Meal Plan January 15 2013

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  • Home-made seitan with green and napa cabbage in a caraway gravy; Red and russet potatoes roasted with eggplant and rosemary
  • Tofu-sweetcorn salad with tahini and brown mustard seed; roasted root vegetables (scarlet and white turnip, rutabaga, daikon radish and celery root) in a tangy vegan cheese sauce
  • Green lentils, sweet peppers and carrots with capers and mustard; buckwheat, quinoa and collard greens
  • Navy and green beans in spiced tomato sauce; Pilaf of carneroli rice and red cabbage with sesame seed

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