Another week of plant-based dinners:
Monday – leftover Chickpea Biryani (brown rice, chickpeas, cashews, raisins, spices)
Tuesday – Lentil-Barley Stew with Kale (I’ll be teaching this in my class on Feb. 29), thick slices of Tyee Mountain bread (“A hearty, lightly sweetened “mountain trail” bread made with a blend of organic local whole wheat flour, organic local spelt flour, organic local rye flour & organic unbleached white flour with toasted organic pumpkin seeds, toasted organic sesame seeds, organic flax seeds, organic red quinoa, organic millet, organic rolled oats & organic wheat bran”) from Lighthouse Bakery
Wednesday – Bean burritos made with InstantPot “Refried” Beans (I don’t add the oil and I was in a hurry so I adapted from the crockpot recipe), leftover brown rice, avocado, salsa, and sliced cantaloupe
Thursday – White Bean Chili, Mixed greens with purple kale and red bell pepper, tortilla chips, and avocado
Friday – Leftover Lentil-Barley Stew, big green salad
Saturday – Date Night: We went to Blac & Bleu Bistro for a late dinner after Dr. Greger’s talk at UCC. I had the Beyond Burger with lettuce and mustard, with a side of perfectly steamed broccoli.
Sunday – Tofu “Eggless” Salad sandwiches on Country sourdough from Farmstead Bread, leftover White Bean Chili.
