A working meal plan!

I think I've finally found a plan that works!  Here are my days (for each theme I have 4-6 options and I select which one works best that week:

Sun- Salad	Blackbean & Corn Salad Quinoa salad Blackbean & Quinoa Sala Meat and Salad *green salad with canned beans
Mon- Mexican	Bean Burritos Chili Stuffed Peppers Stuffed Peppers *TJ’s frozen burritos
Tues- Around the World	Egyptian Lentil Stew Mujadara Curry Chana Masala *Take Out Middle Eastern Food
Weds- Soup	Lentil Soup Red Lentil & pumpkin soup Sneaky Black Bean Soup *TJ’s Box Soup
Thurs- American	*Veggie Burgers *Hot Dogs Portabella Mushrooms Sloppy Lentils
Fri- Italian	*Pasta & Sauce Bean Bruschetta Pizza
Sat- Stir Fry	Peanut Ginger Stir Fry Lemon Stir Fry Grilled Veggie Wraps with Honey Mustard Sauce *Frozen Veggies and beans

Amazing Vegan Cookies (Double Chocolate)

Since going dairy/soy/egg free we have tried a lot of vegan baked goods.  Nothing has turned out nearly as good as these cookies.  These are A-MAZ-ING.  Recipe is here and here are my adjustments:

VEGAN DOUBLE CHOCOLATE COOKIES

• 2 cups flour
• 2/3 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2/3 cup vegetable oil (CANOLA)
• 1-1/4 cup sugar
• 4 teaspoons ground flaxseeds
• 1/2 cup nondairy milk, like soy or almond RICE MILK
• 2 teaspoons vanilla extract
• 1/2 cup nondairy chocolate chips or chunks. TRADER JOES (they are manufactured on equipment that processes dairy but that is ok for me)

Instructions for Making Vegan Chocolate Cookies

Begin by preheating the oven to 350 degrees Fahrenheit. Mix the ground flax seeds with the non-dairy milk, and whisk them together well. Set this aside for a few moments to thicken.

In a medium bowl, combine the flour, cocoa powder, baking soda, and salt. Stir them together with a whisk until well-blended and there are no lumps of cocoa powder remaining.

Combine the sugar and the vegetable oil in a large bowl, and whisk them together until the sugar is nice and moist. Now add the flax seed mixture, and the vanilla extract, and mix them into sugar until it thickens into a smooth, shiny batter.

Add all the dry ingredients at once and stir carefully, mixing until everything is incorporated and you have just a few spots of flour remaining. Finally, add the chocolate chips or chunks and mix them into the cookie dough along with the last of the flour. The dough will be stiff.

Use a cookie scoop to form 1-inch balls of dough and use your palm to gently flatten them slightly into discs, then place them on a parchment-lined cookie sheet.

Bake the cookies at 350 degrees F for 9-10 minutes, until they're puffed and have lost the raw shine in the middle. Remove them from the oven and let them cool for 2-3 minutes on the cookie sheet, then move them to a wire rack to cool completely.

These double chocolate cookies have a soft, rich brownie-like texture, with little pockets of melted chocolate throughout. They're so decadent, no one will believe they're vegan