Welcome to the Better Dinner Institute

Prepare to feed your family really good food.

Do you realize that the Holidays are *really* coming now?

Well, kind of. The year being 2020, things have the potential to become even more “interesting”… but we still have to find creative ways to gather (if in spirit) with those we love.

Take a deep breath: this meal plan will help you survive the beginning of the Season.


  • This meal plan covers Thanksgiving, for those of you who celebrate it November 26th. (Us Canadians have done it in October.) On the Thursday of week 47, I have fitted in a big autumnal salad. If you like it, I recommend that you make it again the following week for your Thanksgiving spread or potluck. (The Cauli-pesto pasta can be eaten anytime.) On the Friday after Thanksgiving, I suggest a “leftovers stir-fry.” If you have the remnants of a vegan roast, it will work great there, but you can make it work with almost anything, really. I recommend black beans as an alternative, but tofu would work great too (stir-fry it first). See Week 48 day-to-day directions for details. If you are not celebrating Thanksgiving, plan to have lots of leftovers in the fridge (for once).
  • Breakfast for dinner, guys! Sometimes, my kids ask for pancakes at 5:30 pm… and just once in a while I am delighted to say “why not?” If you have a good blender, you can add a few sneaky ingredients to the recipe. For example, you can substitute cooked white beans for part of the oat flour, sneak in a few pieces of cooked yam or leftover roasted squash if you have some, and so forth. The important is to keep the ratio of baking powder and baking soda to “everything else” about the same, and adjust the quantity of liquid to keep the batter thick but pourable. Those pancakes cook to be quite thick (about 3/4 inch thick / 1.5 cm), they won’t spread like a galette. But if you got the ratio wrong and you find yourself with crepes… Just roll’em up and enjoy!
  • Too much roasted squash? Add it to the lemony split pea soup for extra creaminess and B vitamins!
  • Speaking of the split pea soup, it’s fine to make it with red lentils, too.
  • Have you made seitan before? It’s not as scary as it sounds. If you can get your hands on some “Better than Bouillon” no-beef vegetarian broth, it has the perfect flavor for this recipe.

And with no further a-do, here’s the menu for late-November! See you in December – aye.


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