(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. 😉
My pop is in town for part of the week! He went vegan after he reading my books and he’s sugar-free to boot. We also have baseball playoffs this week, a counselling appointment (talk therapy saves lives and marriages), book group…you get the gist.
Here’s what’s on the docket for the week:
Sunday: Thai-inspired noodle bowls with almond butter tofu
Monday: Chickpea sunflower sandwiches (to pack and eat at the ballpark)
Tuesday: we’ll take pops to one of our Philly faves or we’ll have tacos
Wednesday: Spicy mango and avocado rice bowls
Thursday: Strawberry shortcake stacked pancakes
Friday: Coconut curry ramen
Saturday: One-pot red lentil chili with perfect vegan cornbread and DIY chili cheese fritos (it’s Saturday, I like to cook on Saturdays)
Every Saturday evening, I sit down with my calendar for the upcoming week, a stack of my favorite cookbooks, my laptop, and a pen and paper. Twenty minutes later, I have a menu for the week and a grocery list.
I’ve heard from a number of friends and family that one of the biggest hindrances to eating vegan is not knowing what to cook. I’ve also heard from friends who are in a food rut.
So, I might not do it every week, but when I can, I’ll post our weekly menu here. I’ll miss the mark sometimes, but most will be kid- and budget-friendly, fast, and filling vegan meals. I work full-time, and I often work from home. If a recipe needs a little extra time in the stove or oven, I pause in the late afternoon and then get back to work while the food does its thing in the oven or on the stove.
This week’s menu (I’m on a bit of a Minimalist Baker kick at the moment, but I’m not sorry about it and I don’t think you will be, either):