Written by Are Monday’s like this for you? They are for me! We have such a jam packed weekend that it’s like I need a day between Sunday and Monday simply as a recovery day! Alas, Menu Plan Monday is here and it cannot go undone if we want to have an inkling of what to eat this week. (Let alone eat!)
It seems every Monday that rolls around I’m caught without having completed my menu for the week and food prep isn’t even a blip on the radar. As Jillian Michales says,
“Old habits die hard, but they do die!”
I’m thankful my family gives me the grace I need to continue on. I’m glad to say that I’m improving my progress each week! One day I will wake up and not know what to do with myself because my menu plan will be running like a well oiled machine! #goals!
My Menu
Monday: Italian Garbanzo Stew
(See recipe below)
Tuesday: Easy Vegan Dal
by Raw Till Whenever
Wednesday: Spicy Black Eyed Peas & Rice
Thursday: Simple Vegan Sushi Bowl + Veggies
by Raw Till Whenever
Friday: Roasted Veggie and Black Bean Tacos
by Cooking Classy
Saturday: Oven Fries + The Healthiest Brownies On Earth
by Raw Till Whenever
Sunday: Three Bean Chili & Potato Burritos
Italian Garbanzo Stew
(This recipe is a slight variation from the book “The McDougall Program for Maximum Weight Loss” by Dr. John McDougall. The book is no longer in print but you can always find old copies at Amazon. The link I have posted is the Kindle version of the book.)
This is our absolute favorite recipe! It’s such a comfort food and the best part about it is it’s totally fat free and completely plant based! This is one of the first recipes I ever introduced to my family when I decided to eat plant based meals for our health and for weight loss. Several years later it is still the most requested meal I make.
I tried to get a picture of the stew but the lighting was bad. The video came out a tiny bit better. Please believe me when I say it looks so much better in person than it does on film!
[jwplayer mediaid=”1610″]
Ok…so lets get on to the recipe!
Ingredients
1 large sweet onion, chopped
1 large green bell pepper, chopped
1 or 2 cloves garlic, minced
1 tsp dried oregano
1 tsp dried basil
One 28-ounce can fire roasted chopped tomatoes
One 15-ounce can tomato sauce
4 cups garbanzo beans, cooked
or Two 15-ounce cans garbanzo beans, drained and rinsed
1 cup fresh or frozen sweet corn kernels
1 tblsp Liquid Aminos
Freshly ground pepper
2 cups packed washed and dried spinach leaves, (I chop these but it isn’t necessary. My family doesn’t like spinach very much but they’ll eat it if it’s chopped up for some reason.)
(Optional)
1/4 cup Nutritional Yeast Flakes (For a cheesy flavor!)
Cook one pound dried garbanzo beans as directed on the package and measure out 4 cups. (Or you can use the 2 cans of Garbanzos to save time. Be sure to drain and rinse them!) Set aside. Meanwhile…
Directions
1. In a large pot, saute the onion, bell pepper and garlic in a small amount of water until the onion is translucent and the vegetables are soft, about 10 minutes. Stir in the oregano and basil and stir for an additional two minutes.
2. Add the tomatos, tomato sauce, garbanzo beans, corn, Liquid Aminos and pepper. Mix well, cover, reduce heat and cook for 20 minutes.
3. Turn off the heat, add the Nutritional Yeast Flakes if you are going to add them and mix well.
4. Add spinach and stir till wilted.
5. Serve over rice or other whole grains. (Our favorite rice to serve this with is brown Basmati Rice. We get it at Costco for much less than this! (About $15 less!)
Enjoy!
I’m linking with I’m an Organizing Junkie’s Menu Planning Monday if you’d like more dinner inspiration.
My previous Menu Planning Monday is here.
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