Menu For Week of 10/17/2018

Menu for week of 10/17/2018

Please submit any meal plan changes, pauses or requests by email at plantedtable@gmail.com

Message from Chef Lauren:

We hope you enjoy this week’s fall inspired menu. We are bringing you globally inspired meals all Plant Based.
Cheers,

-Chef Lauren


3-Day Meal Plan Members

Lunch (items listed in suggested order for enjoying) FF=Freezer Friendly

1. Caesar Salad

Caesar Salad with Roasted Garlic Croutons, Grilled Red Pickled Onions, Roasted Cherry tomatoes and shredded carrots

2. Tropical ``Ceviche``

Tropical “Ceviche” with pineapple, jicama, black beans, hearts of palm and sweet potatoes plantain chips

3. Creamy Broccoli Soup (FF)

Creamy Broccoli Soup (Freezer Friendly)

Dinner (items listed in suggested order for enjoying) FF=Freezer Friendly

1. Autumn Ratatouille

Autumn Ratatouille with Sugar Dumpling Squash and Rosa Bianca Eggplant white beans Roasted Garlic and Tarragon Potatoes

2. Aloo Gobi (FF)

Aloo Gobi with Chard and Basmati Rice (Freezer Friendly)

3. Mole Enchiladas (FF)

Mole Enchiladas with Black Beans and Sweet Peppers (Freezer Friendly)

5-Day Meal Plan Members

(all of the above items from 3-day meal plans, plus below)

Lunch (items listed in suggested order for enjoying) FF=Freezer Friendly

4. Olive Tapenade Wrap

Olive Tapenade Wrap with Grilled Zucchini, Sun-Dried Tomatoes and Spinach

5. Orange Tofu Bowl (FF)

Orange Tofu Bowl with Brown Rice, Watermelon Radish, Bok Choy, Sliced Carrots and Roasted Broccoli (FF)

Dinner (items listed in suggested order for enjoying) FF=Freezer Friendly

4. Butternut Squash Flatbread

Butternut Squash Flatbread with Almond Ricotta and Crispy Sage with Pear Balsamic Brussel sprout slaw

5. Mushroom and Zucchini Creamy Risotto (FF)

Mushroom and Zucchini Creamy Risotto with White Beans (FF)
Megan Scott

HI I'm Megan.
My sister, Chef Lauren and I started Planted Table to help people learn how fun and easy plant-based eating can be. We hope you follow along in our journey.

Megan Scott