Weekly Menu

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

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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.

Weekly Menu

(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.