Tiffanie: this week's menu

It feels like autumn to me! I'm pulling recipes from Veganomicon and Clean Food this week, plus trying out a dressing from Vegan Lunch Box.

The plan includes:

• roasted pepper and corn bisque, polenta fries, maybe some fresh honey oat bread?
• udon with shiitake mushrooms and kale
• lentil apple walnut loaf. This is good for two dinners, and possibly a sandwich, too. One night we'll have mashed potatoes and a green salad. I want to try a dressing recipe that is billed as a miracle for kids -- it is sweeter than most dressings, I think. Another dinner we might have roasted veggies or mac and cheese, or both...
• pasta with eggplant parm (my vegan invention with layers of eggplant and arrabiata sauce, no cheese).
• banana bread, as I seem to have purchased too many ripe bananas, and our smoothie consumption is low.
• popcorn balls, with pumpkin and sunflower seeds, and cranberries and raisins.

Tiffanie: this week's menu

A bit behind the times; had a birthday party last weekend and it threw off my routine.

This week we have eaten:

• curry (S&W box) with tofu and veggies, over rice. Roasted seaweed. Sliced tomatoes.
• taco night with mushrooms and many fixings.
• red wine braised cabbage with carrots and potatoes and apples and sausages
• veggie hash (an especially colorful week, with sweet potatoes, peppers, mushrooms, summer squash, and green onions)
• chocolate chip cookies

I'm doing leftovers of the red wine cabbage dish tonight, with some fresh whole wheat soda bread with millet and raisins. It's a fantastic bread, esp. toasted with jam. Here is a similar recipe: http://veganlatina.com/broken-oven-creates-a-knead-for-old-fashioned-soda-bread/.

I've got a bunch of spinach, which usually means millet polenta with spinach and sundried tomato pesto. Mmmm....

Tiffanie: this week's menu

My plans this week include:

• taco night (the kids approve) -- usually refried beans, rice, fried mushrooms, guac, salsa, chopped lettuce or cabbage, cheese for the kids....
• ratatouille with rice. My CSA has left me with squash, tomatoes, peppers, potatoes, fennel... adding eggplant and onions and garlic. It's sliding towards an Italian giambotta, but delicious all the same. Hopefully a two-dinner meal.
• breakfast for dinner: pancakes, hash browns, veggie bacon, fruit salad.
• baked oatmeal... never made it last week. Now that the mornings are less rushed (one of the joys of homeschooling!) I'll get the kids to help me make it.
• granola... almost out of the last batch.
• no-bake energy balls -- very popular, and so very full of calories for these skinny kids.

I need another dinner in here, I think, besides my sweet potato hash night (husband works late at least once per week). I'll see what my CSA brings on Wednesday and just work around that.

I've got a birthday party for next weekend... it's looking like a big chocolate cake plus vanilla cupcakes. Someone seems to want either a kitty or rainbow theme, but I'm not sure what to do yet for decorations.

Tiffanie: this week's menu

So hot this week! I'm trying to minimize the cooking, especially the baking...

My plans include:

• pasta with eggplant and sausages (bumped from last week), green salad (I have so much lettuce right now!)
• taco night, with fried mushrooms and lots of fixings
• chickpea cutlets, with roasted sweet potatoes and brussels sprouts, and mustard sauce.
• lentils and rice with caramelized onions and spiced pita crisps, cabbage slaw.
• sweet potato hash with veggies
• baked oatmeal for breakfast

I made shakshouka on Friday night, as a little date night dinner. Some fresh tomatoes, some canned, lots of spices, chopped kale... it was really tasty. I poached eggs in it for myself, and fried up a Field Roast sausage for the husband. 

Tiffanie: this week's menu

Oh, it is hot and I'm not inspired. Good thing I'm going out to celebrate at dinner with a friend and also celebrating an anniversary this week. Less meal planning!

Our plans include:

• pasta with eggplant and sausages
• pineapple fried rice
• creole hoppin' jean, cornbread, roasted cauliflower, coleslaw
• sweet potato hash o' veggies

The boy is interested in baking, so we've been making more things lately. I'll try and steer him towards banana bread; I have quite a few frozen ones to use up.