Weekly menu 20/11/11 - Veggie week

I feel like perhaps I've perhaps been over-doing it a bit recently. Sometimes it's nice to give your body a bit of a break, and I guess that's the rationale behind having a week of vegetarian dinners. I'm also going to take it as an opportunity to have a break from the booze and the cigs. I'm going to be positively virtuous.

The really great thing about resolving to cook only vegetarian stuff, is that it forces you to get a bit more creative with the stuff you serve up. There's no simple meat + veg + carb formula to revert to.

Here's what I've got planned this week:

Dinners:

Warm salad of black salsify, mushrooms and goats' cheese

Falafels in pitta bread with rocket salad

Penne with brocolli pesto and avocado (inspired by this recipe from Nutmegs; Seven - http://www.nutmegsseven.co.uk/2011/10/orzo-with-broccoli-pesto-and-avocado.html)

Spinach and sweet potato coconut curry with rice

Butternut squash, chilli and halloumi frittata

Lunches:

Quinoa, herb-roasted butternut squash and rocket salad with a clementine dressing

Sweet potato, butternut squash and chilli soup

Hummus with pitta bread and carrot sticks

Peanut noodle salad

Breakfast:


Oats soaked in blueberry yoghurt mixed with grated apple

Delicious purple goo

Weekly menu 11/11/11

Our weekly veg box has arrived and that can only mean one thing...time to plan the weekly menu chez Bear.

Things I'm particularly excited about this week:

Hypnotising veg

Romanesco cauliflower.  The Bear has reliably informed me that the pretty green spirals are fractal pattens. So beautiful. And tasty. I will be turning this into a lovely little pasta dish.

How now etc.

Brown Cow vanilla yoghurt. This is the best yoghurt ever. I urge you to find some of this stuff. Perfect with a little fruit compote for breakfast.


Anyhow, here's what we're going to be eating...

Weekly menu 11/11/11


Dinners:


Roast chicken served with savoy cabbage and roasted potatoes, parsnips and carrots.

Cajun dirty rice made with finely diced chicken giblets, celery and yellow pepper.

Mutton Lancashire hotpot served with savoy cabbage and leeks.

Pizza with mozzarella, chorizo, yellow pepper and capers.

Penne with chilli, anchovy and roasted romanesco cauliflower.

Lunch:
Autumn minestrone soup

Breakfast:
Sharon fruit compote served with vanilla yoghurt 

*N.B. I am aware that there are in fact 7 days in a week, but I never plan for that amount as there are always nights where there are leftovers that need using / I can't be bothered to cook so we get something (chilli! curry! stew!) out the freezer / The Bear is hungry for a dirty takeaway.