/ Fresh Tomato Sauce, “Calabasa” Veggie Casserole)
November 30th (Oven Roasted Tofu, Maple Soy Glazed Squash, Sliced Tofu w/ Mustard Cream Sauce, Sweet Potato, Walnut & Kale Farfalle, Creamy Leek & Potato Soup)
November 23rd (Sauteed Vegetable Medley, Cannellini Tomato Stew, Salisbury Greens, Mushroom & Kale Cacciatore, Veggie Pita Pizzas)
November 16th – NO MENU, THANKSGIVING WEEK
November 2nd (Parsnip & Potato Stew, Onion & Potato Frittata, Pumpkin Goulash, Potato & Carrot Gratin, Pumpkin & Parsnip Soup)
October 26th (Thanksgiving Harvest Bake, Nutty Brown Rice Pilaf, Mexi Mac n Cheese, Homestyle Noodle Soup, “Breakfast for Dinner” Cinnamon Pancakes)
October 19th (Fall Chili, Creamy Parmesan Polenta, Vegetable Fried Rice, Stovetop Eggplant Penne Lasagna, Asian Ginger Soup)
October 12th (Black Bean & Sweet Potato Pasta Bake, Creamy Lentil Soup, Pot Pie Stew & Dumplings, Cheesy Spinach Enchiladas, Spinach Lentil Salad)
October 5th (Mushroom Stroganoff, Braised Fennel & Cannellini Beans, Pepper & Onion Hoagies, Cauliflower Parmesan, Hearty Quinoa)
September 28th (Wild Rice & Apple Salad, Stuffed Red Peppers, Tomato & Pepper Spaghetti Squash, Potato Frittata, Savory Pear & Apple Soup)
September 21st (Tacos de ‘papa’, Creamy Pasta Primavera, Cheesy Tomato Tortilla Bake, Braised Tofu & Spanish Red Pepper Sauce, Stuffed Veggie Potatoes)
September 14th (Black & White Bean Stew, Mushroom Puttanesca, Cuban Sandwiches, Spaghetti & Black Bean “Meatballs”, Grilled Plum & White Bean Salad)
September 7th (Summer Vegetable & Quinoa Salad, Lemon Cucumber Bulgur Salad, Red Pepper Hummus Wraps, Sundried Tomato Spiral Pasta, Grilled Eggplant Sandwiches)
August 31st (Zucchini Black Bean Tacos, Lemon & Dill Grilled Tofu, Corn & Black Bean Chowder, Southwest Sloppy Joes, Smoky Chili Lime Pasta Salad)
August 24th (Cumin Lime Grilled Tofu, White Bean Arugula Salad, Tofu Coconut Curry, Salsa Verde Beans, Lemon Goat Cheese Spaghetti)
August 17th (Southwest Sloppy Joes, Ginger Cashew Fried Rice, Sunburst Penne, Teriyaki Tofu, Smoky Chili Lime Pasta Salad)
August 10th (Barbeque Tofu, Red Beans, Barbeque Tofu Spinach Pizza, Bean & Tomato Lettuce Cups, Tomato & Spinach Quinoa Pitas)
August 3rd (Marinated Mushrooms, Corn & White Bean Chowder, Mushroom & Vegetable Medley, Stuffed Red Peppers, Zucchini Black Bean Tacos)
July 27th (Grilled Mushroom Sandwich, Broccoli Pasta Bake, Ginger Sweet Tofu & Bok Choy, Mushroom & Brown Rice Pilaf, Strawberry Salad)
July 20th (Cannellini Bean Balls, Quinoa Egg Salad, Lettuce Wraps, Penne and Cannellini Beans, Peanut Noodle Salad)
July 13th (Black Bean & Corn Pita Crisps, Baked Garden Egg Squares, Blackened Tofu Tostada, Cajun Black Bean Rice, Navy Bean Spinach Salad)
July 6th (Crispy Tofu, Spiced Vegetable Pilaf, Broccoli/Yogurt Farfalle, Stuffed Roasted Peppers, Chopped Italian Salad)
JUNE 29th (Grilled Vegetable Kabobs, Herbed Ricotta Pizza, Pinto Rice Salad, Summer Sweet Corn & Mushroom Spaghetti, Loaded Twice Baked Potatoes)
JUNE 22nd (Sweet Pepper & Zucchini Fajitas, Mushroom Saute, Potato Fritters, Sweet Pepper & Zucchini Burritos, Parmesan Potato Frittata)
JUNE 15th (Soy Glazed Tofu Steaks, Curried Napa Cabbage Stir Fry, Ginger Tofu Lettuce Wraps, Firecracker Black Bean Burgers, Nectarine Summer Salad)
