Meal Planning

Pinto Bean & Greens Enchilada Casserole (No Meat Athlete Cookbook, pg 97)
I made this last week and it was fantastic.  I finished the leftovers for lunch the next day.  I have leftover cashew queso in the fridge, so I'm making this again.  Sim found it too spicy because there is a small amount of spice, but it's so good.  I used a couple fistfuls of spinach instead of kale, mixed the vegetables and beans all together rather than layering them, made it have two layers each of the tortillas and salsa and beans mixture, and covered it in black olive slices before baking.

Breakfast Tofu Burritos (No Meat Athlete Cookbook,  pg 69)
I have whole grain wraps I don't want going to waste, a cubed sweet potato, some cremini mushrooms, and chopped bell pepper in the freezer, so I'm going to throw these together one night.

DIY Sandwiches and Pumpkin Curry Soup
I want to use up the can of coconut milk I opened a couple days ago, so I'm making this soup.  If I have any sweet potato left over from the breakfast burritos, I'll throw it in the soup.

Nut-Crusted Tofu (No Meat Athlete Cookbook, pg 111) and Wild Rice and Broiled Asparagus & Artichokes with Vermouth Brown Butter
I'm going to make the asparagus and artichokes with the Miyoko's Creamery vegan butter I got from Whole Foods, so it will still be vegan.  It's better tasting than regular butter, but I think this has less to do with being vegan and more to do with being higher quality than the regular butter I buy.

Vegan Pad Thai
I have brown rice noodles I really want to use up.

Summer Rolls
I hope my basil plant is surviving the heat.

Meal Planning

Italian Fusilli with Sun-Dried Tomatoes and Artichoke Hearts and  Vegan Cream of Broccoli Soup

Mac 'n Cheese with Vegan Cheese Sauce and Black Bean Soup

DIY Sandwiches and Leftover Soup

Pinto Bean & Greens Enchilada Casserole (No Meat Athlete Cookbook, pg 97)

Summer Rolls

Pizza Night
Doing personal pizzas again with whole wheat crust.

Meal Planning

Italian Fusilli with Sun-Dried Tomatoes and Artichoke Hearts (Neal Barnard's Get Healthy, Go Vegan Cookbook, page 106)
Still haven't made this one yet.

DIY Sandwiches and Vegan Cream of Broccoli Soup
We still have various sandwich fixins I want to use up, so I'm just making fresh soup today.

Veggie Dogs and Corn on the Cob and Smoky Potato Salad over Greens
We have four or five veggie dogs that need to be used up, and I love this potato salad.

Mac 'n Cheese with Vegan Cheese Sauce and Black Bean Soup
I'm going to need to use up the rest of the potatoes I buy for making potato salad.  I like this vegan cheese sauce a lot, and it makes a nice mac 'n cheese especially with a little bit of mustard mixed in and some pickled jalapenos.  The soup is just black beans and prepared salsa pureed together, as I recall.  Garnish with green onions.  I might have to look up the old recipe just to make sure; there might have been cumin or something.

Meal Planning

Time for weekly meal planning.  I'm going to try to make warm weather type foods and use my fresh basil as much as possible this week because it's going to be fall soon.

Italian Fusilli with Sun-Dried Tomatoes and Artichoke Hearts (Neal Barnard's Get Healthy, Go Vegan Cookbook, page 106)
I didn't make this one yet, but it sounds very easy.  Maybe a side salad.

Taco Night

Pizza Night
Doing personal pizzas again with whole wheat crust.

Chickpea Patties with Mango Chutney (Neal Barnard's Get Healthy, Go Vegan Cookbook, page 90)

DIY Sandwiches and Leftover Soup
I have vegetable manchow soup and vegan cream of broccoli soup in the fridge.  I will have veggie meats and the vegan cheese I bought and hummus and dressings and all manner of vegetables for the sandwiches.  I mostly need to buy bread and the veggie meats, including some veggie bacon.

