At this time of year, my diet is based almost entirely on mainly raw preparations: salads, quick snacks and creams. I guess it’s only natural: high-season summer products are rich in water and tempting shapes and colors. For this, I propose a weekly vegetarian menu easy to follow and implement, with short cooking times and mostly in the pan, so as not to turn on the oven.
Monday
- Lunch: Eggplant stuffed with rice and vegetables with fresh green salad
- Dinner: Portobello mushroom and hummus sandwich with tomato in the middle
Tuesday
- Lunch: Tempeh Spaghetti Bolognese
- Dinner: Lentil salad with pumpkin and goat cheese
Wednesday
- Lunch: Zucchini, leek and cheese cream with vegetable crudités and whole wheat bread
- Dinner: Mint Peas with Seitan Fillets and Raw Vegan Carrot Salad with Lemon-Cumin Vinaigrette or Oven Roasted Potatoes
Thursday
- Lunch: Rice and green bean salad
- Dinner: Tomato soup with sautéed mushrooms and arugula salad with dried tomato and Parmesan cheese
Friday
- Lunch: Brown rice, melon and sesame salad with a boiled egg to increase the protein content (optional)
- Dinner: Spinach, cherry tomato and textured soy burrito with baked sweet potato sticks
Saturday
- Lunch: Grilled vegetables with hummus and breadsticks
- Dinner: Couscous with vegetables, raisins and microwave-fried almonds
Sunday
- Lunch: Catalan spinach with guacamole and slices of seed bread
- Dinner: Vegan bean, walnut and oatmeal burger with fries
Appetizers and snacks
- Cheese sticks
- Fried battered aubergines
- Bean and red pepper spread
The best recipes of Direct to the palate (Cooking)
Today on Amazon for €18.95
Breakfasts, snacks and sweet treats
- Fitness Banana Bread
- revitalizing green juice
- Caramelized apple with popcorn
In DAP | These are Dia’s new vegan desserts (which are not yogurts) with three different vegetable bases
In DAP | Refreshing, filling and without lighting a fire – this zucchini recipe is a perfect healthy summer dinner