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.
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.
When this posts, we will have just gotten back from Ecuador. The fridge will be bare, I won’t have slept on the plane, and we’ll need to go grocery shopping and feed ourselves and unpack and catch up on new episodes of Sherlock.
So, I’m going for another easy week:
Monday: Jumbo Chickpea Pancakes. I’ll make ours perhaps with teensy tiny mushrooms and a little Trader Joe’s beefless crumbles to go along with the avocado and hummus.
Tuesday: we have an appointment at the dinner hour in South Philly, so we’ll probably go sample the vegan offerings at this fun little spot. You’d never know this little hole-in-the-wall would have a HUGE range of vegan goodies, from Caesar salads to dessert!
Saturday: post-baseball game homemade pizzas – we’ll use Daiya mozzarella or Miyoko’s if we’re feeling splurgy, plus Lightlife veggie bacon & pineapple or Lightlife pepperoni & black olives. Old school, with a vegan twist.
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):