Time for weekly meal planning. I made some changes to the meal plan this past week, so I have a couple carry-over meals. We have a hectic week ahead of us, so I'm trying to do some easy recipes. I don't have much produce to use up, but I want to use up some more of the dry goods from the pantry. Here is what I'm making:
Rigatoni alla Anthony
Dosa with Aloo Masala
Seitan & Veggie Stirfry and Brown Rice
Chilli-Garlic Noodles
Vegan Mashed Potatoes and Vegan Fried Chicken and Crudites with Homemade Ranch Dip
Since I'm going to have the frying oil hot and the ranch dip out, I think I'll probably also fry up a box of breaded pickles currently taking up space in my freezer. The mashed potatoes will use up the remaining potatoes purchased for aloo masala.
Veggie Fajitas and Red Cabbage Slaw and Slow-Cooker Refried Beans
Vegan Green Goddess Dressing with Grilled Veggie Kabobs and leftovers of other stuff
Thursday, August 28, 2014
Raw Date Syrup
There are lots of recipes online for sweet things without refined sugar, but most still involve maple syrup or brown rice syrup or agave nectar, and those syrups still count as sugar since they have been stripped of their natural fiber. I love medjool dates and use them to sweeten things like oatmeal and homemade granola bars, but today was the first time I heard of making syrup from them. It involves blending up the whole date, so all the fiber is still in there. I found this recipe on OhLadyCakes. I'd like to come up with some variations on this to make flavored vegan milks for my coffee, since I currently use sweetened vanilla almond milk.
Ingredients
8-9 medjool dates
1 1/4 cups filtered water, plus more for soaking dates
1 1/2 tsp lemon juice
1/2 vanilla bean, scraped
Directions
1. Place the dates in a small bowl; cover with warm water and let sit for 30 minutes.
2. Once the dates have soaked, drain the water then add the dates, filtered water, and lemon juice (and scrape one half of a vanilla bean if so desired) to the container of a high speed blender, such as a Vitamix. Blend for 45-60 seconds, or until smooth.
3. Transfer to an air tight container and store in the refrigerator for up to two weeks.
[Edited 8/29/2014: I used about 2 tbs of this date syrup in my coffee this morning with unsweetened plain almond milk. It was good -- it didn't even taste weird! I expected this to be something I could get used to, not something that takes no getting used to. I am genuinely shocked and pleased.]
Ingredients
8-9 medjool dates
1 1/4 cups filtered water, plus more for soaking dates
1 1/2 tsp lemon juice
1/2 vanilla bean, scraped
Directions
1. Place the dates in a small bowl; cover with warm water and let sit for 30 minutes.
2. Once the dates have soaked, drain the water then add the dates, filtered water, and lemon juice (and scrape one half of a vanilla bean if so desired) to the container of a high speed blender, such as a Vitamix. Blend for 45-60 seconds, or until smooth.
3. Transfer to an air tight container and store in the refrigerator for up to two weeks.
[Edited 8/29/2014: I used about 2 tbs of this date syrup in my coffee this morning with unsweetened plain almond milk. It was good -- it didn't even taste weird! I expected this to be something I could get used to, not something that takes no getting used to. I am genuinely shocked and pleased.]
Thursday, August 21, 2014
Meal Planning
Time for weekly meal planning. I don't think I have much to use up aside from five avocados, one of which is already ripe and four of which are still green. Here is what I'm making:
Tandoori Tofu and Cilantro-Lime Brown Basmati Rice and Palak Chaat
Quesadillas and Red Cabbage Slaw and Slow-Cooker Refried Beans
Vegan Green Goddess Dressing with Grilled Veggie Kabobs and Cilantro-Lime Brown Basmati Rice and leftover Tandoori Tofu
Cheese & Veggie Omelets and Vegan Sausage Patties
Rigatoni alla Anthony
Creamy Avocado & White Bean Wraps and Vegan Cream of Broccoli Soup
Dosa with Aloo Masala
Tandoori Tofu and Cilantro-Lime Brown Basmati Rice and Palak Chaat
Quesadillas and Red Cabbage Slaw and Slow-Cooker Refried Beans
Vegan Green Goddess Dressing with Grilled Veggie Kabobs and Cilantro-Lime Brown Basmati Rice and leftover Tandoori Tofu
Cheese & Veggie Omelets and Vegan Sausage Patties
Rigatoni alla Anthony
Creamy Avocado & White Bean Wraps and Vegan Cream of Broccoli Soup
Dosa with Aloo Masala
Lazy Coconut Chutney
This could also be called "I'm not going to the Indian grocery store for this" Coconut Chutney. I make it with stuff I can easily have on hand whenever I want to make it. I can't tell the difference between this recipe and the better quality versions I've had, but that's just me. Don't tell me it's not authentic for whatever reason -- there are tons of authentic recipes on the internet if you feel like going out to buy fresh curry leaves and a coconut right now.
Ingredients
1 cup dried shredded coconut (I keep finely shredded dried coconut on hand in my pantry. I've also used grated dried coconut from the Indian store, but the finer grating allows the coconut to rehydrate faster and makes for a better texture.)
