Tiffanie: this week's menu

Oh, Thanksgiving week! I'm doing meals in honor of the season, but eating Chinese takeout on the day of. Mama needs a vacation on the holidays. :-)

My plans this week include:

• pasta with Field Roast sausages and garlic bread and green salad. Last butter lettuce and last tomatoes of the season!
• cauliflower mushroom pot pie with olive biscuit crust. Roasted brussels sprouts.
• roasted kabocha with brown rice and chickpea pilaf
• potato latkes and applesauce, pumpkin soup.
• chickpea cutlets with mustard sauce, mashed veggies
• pumpkin pie from scratch, as I have this winter luxury pumpkin staring at me. Gotta try it once...
• no-bake energy balls, for the bottomless pit that is my son.
• popcorn! Since the kids are sick, I foresee lots of movies this week.
• maple-mustard tempeh -- baked into strips, so yummy as a wrap.
• apple crisp, since I have a bunch of lovely granny smith apples. Vanilla ice cream is a must...

This is a bit more meal planning than usual, even with the day off for Chinese food, but we're eating up leftovers fast these days as lunches. 

Tiffanie: this week's menu

It might rain this week! The autumn weather is finally settling into foggy and cold, so I'm looking forward to soup...

Plans this week include:

• tofu slabs with sesame and wilted spinach, over noodles.
• potato leek soup with homemade bread
• smoky chipotle black beans, over rice, with cornbread and greens.
• sweet potato hash

I'm baking granola right now, and plan to bake some maple mustard tempeh for lunch wraps. I have a cookbook about pretzels out from the library... I may have to try it out. 

Tiffanie: this week's menu

Oh, it is getting cold! I caught a head cold this weekend, so I'm going to slack off a bit this week and make easy meals.

The plans are:

• broccoli tofu stir fry (uses up 2/3 of my CSA broccoli this week), rice, roasted seaweed, apples.
• enchilada casserole, pushed to this week from last week. Making this one today. It's complicated -- roasted potatoes, a tomato sauce, a bunch of sauteed onions and mushrooms, and a blender cashew-cream, all layered with the corn tortillas. I think it sounds yummy! I have guac on hand, and maybe my little CSA avocados will ripen enough for the leftovers...
• pasta with Field Roast sausages and greens.
• chickpea and bok choy saute with toasted cashews. Last minute addition, for the night with the least amount of free time, since this is a super fast meal.
• sweet potato hash with eggs for my solo dinner. Someday I'll return to rafts with baked eggs or spicy tomato sauce, but right now this is my go-to.
• oatmeal raisin cookies. I ran out of brown rice syrup! Shocking! :-) But I restocked, so I can make these awesome cookies again.

What are you making with your fall veggies?

Tiffanie: this week's menu

Quiet around here. Too quiet... surely other people are planning meals?

My plans for the week include:

• my trusty tofu potato mushroom stew with miso gravy. Over pasta or brown rice. With something on the side... kale? brussels sprouts?
• pumpkin soup (really, kabocha) with homemade bread, and chives. Maybe grilled cheese on the side? Kids love that. 
• lal dal over jasmine rice, spiced pita crisps (love these!), something green on the side.
• sweet potato hash with red pepper (yay, farmer's market!) and eggs.
• tacos with butternut squash and kale and mushrooms (had something similar at the farmer's market yesterday, it was awesome). And guac!
• really tempted to make this enchilada casserole: http://www.theppk.com/2013/10/nirvana-enchilada-casserole-video/. Looks tasty! A bit more work than I have been doing these days, but it'll make at least two dinners and a lunch or three, so it's likely worth it.