Changing Seasons Meal Plan

Leave a Comment

Weekly-Meal-Plan-Kitchen-SimplicityToday, I’m over at the Food Bloggers of Canada sharing a 7 day vegetarian menu plan that celebrates the changing of seasons. This week’s meal plan uses a variety of late summer produce (tomatoes, zucchini, corn, basil and peppers) and some early fall produce such as pumpkin. There’s also two recipes featuring cauliflower for good measure. Since The Fig Tree is a wholesome food blog that celebrates vegetarian and vegan cuisine from around-the-world, this week’s meal plan is set up to take you and your family on a trip around the globe. From Mexican to Chinese, from Indian to Italian, you’ve got your week set. Taking inspiration from around-the-world, this week’s menu plan will prove the vegetarian meals are delicious and far from boring.

Find the 7 day meal plan and shopping list on the Food Bloggers of Canada website. Check out the meal plan archives for some more great 7 day menu ideas.

Deviled Egg(less) Salad Sandwiches

1 Comment

Devil-Tofu-Sandwiches-30-3Even though I am no longer in school, September always feels like a fresh start to me . It always feels more like “New Year’s” to me than actual New Year’s! I’m not too sure why this is. I think I used to really look forward to going back to school in September, so I could start working toward personal goals I had been dreaming about all summer. And I loved when school started again, as I’d always get my new agenda for the year! What can I say, I’m a planner. I love me a new agenda book!

This “new” year, I want to focus on packing healthier lunches to bring to work. Sandwiches are always a good option, because they tend to be filling without being too heavy. Plus sandwiches are a great way to sneak in some extra veggies. My go-to sandwich consists of mainly veggies and hummus, but sometimes I want something a little more interesting such as my Better-than-Tuna Salad sandwich or this Deviled Egg Salad sandwich that really tastes like deviled eggs, but does not have any actual eggs or dairy. It’s a great option for both work and school lunches. Serve with soup and a side salad for a full meal. Use gluten-free bread to make this sandwich completely gluten-free.

Hope you are all enjoying your weekend. Saturdays, Jesse and I always pick up vegan sticky buns and stuff our faces. :) Tonight we are heading to a downtown street festival followed by a friend’s birthday dinner. Should be a lot of fun! What are your plans for the weekend?

Print
Deviled Egg(less) Salad Sandwich

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 4 sandwiches

A delicious egg(less) salad sandwich perfect for school and work lunches. Crumbled tofu is combined with vegan mayonnaise, fresh chives, dijon mustard and smoky paprika for this filling sandwich reminiscent of deviled eggs.

Ingredients

  • half block of firm pressed tofu, crumbled
  • 2 tablespoons of fresh chopped chives
  • 3 tablespoons of vegan mayonnaise such as Vegenaise
  • 2 teaspoons of dijon mustard
  • 1/4 teaspoon of paprika
  • pinch of salt and pepper
  • 16 cucumber slices
  • 8 slices of rye or multi-grain bread
  • 8 lettuce leaves

Method

  1. In a small bowl, combine the vegan mayonnaise and dijon mustard. Season with salt and pepper.
  2. Place crumbled tofu in a medium bowl and drizzle with mayo/mustard mixture. Mix well to coat. Add in the chopped fresh chives and paprika. Mix well to combine.
  3. Lay out four slices of bread on the counter. Place four cucumber slices on each piece of bread. Top with the egg(less) mixture followed by two pieces of lettuce. Top with remaining bread slices. Garnish with a dill pickle.

Source: The Fig Tree

Vegan Apple Cinnamon Baked Oatmeal

8 Comments

20140831-DSC_8307What a fabulous Labour Day weekend! Jesse and I spent the weekend in a small, lovely lake town called Gimli which is in northern Manitoba. We went for the weekend to spend time with some of our very best friends and their new little ones – Ruby and Norah. (ps. cutest baby names ever!)  It was so nice getting to catch up with our friends after our long trip. It was even nicer being able to spend lots of time cuddling with the new babies. Oh goodness, are they ever cute and smiley!

One thing is for sure – like it or not, the weather is on the cusp of changing from summer to fall. While we were driving home Sunday afternoon, there was a definite chill in the air (we had to turn on the heat!) and you could see that the leaves were starting to change colour. As much as I’m lamenting the end of summer and summer produce, I’m also really excited for fall produce. This week, we received some fresh apples in our organic fruits & veggies delivery and I thought I’d make an apple crisp with them. However, with the extra time off over the long weekend, I thought it would be even nicer to make a cozy brunch with the apples instead.

I love baked oatmeal, because it’s really easy and the results are always wonderful regardless of the fruit, spices and mix-ins you use. But I do have a soft spot for apples and cinnamon for breakfast/brunch. I know Jesse does too. Simply mix the oats with some almond milk, cinnamon, vanilla, apple sauce and maple syrup.  Apples, walnuts and dried cranberries are mixed for good measure. Bake the oatmeal until it is set and all of the liquid is absorbed and you have the perfect dish for an early fall breakfast or brunch. Cut the leftover baked oatmeal into bars and bring them to work or pack them in your kids’ lunches for a quick and easy weekday breakfast or snack.

Print
Vegan Apple Cinnamon Baked Oatmeal

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: 6

A naturally-sweetened baked oatmeal filled with fresh apples, walnuts and dried cranberries flavoured with warm cinnamon and a hint of nutmeg and vanilla. The perfect dish for a lazy weekend brunch or a quick weekday breakfast that can easily be packed in squares and re-heated at work. Also great for kids' lunches!

Ingredients

  • 2 cups of old-fashioned or rolled oats
  • 1 and 1/2 teaspoons of ground cinnamon
  • pinch of ground nutmeg
  • 1 teaspoon of baking powder
  • 1/4 teaspoon of salt
  • 2 cups of unsweetened almond milk
  • 1/2 cup of unsweetened apple sauce
  • 1 tablespoon of vegan butter, melted
  • 1 teaspoon of pure vanilla extract
  • 1/3 cup of pure maple syrup
  • 1 flax egg (1 tbsp of ground flax combined with 3 tbsps of water)
  • 2 apples, peeled, cored and diced
  • 1/2 cup of chopped walnuts
  • 1/3 cup of dried cranberries

Method

  1. Preheat oven to 350'F. Spray an 8 x 8 inch baking pan/casserole dish with an oil mister or cooking spray.
  2. In a glass measuring cup, melt the butter in microwave and set aside to cool. Additionally, in a small cup, combine the ground flax with water. Mix and set aside to allow it time to thicken up to an egg-like consistency.
  3. In a large bowl, combine the oats, ground cinnamon, pinch of nutmeg, baking powder and salt. In a smaller bowl, combine the almond milk, apple sauce, butter, maple syrup and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients. Mix until just combined. Fold in the flax egg followed by the chopped apples, walnuts and cranberries. Pour batter into the prepared baking pan.
  5. Bake the oatmeal for 35 to 40 minutes, or until the liquid is absorbed and the oatmeal is set. The top should also be lightly browned. Allow oatmeal to cool 5 minutes before serving.

Source: inspired by Two Peas & Their Pod