JUNE 8th (Lemon & Dill Grilled Tofu, Italian Eggplant, Stuffed Greek Pita Pockets, Roasted Red Pepper Mozzarella Melts, Eggplant Caponata)
JUNE 1st (Bean Taco Salad, Oven Roasted Eggplant, Rosemary Farro w/ Red Grapes & Radicchio, Black Bean Tostados, Fried Farro w/ Crispy Fried Egg & Kale)
MAY 25th (Veggie Taco Bar, Mushroom Alfredo Pasta, Braised Collard Greens, Green Bean Summer Salad)
MAY 18th (Garlic & Ginger Beans, Baja Zucchini Tacos, Mushroom Penne in Chunky Tomato Sauce, South of the Border Grilled Portobello Mushrooms, Napa Rice Noodle Salad)
MAY 11th (Lemon Couscous, Chopped Vegetable Salad, Spicy Hummus Burger, Tofu Lettuce Cups, Orzo Salad)
MAY 4th (Philly Cheese Stir ‘Fries’, Steamed Artichoke, Roasted Broccoli, Cuban Beans and Quinoa, Veggie Nachos)
APRIL 27th (Mediterranean Cakes, Balsamic Mushrooms, Spanish Style Tortilla, Pita Wraps, Couscous Market Salad)
APRIL 20th (Baked Tofu, Pan Seared Apples, Black Bean Chili, Tofu Parmesan Melts, Braised Peppers)
APRIL 13th (Nutty Black Bean Tacos, Chickpea Nicoise Salad, Open Faced Tofu Monsieur, Potato Zucchini Bake, Sloppy Joes)
APRIL 6th (Black Bean & Walnut Croquettes, Lemon Broiled Tofu, Asparagus Quiche, Asian Tofu Wraps, Garden Vegetable Stovetop Quinoa)
MARCH 30th (Fennel & Mushrooms, Pesto Pasta, Veggie Fajitas, Pesto Black Bean Burgers, Chopped Salad)
MARCH 23rd (Stuffed Cabbage Rolls, Herbed Quinoa Cakes, Pozole, Three Pepper Farfalle, Vegetarian Chilaquiles)
MARCH 16th (Herbed Mushrooms, Mushroom Polenta, Eggplant Parmesan, Garden Baked Potatoes, Eggplant Pizza Bianco)
MARCH 9th (Caprese Sandwich, Linguine w/ White Sauce, Veggie Taco Bar, Greek Salad, Oven Baked Felafel)
MARCH 2nd (Black Bean Tostadas, Roasted Beet Salad, Swiss Chard Quesadilla, Brown Rice Pasta, Roasted Tomato Soup)
FEBRUARY 24th (Mushroom Cannellini Stew, Fettuccine Alfredo, Chickpea Flatbread, 20 Minute Jambalaya, Black Bean Soup)
FEBRUARY 17th (Chimichurri Potatoes, Tabbouleh Salad, Honey Mustard Tofu, Thai Peanut Noodles, Crustless Broccoli Cheese Quiche)
FEBRUARY 10th (Spinach Ricotta Bake, Maple Soy Pan Roasted Tofu, Veggie Pot Pie, Maple Orange Rice Bowl, Vegetarian Lasagna)
FEBRUARY 3rd (Crockpot Barley Stew, Kale Risotto, Open-Faced Butternut Squash Sandwich, BBQ Mushroom Sandwiches, Butternut Apple Bisque)
JANUARY 27th (Lemon Thyme Ricotta Potato Cakes, Braised Parsnips, Mushroom Pasta, Vegetarian Chili, Portobello Pizza Bianco)
JANUARY 20th (Mushroom & Dumplings, Honey Lime Quinoa, Vegetable Tacos, Zucchini Enchiladas, Quinoa Bake)
JANUARY 13th (Ginger Eggplant, Pasta Puttanesca, Stuffed Bell Peppers, Mediterranean Potato Bar, Spanish Tortilla)
JANUARY 6th (Portobello Panini, Quinoa Salad, Black Pepper Vegetable Medley, Baked Ricotta Zucchini, Mushroom Stroganoff)
JANUARY 1st (Hopping John & Rice, Baked Peppers, Eggplant Pasta, Roasted Tomato Flat Bread, Roasted Cauliflower Soup)
DECEMBER 23rd (Vegetable Noodle Soup, Lasagna Pasta, Cauliflower-Broccoli Shepherd’s Pie)
DECEMBER 16 (Red Beans and Rice, Winter Gazpacho, Zucchini Rolls in Tomato Sauce, French Onion Soup, Bean and Cheese Burrito)
