Meal Planning

Time for weekly meal planning.  I have some carry over from last week.  Here's what I'm planning to make:

Rigatoni alla Anthony

Spicy Vegetable Curry and Brown Basmati Rice  

Veggie Pizza and Green Salad
This will use up the last pizza dough in my freezer, plus the chopped green bell pepper and mozzarella in the fridge.

Tofu Provencal and Brown Basmati Rice Pilaf and Sauteed Dill Carrots 

Tempeh/Lettuce/Tomato Sandwiches and Leftover Cinnamon Squash Chowder  
This will use up the tempeh in the frige, plus some of the squash and sweet potatoes in the freezer.  I think I might add the last of my celery to the soup too. 

Chilli-Garlic Noodles
I haven't made this in a few weeks, and it sounds good.
Seitan & Veggie Stirfry and Brown Rice

Spaghetti & Vegetarian Meatballs in Marinara
I'm not sure when we'll do grocery shopping next week, so this is a good just-in-case meal.  We have frozen veggie meatballs from Trader Joe's in the fridge.  

Meal Planning

Time for weekly meal planning.  I currently have the following to use up:  2 tomatoes, 2 romaine hearts, some celery, and some carrots.  Here is what I'm going to make:

Seitan & Veggie Stir-fry and Brown Rice
This one is carry over from last week.

Vegan Pad Thai 
This was pretty good, but the leftovers were amazing.  It will also use up my remaining brown rice noodles.

Enchiladas
Sameer said he wanted "[his] style" enchiladas for his birthday dinner.  This means filled with refried beans and cooked in the microwave.  Whatevs.

Crispy Breaded Tofu Strips and Winter Squash Mac 'n Cheeze and Collard Greens with Almonds

Rigatoni alla Anthony

Spicy Vegetable Curry and Brown Basmati Rice  

Vegetarian BLTs and Vegan Cream of Broccoli Soup 
The sandwiches will use up the tomatoes and some of the lettuce. 
  

Banana-Oatmeal Muffins -- 1st Attempt

This is my first recorded attempt at no-sugar, no-oil, vegan, 100% whole grain banana muffins.  I recall doing something of this sort last year in bread loaf form, but I can't find written evidence, so I don't know what recipe I used.  I just remember the flavor was good but it turned out a bit too wet from all the banana and didn't cook all the way through, which is why I'm making muffins this time.  It's also why I wanted to include rolled oats -- it seemed like they might hold things together as they hydrate and make the bread chewier and less dense.  If they still sort of fall apart, I'm going to try adding 1/4 cup wheat bran next time.  If they need to be sweeter, I think I'll have to add chopped dates or raw date syrup because they are significantly sweeter than bananas.  If they are too dry, I'll just add more bananas (or date syrup).  I tasted the batter before baking, and it seemed to have a slightly bitter aftertaste.  I think next time I'll reduce the baking powder to 1 tsp (and remember the baking soda).

I used this recipe from Saveur for an idea of dry measurements, but it was still kind of a crap shoot since I'm not using sugar or butter or eggs.

They just came out of the oven and are weirdly lumpy, though I'm not sure if that's because of the rolled oats or the lack of baking soda.  I'll post a verdict and outline plans for my second attempt after they're cool enough to taste.

Ingredients
1 1/2 cups whole wheat pastry flour
1 tsp ground cinnamon
1 tbs baking powder
1/2 tsp baking soda (which I just realized I forgot to include in the muffin batter -- I'm guessing this will make them denser than they would have been otherwise...?)
1/4 tsp salt
5 large bananas (why five?  because I had six overripe bananas on my kitchen counter, and one appeared to have gone bad)
2 tbs flaxseed meal
1 tsp vanilla
1 cup rolled oats
1 cup chopped walnuts

Directions

1. Preheat oven to 350 degrees F.  Line muffin tins with muffin cups.

2. Use a standing mixer (or very forceful arm) to beat bananas into mostly-liquid form.  Add flaxseed meal and vanilla.

3. Combine flour, baking powder, baking soda, and salt.  Add to wet ingredients and stir until just incorporated.

4.  Fold in rolled oats and walnuts.  Scoop into muffin cups and bake for 20-25 minutes.

[Edited 1/20/2015: These were surprisingly not bad.  The flavor was pretty good, obviously not as sweet as most muffins, but I will easily finish off the batch.  The texture was better than I've had with oil-free baking; I think the oatmeal helped a lot.  Next time I'm going to use six bananas for the added moisture plus sweetener, remember to include the baking soda, and reduce the baking powder to 2 tsp.  I don't think the kind of nuts used matters that much, but I do think their inclusion is vital to the semblance of normal texture.]

Meal Planning

Time for weekly meal planning.  We got takeout once last week and made something unplanned another day, so I have a bit of carry over and a whole lot of repetition.  Here is what I'm making:

Ravioli with Arugula & Pecorino and Peas & Carrots
When I got out the arugula to make this last week, it was not in good shape, so now I have everything but the arugula left to use up.  I'm just gonna buy some arugula and make it this week.

