Dinner Menu for the Week of October 8

Sunday
Potato-Mushroom Enchiladas with Refried Beans and Spanish Rice
This was scheduled for last week (see post below) but will be tonight's dinner instead.

Monday
Date Night
(Berkeley and Nana eat Not-tuna Sandwiches and Fresh Fruit)
My mom is here to watch Berkeley while Rob and I celebrate our wedding anniversary. Sandwiches are always a good bet for him, since he loves them so much.

Tuesday
Pesto Pasta with Lemon-Glazed Carrots and Garlic Bread
Mmmmm, this pesto recipe is so good! Basil, pine nuts, olive oil, miso, nutritional yeast, and lemon juice, all whirled up in the food processor and tossed with some fusilli pasta. I'm curious to see how the lemon-glazed carrots come out, as I just found the recipe recently.

Wednesday
Sesame Tofu Stir Fry with Brown Rice
A stir fry is a great way to use up lots of vegetables. By varying the sauce a bit, it's easy to create different meals from pretty similar ingredients. I usually do sliced marinated tofu as the protein, but you could do seitan, tempeh, or beans too.

Thursday
Black Bean Corn Pone with Garlicky Collards
Southern comfort food, vegan style!

Friday
Takeout Night: Taco Xpress
Rob's current favorite taco place. They have vegan refried bean tacos, black bean tacos, and verde tacos full of sauteed green beans, eggplant, green pepper, and onions.

Saturday
Leftovers Potluck