Here’s an eclectic mix of vegan meals to brighten up your day. When you’re shopping this week keep an eye out for over packaging. Every plastic bag or clam-pack we don’t buy sends a message to suppliers and keeps them out of the landfill. Don’t forget to share pictures of your creations on Instagram and Facebook and tag @veghead.ca. If you’re finding value in VegHead please consider sharing with friends… and as always feel free to ask questions and send us your comments.
Breakfast
Toast with Peanut Butter and Jam
Homemade jam is so quick and easy and has a lot less sugar than store bought. Paired with peanut butter this is a yummy breakfast. Try this on toast or make last week’s tea biscuits again.
Lunch
Arugula Salad
In French arugula is called roquette which to me is a better name since it’s like an explosion of taste. It’s hard to imagine that a plant that looks like lettuce can have such a complex flavour.
Dinner
Lentil Loaf
This dish highlights the nutty tones of lentils along with leek, thyme and rosemary to create a special, holiday worthy meal.
Snacks & Desserts
Gluten Free Chocolate Raspberry Tort
If you bought this in a bakery or dessert shop you would not be disappointed. The fact that you can make it in half an hour is a bonus.
The shopping list is broken down by meal for ease of use. We try to include recipes that use the same ingredients more than once so that you don’t end up with food waste. Because of this you’ll see that if an ingredient in the breakfast recipe is also in the dinner recipe it is only listed once. Let us know if you like this way of laying out the shopping list or if you have a better suggestion. If you’ve been following along for a few weeks you’ll notice that many of the ingredients are things that were used in weeks past.
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Shopping LIst
- Breakfast
Your favourite bread (try homemade if you have time)
Frozen blueberries
Chia Seeds
Peanut or almond butter
- Lunch
Arugula
1 red bell pepper
1 English cucumber
Olives (stuffed are easier to eat, and garlic stuffed are awesome)
Olive oil
1 head of garlic
Balsamic or wine vinegar
Dijon mustard
- Dinner
1 – 540 ml can of lentils
1 large red onion
1 small leek
8 mushrooms
1 bunch of parsley
Bread crumbs
Vegan cheese shreds
Small knob of ginger
1 lemon
Rosemary
Thyme
- Dessert and Snacks
Coconut cream
Vegan chocolate chips
Raspberry preserves
Fresh raspberries
Almond flour
Unsweetened cocoa powder
Maple syrup
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