Tiffanie: this week's menu (and last week's)

Hmm... I seem to have forgotten to share last week's plans! Here they are!

Last week we ate:

• olive walnut brussels sprouts pasta (delicious! From Isa Does It)
• pasta e ceci (a chickpea tomato sauce, all in one pot). Tasty.
• split pea soup, homemade honey oat bread.
• kale apple soup. Sweet and kale-y, but not bad. Grilled cheese sandwiches, English jacket potatoes.
• spaghetti pie, from Honest Pretzels.
• rye toasting bread with cherries and pumpkin seeds. I like it, but it is very strong in molasses.
• sweet potato hash with veggies.

This week's plans include:

• spaghetti with eggplant and bread crumbs, fennel orange salad.
• pineapple fried rice (Simple Suppers, from Moosewood)
• cauliflower mushroom pot pie with olive biscuit crust. Brussels sprouts.
• more honey oat bread
• curried peanut sauce kale tofu bowl, roasted sweet potatoes.
• sweet potato hash with kale.

Tiffanie: this week's menu

The plans this week include (or have included, as I'm late writing this):

• pasta night: sun dried tomato pine nut garlic spaghetti. So yummy. 
• lentil apple walnut loaf (go vegans!), with baked potatoes. Great as a sandwich filling, it turns out.
• potato tofu mushroom stew with miso gravy, over rice. Homemade honey-oat bread. Lovely as grilled cheese sandwiches.
• massur dal and carrot soup. Very spicy and warming. Leftover bread. Spicy stir fried cauliflower, some green... either brussel sprouts or chard.
• sweet potato hash with kale and eggs.
• pizza night; make your own pizza.

Tiffanie: this week's menu

Happy New Year! Everything is back to normal here, no more house guests, lots of growing mouths to feed...

My plans include:

• hoppin' jean, with garlicky chard, and chips and guac and hot sauce and beer
• white bean and escarole stew, with some sort of tempeh (either garlic thyme or maple mustard), and baked squash
• tomato tortilla soup, bean and cheese tortillas, perhaps some Mexican rice
• eggplant with bread crumbs, over noodles, with slurpy spicy tomato sauce. I will also try my first spaghetti squash, to eat with extra tomato sauce.
• lentil apple walnut loaf. Gotta keep up the vegan cred. Also great as leftovers. Probably mashed potatoes, or roasted sweet potatoes, or roasted English jacket potatoes (my favorite way to eat russet potatoes now).
• chickpea cutlets with mustard caper sauce. Mostly cause I miss the sauce so much, and the kids sometimes eat the cutlets. Mashed potatoes definitely. Delicata squash on the side. Yes, I am trying to reduce my squash population this week.

I made an apple pie coffee cake the other day for a party, and the boy said it was the best cake ever. So we'll probably make it again, so that we can split it down the middle and call it tea time.