vegan recipes

Weekly Menu

~ swithrowking ~ Leave a comment

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

~ swithrowking ~ Leave a comment

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, how to cook vegan during a kitchen renovation)

~ swithrowking ~ 1 Comment

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

~ swithrowking ~ 2 Comments

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)

Weekly Menu

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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)

Weekly Menu

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Keeping it super simple and fast because Giehl is in charge of dinner all week!

Sunday: Corn on the cob, veggie dogs, and salad

Monday: Easy Peanut Noodles – we’ll use shiitakes, edamame, kale, and carrots as the veggies to make the meal appealing for the kid

Tuesday: Scrambled Tofu Breakfast Burritos (Giehl loves a good breakfast burrito, man)

Wednesday: Spaghetti with tomato sauce, Trader Joe’s meatless meatballs, and salad

Thursday: TACOS! We’ve got some Tofutti Sour Supreme we need to use up

Friday: Puffy Pillow Pancakes with Gimme Lean Soy Sausage

Post-Red-Eye Weekly Menu

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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!

Wednesday: That Easy Vegan Seeded Whole Grain Bread was so damn delicious, I’m going to make it again and use it as a base for Vegan BLTs.

Thursday: Smoky Tempeh Burrito Bowls with tortilla chips

Friday: Vegan Cobb Salad with Coconut Bacon

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.

 

Weekly Menu

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It’s going to be hot and it’s a busy week, with at least two or three baseball nights plus book club and more, so I’m trying to be pretty economical with our time and the oven:

Monday: Easy Chickpea Scramble with steamed kale and, if I remember to start it at lunch Easy Whole Grain Seeded Bread

Tuesday: Almond Butter and Tofu Stir Fry

Wednesday: Lemon Dill Vegan Chicken Salad sandwiches (or a wrap, in Isaiah’s case)

Thursday: Vegan Broccoli and Cheese Soup (I’ll toss in some pan-fried Gardein Chick’n Scallopini for extra protein)

Friday: Gardein Beefless Burgers with Vegan Ceasar Salads

Weekly Menu

~ swithrowking ~ 2 Comments

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):

Happy eating!