I’m on vacation this coming week, so we may not stick to this, but if we do hang out around the house, I’d like to try my hand at these meals.
Sunday: I’ll be in Portland with my pop, Giehl and Isaiah can have whatever they want.
Monday: Vegan Kluski with sliced tomatoes, corn, and peas
Tuesday: Taco Bowls! I loved these last time. Instead of quinoa, though, I’m going to use a vegan ground beef substitute, like this one or this one. Here’s why I’m trying to rely a little less on quinoa as a protein source for my north american family.
Wednesday: Mozzarella Mac Deep Dish Pizza. Holy moly. I have to try it. Just once.
Thursday: Mediterranean Bowls. I’ve been eyeing this recipe for a while. And I’m 100% making my own flatbread to go along with it.
Friday: Poblano “Crema” Enchiladas. I’ll throw in tempeh for some added protein.
Saturday: Potato Pierogi’s with Caramelized Onions (Giehl, be sure to get good sauerkraut and fresh dill), Mac & Shews, and a Vegan Caesar Salad
Remember when I used to write about theology? And depression? I guess these weekly menu posts becoming the dominant feature of my blog means that I haven’t had much of the processing time required for me to write something substantive. Which means I haven’t had much time for processing. Which means there’s a depressive episode hanging out in there somewhere waiting to rear her insistent head.
I’m taking some time off of work in a week or so. Hopefully, I can find a quiet corner to have a little cry, write a little word, and plot my next big adventure.
In the meantime, we’ve got to eat:
Sunday: I profoundly enjoyed the vegan waffles from Kitchen Treaty last week, so I’ll give a couple more recipes from that site a try, starting with this Soba Noodle Soup (because I have, quite predictably, come down with a cold). I’m going to add tofu and kale to mine.
Monday: Roasted Rainbow Vegetable Bowls
Tuesday: Veggie-Loaded Sesame Almond Butter Noodles
Wednesday: I’m headed out of town, so the rest of the week are meals that G can put together in a snap, starting with: 12-Minute Scrambled Tofu Fried Rice
Thursday: Slow Cooker BBQ Chickpea Sloppy Joes (but G, cut back on the sugar, okay?)
Friday: My kid loves cauliflower, so this Creamy Roasted Cauliflower Soup is for him. Maybe served with some Gardein Chick’n Scallopini
Saturday: Vegetarian Meatball Subs (because I think G will love them, even if they will take a little time to put together)
p.s. I stress-watched both seasons of Master of None over the last month or so. Highly recommend.
The good news: we made it all the way across the country with no major incidents, including the kind involving animal bodily fluids.
The better news: there’s a kid who lives across the street who goes to the same school Isaiah will be going to (the public school around the corner) and his parents rave about the community there.
On to the food plan for the week, aka the “restock the pantry plan.” Hysterically, I am leaving tomorrow afternoon for a gathering in Portland I’ll be attending for work. Hello, Eugene! Bye, Eugene!
Sunday: let’s just resign ourselves to eat out every meal today. I’ll embrace it if you will.
Monday: home-made yumm bowls (brown rice, black beans, black olives, salsa, avocado, and yumm sauce – here’s a recipe for you folks not in driving distance of a Cafe Yumm)
Tuesday: almond butter tofu stir fry
Wednesday: pasta, sauce, and vegan meatballs of some sort
Thursday: vegan sloppy joes with cheesy cauliflower rice bake
Friday: vegan waffles and sausage
p.s. We had a pretty good week of eating while we were on the road. Here are some of the highlights!
- Cheyenne, WY: Anong Thai. With three locations in WY, this place is a goldmine. The panang curry was among the best I’ve ever had.
- Ogden, UT: Sonora Grill. They have a vegan menu, and I ordered the crispy avocado tacos. It was a HUGE amount of food that I absolutely could not finish. Whoever thought to fry an avocado was a mad genius, though.
- Twin Falls, ID: 4 Roots Juice Bar and Cafe. I had a taco salad with this walnut-mushroom taco “meat” that was outstanding, and a vegan chocolate chip cookie for later.
- Boise, ID: Thai Cuisine. My dad’s favorite place in Boise, and one we visit every time we’re in town. Amazing people, amazing food.
- Mitchell, OR: Tiger Town Brewing Company. VEGAN WINGS in a town of 130 in the middle of Oregon. Hands down my favorite find this trip.
