I’ll quickly post up this week’s meal plan. I have a couple of other posts in the queue waiting to be put up, and one is somewhat long.

Thursday Dinner: Sesame Crusted Tofu Salad with Citrus Vinaigrette from Food and Wine Magazine’s Annual Cookbook 2005: An Entire Year of Recipes

Friday-Wednesday:

Vegan Indian Curry
Stuffed Pipinola
Shepherd’s Pie
Channa Masala
Gluten Free Homemade Pasta with a simple salad

Saturday: Chili for the potluck

The Vegan Indian Curry, Shepherd’s Pie, and Chili will be cooked in bulk to help restock the freezer. This pushed me over budget by about 15 to 20 dollars, but our finances show that we’re within budget for the month of June.

I definitely have some more delicious blogs, reviews, and photos for you all in the coming month.