New Year’s week menu

So, it’s been a while… like most people the holidays got the best of me and my intentions, halting a few things (such as weekly menu updates) so that I could enjoy time with the family away from the responsibilities of everyday life and the normal weekly to-do lists. It was wonderful to leave behind school planning and teaching for two weeks. But, now it’s back to reality. This week’s list is actually that of last week: and for southern measure I threw in a good recipe with black-eyed peas and collards to enjoy on New Year’s Day!

Dinners:

  • Tempeh Peanut Noodles with Blanched Kale & Shredded Carrots: Thug Kitchen Cookbook pg.169
  • Smoky Black-eyed Peas with Roasted Sweet Potatoes & Collards: Thug Kitchen Cookbook pg.64
  • Roasted Veggie Stuffed Shells VERY adapted!! Eliminated ALL of the cheese and replaced it with a Baked Almond Cheese. I didn’t use quite all of the almond cheese, but most of it. If using cheese as per the recipe I think you could half everything and it will turn out great and be a little lighter. BTW, The kids LOVED it!
  • Lentil Mushroom Walnut Balls with Pear-Cranberry Sauce & Mashed Potatoes
  • Mango, Zucchini, Black Bean Pizza subbed a cashew cheese sauce for the cheese in the recipe. The recipe we used was similar to this Cashew Queso Dip but minus the tomatoes.
  • Pozole Rojo: Thug Kitchen Cookbook pg.90
  • Veggie Pot Pies (filling recipe to be posted this week) using this dough recipe

I hope you had a wonderful end to 2015 and that 2016 is treating you well! Happy New Year to everyone!

Menu for Week 3 [1 Nov-6 Dec]

Wow, did the Thanksgiving holiday mess up our family, schedule wise! I’m just now catching up on life and getting everything in order. So while a little late, I figure better late than never, here is another week’s worth of meals! We had a few flops this week, I tried some recipes from two new sites that looked great but execution or editing of recipes left a bit to be desired.

Dinners:

  1. Braised cabbage, potatoes and carrots (from Thug Kitchen Cookbook pg.48) with southwestern quinoa bites (these were a big flop!)
  2. Winter Veggie Hominy Hash en Croute my husband and I loved the sauce that goes with this but the girls were more than okay with some homemade ketchup on it.
  3. Whole roasted carrots, black bean burgers, and marinated kale: all three of these were from Oh She Glows’ cookbook but similar recipes can be found on her website Oh She Glows
  4. Split Pea and Potato Curry Soup I want to try this over a bed of rice next time. Oh, and we always half the garam masala because ours has a bit of a kick for the kids.
  5. Pumpkin Avocado Tostadas with spanish rice (from Thug Kitchen pg.81) the tostadas weren’t a huge hit but they weren’t a total let down either.
  6. Super Vegan Bowl with creamy pesto we did mashed potatoes, replacing the couscous
  7. spaghetti with tomato sauce and Caeser Salad

Lunches:

  1. Roasted Brussel sprouts with walnuts and a squeeze of lemon over black rice
  2. Broccoli Pesto Mac n Cheese with broccoli on the side
  3. Tortilla Soup with avocado on top: I totally had the intentions of following the recipe from Thug Kitchen’s cookbook but lacked about 3 key ingredients so I fudged it… it still turned out great though!

 

Week 2 menu [16-22 November]

Our meals for this past week were pretty quick prep wise, maybe in ancipation for the upcoming Thanksgiving prep work. I usually start meal prep 2 or 3 days before Thanksgiving so I really don’t want to cook the week before!

I did find a new bread recipe this week: 90 minute bread! It is a very easy and quick recipe. I made a few changes like replacing 1/4 cup of flour with vital wheat gluten, and using all whole wheat flour. We also don’t own a pizza stone so I used a large cast iron skillet instead. It turned out beautifully!

Screenshot_2015-11-22-07-39-08-1

 

Dinners:

  1. Massaman curry over quinoa
  2.  Thai sweet potato burgers (on bread with siracha mayo) and roasted broccoli
  3. Quick southwestern style kidney bean and corn soup (this is from Supermarket Vegan) with cornbread
  4. Mushroom and pinto bean burritos with salsa (also from Supermarket Vegan)
  5. Roasted pumpkin with tomato sauce over baked potatoes (from How To Cook Everything Vegetarian by Mark Bittman)
  6. Hearty lentil,mkale, and potato soup with garlic bread
  7. Soba noodles with red cabbage and pumpkin seeds (adapted from Supermarket Vegan, I will post this recipe soon)

We didn’t plan any lunches this week as we had leftovers from quite a few dinners. Plus, I’ve been really enjoying a wrap of veggies with hummus, or cashew cheese sauce, and lots of lettuce for lunches.

Week 1 [9-15 November]

We meal plan every Saturday before food shopping so that we know our week will be well balanced and to ensure that we have everything we need for the week ahead. I don’t meal plan according to day because, honestly, I can never stick to a “on Monday we will have ____, on Tuesday we will eat _____” type of plan. I never know what mood I’ll be in or just how much effort I will actually want to devote to cooking that evening. By simply planning 7 dinners I can choose that morning, or afternoon, what we will have for dinner… It gives a little wiggle room.  Below you will find our family’s menu from this past week.

Dinners:

  1.  Burrito Bowl with Avocado Sauce, over rice – recipe x2 to feed a family of four
  2.  Black eyed pea curry with Collards and Mango, Avocado Salsa – We have served this over rice as well as quinoa and like it both ways 
  3. Butternut Mac-n-Cheese* with broccoli (either steamed, baked, or pan braised)
  4. Cauliflower Chowder** with a Vegan Caesar Salad – this recipe calls for homemade dressing but feel free to buy your own, however the toppings make this salad!
  5.  Red Lentil, Chickpea and Tomato Soup served with pan cooked kale – I don’t use the crockpot for the soup, I just simply cook it in a large soup pot for an hour or so… the lentils turn out just fine this way.
  6.  Roasted potato and Asparagus salad with lentils and mustard dressing
  7. Pasta Puttanesca with lemon-walnut greenbeans (both of these are from the cookbook: Super Market Vegan by Dreena Burton) but here is a similar pasta puttanesca recipe Vegan Pasta Puttanesca

*There are plenty of butternut mac and cheese recipes floating around, some incorporate butternut into a traditional macaroni while others use purely plant based “cheese” made from cashews. I will leave you to decide which version you want to use.

**I’m still trying to make a cauliflower chowder that really nails it, the one from this week was “meh”. Hopefully with a few adjustments I can make one worthy of posting on here.

Lunches:

  1.  Greens with Carrots over Rice We topped this with toasted pepitas 
  2. Roasted Veggies with flatbread and taziki sauce. We just used the left over sauce from the Caesar Salad, thinned out iwth a little dill added to it.
  3. Cumin, lime, black bean, and Quinoa salad

Stepping back and looking at all of the meals I definitely notice that we had a blog heavy week, especially from Oh She Glows. The next week will have a bit more variety. If you are looking at kid friendly recipe to try out: my girls gobbled up the lentil salad, the puttanesca, and the burrito bowl.