Seitan & Veggie Stir-fry and Brown Rice
This is easy and healthy, so I make it pretty much every week.  I can usually even get Simran to eat the broccoli and the rice, though the baby corn seems to weird her out.

Stuffed Veggie Burritos and Cilantro-Lime Rice
What I did for these last week that worked well was made the seven-layer tortilla pie a day or two before and then just reheated the leftover beans that didn't get used in that, and blended them into refried-style beans with an immersion blender.  I used the beans, rice, shredded cheese, fresh guacamole, lettuce, and tomato in the burritos.

Seven-Layer Tortilla Pie
I bought two packages of whole wheat tortillas at Trader Joe's last week so I could make this, and now I have a package and a half of tortillas left that I don't expect to stay good for long.  I really like this meal, so I'm just making it again.  Same with the burritos.

Saag Tofu and Brown Basmati Rice
I'm going to make this today since I haven't gotten around to it yet on last week's meal plan.  If the spinach in the fridge is still good, I'll use it up on this.  If it's not, I'll just use frozen.


Veggie Pizza and Green Salad

Black Bean Burgers with Chipotle Mayo and Sweet Potato Fries
I have burgers in the freezer and chipotle mayo and sliced provolone and an avocado in the fridge, so this seemed like an easy choice.  

Simran's Cinnamon-Raisin Oatmeal

I don't buy instant oatmeal, and while old-fashioned rolled oats only take about five minutes to cook, it's still too long for Simran to wait patiently for breakfast, especially since they have to cool for about another ten, so I was pleased to figure out this tactic for making us a hot breakfast on the particularly cold winter days.  This is enough for the two of us -- I eat about a cup of cooked oatmeal and she eats 2 - 3 times that much.

Ingredients
1 cup old-fashioned rolled oats
1/2 cup raisins
2 dashes ground cinnamon
2 cups non-dairy milk

Directions

1. Mix together all ingredients in a medium-sized pot, uncovered over medium heat.

2. This is when I go get Simran up in the morning.  It takes about 5 - 7 minutes to get her up and bring her downstairs, at which point the oats are at a low but rolling boil.  I turn off the heat immediately, stir the oatmeal, and leave it uncovered in the pot while we take Sameer to the train station.  By the time we get home about 15 minutes later, I put the oatmeal in bowls and it's just cool enough to eat.

[Edited 12/18/2016: I've been using exclusively unsweetened almond milk in this recipe for months now (stopped buying the sweetened variety quite awhile back), and Simran never seemed to notice the change.  She still requests this "hotmeal" on a semi-regular basis.  I don't think it tastes particularly good, but she has zero experience with sweetened instant oatmeal packets and eats this stuff by the pot.]

Meal Planning

Time for weekly meal planning.  I'm aiming to use up some more of what I have on hand this week.  Here is what I have in the fridge to use:  a bunch of baby arugula, about half a pound of spinach, green onions, and one heart of romaine. Here is what I'm planning to make:

Ravioli with Arugula & Pecorino
This will use up the remaining arugula and the cheese ravioli in the freezer.

Seitan & Veggie Stir-fry and Brown Rice

Stuffed Veggie Burritos
I'm going to use up some whole wheat flour tortillas with this, as well as the leftover beans from the seven-layer tortilla pie.  It will basically be fresh guacamole and all the appealing veggies we have and maybe some cheese.  And maybe some rice.

Seven-Layer Tortilla Pie

Saag Tofu and Brown Basmati Rice and Naan  

Vegan Pad Thai
This will use up the rest of the green onions I have on hand.  I bought brown rice noodles for this too, though I'm having trouble finding sprouted mung beans, or any decent looking sprouts in the middle of winter.

 

Best Crispy Breaded Tofu Strips

I think I've perfected the crispy breaded tofu strip recipe.  Simran likes this one best anyway.  This one is 100% whole grain breading and contains no oil.  You can even make it no salt by not salting the breading (there is also salt in the creole seasoning, but you can control that too since you have to make it from scratch).

Ingredients

1 package firm or extra firm tofu

1/2 cup unsweetened almond milk (or other unflavored non-dairy milk)

1 tbsp cornstarch

1/3 cup cornmeal

1/2 cup rolled oats

1 tbs Kid-Friendly Creole Seasoning

1/2 tsp kosher salt

Directions

1. Drain the tofu, wrap with a couple clean kitchen towels, and top with a shatter-resistant plate and some canned goods.  Let it sit for 20 minutes or so to squeeze out the water.

2. Meanwhile, whisk together the milk and cornstarch in a shallow dish. In a food processor, pulse the rolled oats a few times until they're about halfway between being oats and flour.  Add the corn meal, salt, and seasoning. Set aside. Preheat oven to 400F and prepare a baking sheet with non-stick parchment paper (this is how you can avoid needing oil).

