Tiffanie: this week's menu

It's heating up again! I'm focusing on kid-friendly meals this week, hoping to start a slippery slope of the kids eating whatever I put on the table. One can hope!

My plans include:

• taco night, with mushrooms and tortilla soup
• pasta with arugula, smashed olives, and garlic. Salad and bread?
• pancakes, roasted herbed potatoes, veg bacon, baking soda biscuits, smoothies.
• saucy black beans, rice, chips, guac, roasted cauliflower and sweet potato, leftover tortilla soup
• sweet potato hash and eggs

I'm finishing off a flat of strawberries, and I wanted to make a strawberry coconut bread pudding, but the stale chunks of bread ingredient is hard to come by. I may have to try another week. I might try a vegan pineapple upside down cake instead...

I still haven't made those vegan muffin pan omelets, so perhaps that will be part of pancake night.

Tiffanie: this week's menu

Going back to some old favorites, and trying to figure out lunches now that I'm cutting way back on dairy. And also eat LOTS of salad, as I've got about three heads to polish off before Weds.

My plans include:

• broccoli tofu stir fry, rice, roasted seaweed.
• harira soup with chickpeas and eggplant, olive oil bread, salad.
• pasta + sauce + beanballs + fresh basil, roasted cauliflower/zucchini/sweet potato, salad.
• hoppin' jean, chips, avocado.
• sweet potato hash + kale + eggs.
• perhaps a new cake? Vegan pineapple upside down cake...

Tiffanie: this week's menu

Oh, it is going to be hot this week! So I'm keeping the cooking times short.

My plans include:

• taco night
• mapo tofu, brown rice, roasted seaweed, green salad. Smoothies?
• pineapple tofu fried rice
• homemade sushi (avocado, cucumber, sweet potato), miso soup
• cold french lentil salad, a mess of roasted veggies (cauliflower, mushrooms, eggplant, onions) and roasted wild rice/brown rice, plus pine nuts.
• sweet potato hash, cause it never ever gets old.
• those vegan mini omelets I never made last week (was sick all week, so the meal plan went sideways)
• fennel orange salad -- TJs taught me this one. Chop up fennel, mix in a drained can of mandarin orange segments (chop them lightly), add some white balsamic vinegar and olive oil, salt and pepper. It is my favorite way to eat fennel now.

Tiffanie: this week's menu

Feeling lazy this week, so I'm adding some "nights" to encourage the kids to build a meal they enjoy. Instead of demanding cheese quesadillas at every turn.

My plans include:

• nacho night. Trying out a new vegan quesa blanco recipe, and we'll do black beans and guac and lettuce and scallions and fried mushrooms.
• vegan sloppy joes.  It's a lentil base... maybe the kids will eat it? I dunno, but I'm craving some more messy tomatoey meals. Butter lettuce salad.
• peanut noodles, baked tofu, cabbage slaw... a reliable favorite.
• pasta night: I have a bunch of homemade tomato sauce left over from last week, so I want to make it into a puttanesca with lots of olives and capers. 
• sweet potato hash with eggs for my solo night, since I never get tired of this with variations.
• chipotle sausage hash -- still a backup meal. It's a potato and sausage hash, with a tahini miso gravy. Sounds good to me! Maybe with pancakes or waffles?
• mini omelets. A new recipe, vegan, using tofu and chickpea flour as the base. Seems like a fun way to build wraps or sandwiches for lunch.