1 jalapeno, seeded and finely chopped
1 tsp grated fresh ginger (no substitutions)
1/2 tsp mustard seeds
1 tsp vegetable oil
salt to taste (I use about 1/4 tsp)
1/2 cup plain yogurt (I use non-fat Greek yogurt because it resembles fresh homemade dahi, which I rarely make.)
1/2 cup water
Directions
1. Stir up ginger, jalapeno, and dried coconut in a small bowl.
2. Stir in yogurt and add water until it's a nice thick-but-pourable sort of consistency. Add salt to taste.
3. Heat oil in a pan and add mustard seeds. Cover and cook until their popping sounds have slowed down.
4. Stir oil and mustard seeds into the coconut mixture. Refrigerate for at least 30 minutes before serving. Longer is better -- the coconut needs time to soak up the water. If it seems too dry when you're ready to serve it, just add more water to adjust consistency.
Ingredients
1 cup dried shredded coconut (I keep finely shredded dried coconut on hand in my pantry. I've also used grated dried coconut from the Indian store, but the finer grating allows the coconut to rehydrate faster and makes for a better texture.)
1 jalapeno, seeded and finely chopped
1 tsp grated fresh ginger (no substitutions)
1/2 tsp mustard seeds
1 tsp vegetable oil
salt to taste (I use about 1/4 tsp)
1/2 cup plain yogurt (I use non-fat Greek yogurt because it resembles fresh homemade dahi, which I rarely make.)
1/2 cup water
Directions
1. Stir up ginger, jalapeno, and dried coconut in a small bowl.
2. Stir in yogurt and add water until it's a nice thick-but-pourable sort of consistency. Add salt to taste.
3. Heat oil in a pan and add mustard seeds. Cover and cook until their popping sounds have slowed down.
4. Stir oil and mustard seeds into the coconut mixture. Refrigerate for at least 30 minutes before serving. Longer is better -- the coconut needs time to soak up the water. If it seems too dry when you're ready to serve it, just add more water to adjust consistency.
Monday, August 18, 2014
Meal Planning
We were out of town during my usual grocery shopping day, so I'm doing meal planning later than usual and trying to work with ingredients I've already got here in the house. Here is what I'm making for the remainder of the week:
Spaghetti with Meatless Veggieballs and Crudites with Homemade Ranch Dip
I have some whole wheat pasta and jars of marinara in the pantry, and I have mushroom-based meatless veggieballs in the freezer leftover from last week. I already put together the dip this morning, so now I just have to chop up some vegetables to serve with it. The neighbors gave us a cucumber and some little Roma tomatoes from their garden, and I also have baby carrots and broccoli in the fridge.
Seitan & Veggie Stirfry and Brown Rice
I didn't end up making this last week, so I still have everything I need in the freezer and fridge.
Pudla with Dipping Sauces
I love that pudla is healthy, easy, and tasty. It takes very little time to throw together, and I can make dipping sauces in advance.
Reubens and Vegan Cream of Broccoli Soup
I already have a package of vegetarian ham and Thousand Island dressing in the fridge that need to be used in the next week, so the reubens will take care of those.
Spaghetti with Meatless Veggieballs and Crudites with Homemade Ranch Dip
I have some whole wheat pasta and jars of marinara in the pantry, and I have mushroom-based meatless veggieballs in the freezer leftover from last week. I already put together the dip this morning, so now I just have to chop up some vegetables to serve with it. The neighbors gave us a cucumber and some little Roma tomatoes from their garden, and I also have baby carrots and broccoli in the fridge.
Seitan & Veggie Stirfry and Brown Rice
I didn't end up making this last week, so I still have everything I need in the freezer and fridge.
Pudla with Dipping Sauces
I love that pudla is healthy, easy, and tasty. It takes very little time to throw together, and I can make dipping sauces in advance.
Reubens and Vegan Cream of Broccoli Soup
I already have a package of vegetarian ham and Thousand Island dressing in the fridge that need to be used in the next week, so the reubens will take care of those.
Thursday, August 7, 2014
Meal Planning
Time for weekly meal planning. I'm attempting to clear any and all useable leftovers from the fridge.
Saag Tofu and Brown Basmati Rice and Naan
Raw Rainbow Pad Thai
Cheese Pizza and Crudites with Homemade Ranch Dressing
Fresh Veggie Tacos and Red Cabbage Slaw and Slow Cooker Black Beans
California Wraps and Vegan Cream of Broccoli Soup
Seitan & Veggie Stirfry and Brown Rice
Creamy Avocado & White Bean Wrap and Various Leftover Sides
Saag Tofu and Brown Basmati Rice and Naan
Raw Rainbow Pad Thai
Cheese Pizza and Crudites with Homemade Ranch Dressing
Fresh Veggie Tacos and Red Cabbage Slaw and Slow Cooker Black Beans
California Wraps and Vegan Cream of Broccoli Soup
Seitan & Veggie Stirfry and Brown Rice
Creamy Avocado & White Bean Wrap and Various Leftover Sides
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