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, move-in edition

The good news: we made it all the way across the country with no major incidents, including the kind involving animal bodily fluids.

The better news: there’s a kid who lives across the street who goes to the same school Isaiah will be going to (the public school around the corner) and his parents rave about the community there.

On to the food plan for the week, aka the “restock the pantry plan.” Hysterically, I am leaving tomorrow afternoon for a gathering in Portland I’ll be attending for work. Hello, Eugene! Bye, Eugene!

Sunday: let’s just resign ourselves to eat out every meal today. I’ll embrace it if you will.

Monday: home-made yumm bowls (brown rice, black beans, black olives, salsa, avocado, and yumm sauce – here’s a recipe for you folks not in driving distance of a Cafe Yumm)

Tuesday: almond butter tofu stir fry

Wednesday: pasta, sauce, and vegan meatballs of some sort

Thursday: vegan sloppy joes with cheesy cauliflower rice bake

Friday: vegan waffles and sausage

p.s. We had a pretty good week of eating while we were on the road. Here are some of the highlights!

  • Cheyenne, WY: Anong Thai. With three locations in WY, this place is a goldmine. The panang curry was among the best I’ve ever had.
  • Ogden, UT: Sonora Grill. They have a vegan menu, and I ordered the crispy avocado tacos. It was a HUGE amount of food that I absolutely could not finish. Whoever thought to fry an avocado was a mad genius, though.
  • Twin Falls, ID: 4 Roots Juice Bar and Cafe. I had a taco salad with this walnut-mushroom taco “meat” that was outstanding, and a vegan chocolate chip cookie for later.
  • Boise, ID: Thai Cuisine. My dad’s favorite place in Boise, and one we visit every time we’re in town. Amazing people, amazing food.
  • Mitchell, OR: Tiger Town Brewing Company. VEGAN WINGS in a town of 130 in the middle of Oregon. Hands down my favorite find this trip.

 

 

 

Weekly Menu

Our house is on the market. That means we have to keep it clean basically every minute, so the goal for this week is to spend as little time in the kitchen as possible, while still eating relatively balanced meals. Here goes:

Monday: Penne Pasta Salad (bonus, most of the ingredients are on-hand already)

Tuesday: BBQ Jackfruit Sandwiches, served with White Bean Kale Salad

Wednesday: Vegan Singapore-ish Noodles

Thursday: Seven-Layer Dip

Friday: Vegan Green Chili Mac & Cheese (19 grams of protein per serving, baby, and I’ll probably cook up some Gardein Chick’n to go along with it…ask me where vegans get their protein…go ahead, do it)

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)

Weekly Menu

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

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.