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By Fredrica Syren:

We’re really enjoying eating lots of homegrown vegetables right now and all our meals are served with raw vegetables or salads on the side. This week we’re starting off with a holiday and we’re planning a Labor Day BBQ with friends and we’ll have chickpea burgers with all the trimmings. For dessert I will make a raw strawberry cake that is so amazing and really celebrates berries. Vegan crab cakes is my husband’s favorite and is a recipe from Kris Carr’s cookbook and the ramen is from another vegan food blogger’s recipe. We have a loads of tomatoes growing in our garden so I’m planning to make a tomato soup with them.

 

 

 

 

 

 

 

Monday:

Burgers made with Chickpea Bean Patties and served with Collard Greens Salad with Pickled Onions

 

 

 

 

 

Dessert:

Raw Strawberry Cheese Cake


 

 

 

 

 

 

Tuesday:

Vegan Ramen with crispy tofu

 

 

 

 

 

 

 

 

Wednesday:

Pasta Puttanesca

 

 

 

 

 

 

 

Thursday:

Veggie Stirfry

 

 

 

 

 

 

 

 

Friday:

Vegan Crab Cakes

 

 

 

 

 

Saturday:

Seitan Masala but I’m using temphe instead of seitan

 

 

 

 

 

 

Sunday:

Tuscan Tomato Soupserved with home baked baguettes

 

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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