Weekly Menu

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.

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Weekly Menu

Al.most.there.

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. 😉

 

Weekly Menu (or, how to cook vegan during a kitchen renovation)

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. 🙂

 

Weekly Menu

I was out of town all last week, and even though the Christian conference I went to had a TON OF GREAT VEGAN FOOD INCLUDING DESSERT (the world is changing, people, the world.is.changing)…I am missing my normal food routine.

Look at this tiny vegan tapioca pudding! I held my pinky up the whole time I was eating it.

With baseball season out of the way and just one evening appointment this week, I’m going to practice a little care for myself by making sure to choose dishes that are nutritionally balanced and full of good stuff that I can’t always get when travelling.

Sunday: I took my green curry paste out of the freezer, so we’re going to have that One-Pot Lentil Dal with Vegan Naan.

Monday: Broccoli Tahini Pasta Salad

Tuesday: eat out … lately, I’ve been really digging the Disco Chick’n from Hip City Veg. And a few weeks ago when we were there, they had a vegan strawberry shake that was to die for. Strawberries are fruit.

Wednesday: If we can find the right kind of jackfruit (I’ll keep you posted if you remind me), we’ll try BBQ Jackfruit Sandwiches with a side of raw carrots.

Thursday: Vegan Mac and Cheese – a recipe I haven’t tried before! We’ll have a big salad for some green, too, obviously.

Friday: Mango and Black Bean Quesadillas with this Red Cabbage Slaw (I’m the only one who will eat this, but whatevs)

Saturday: Simple Tofu Quiche (and salad)