Breakfast: Clif Bar; apple
Lunch: Eggless tofu salad (buy prepared at health food store) on brown rice bread; prepared green salad
Dinner: Frozen brown rice, microwaved; organic black beans; brussels sprouts, microwaved
Tuesday
Breakfast: Frozen oatmeal, microwaved; blueberries on top
Lunch: Morningstar Farms Grillers Vegan Veggie Burger, wrapped in lettuce; sweet potato tortilla chips
Dinner: Amy's Brown Rice, Black-Eyed Peas & Veggies Bowl
Wednesday
Breakfast: Soy yogurt; banana
Lunch: Veggie hot dogs on whole-wheat buns; prepared salad
Dinner: Soy cheese pizza, from freezer section; salad
Thursday
Breakfast: Morningstar Farms Sausage Patties on bagel with vegan cheese; fruit
Lunch: Amy's Non Dairy Bean & Rice Burrito
Dinner: Frozen veggie stir-fry, microwaved; frozen brown rice, microwaved
Friday
Breakfast: Amy's Mexican Tofu Scramble
Lunch: Organic vegetable soup; multigrain bread with Earth Balance butter
Dinner: Morningstar Farms Hickory BBQ Riblets; frozen vegetables
Saturday
Breakfast: Multibran cereal, almond milk, blueberries
Lunch: Frozen vegetable samosas; salad bar
Dinner: Amy's Veggie Loaf - Mashed Potatoes &Veggies
Sunday
Breakfast: Organic frozen waffles with peanut butter; banana
Lunch: Meatless deli slices on brown rice bread; organic blue corn tortilla chips
Dinner: Kashi Frozen Tuscan Veggie Bake entrée; salad bar
Monday
Breakfast: Steel-cut oatmeal, sliced bananas, walnuts, rice milk
Lunch: Whole grain pasta with veggie sausages, sun-dried tomatoes, broccoli; salad
Dinner: Seitan Parmesan with tomato sauce, green beans, mashed potatoes
Tuesday
Breakfast: Bagel with Earth Balance butter
Lunch: Sandwich with vegan cold cuts, nondairy cheese, avocado, pickles; tomato soup
Dinner: Tacos with "meat" crumbles, nondairy cheese, guacamole; salad
Wednesday
Breakfast: Bagel with almond or peanut butter
Lunch: Split pea soup with tempeh bacon, (nondairy) cheesy toast; salad
Dinner: Stuffed butternut or acorn squash with tofu; sautéed collard greens
Thursday
Breakfast: Frozen waffles with Earth Balance butter, maple syrup
Lunch: Black bean and soy cheese quesadilla with guacamole; salad
Dinner: Pan-seared Gardein fillet with shiitake mushroom sauce; mashed potatoes and braised brussels sprouts
Friday
Breakfast: Brown rice (I make several days' worth at a time), chopped dates, almonds, nondairy milk poured over
Lunch: Cabbage, thyme and meatless ground beef soup; 7-grain garlic bread
Dinner: Coconut curry tofu with whole grain wild rice and green beans
Saturday
Breakfast: Brown rice with blueberries and almonds; hemp milk
Lunch: Smoked paprika pinto beans with quinoa and sautéed kale
Dinner: Charred seitan skewers, wheat berries; chili broccoli
Sunday
Breakfast: Whole grain pancakes and blueberries;tempeh bacon
Lunch: Chili with pinto beans, tomatoes, peppers, and onions, soy sour cream; salad
Dinner: Seitan Parmesan (seitan fillets with melted nondairy cheese, tomato sauce), collard greens, mashed potatoes
Monday
Breakfast: Soy yogurt with blueberries and almonds
Lunch: Oven-roasted stuffed zucchini flowers on top of fig and walnut salad
Dinner: pasta with porcini mushrooms; salad
Tuesday
Breakfast: Quinoa (I make a big batch that will last a few days), chopped dates, almonds, nondairy milk poured over
Lunch: Flax-seed and whole grain pizza crust with classic margherita topping
Dinner: Portobello mushroom and cannelloni bean burger with roasted peppers and sautéed Swiss chard
Wednesday
Breakfast: Smoothie with avocado, agave, lime and mint
Lunch: Beefless stew (Gardein beefless tips); salad
Dinner: Veggie hot dogs with sauerkraut; salad
Thursday
Breakfast: breakfast cookies (recipe in Quantum Wellness Cleanse)
Lunch: Tempeh tuna salad over greens; crackers
Dinner: Mediterranean platter of hummus, baba ganoush, tabouleh, pita bread
Friday
Breakfast: Breakfast cookies
Lunch: Bean burrito with salsa and guacamole; salad
Dinner: Grilled tempeh with fresh oranges, shallots and garlic; mashed sweet potatoes, sautéed spinach
Saturday
Breakfast: Scrambled tofu with onions and sun-dried tomatoes; tempeh bacon
Lunch: Vegetable gumbo with soy sausage; salad
Dinner: Soba noodles with vegetables and tofu
Sunday
Breakfast: Vegan French toast with strawberries
Lunch: Tostada with rice, beans, and avocado
Dinner: Pasta puttanesca with summer squash
