It's late, so I'm going to try to make this as simple as possible. Here is what I'm making this upcoming week:
Seitan & Veggie Stir-fry and Brown Rice
Veggie Club Sandwiches and Vegan Cream of Broccoli Soup
Beef-less Stew
Veggie Pizza and Green Salad with Homemade Ranch Dressing
Pasta Salad
Charred Chile Rellenos with Cilantro Lime Rice and Slow Cooker Refried Beans
Brinner
Wednesday, October 28, 2015
Wednesday, October 21, 2015
Meal Planning
Time for weekly meal planning because I didn't do it yesterday and now I'm scavenging for things to make for dinner. I think I might be going overboard on the new, labor-intensive meals, but I'm hungry as I write this, and meal planning while hungry can be as dangerous as shopping while hungry. Here is what I'm planning to make this week:
Charred Chile Rellenos with Cilantro Lime Rice and Slow Cooker Refried Beans
This chile rellenos recipe was really good, in my opinion (Sameer said it was really spicy and Sim wouldn't touch it). Sim said the rice smelled bad, and it admittedly wasn't the best rice, so I'm going to add a bit of spinach to the chiles next time and make the rice (brown basmati, which works well here though it takes about twice as long to cook) of the cilantro lime variety.
Nachos
I haven't made these in ages, but I saw the recipe while browsing the "Mexican" food tag on my blog and immediately wanted to use up my slow cooker beans this way. It's not super healthy, but it's healthier than anything we can get from a local restaurant.
Vegan Salami and Pepperoni Seitan
These aren't a meal, but I want to try them. I've recently discovered the key to making seitan I actually like to eat is baking or steaming it rather than boiling. When it steams, it doesn't fill with water and get spongy like my boiled seitan. The texture is like that of any sausage except better because it contains no veins or anything grossly heterogeneous. I want to try making some snacking seitan, and these salted-meat types seemed like my best bet.
Artichoke Crostini and Spaghetti with Vegan Meatballs
I'm not sure how true I'll stay to this crostini recipe. What I really want is to recreate the artichoke crostini that La Dolce Vita restaurant recently stopped serving, but I don't remember what exactly was in it. It was really good and one of the few vegetarian appetizers they had, and they replaced it on their menu with some kind of meaty pâté that makes me sad.
Portobello Mushrooms Stuffed with Spinach and Goat Cheese and Green Salad and maybe leftover something else from a previous night
Black Bean Burgers with Crudites and Homemade Ranch Dip
I already have the burgers ready to go in the freezer and the chipotle-lime mayo in the fridge.
Boca Chik'n Sandwiches and Leftover Soup
I figure I should have at least one really basic meal this week, and this will use up the remaining hamburger buns from the black bean burgers.
Vegan Scallop Scampi with Linguine and Garlic Sauteed Spinach
One of the few meat things I still crave after all these years is fish, and this is the easiest faux fish recipe I've seen that seems promising. Not super healthy on account of the butter, but it sounds really good to me.
Charred Chile Rellenos with Cilantro Lime Rice and Slow Cooker Refried Beans
This chile rellenos recipe was really good, in my opinion (Sameer said it was really spicy and Sim wouldn't touch it). Sim said the rice smelled bad, and it admittedly wasn't the best rice, so I'm going to add a bit of spinach to the chiles next time and make the rice (brown basmati, which works well here though it takes about twice as long to cook) of the cilantro lime variety.
Nachos
I haven't made these in ages, but I saw the recipe while browsing the "Mexican" food tag on my blog and immediately wanted to use up my slow cooker beans this way. It's not super healthy, but it's healthier than anything we can get from a local restaurant.
Vegan Salami and Pepperoni Seitan
These aren't a meal, but I want to try them. I've recently discovered the key to making seitan I actually like to eat is baking or steaming it rather than boiling. When it steams, it doesn't fill with water and get spongy like my boiled seitan. The texture is like that of any sausage except better because it contains no veins or anything grossly heterogeneous. I want to try making some snacking seitan, and these salted-meat types seemed like my best bet.
Artichoke Crostini and Spaghetti with Vegan Meatballs
I'm not sure how true I'll stay to this crostini recipe. What I really want is to recreate the artichoke crostini that La Dolce Vita restaurant recently stopped serving, but I don't remember what exactly was in it. It was really good and one of the few vegetarian appetizers they had, and they replaced it on their menu with some kind of meaty pâté that makes me sad.
Portobello Mushrooms Stuffed with Spinach and Goat Cheese and Green Salad and maybe leftover something else from a previous night
Black Bean Burgers with Crudites and Homemade Ranch Dip
I already have the burgers ready to go in the freezer and the chipotle-lime mayo in the fridge.
Boca Chik'n Sandwiches and Leftover Soup
I figure I should have at least one really basic meal this week, and this will use up the remaining hamburger buns from the black bean burgers.
Vegan Scallop Scampi with Linguine and Garlic Sauteed Spinach
One of the few meat things I still crave after all these years is fish, and this is the easiest faux fish recipe I've seen that seems promising. Not super healthy on account of the butter, but it sounds really good to me.
Monday, October 12, 2015
Meal Planning
Time for weekly meal planning. I'm doing a bit of a detox this week since everyone in the family has been sick at some point over the last two weeks and we've lived on takeout and Ramen and whatever we felt like we could handle.
Seitan & Veggie Stir-fry and Brown Rice
Beef-less Stew
Chik'n Seitan and Steamed Broccoli with Vegan Cheese Sauce (same sauce as mac 'n cheese, I'll just use leftovers)
Vegan Mac 'n Cheese and Vegan Cream of Broccoli Soup
Seitan & Veggie Stir-fry and Brown Rice
Beef-less Stew
Chik'n Seitan and Steamed Broccoli with Vegan Cheese Sauce (same sauce as mac 'n cheese, I'll just use leftovers)
Vegan Mac 'n Cheese and Vegan Cream of Broccoli Soup
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