Our house is on the market. That means we have to keep it clean basically every minute, so the goal for this week is to spend as little time in the kitchen as possible, while still eating relatively balanced meals. Here goes:
Monday: Penne Pasta Salad (bonus, most of the ingredients are on-hand already)
Tuesday: BBQ Jackfruit Sandwiches, served with White Bean Kale Salad
Wednesday: Vegan Singapore-ish Noodles
Thursday: Seven-Layer Dip
Friday: Vegan Green Chili Mac & Cheese (19 grams of protein per serving, baby, and I’ll probably cook up some Gardein Chick’n to go along with it…ask me where vegans get their protein…go ahead, do it)
(or – what to cook when you’re in the final throes of prepping your house to go on the market and you won’t be able to walk on your kitchen floor for a full 24-hour period)
Monday: Vegan Sloppy Joes with tater tots and a green salad
Tuesday: no kitchen floor…so, we’re going to eat out. No sense in stressing too much about it.
Wednesday: light traffic only. I don’t want to tread on the floor too much yet, so we’ll have ravioli with sauce. Not the most balanced meal, but simple and quick. And for real, these ravioli from an all-vegan company based in Philadelphia are sooooo good.
Thursday: Hello Taco Bowls! I can’t wait to try that quinoa-black bean filling.
Friday: Roasted Sweet Potato and Avocado Green Salad. My kid reminded me last night how much he loved Gardein’s Chick’n Scallopini, so I’ll bake some up to go alongside the salad for him.
p.s. Hey! Some good friends of ours are throwing us an all-vegan potluck going away party. Next week, I’ll have a list of suggestions for what to bring when you are invited to an all-vegan potluck but aren’t vegan yet.
Still to do: paint, backsplash, kickplates, light fixture, whitewash the floors, finish curing the countertops.
But the oven works and the water works and we have a dishwasher and the room looks so big now, I want to die a little.
Monday: I need a standby, and that’s this Almond Butter Tofu Stir Fry.
Tuesday: Tempeh Vegan Club Sandwiches (I loved-LOVED-deli sandwiches before I went vegan and was a little worried I’d miss that piled-high goodness, but I don’t because of tasty goodness like this)
Wednesday: Scrambled Tofu Breakfast Burritos (30 minutes, and the kid loves them)
Thursday: Creamy Vegan Shiitake and Kale Pasta (the creamy sauce is made with soaked and blended cashews…like heavy cream, but without the cholesterol or cruelty to cows). I’m going to add some Gardein Chik’n Scallopini to this for some extra protein.
Friday: Isaiah’s having a sleepover. We’ll make pasta, sauce, and our trusty Trader Joe’s meatless meatballs, which are always a crowd-pleaser.
Saturday: Giehl and I are eating out in center city Philly like grownups to celebrate his birthday (thanks to the generosity of my workmates). Good thing I didn’t pack all my adult clothes already. 😉
This week’s challenge? What to cook when this is the current status of your kitchen:
As far as DIY kitchen renovations go, we’re pretty fortunate: we have a stove! But we won’t have running water in the kitchen for a few days this week, so I need to plan meals that can be made entirely on the stove and that don’t require a lot of water or a sink to prep, because tromping up to the second floor and using its tiny bathroom sink is something I’m willing to do about once per meal.
I think everything I’m making this week could also be made on a grill or griddle, if you’re a grill person. I’m not a grill person. Food and outside don’t mix.
Sunday: real-talk time. I still haven’t made it to the black bean and mango quesadillas or the tofu quiche from last week. I’ll try to throw those together today, while I do have a sink. Also real talk? I think I packed my food processor and grater, so I’m really not sure how I’m going to manage those shredded potatoes.
Monday: veggie burgers with raw vegetables and ranch dressing (I’ll try this recipe)
Tuesday: ravioli (they can be easily scooped out of boiling water!) with tomato sauce and sauteed spinach. From the list of ravioli above, I’ll probably buy the Eat Nice brand, as it’s available at our local food co-op. <—that’s a win-win.
Wednesday: I’ll pick from this list of vegan breakfast sandwiches and add a fruit salad, probably splurging on a pre-cut one (something we never do)
Thursday: more veggie burgers with roasted cauliflower
Friday: blueberry pancakes and soy sausage
Wish us luck. Or come help us out. 🙂