blackbeancakeFor one week this month I decided to eat vegan. Inspired by the stories of many of our cruelty-free friends, and equipped with a new eye for finding great recipes on the internet, I set off to create a menu for the week that was totally vegan. Since I’d heard of other people finding it difficult to do, or being a bit discouraged by so many of the fake meat substitutes, I decided to choose only dishes that I would eat regardless of whether they were vegan or not. I also chose recipes that didn’t include any meat substitutes, but rather, one’s that celebrated the beauty and deliciousness of vegetables and beans.

I started by going to my trusty friend, Pinterest, and browsing the site for vegan recipes while pinning them to my new board “Vegan Inspiration/Motivation.”

I didn’t want to overwhelm myself with too many recipes to choose from, so I very carefully decided what to add. A couple of breakfast items, some lunch ideas, dinners and a couple of desserts were enough to get me through the week, and to easily narrow down the choices to things I could really work with.

I also made sure to choose recipes that included mostly things I already have in my fridge or pantry. One thing that can be an awful deterrent to trying new eating plans is the expense of re-stocking everything.

With a good guide to begin, I went shopping, filling my cart with fresh fruits and veggies, some vegetable stock, several cans of beans, and a few new spices I was eager to try anyway.

Here are the menu items I ended up using:

Breakfast: Good ol fashioned oatmeal with bananas and a mocha “latte” made with chocolate almond milk. I’m happy to eat this everyday, but you may have to mix it up. Perhaps granola and coconut milk yogurt would do the trick!

Lunches: Veggie Loaded Avocado Toast: I ate this for three days (SO good) and wrapped it in Ezekiel sprouted whole grain wraps instead of using toast. For the other 4 days I ate a delicious salad made of spinach, romaine lettuce, mushrooms, tomatoes, cucumber, sunflower seeds, and sliced almonds. I topped it with avocado and some homemade dressing.

Dinner: For 3 of the nights I ate this delicious Curried Butternut Squash and Kale soup. It’s one of the best soups I’ve ever had in my life, no joke. I also made these amazing Sweet Potato Veggie Burgers, which I placed on top of the salad we ate for lunch. One of the nights I made an Overstuffed Sweet Potato and had the last of the butternut squash soup as a side.

Dessert: I ate one of these vegan Peanut Butter Fudge cups every night (sub agave for the honey to make it vegan). No apologies for that one.

At the end of the week I felt amazing. My body was happy to have all of the extra fresh veggies and of course, making it from home let me know exactly what I was eating.

I plan to do Vegan Week at least once a month from now on! Share your favorite vegan recipes with me in the comments, please and thank you!

-Sasha Huff

4 thoughts on “Vegan Week: Our Menu For a Week of Vegan Eating

  1. Thanks. Please Go Vegan, more than 52 billion animals are killed for human purposes.

  2. Thak you so much for this site, I am trying to do the Vegan thing, been veggie since 1982, thanks for these recipes, have you got a nice lentil or chickpea patty recipe for me, something different. go well enjoy the weekend, Kathy Ries

  3. You ate the same things day after day? I’m not even a vegetarian and I could easily go a week without repeating or consulting a recipe book.

    Kathy Ries wants a chickpea recipe

    Pumpkin Chickpea Salad eaten hot or cold. It has a strong middle eastern theme.

    Dressing :- Olive oil or Sunflower oil and vinegar, salt and a drop of garlic juice, 1/2 teaspoon turmeric and 1 teaspoon paprika

    Chickpeas and a similar amount of pumpkin diced about the same size as the chickpeas.

    Bell pepper and onion 50/50 to equal the amount of chickpeas. Chopped and grilled, roasted or microwaved till just charred.

    Put the chickpeas in a bowl and coat with the dressing, then toss in the peppers and onions.

    Bring water to the boil and blanche the diced pumpkin for 60-90 seconds, so it is cooked but not soft. Quickly drain and add to the salad and toss through. You can serve it on lettuce leaves if you want some colour, or if you like eating with your fingers.

    Goes well with grilled kangaroo or any game meat.

    Much lower in calories than potato salad, ‘cos potatoes are about 6 times more calories per unit mass than punkin’.
    Full of vitamin A, and the turmeric, a relative of ginger, is claimed to be anti cancer

  4. Hello! Just saw these comments, sorry for the delayed response! @Vegan – definitely in the process of going full vegan, but not quite there yet. Although I have cut down my meat intake to basically nothing. Feeling great!
    @kathie – I made a yummy lentil soup, and have been meaning to try this recipe, but can’t vouch for it since I haven’t made it yet.
    @Al – yup! I ate a lot of it twice. These recipes were really THAT good. I tend to make more than one serving, so I don’t want food to go to waste. I couldn’t imagine making breakfast, lunch and dinner for 7 days without eating leftovers! That’s some serious skill right there :)

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