Hello there! I hope you all are well. I’ve been in kind of a cooking rut the past few weeks, but the cooler temperatures are inspiring me to get back into the kitchen. Thank you for being patient with me.

I don’t have any food pics just yet, but I thought to get started I’d post my menu for this week with the hope that maybe it will help you plan yours. One day, when I win the lottery and don’t have to work, I’ll actually be able to put together full menus and grocery lists like I intended with this blog, but, for now, this will have to do.

Anyway, here are my planned meals for the next week and I plan on taking pics of each to post on here soon:

Breakfast:

Pumpkin Bran Muffins — from “Vegan Brunch”
Oatmeal and toast w/ pecans and maple syrup
Yogurt w/ Maple Almond Granola — from “Vegan Soul Kitchen”

Lunch:

Chickpea salad sandwiches w/ tortilla chips — my own recipe, which I’ll post soon
Split Pea and Apple Soup w/ cheese and crackers — from “The Vegan Slow Cooker”

Dinner:

Sesame-Crusted Tofu  w/ Lemongrass-Orange Reduction, served w/ brown rice, edamame and gyoza — from October Vegetarian Times
Chickpea Tomato Soup w/ grilled cheese and pickles — from “Vegan Yum Yum” (She’s back, by the way!!)
Tempeh Helper w/ salad — from “Appetite for Reduction“