Summer Rolls

Meal Planning

Veggie Dogs and Smoky Potato Salad over Greens

Taco Night

Veggie Sushi

Spaghetti & Meatless Balls and Green Salad 

Italian Fusilli with Sun-Dried Tomatoes and Artichoke Hearts (Neal Barnard's Get Healthy, Go Vegan Cookbook, page 106)

Stuffed Poblano Peppers with Enchilada Sauce (Barnard's Get Healthy, Go Vegan Cookbook, page 141)

All-American Scramble on Pumpernickel Bagel (Barnard's Get Healthy, Go Vegan Cookbook, page 60)

There are two cookbooks I got from the library that I think I actually need to buy because they have to many good recipes to reasonably copy them all, and I say this after having made a few of the dishes.  One is the No Meat Athlete Cookbook and the other is the Get Healthy, Go Vegan Cookbook.

Whole Wheat Pizza Dough

This half-whole wheat pizza dough recipe has no oil and comes from Neal Barnard's The Get Healthy, Go Vegan Cookbook.  I made personal pizzas with it last week for my family, and they didn't seem to notice it was whole wheat OR no oil.  The pizza was all gone very quickly.  I made mine vegan, and it was still pretty good.  I ate the whole thing.

Ingredients
2 tsp agave nectar
2 1/4 tsp yeast (recipe calls for active dry, I use instant because it's what I keep on hand for my bread machine)
1 cup whole wheat flour
1 cup unbleached AP flour
1 tsp salt
vegetable oil cooking spray
2 tbs yellow cornmeal

Directions

1.  In a measuring cup, dissolve the agave nectar and yeast in 3/4 cup warm water (100 - 110 degrees F).  Let stand for 5 minutes.  Meanwhile, in a large bowl, combine flours and salt.  Add wet ingredients to dry and stir until a soft dough forms.  Turn out dough onto a lightly floured surface.  Knead until smooth and elastic, adding more flour if necessary to prevent sticking.  Dough will feel slightly sticky.

2.  Place dough in a large bowl coated with cooking spray, turning to coat the top.  Cover with a towel (I use plastic wrap) and let rise in a draft-free place until doubled in size, about 40 minutes.

3.  Punch down the dough and roll into a 10- or 11-inch circle (or divide the dough by however many people you're feeding and do small personal pizzas like I did) on a lightly floured surface.  Place dough on a baking sheet covered with parchment paper and sprinkled with cornmeal (I put the dough on a pizza peel sprinkled with cornmeal and move it to the pizza stone in the over, also covered in cornmeal -- no baking sheet or parchment paper).  Crimp the edges to form a rim.  Lightly spray the surface of the dough with cooking spray.  (I don't do either of these things.  I stretch the dough as thin as possible without breaking it, leaving it just slightly thicker around crust.  No extra spray or "crimping.")  Add sauce and toppings as you see fit.  Bake at 500 degrees F for 8 to 12 minutes.

Smoky Potato Salad over Greens

I did not expect a vegan no-oil potato salad to taste this good.  I loved it.  It comes from the No Meat Athlete cookbook.

Ingredients

2 pounds (900 g) waxy potatoes, such as Yukon Gold
1/4 cup (60 mL) apple cider vinegar
2 scallions (white and light green parts), sliced
1/2 avocado, mashed
1 tsp maple syrup
1 tsp tomato paste
1/2 tsp Dijon mustard
1/2 tsp salt
1/2 tsp smoked paprika
1/4 tsp black pepper
2 drops liquid smoke
12 oz (340 g) baby greens (I used baby arugula)
1/4 cup (30 g) unsalted, roasted almonds, chopped (I omitted this because I forgot to buy it.)

Directions

1.  Chop potatoes into bite size pieces and boil in a large pot over medium-high heat until fork-tender, about 10 minutes.  Drain and let cool in a single layer.

2.  Meanwhile, mix together the vinegar, avocado, maple syrup, tomato paste, mustard, salt, paprika, pepper, and liquid smoke in a food processor.

3.  Combine potatoes, scallions, and dressing in a large bowl.  The salad can be refrigerated for about 24 hours.  Serve over greens and topped with almonds.