Menu Plan Monday

Today I have a few fewer magazine recipes, because I'm trying out a cookbook recommended to me by Amber: Vegetarian Cooking for Everyone, by Deborah Madison.

So, here's the menu for this week:

Monday: Rosemary Focaccia sandwiches with ricotta, tomato, cucumber and dressed greens
Tuesday: freezer meal
Wednesday: Coconut Milk Pudding Rolls, with sausage and fruit
Thursday: Spicy Chickpeas with Ginger, over rice
Friday: dinner @ folks'
Saturday: Frittata with Tomatoes and Feta, with toast.


Last week's Cheesy Spinach Bake was a hit: warm and satisfying food, that.

And here's a recipe I cooked up last night, riffing on Vegetarian Times' Linguine with Black Bean Sauce:

1) Cook about a pound of whole wheat spaghetti according to package directions. Drain and set aside.
2) In a blender, puree one can drained black beans, one cup broth and about 1/2 cup rinsed fresh basil leaves.
3) In a large skillet, sautee one chopped onion and half a head minced garlic in olive oil. Add about 2 cups chopped bell pepper (frozen, if desired) and saute for a minute. Add pureed bean mixture and 1 1/2 cups frozen peas to skillet, heat through. Turn off heat and mix in cooked spaghetti noodles. Serve with parmesan cheese to sprinkle on top, if desired.

Enjoy! and check back here to see how it all turns out.

For more great menus, visit Org Junkie's site.

peace of Christ to you,
Jessica Snell