Plant-Based Vegan Weekly Menu 5

Aug, 06, 2018

By Fredrica Syren:

I know I’m complaining a lot about the heatwave but jeez when will it let up? We’re still traveling and is in Sweden and because of the heat cooking heavy meals are out of the question when the kitchen is like an oven. Lunch and snacks we usually eat while out and about and usually we just pack and bring food with us but we also eat out a few occasions because it’s part of the fun of traveling, the food.

Since we will have a few more warm days I’m planning for some cold foods like salads and foods easy to pack and be eaten outside like tabbouleh, pasta salad and lettuce wraps However since my kids are missing some more hearty foods I’m also planning for a burger and neatloaf. The neatloaf is great on sandwich for leftovers next day.

Monday: Strawberry and Tabbouleh salad

Tuesday Pasta Salad

Wednesday: Peach and Portobello burger

Thursday: BBQ Tofu Neatloaf

Friday: Tofu Lettuce wraps

Saturday: Spicy Peanut Noodles and Veggies

Sunday: Creamy Cauliflower soup and mini pizzas


Strawberry Ice cream

Fredrika Syren

Fredrika Syren is an environmental activist and writer. In 2016, she founded the website Green-Mom.com where she shared her family’s journey of living zero waste. She lives in San Diego, California with her husband James and their children Bella, Noah, and Liam. Fredrika and her family were recently featured in the documentary Zero Time to Waste. Fredrika is also the author of Zero Waste for Families - A Practical Guidebook (which you can buy on this site)

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