VEGETARIAN MEAL PLANS
Click on a link to open plan.
MENU PLAN ARCHIVES BELOW (for annual members)
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)