Happy Sunday! I am sad we lost an hour but I am happy that it means we are springing forward. We are definitely ready for warmer weather. I always forget how nice it is to be able to go outside without having to put 3-4 layers of clothing on. It’s the simple things in life! This week, we have some simple recipes for our weekly meal plan. We are making a conscious effort to cook simpler recipes that don’t require much time. Our jobs are taxing and we honestly don’t have much energy to slave away in the kitchen after a long work day.
This week, our recipes feature some Moroccan flavors in two of our recipes. You can also make your life easier by meal prepping a little over the weekend – for example you can make the almond pesto or roast your vegetables ahead of time to save some cooking time on the actual day. As always, we have 4 recipes on the menu with clickable recipes and and easy to read shopping list on the bottom. Each recipe generally makes 4 servings, so we usually eat 2 servings for dinner and take 2 servings to work the next day. We hope you like it and find us on social media (@veggiedocs on Instagram) and share your photos with us.
Menu
- Day 1 – Mushroom Masala Curry
- Day 2 – Tofu and Cherry Tomato Salad with Almond Pesto
- Day 3 – Moroccan Vegetable and Chickpea Soup
- Day 4 – Harissa Roasted Vegetable and Apple Salad
Shopping List
Proteins/Dairy
- Yogurt (16 oz)
- Coconut Milk (1 can)
- Goat cheese crumbles (2 oz)
- Extra Firm Tofu (1 package)
- Almonds (1/4 cup)
- Chickpeas (1 can)
Vegetables/Fresh Produce
- Salad Mix (12 oz)
- Yellow Squash (5)
- Zucchini (3)
- Red Bell Pepper (1)
- Red Apples (2)
- Lemon (4)
- Baby Bella Mushrooms (20 oz)
- White Mushrooms (10 oz)
- Tomatoes (3)
- Carrot (2)
- Onion (2)
- Celery (3 stalks)
- Jalapeno (1)
- Cilantro (1 bunch)
- Garlic (36 cloves)
- Cherry Tomatoes ( 10 oz)
- Basil (4 oz)
Spices/Oil/Other
- Harissa
- Honey
- Olive oil
- Mustard seeds
- Cumin seeds
- Cumin powder
- Coriander powder
- Curry powder
- Turmeric
- Vegetable broth (3 cups)
- Salt