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Vegetarian October 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 – October 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.

Vegan Lemon Blueberry Muffins

Breakfasts

Lunches

Thai Pumpkin Soup

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 October 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 Meals 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.

Get Started

Are you new to Once A Month Meals 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!

 

38 Responses to “Vegetarian October 2013 Menu”

  1. Khinna says:

    I love the accessibility of the new and improved tabs for each thing. Thank you so much!

  2. Julie says:

    The Thai Pumpkin soup is yummy and SO easy. Love it!

  3. Stuf654321 says:

    The veggie burger recipe card doesn’t mention beans or greens in the ingredient list. My shopping list said 13 heads of broccoli but the prep list only mentions 7.

    • regan says:

      When I look at the recipe, spinach is listed as the first ingredient and white beans are listed as the second. Is that what you are seeing or is something else showing up for you? Thanks!

  4. Stuf654321 says:

    For the 3 servings, white beans aren’t listed on the shopping list and neither is listed in ingredients for the recipe. I used Black Beans instead because I didn’t buy white beans.

  5. Stuf654321 says:

    How are the zucchini supposed to be cooked in the pb pasta?

  6. Jennifer says:

    I LOVE the new format. This is my second month and I am loving the work you all do.

  7. Claudia says:

    What would you recommend the cashew flower be substituted with? My kid has an allergy to cashews and I’ve being advised to avoid all types of nuts :/

    • regan says:

      Hi Claudia– Hmmm… that’s a good question. I’m looking into it. Are you avoiding seeds, as well?

      • Claudia Buckley says:

        Seeds are ok.

        • regan says:

          Hi Claudia– I would try substituting sunflower seeds for the cashews, using the same amount and preparing the same way. It will have a different taste, but it should still be yummy! If you try this, let us know how it works!

  8. meghan wessel says:

    As a suggestion, it would be easier if the recipes on the recipe card page were in the same order that you are making them according to cooking day instructions. I am trying to just use a laptop to go back and forth between the two pages to know how much of each ingredient is needed for each recipe. Is there an easier way, other than printing, that others have found? Thanks!!

  9. nicole byrkit says:

    YAY! A vegan menu and it sounds delish!!! Also loving the new way the recipe cards / lists are set up. Are you planning on doing that to the older menus as well? I never got the excel documents to work for us and would love to use some of the old menus.

    • Kelly says:

      Thank you Nicole! Yes we plan to go back to older menus and add the new widget in addition to the google documents links.

  10. Deborah says:

    Hi, just planning to get started as I am new to this. I selected the cooking for 2. I printed out the Eat Your Veggies Casserole. For containers, the menu card has 2 8×8 baking pans. Is that accurate? I looked at the recipe link and for the same ingredients it was only 1 8×8 pan.

    • Katie says:

      Hi Deborah! When you are cooking for two, sometimes the containers need to be adjusted a bit. You do want to use 2 different containers as you are cooking to serve that meal two different times in the month. However, you could probably fit it into a meatloaf type foil pan instead of an 8×8. The recipe link doesn’t have you doubling the meal either so when you are comparing, just try to remember that your ingredient amounts will generally be different.

  11. Melissa says:

    Just a note when I printed on the new label size it only takes up 1/3-1/2 the label. Not sure why you switched label sizes. They are HUGE with hardly anything printed on them. Plus they were way more expensive.

    • Katie says:

      Hey Melissa! It was actually the web developers that made the decision on changing label size- we found out last minute. We are looking into a better solution but at the moment, mix and match is our highest priority. We are taking diligent notes though on all the suggestions because there will be changes and upgrades along the way to make things better!

  12. Deborah says:

    Hi Katie, today is my cooking day. I have a question regarding cashew prep. On the prep sheet instructions are to grind cashews into a powder the night before. On the recipe cards has instructions to soak cashews for the Fresh Veggie Pizza recipe and then just add to blender and just add to blender for the Mac and Casheese without soaking. Am I missing something?

    • regan says:

      Hi Deborah– Sorry for the confusion! The cashews for each recipe are prepared differently. Did you already grind all of the cashews into a powder? If you did, it should work fine to use the the ground cashews for the Fresh Veggie Pizza. I’ll look into why it says to grind them all the night before.

      • Deborah says:

        Hi Regan, I have extra so I will set those up for soaking. I usually do soak my cashews before using them in recipes so no problem. Thanks for clarifying. :)

  13. Stephanie says:

    Silly rookie question here – when the recipe cards call for “2 cups cook brown rice,” am I measuring the rice before or after cooking? I assumed I am looking for 2 cups of cooked rice, but then I worried that it might not give me enough rice in some of the recipes so it seemed safer to double-check.

    • regan says:

      Hi Stephanie, You are right– two cups of cooked rice measured after cooking. Happy cooking!

      • Stephanie says:

        Sounds good, thanks Regan! I’m almost done with all my vegetable chopping. Tomorrow will be my first time trying to cook a full menu in one day. :)

  14. Michelle says:

    I’m having problems understanding the measurements. Help?

  15. Eharper says:

    In the sloppy joe recipe lentils are listed as the first ingredient and as the last ingredient. Is this a typo? Is it twice the amount of lentils? Also, I’m assuming that these are uncooked dried lentils rather than canned.

  16. Serena says:

    Awesome menu! I just signed up a couple days ago when I found out you had this vegan menu.

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