Weekly Dinner Menu May 16-21

Hello fellow suburban vegetarians! Here is the weekly menu:

Sunday - Potato and Broccoli Soup with Side Salad

Monday - Fried Rice and Egg Rolls

Tuesday - Tacos and Tortillas
(made with veggie crumbles, lentils or refried beans)

Wednesday - Lasagna Roll-ups with Side Salad

Thursday - Jambalaya
( Emeril's recipe, remove meat, add tofu, faux meat or other veggies)

Friday - Soup and Grilled Cheese Sandwiches



POTATO AND BROCCOLI SOUP

Ingredients
2 tablespoon(s) butter
1 onion, chopped
2 cloves garlic, minced
1 3/4 pound(s) broccoli, thick stems peeled and diced (about 2 cups), tops cut into small florets (about 1 quart)
1 1/2 pound(s) boiling potatoes (about 5), peeled and cut into 1/2-inch cubes
3 cup(s) canned low-sodium chicken broth or homemade stock
3 cup(s) water
1 3/4 teaspoon(s) salt
1/4 teaspoon(s) fresh-ground black pepper
1/2 cup(s) grated Parmesan

Directions
In a large pot, melt the butter over moderately low heat. Add the onion; cook, stirring occasionally, until translucent, about 5 minutes.

Add the garlic, broccoli stems, potatoes, broth, water, salt, and pepper. Bring to a boil. Reduce the heat and simmer until the vegetables are almost tender, about 10 minutes.

In a food processor or blender, pulse the soup to a coarse puree. Return the soup to the pot and bring to a simmer. Add the broccoli florets and simmer until they are tender, about 5 minutes. Stir 1/4 cup of the grated Parmesan into the soup, and serve the soup topped with the remaining cheese.

Variation : If you'd prefer a completely smooth soup, add the broccoli florets to the pot after the potatoes have cooked for five minutes, and continue simmering until all of the vegetables are tender, about five minutes more. Puree the soup until smooth.

FRIED RICE
Ingredients:
2 tbsp oil for sauteing
half of large onion diced
1 stalk celery chopped
1/2 c peas
1/2 c carrots chopped
4 cups cooked rice (made a day in advance tastes best)
2-3 tbsp soy sauce
Salt and pepper to taste
2-3 eggs

Directions:
Heat oil in large pan and sauté veggies. Add rice and soy sauce and mix till evenly distributed. Push rice to the side of the pan and scramble the eggs. Once eggs are cooked mix in with rice and serve warm.