I haven’t done a meal plan for awhile now, and I’ve just thrown meals together. Part of that is a super-relaxed summer without a lot of plans. But I’m starting to feel the itch to get more organized. So let’s get started.
M O N D A Y
ZUCCHINI FRITTERS WITH QUINOA, POTATOES AND FETA CHEESE
MODERATE DIFFICULTY MAKE AHEAD EASILY MADE VEGAN
Get the recipe here.
Got zucchini? Whether you grow it or not, zucchini is everywhere right now. Including in these fritters.
Prep Ahead
Cook the quinoa up to 4 days ahead, or buy a bag of frozen quinoa that only requires warming up.
The fritters can also be completely made ahead and kept in the refrigerator wrapped in plastic until you’re ready to cook them. There’s a lot of liquid in zucchini, so I wouldn’t make them any more than 24 hours ahead. Otherwise, wring the grated zucchini out in a towel before making the fritters.
Prep Shortcuts
Purchase frozen quinoa that’s already cooked. It only requires a quick steam before adding to the bowl containing all the fritter ingredients.
Make it Vegan
Swap out the feta cheese for plant based grated mozzarella cheese. My favorite right now is Whole Food’s 365 Non-Dairy Mozzarella Shreds.
Omnivore Tip: These are great served with grilled steak, fish or a cheeseburger.
T U E S D A Y
GRILLED FATTOUSH SALAD
EASILY MADE VEGAN EASY MAKE AHEAD ELIMINATE THE BREAD FOR GLUTEN-FREE
Get the recipe here.
Prep Ahead:
Make the dressing up to 4 days ahead.
If you’re making this for a group, everything can be prepped ahead, making this dish incredibly easy to make at the last minute.
Make it Vegan:
Eliminate the feta cheese, and swap out the buttermilk dressing for this Lime Vinaigrette.
Omnivore Tip: Toss sliced skirt steak (or flank steak) into the salad for the omnivores.
W E D N E S D A Y
CRISPY MEXICAN BLACK BEAN BURGERS
VEGETARIAN GLUTEN-FREE MAKE AHEAD
Get the recipe here.
Prep Tip:
The chopped oats ingredient is the secret to getting a crispy burger. I recommend a food processor since you’ll use the processor to mash up the beans too.
Prep Ahead Tip:
The burgers can be made earlier in the day and cooked when you’re ready to eat.
T H U R S D A Y
ITALIAN CHOPPED SALAD
EASILY MADE VEGAN 30-MINUTES OR LESS GLUTEN-FREE EASY MAKE AHEAD
Get the recipe here by Love & Lemons.
Chopped salads typically include cheese, but since I’m cutting waaaaaay back on cheese, I’m going to eliminate it in my version. And I’ll add some roasted red peppers.
Make it Vegan:
Eliminate the cheese like I plan to do. As I mention above, I plan to add roasted red peppers.
Prep Ahead:
I like LOVE crispy spicy chickpeas. I usually have a jar on hand, and plan to use those.
Omnivore Tip: Sauté some lightly seasoned shrimp and toss it into the salad for the omnivores.
( P I Z Z A ) F R I D A Y
GRILLED ZUCCHINI PIZZA
VEGETARIAN
Get the recipe here by Karen’s Kitchen Stories.
If you opt to make your own pizza dough, this one takes a little more work than the other recipes this week. But it totally looks worth it. If you purchase some dough at your market, this looks super easy!
Prep Ahead: If you’re making your own pizza dough from scratch, make it the day ahead.
S A T U R D A Y
MEXICAN STREET CORN TART
VEGETARIAN
Get the recipe here.
Street vendors all over Mexico City grill ears of corn, and then roll them in a mayonnaise-like sauce mixed with cojita cheese, red onion, jalapeño, lime, and chili spices. This is a tart version of this popular food.
Prep Shortcut
Purchase a frozen pie crust from the market, and defrost.
S U N D A Y
CHILAQUILES
VEGETARIAN GLUTEN-FREE 30-MINUTES OR LESS EASILY MADE VEGAN
Get the recipe here by Feasting at Home.
Per Feasting at Home, chilaquiles is a “simple Mexican dish loaded up with healthy veggies and stewed corn tortillas (or chips)”. Add a fried egg on top for a fabulous Sunday brunch dish. (That’s my plan).
Omnivore Tip: Add strips of roasted chicken.
W E E K E N D D E S S E R T
FOOLPROOF INSTANT POT PEACH COBBLER
Get the recipe here.
First of all, it’s peach season. And second, this is my favorite peach dessert.
But it’s also because I’m so thrilled that the magazine Well + Good promoted my recipe as part of an article about Healthy Cobbler Recipes That Work for Breakfast or Dessert! Go check out the other recipes mentioned in the article!
If you make any of these dishes, I would love to see how it turns out for you!! Take a photo and put it up on Instagram – just don’t forget to tag me @wimpyvegetarian.