3. Slice tofu into 8-9 strips, lengthwise, depending on how thick you want them. With one hand dip the tofu strip into the milk mixture and then into the cornmeal/breadcrumb mixture. Use other hand to sprinkle dry mixture all over the tofu. Coat both sides entirely and then place on baking sheet. Repeat with the rest.

4. Bake tofu on middle rack at 400F. Bake for 20 minutes, then flip the tofu, and then bake for another 15-20 minutes until crispy. Remove and serve with ketchup or dip of your choice.

Rigatoni alla Anthony

This is my adaptation of the dish I like best from La Dolce Vita, an Italian restaurant in my town.  It's very quick and easy, and I use whole grain pasta for mine, as well as a higher concentration of vegetables than the restaurant uses.  I personally think mine tastes better than the restaurant's, but only because the higher concentration of vegetables makes it have more flavor.  To make it vegan, just leave out the cheese.  I've also made it oil-free, though it doesn't taste as good as it does with a tablespoon or two of olive oil.

Ingredients
1-2 tbs olive oil
1 small yellow onion, thinly sliced
2 cloves garlic, minced
1 14 oz. can artichoke hearts, drained and rinsed (you want them bite-sized, so you can either get small artichoke hearts or larger ones that have been quartered -- I just get whichever is cheaper)
1 14 oz. can Italian-style diced tomatoes, including juices
1/2 lb fresh spinach, rinsed and roughly chopped
1 16 oz. box of whole wheat pasta (I have never been able to find whole grain rigatoni, so I usually buy penne because it's close to the same shape.  I usually use about 12 oz. or 3/4 of the box when cooking for our 2-adult household, and there's always some of the dish leftover.)
salt and fresh ground pepper, to taste
2 tbs freshly grated Parmesan

Directions

1. Bring a large pot of water to boil and cook pasta according to package directions.

2. While pasta is cooking, heat olive oil in a large pan over medium heat.  Cook onions until translucent.  Add garlic and cook another minute more, making sure not to let it burn.

3. Add artichoke hearts, diced tomatoes, and chopped spinach to the onions.  Cook until the spinach is wilted and the other vegetables are heated through.

4. Season with salt and pepper to taste.  Drain cooked pasta and stir into the vegetable mixture.  Sprinkle with freshly grated Parmesan and serve hot.

Meal Planning

Time for weekly meal planning.  I haven't done real meal planning or grocery shopping since before Christmas, so Sim and I are going to the store tomorrow.  I'm mostly using up ingredients I already have on hand this week.  Here is what I'm making:


Tofu Provencal and Brown Basmati Rice Pilaf and Sauteed Dill Carrots
The only thing I need to buy to make this is a jar of capers.

Crispy Breaded Tofu Strips and Winter Squash Mac 'n Cheeze and Garlic Sauteed Spinach
I think I'll end up making this tonight because I have all the ingredients on hand, and it will yield some nice leftovers to feed Simran for lunch tomorrow.  I have almost a full pound of baby spinach in the fridge that needs to be used soon too, hence the sauteed spinach recipe.

Tempeh/Lettuce/Tomato Sandwiches and Leftover Cinnamon Squash Chowder     
I made Cinnamon Squash Chowder last week and put the copious leftovers in the freezer.  I also found tempeh bacon at Whole Foods for the first time in months, so I'm going to make TLTs on whole wheat toast simply because I like them.  This will be a good weekend meal since it takes almost no effort.  I just need to buy a couple tomatoes.

Brie/Arugula/Tomato Baguette Sandwiches and Vegan Cream of Broccoli Soup
Sameer asked me to buy brie for our New Years Eve cheese-and-olives snacking, and now we have a ton leftover.  I just need to buy a package of arugula and a couple more tomatoes for this meal.  I'll make the baguettes myself.

Rigatoni alla Anthony and Green Salad
Since the sauteed spinach recipe will probably use up my remaining baby spinach, I'll just buy a fresh pound of it for making this rigatoni as well as green breakfast shakes (hands down the easiest way to make Simran ingest a green leafy vegetable).  I'll use leftover arugula to make the green salad and just make a simple vinaigrette to go with it (I'm going to try this one with some dried oregano and basil sprinkled in).  I also need to buy whole wheat rigatoni or penne or whatever the closest pasta shape is that I can find in whole grain form.  If I have leftover baguette from the brie sandwiches, I will serve it either with some seasoned olive oil for dipping or maybe toast them and serve them as artichoke crostini like La Dolce Vita used to make, or maybe serve them with homemade olive tapenade.

Seitan & Veggie Stirfry and Brown Rice
I always have the ingredients on hand for stir-fry.  I am out of homemade seitan, but there is plenty of cubed tofu in the freezer, as well as veggies.