September Vegan Menu Plan

August 31, 2020


Good morning! We have made it through the hottest month of the Summer, in the middle of a pandemic. I am actually looking forward to cooler weather. I am also happy to report that I am continuing on my Vegan Journey.

Today, I wish to share my new Vegan Menu for September. I am trying to stick to using only the recipes from my new cookbook Straight Up Food, by Cathy Fisher. It is a great plant based cookbook that focuses on healthy recipes without the use of salt, oil, or sugar (SOS).

If you wish to follow along, you can visit Cathy Fisher’s blog: straightupfood.com. There she features similar Vegan SOS recipes. Remember that the goal is to follow a Vegan Diet without SOS.

I want to share the Menu Plan for each block during the day: breakfast, lunch, and dinner. It is fun to plan each of these meals, and review the ingredients. I am finding that I like to add some slight changes to the recipes, while keeping them Vegan SOS. As I make each recipe, I will feature it in detail on this blog.

Breakfast:


As you may already know, it is very important to not skip breakfast. It will help you be successful in following the new diet for the rest of the day. You will not feel hungry before lunch, if you eat breakfast.The following is my Breakfast Menu:

• Smoothies

• Baked Oatmeal with Apples & Raisins

• Oatmeal Lemon Pancakes

• Potato Veggie Scramble

To help me be successful, I pre-made 30 smoothie bags. They each include: spinach, blueberries, mixed berries, strawberries, pineapple, mango, banana, yogurt, and protein powder. You can find the recipe on this blog, titled: Delicious Smoothie Recipe, May 2. I wake up each morning, take out my smoothie bag from the freezer, add almond milk, blend, and I have a nutritious breakfast.

Lunch:


• Watermelon Spinach Arugula Salad straightupfood.com

• Salads pre-mixed by me

• Bean Burritos: use Spicy Black Bean Salsa, brown rice, & refried black beans

For lunch, I have been focused on having salads. I have enjoyed Cathy’s version of a Watermelon Salad. It was so refreshing that I made it twice. I want to make some healthy burritos utilizing Cathy’s Spicy Black Bean Salsa. I will make a large batch of 30 to last the entire month.

Dinner:


• Curried French Lentils

• Enchilada Casserole

• Pesto Pasta

• Lentil & Rice Loaf

• Pizza Pasta

• Moroccan Lentil Soup

• Squash Casserole

• Black Beans & Rice Stew

• Quinoa Curry with Mixed Veggies

• Baked Potatoes with Toppings

• Minestrone Soup

I have officially began the dinner recipes. I made the Enchilada Casserole. You can find the recipe in my blog titled: Enchilada Casserole, August 23. By the way, it does taste as good as it looks!

Dessert:


• Zucchini & Carrot Bread

• Carrot Cake

• Cardamon Rice Pudding

• Apple Crumble

• Apple Crisp

• Vegan Nutty Chocolate Banana Bread

The Chocolate Banana Bread is one that I have already previously made. It is a family favorite! You can find it on the blog post titled: Vegan Nutty Chocolate Banana Bread, August 9. The Zucchini & Carrot bread is my own recipe. I fell in love with the Zucchini Bread that Great-Grandma made one summer back in Indiana. To this day, I continue to try to duplicate her recipe. This is the closest I have come. I will be posting the recipe, when I make it. Don’t miss it!

Snacks:

Vegan Peanut Butter Power Balls


You can follow my very own recipe in the post: Delicious Vegan Power Balls, August 18. These power balls are full of delicious ingredients: Muesli, protein powder, chia seeds, sunflower seeds, oats, flax seeds, peanut butter, dates, cocoa powder, almonds, Brazil nuts, walnuts, raisins, apricots, and honey. I encourage you to try making them.

What recipes are in your Menu Plan? Which one is your favorite? Please share about it in the comments. Thank you for sharing!

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