One More Month of Hiatus!

Suburban Vegan Meal Group has been on a summertime hiatus for the month of July, and we'll continue our break through the end of August.  In the meantime, check back for posts about some of our spring meals, and enjoy the rest of your summer!  And if you are in the area, stop by for some yummy ice cream at Go Lightly -- I highly recommend the peanut butter fudge!

Super Healthy Burritos and Salad

Date: 05/02/2011
Cook:  Jen C.
Menu: Burritos with Greens, Beans and Mushroom Filling; Salad

Every Monday evening I feel so fortunate to have a little delivery from Jen of a healthy, delicious, nourishing meal.  This one was no exception.  Merci beaucoup, Jen!

Beans/Veggies with Rice, Curly Kale Salad

Date: 05/10/2011
Cook:  Jen C.
Menu:  Beans and Veggies with Rice, Curly Kale Salad

We  love our beans, rice, veggies and salad in this house!! I wrapped mine in a corn tortilla and topped with some salsa that we had lying around.  Fabulous.  My kid ate a ton of the kale salad, which is always very fun for a mom to see.

Curried Veggie Fritters

Date: 04/27/2011
Cook: Stefanie
Menu:  Curried Vegetable Fritters, Basmati Rice with Mung Beans and Spinach Salad with Sesame Dressing; Banana Chocolate Pudding

Curried Vegetable Fritters.  Rice and sprouted mung beans.  A savory spinach salad. Need I say more? DELICIOUS!!  The whole meal worked so well together and was a treat to eat.

Tip Top Tofu Loaf, Wheatberry Rice Salad

Date: 04/28/2011
Cook:  Jen G.
Menu: Tofu Loaf, Wheatberry Rice Salad

I felt like trying something new, so I cracked open the old standby La Dolce Vegan, closed my eyes and pointed to a recipe.  Almost!  The tofu loaf was new to me but very yummy.  I haven't made a loaf in a while, so this was nice to bake up.  I think next time I might make it with gravy and mashed potatoes, the way a proper loaf slice should be served.  On this particular night, I accompanied it with Wheatberry, Rice and Lentil Salad.  It was very good and healthy.

Pierogi, Potato Salad and Beans!

Date: 04/25/2011
Cook:  Jen C.
Menu: Pierogi, Potato Salad, Beans, Steamed Green Beans and Peas and Horseradish and Beets

Jen told us this was mostly leftovers from her Easter weekend.  I loved it!  So did my son-- six months ago, there is no way he would have come within a foot of a pierogi.  Last night, he ate all but two.  Luckily, the rest of the meal was fabulous and filling..."I always love Jen's potato salad!" said one happy eater.

Sandwich Night!

The meal awaits being packaged for delivery.

Date: 04/20/2011
Cook:  Jen G.
Menu:  Sandwiches with Lentil Spread, Watercress and Assorted Marinated Vegetables.  Also, Shredded Beet, Carrot and Kale Salad

I love the Red Lentil Dip (which I use as a spread) from La Dolce Vegan because it is both fast and healthy.  I have a thing for tumeric so my spread always comes out bright yellow.  I bought some marinated veggies (olives, artichokes and mushrooms) from Whole Foods, as well as a store-made loaf of bread.  There was a beet calling my name there, too, and I'm glad I answered: pink salad was a perfect complement to our loaded sandwich.