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
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.
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.
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.