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Vegetarian February 2014 Menu

Want access to recipe cards, grocery lists, step-by-step cooking day instructions and labels complete with freezing directions and customizable serving sizes? Want to swap out recipes in this menu? Already a member? Sign in!

For a detailed explanation of what is involved in creating the vegetarian menu we have a post explaining it all. If you are new and not sure how to get started we have a wonderful series starting with 5 easy steps to get you on your way to once a month cooking. Good luck!

If you like this menu you might want to check out all our past vegetarian menus or in-season menus – February 2012′s  or February 2013′s menus if you are looking for something different!

The links below are just so you can see which recipes are included in this month's menu. WE DO THE WORK FOR YOU! To see freezer instructions and adapt recipes to your family size see the DOCUMENTS below.

Breakfasts

Raspberry Lemonade Smoothie

Lunches

Dinners

**Indicates meals that require NO COOKING on your OAMC BIG DAY aka “throw and go” meals, perfect for the family who needs to adjust to just do the quick meals!

Document Update

As you can see we have a NEW way of getting and printing your monthly menu documents. As part of that change, we have also changed the type/size of labels we use. The above labels will print four to a page and line up with Avery 8168/5168 labels or equivalent.

Pinterest:

Are you a person that likes to see the menus visually? Perhaps you should check out the February 2014 Vegetarian Menu via Pinterest to see the yummy goodness you will be cooking up on this menu. Not sure what Pinterest is all about, check out what Once A Month Mom has to say about it.

Test Cooks

Each month we have some wonderful volunteers who “test” out the menu prior to publication. They do an amazing job of helping to eliminate confusion and mistakes. They may not catch everything but they sure do catch A LOT! If you are interested in test cook, feel free to volunteer. Here is a little bit about this month’s test cooks:

  • Stacey Lorenz - I’m a stay-at-home mom to four great kids – 11, 8, 2 and 2.  I enjoy all things domestic, especially cooking and crafting.  You can read more about my kitchen adventures at simpleinthesuburbs.com!
  • Melissa Wax- I live in Seattle, WA. I am a stay at home Mom with a 4 and 5 year old who attend a preschool co-op. I enjoy cooking, photography, knitting, and exploring the city with my kids. I also am a fine art portrait photographer. You can view my work at www.melissawax.com.

Get Started

Are you new to Once A Month Mom or once a month cooking (oamc) in general? If so, you might want to spend a few minutes (or hours) on the Get Started Series. If you are in a real hurry to catch on we have written some simple steps for getting started. Welcome!

 

15 Responses to “Vegetarian February 2014 Menu”

  1. Terry Clevinger says:

    The “Vegetarian Slow Cooker Red Beans and Rice” link appears to be broken. What a shame, too, because just reading the name of the recipe put me in a Cajun food mood.

    • Katie says:

      It does seem to be down from the other website’s side. We have the full recipe and freezing instructions in the recipe cards though if you are a member. Hopefully the other site will be back up and running soon!

  2. Victoria says:

    FYI, Worcestershire sauce is typically made with anchovies! Not very vegetarian-friendly :)

  3. Lauren says:

    They do make vegetarian/vegan Worcestershire sauce. Look in the “Natural Foods” section of your local supermarket.

  4. Sebrina says:

    FYI – The shopping list for the Mediterranean Couscous Cabbage Rolls
    told me to pick up 16 HEADS of cabbage, rather than 16 leaves.

  5. Sarika says:

    Hello, I’m uncertain about the rice prep for the Vegetarian Slow Cooker Red Beans and Rice recipe– does the brown rice need to be cooked before it is spread in the slow cooker or will it just cook enough while in there? The prep instructions document indicates cooking the rice beforehand but the recipe itself doesn’t say to do that. Worried that if I cook it before putting it in the slow cooker, i will end up with mush when all is said and done. thanks in advance for clarification!

    • Katie says:

      Hi Sarika! The rice will be uncooked for the Red Beans and Rice recipe. The rice that is cooked the night before during prep is for the Spinach and Feta Casserole. Hope that helps!

  6. Chrysti says:

    Yesterday was my first cooking day and I went really well! I have a lot of leftover ingredients in my fridge though. I can freeze a lot of it but the ounce to cup conversion seems pretty off for a few of those. Is that normal?

    • Lisa says:

      Chrysti – Having some leftover is common. We suggest freezing chopped vegetables for future use. We will also however take a look at the menu for any discrepancies. Thanks for bringing this to our attention!

  7. Marissa Polsky says:

    I’ve usually done menus for 4, and usually the “meaty” ones, but a friend of mine just had a baby, and she’s a vegetarian, so I went vegetarian and upped it to 6. A few suggestions/tips:

    - For the Prep Sheet, add making the pasta for the jalapeno pasta, and removing the leaves for the cabbage rolls. I quickly discovered immediately before making the cabbage rolls that the cabbage I got was too “crisp” and I couldn’t get a good leaf off of it. I wound up with 8 rolls and an awful lot of filling (it’s still tasty!) If I had caught the issue with the cabbage the night before, I could have gotten more.
    - Regarding the Cabbage Rolls – at a menu for 6, the cabbage rolls called for over 10 pounds of crushed tomatoes. That seemed excessive to me, so I stopped at 7. I didn’t make them all (see above), so I’m not sure if I was missing any, but even after mixing it with all the leftover filling, I have quite a lot leftover.
    - All of the recipes that require muffin tins were supposed to be prepared in succession. It would have required me to have at least 6 muffin tins (I have 3). I wound up rushing the granola, which caused it not to remain as “cups”. So instead of granola cups, I have granola (which again, is still pretty tasty).
    - The Quesadilla recipe seems a little odd. I made the red pepper sauce. Then it has you mixing the black beans and salsa and putting it on the Quesdailla. But then the instructions say to freeze the salsa. I’m assuming you meant freeze the red pepper sauce? Or was I suppose to put the red pepper sauce on the Quesdaillas and freeze the beans and salsa?
    - Another thing that I saw in the Quesadilla recipe and elsewhere that made me chuckle…a lot of times, the instructions say to mix things in “small bowls”. But when making for 6, I needed 96 ounces of black beans…too much for small bowl. I assume that comes from the recipe when you’re making it for just a dinner.
    - For the Grill Cheese, I’d put oil or butter down on the skillet, not just the bread. I lost the first four because they stuck to the pan.

    Overall, this took me longer than my other marathon cookings. I think that because it’s a vegetarian menu, there’s a lot less of “stick this piece of chicken into this marinade with a few vegetables and freeze.” So each dish is a bit more labor intensive.

    • Katie says:

      Thanks for the great feedback Marissa! I’m going to go through and check each of the points you made. And yes, the Vegetarian menu can take longer than your normal Traditional menu just because of the nature of Vegetarian recipes. We love hearing when people use freezer cooking to bless others- I hope your friend enjoys the meals!

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