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Vegetarian July 2013 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 – July 2011′s  or 2012′s menus (free) 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

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!

Update: This menu is now available in Menu Builder in addition to the Google Docs below!  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 below labels in Menu Builder will print four to a page and line up with Avery 8168/5168 labels or equivalent.

Recipe Cards

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Grocery List

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Instructions

OAMM Members Only!
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Labels

OAMM Members Only!
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Pinterest:

Are you a person that likes to see the menus visually? Perhaps you should check out the July 2013 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:

  • Terrie Nelson 

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!

 

6 Responses to “Vegetarian July 2013 Menu”

  1. Jeremiah Marks says:

    What is “Rotel”? It is needed for the Black Bean Quesadilla recipe.

    • Kelly says:

      Rotel is a brand for diced tomatoes with green chiles, you can use whatever brand you can find at your grocer.

  2. Ruthanne Higbee says:

    First-timer here. WONDERFUL menu! My husband is in heaven every time he eats one of the dishes and he keeps stealing the scones for snacks. (!)

    I have a few questions. I had my servings as 2, and I had 30 ounces of penne pasta required for the Balsamic Dijon Pasta Salad. Is that by weight or by volume? I did weight, and it definitely didn’t fit into 2 quart freezer bags, which is what the recipe card called for–it was more like 6.

    Also, with the Lentil Mushroom Sliders, there are no hamburger buns on the shopping list; and on the Rice Balls there isn’t spaghetti on the shopping list either. Are these errors or is it something I’m supposed to know to buy separately?

    Another thing: there was wine on the shopping list which I bought, but then never used–did I miss which recipe it was supposed to go in?

    AND last thing, the chopping list asked for carmelized onion, so I carmelized one but then never used it so I threw it into the eggplant pizza. Is that an error on the list’s part or on my part?

    Thank you so much for your menu–it’s amazing how delicious the food smells and looks! I’m so excited for the next months too!

    • regan says:

      I am so glad you and your husband are enjoying it, Ruthanne!!
      1)For the Balsamic Dijon Pasta Salad, are you counting the 30 ounces as cooked or uncooked? For two people, you start out with 15 ounces of dried pasta, which would turn into about 30 ounces cooked pasta. If that doesn’t solve the problem, let me know!
      2) As far as buns and spaghetti go, they aren’t on the shopping list because they are items that you eat on the serving day. The Thaw Sheet near the beginning of the recipe cards gives suggested sides and servings and has that info on it.
      3) The wine is used in the sauce on the Pomegranate and Chile Tofu.
      4) The caramelized onion is my error! Thank you so much for finding that. It should have been in the Chickpea Pot Pie, but I think it sounds delicious on the eggplant pizza, too!

      Thanks again, Ruthanne! Please let me know if you have any other questions!!

      • Ruthanne Higbee says:

        Thanks Regan! I’m still unclear on the pasta issue, though. Is it by weight or volume? If it’s by weight, then the bags need to be changed on the recipe card, because nearly 3 lbs of pasta does not fit into 2 quart-sized bags.

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