DECEMBER 2nd (Quinoa Stuffed Tomatoes, Sloppy Joes, Mushroom Barley Soup, Oven Roasted Eggplant Quinoa, Feta Tabbouleh)
NOVEMBER 25th (Spanish Pilaf, Butternut Squash Quinoa, Tarragon Parsnips, Market Salad, Creamed Squash Pasta)
NOVEMBER 11th (Cipollini Lentils, Steamed Artichokes, Butternut Squash Polenta, Lemon Artichoke Pasta, Butternut Squash Soup)
NOVEMBER 4th (Shepherd’s Pie, Spinach/Mushroom Omelette, Aloo Gobi, Carrot Ginger Soup, Sauteed Zucchini)
OCTOBER 28th (Garden Vegetable Pockets, Southwest Scramble, Tofu Kebabs, Jacket Potatoes, Black Bean Casserole)
OCTOBER 21st (Collard White Bean Stew, Thai Basil Eggplant, Plum Goat Cheese Tartine, Eggplant Parmesan, Stir-Fry Noodles)
OCTOBER 14th (Portobello Steaks, Mac and Cheese, Potato Quinoa Latkes, Braised Root Vegetables, Portobello Melt)
OCTOBER 7th (Brown Rice Pilaf, Salad Duo, Chickpea Stew, Mediterranean Cauliflower, Cumin Okra)
SEPTEMBER 30th (Squash Lasagna, Spicy Tofu, Two Bean Chili, Spinach Farro Salad, Plum Marmalade Flatbread)
SEPTEMBER 23rd (Polenta Cakes, Stuffed Tomatoes, Rhubarb CousCous, Potato Leek Soup, Tomato Fricasse)
SEPTEMBER 16th (Roasted Fennel Pasta, Tabouleh, Cumin Tofu, Mixed Mushroom Bruschetta, Market Salad
SEPTEMBER 2nd (Sukiyaki-mushroom soup, Beet and Goat Cheese Panini, Wild Rice Casserole, Borscht, Soba Noodles)
AUGUST 26th (Portobello Steaks, Soup Pistou, Mushroom Risotto, Squash Quesadillas, Pasta Napoletana)
AUGUST 19th (Cheddar Tofu Melt, Roasted Tomato Soup, Jerk Tofu, Broccoli Cheddar Potatoes, Grilled Romaine Salad)
AUGUST 12th (Chili Broccoli, Eggs Florentine, Cherry Tomato Pasta, Squash Ricotta Pizzettes, Ploughman’s Dinner)
AUGUST 5th(Vegetable Barley Soup, Walnut Pesto Pasta, Waldorf Salad Sandwiches, Med Plate, Barley Risotto)
JULY 29th (Lentil Stew, Smothered Fava Beans, Mushroom Tofu Cups, Grit Cakes w/ Salsa Verde, Black Pepper Tofu)
JULY 22nd (Portabello Melt, Southern Squash Casserole, Green Eggs, Veggie Sub Wraps, Goulash)
JULY 15th (Enchiladas, Tomato Basil Soup, Stuffed Eggplant, Pinto Bean Tostadas, Ratatouille)
JULY 8th(Warm Vinaigrette Salad, Asparagus Frittata, Spring Rolls, Black Bean Soup, Edamame Vermicelli)
JULY 1st (Orange Glazed Kebabs, Caldo Verde Stew, Succotash Fettuccine, Veggie Burger, Market Salad)
JUNE 24th (Goat Cheese Pizza, Broccolini Soup, Pesto Pasta, Sweet Potato Casserole, Arugula Tartine)
JUNE 17th (Fajitas, Mushroom Torta, Stuffed Portobello, Veggie Wrap, Gazpacho)
JUNE 10th (Sushi Hand Rolls/Miso Soup, Baked Falafel, Parsnip Stew, Roasted Miso Vegetables, Moussaka)
JUNE 3rd (Eggplant & Chard Gratin, Sweet Potato Melt, Fennel/Red Pepper Pasta, Baked Eggs, White Bean Soup)
MAY 27th (Sloppy Joes, Bean Casserole, Grilled Tofu/Cherry Sauce, Vegetable Fried Rice, Nicoise)
MAY 20th (Curried Cauliflower, Artichoke Pasta, Sweet Potato Cakes, Tea Sandwiches, Orzo Salad)
MAY 13th (Okra Stew, Black-eyed Pea Fritters, Spanish Tortilla, Corn Chowder, Pita Nachos)
MAY 6th (Matzo Ball Soup, Bruschetta Platter, Braised Collards, Mushroom Alfredo, Cuban Sandwich)
APRIL 29th (Cauliflower Shepherd’s Pie, Spinach Salad, Stuffed Cannelloni, Chard Quesadillas, Soft Tacos)
APRIL 22nd (BBQ Tofu Sandwich, Asparagus Tart, Braised Turnips, Lentil Stew, Roasted Broccoli)
