Meal Plan – Week 4

We hope you have been enjoying our meal plans. We definitely love trying out new recipes and sharing them with you all. This week, we wanted to feature chick peas and tofu again. My mom recently gave us lots of vegetables from her garden so we wanted to highlight the summer ingredients and not let this fresh produce go to waste!

Menu:

  1. Chickpea, Tofu, and Spinach Curry
  2. Zucchini Pasta Salad with Tahini Lemon Sauce
  3. Summer Squash and Sweet Potato Soup
  4. Tofu with Roasted Broccoli and Brussel Sprouts
  5. Stuffed Peppers

Shopping List:

  • Yellow Squash (3)
  • Zucchini (5)
  • Sweet Potato (1)
  • Onion (4 small)
  • Bell peppers (4-6, depending on size)
  • Roma Tomatoes (8-10 small)
  • Broccoli (1 head)
  • Brussel Sprouts (1 small bag)
  • Cherry Tomatoes (10)
  • Quinoa
  • Green Onion (1 bunch)
  • Baby Spinach (1 bag; 6 oz)
  • Vegetable Broth (unsalted, 1 quart)
  • Chickpeas (3 can)
  • Sun dried tomatoes (1 cup)
  • Chipotle Peppers in Adobo Sauce (1 small can)
  • Tahini
  • Limes (6-8)
  • Coconut milk (1 can)
  • Firm Tofu (3)

Disclaimer: We use lots of many different spices and dried herbs in our cooking. Most of these, you will likely already have in your kitchen. But if you don’t have the following ingredients, you will need to purchase them as well: (Honey, Vegetable Oil or Olive Oil, Curry Powder, Turmeric, Cayenne Pepper, Salt, Onion Powder, Black pepper, Crushed Red Pepper, Garlic powder,┬áCumin, Coriander powder, Taco seasoning, Chipotle pepper).

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