Jolene: this week's menu

Thanks for the invite, Tiffanie! This is my first official blog. I haven't really been much of a meal planner (lately, or ever?) -- more like a meal forager -- searching the fridge and cabinets to scramble up a last minute dinner. I confess, I'm also a short-order cook for the kids -- which makes for more work (I know, I'd like to phase this out).

Anyhow, this week I am planing on:

• Veggie burgers with garlic aioli
• Creamy polenta with meatless ragu
• Some sort of tofu veggie stir-fry with Penzeys "Sate" & "Trinidad" seasonings w/brown rice topped with (a newly discovered fav) rice seasoning -- Nori Komi Furikake
• Baked sweet potato w/yogurt chipotle topper

Rainy weather may (hopefully) inspire some soups and/or baked goods...we'll see....

p.s Searching for the ideal belgian waffle maker...any recommendations?

Happy cooking!

Tiffanie: this week's menu

Skipped last week due to lots of restaurant eating during a family visit. The CSA season is over, and the winter season doesn't start until next week, so I've got a chance to empty my fridge, yay!

Plans for this week:

• cabbage vegetable soup (lots of white wine!), baguette.
• baja tempeh tacos with fried mushrooms and fixings.
• massur dal and carrot soup, bread, roasted brussels sprouts.
• broccoli tofu stir fry, onion pancakes, rice. Smoothies?
• black eyed peas with collard greens, over noodles, plus leftover Field Roast chipotle sausage.

Extras:

• popcorn balls, with pumpkin seeds, sunflower seeds, cranberries, currants.
• musubi... trying to figure out what to fill it with. My Vegan Lunch Box cookbook says either pickled plum or peanut butter.
• pumpkin cranberry scones
• kale sauteed with red onion
• roasted cauliflower
• quick pickled fennel

I actually planned on Saturday, so I'm actually a bit short on meals for the week, as I've done the cabbage soup and the black eyed peas already. Tonight will be the tacos... the soup is probably a two-nighter, but I need to plan more meals. Maybe a breakfast for dinner, with biscuits and gravy, or pancakes. And rosemary roasted potatoes, of course.

Tiffanie: this week's menu

Hooray, Sunday night and I'm writing my week's entry!

I've been drooling over Home Made and Home Made Winter, which have lovely photos and drawings of the British Isles and food. So this week I'm trying out a few recipes in their honor (besides the 3 minute sticky chocolate cake in a mug). Also, using the vegetables from my CSA box!

Planned meals:

• a cauliflower gruyere risotto dish, that is baked with bread crumbs on top. Not vegan, but decided to try it as it seems kid friendly and delicious.
• a sweet potato cabbage parsnip mash (this is my Scottish heritage speaking up), with cornbread and Field Roast sausages on the side.
• a soup of sweet potatoes and chickpeas and leeks, with buttered cashews on top. Can't resist dishes with cashews on top... Also, a nice loaf of rosemary olive bread I picked up today at Whole Foods.

I haven't figured out what desserty things are due. Maybe a chocolate chocolate-chip walnut cookie?

My in-laws are visiting for nearly a week, starting Friday, so we'll be doing a bit of eating out. And I've decreed Thanksgiving to be Chinese food, either take-out or restaurant. Kids don't appreciate my food enough for me to cook for three hours so they can be done in ten minutes. Liberation!

Tiffanie: this week's menu

Late again, writing this up!

Plan for this week:

• polenta with sauteed swiss chard and pumpkin seeds, with some Field Roast sausages. Sliced tomatoes.
• Spaghetti and beanballs, roasted seaweed, cantaloupe.
• lentils and potatoes and spinach and sausage stew, cantaloupe.
• corn chowder with sweet potatoes and kale, bread.
• peanut noodles, baked tofu, onion pancakes, cabbage salad.

Sauerkraut turned out well, onwards to kimchi! Also need to make granola for our breakfast habit...