This week is the beginning of Lent (for us Orthodox Christian peeps). We are doing things a little differently this year since I am still breastfeeding my youngest. I’ve had a low milk supply and don’t want to mess with supplements or the nutritional complications of going vegan so we are just going vegetarian. As a side goal, I’m going to be cooking more gluten free as well. And since nursing or pregnant women are usually exempt from the Lenten fast, my family is as well since I don’t want to cook multiple meals. So until May 5th, the menu will be strictly vegetarian, mostly gluten free, and some dairy here and there.
I love to cook interesting buttery meaty meals so coming up with a menu this week has been a little un-motivating. But for the rest of the week our menu looks like this:
Wednesday: Tofu Stir Fry
Friday: Bean Enchilada Casserole
Saturday: Polenta Pizza
Sunday: Tempe Salad