I'm pretty late in posting our menu for the week, but we were also late in making it. As Ian blogged a few days ago, we've been doing our best to clean out the fridge of all dairy and such. I thought it was easing the transition, until one night I made a leek and goat cheese tart, with a homemade crust. Oh well.
But... I made our first vegan weekly menu, and we took our first vegan shopping trip at the local co-op in Ann Arbor. I'm currently reading through The Complete Guide to Vegan Substitutes: 200 Foolproof Food Substitutions for Everything from Milk to Meat to Sugar and Soy, a handy and humorously-written guide to vegan cooking with lots of fun recipes, so most of our food this week is gleaned from that little book.
Ramen with Oyster Mushrooms, Carrots, and Seitan
Tofu, Snap Peas, and Mushrooms in Green Curry with Rice Noodles
Linguine with a Walnut & Parsley Pesto and Green Beans
Scrambled Tofu with Green Chiles and Spinach, served with Tortillas (we are a little obsessed with Ezekiel tortillas, so delicious and a great source of protein!)
Eggplant Stew (with Chickpeas in it!)