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.

Tiffanie: this week's menu

This menu starts earlier than most, on Saturday, due to when I grocery shopped this weekend.

Plans include:

• bok choy and chickpea saute with toasted cashews, over jasmine rice. Roasted seaweed, baked tofu, and sliced cucumbers.
• potato leek soup with no-knead bread.
• pasta with lots of greens (chard and beet greens) and Field Roast sausages
• peanut curry tofu bowl with kale. Cause I love this dish so much...
• cajun hoppin' jean with avocados and chips.
• possibly some sushi?

Tiffanie: this week's menu

Oh, the CSA box is trying to overwhelm me! I have a head-sized celeriac to use up somehow... and I still have to buy more kale this week (I eat a lot of kale?).

Anyways, some easy meals this week:

• a leftovers and salad night tonight... I'm thinking butter lettuce, baked potato chunks, garlic fried oyster mushrooms, hard boiled egg, some maple-mustard tempeh chunks, half an artichoke, lots of mustardy-olive oil dressing, beet sauerkraut, olives... I made millet-spinach polenta last night, so I'll split the last square, fried, with sun dried tomato pesto on it. The kids will eat any of the above they like, plus pasta and veggie hot dogs. :-)
• spaghetti and beanballs with spicy slurpy tomato sauce. Love this meal! Also more green salad. So much lettuce to eat this week...
• roasty soba bowl with cauliflower and lentils and tahini. I love big bowls of tastiness. The roasted cauliflower and soba will be loved by the children, the rest will be avoided.
• maple tempeh bowl; found the recipe on the Kitchn. Sounds good!
• Cheddarly Broccoli Soup (a new Isa recipe). Not usually my thing, but I have hopes the kids might enjoy it. And I'll bake a no-knead bread boule, which everyone will devour.
• Chipotle Sausage Hash (Isa again). This is a back-up recipe. It's fast and sounds tasty to me at least... I can always add pancakes and call it breakfast-for-dinner.
• Shakshuka with poached eggs (for my solo night. Also known as the I-stuff-my-face-with-deliciousness night.). This is a spicy tomato sauce with lots of spices. Great with bread to soak up the juices.
• If I have extra tomato sauce from the pasta night, I'll make a quick puttanesca for myself for lunch. Maybe I can fry the whole mess? I seem to remember fried spaghetti being delicious when I was a kid.
• Spicy Lentil Wraps for lunch. Seems tasty and healthy.
• I have plans for peach-raspberry crumble for a dessert, too. I should get some coconut ice cream to go with it...

Tiffanie: this week's menu

Oh, it's a busy week ahead! Two long day-trips to plan picnics for, plus the usual dinners. The kids are bottom-less pits, thanks to the growing and the pool time.

My plans for this week include:

• sweet potato hash with eggs, and possible tacos. Pulling this into Sunday for the whole family, as I've got a bunch of beet greens to use up in the hash, plus it is delicious. I'll probably eat it again on Thursday, unless I dig up the recipe for the spicy tomato sauce with baked eggs... mmm.
• Down-Home Curry with Broccoli and Tofu. Trying out a new Isa recipe. We love curry and veggies, so it should go down well.
• Lentil-a-roni. Another Isa recipe. Maybe the kids will like it? It'll be good leftovers regardless. We took the kids to an Italian restaurant for the first time (not sure how we managed to wait this long) and they loved the kid pasta with cheese. So much that they ate two orders apiece. And now the five year old has renamed the restaurant "The Famous Pasta Restaurant" because "it's the best". We'll be going back! Oh, the real name is Mio Vicino, and it is very good.
• Bok Choy with Chickpeas and Cashews... hoping to throw this together after the longer day trip. I'm guessing the kids will eat pasta instead... so far they just eat roasted nori and rice on this meal.
• mustard maple tempeh, for lunch sandwich wraps on picnics.
• tabbouleh salad, or at least a variant. I'm not buying tomatoes yet, but I think it'll be a couscous salad with cucumbers and parsley, at least. :-) Or maybe sprouted quinoa...
• peach raspberry crumble. It's healthier than a cake, right? Maybe.

Tiffanie: this week's menu

Missed a couple of weeks there... kept forgetting to come and type this all in!

So, this week's plan includes:

• chili and cornbread and guacamole and green salad.
• Chinese takeout (grandparents are visiting)
• curried peanut sauce with tofu and kale and rice
• pasta with rapini and sausages and artichokes
• sweet potato hash

The CSA box comes on Wednesday, so I'll improvise off of that for Friday.

Tiffanie: this week's menu

The Spring CSA season has started up, so I'm back to weekly veggie boxes and the challenges in keeping up with them. I definitely became lazy over the winter, with only biweekly deliveries.

My plans this week include:

• Red Wine Braised Red Cabbage with Apples and Sausage... a nice recipe find from my CSA newsletter. The box had a gorgeous medium red cabbage, so it'll go in here. I put in practically every variation to make it a very hearty meal.
• millet and spinach polenta with sun dried tomato pesto and roasted sweet potatoes. This recipe is from Vegan with a Vengeance. I love it; it is packed with flavor and is a great way to use up ugly spinach (got a big bunch from the box). The kids are on the fence about this one... they like the crispy polenta edges, don't like the pesto, and always love the sweet potatoes.
• Rice and lentils and caramelized onions with spiced pita crisps. This one comes from Veganomicon. It's a delicious unattractive dish. Since it'll be cooler and rainy this week, it'll be perfect. I have green cabbage from the box, so I'll make a cabbage slaw, or maybe a fennel and orange salad (I finally learned that if you chop up the fennel pretty finely, it tastes way better in salad).
• the usual sweet potato hash with eggs night.
• I'm making curried couscous salad today (Barefoot Contessa recipe) for a potluck, so I should have leftovers to enjoy this week, too.
• the boy would like to learn how to make madeleine cookies, so I bought some butter and we'll try out a couple of recipes. Should be tasty fun.

Tiffanie: this week's menu

Plans this week include:

• mapo tofu, rice, roasted seaweed, scallion pancakes. I meant to make cabbage salad, but I forgot.
• cajun hoppin' jean (rice-tomato-rice-spices dish), corn chips, pepper sauce, guac.
• harira soup with chickpeas and angelhair pasta, no-knead bread.
• sweet potato veggie hash with eggs for no-daddy night.
• pizza night.

The spring season of the CSA is starting up this week, so we'll see what I get for later meals in the week. I still have many turnips, so I may make a curry stew with them.

Tiffanie: this week's menu

Going for easy last minute meals, especially now that the weather is so warm.

This week's plans include:

• curried peanut sauce bowl (knocked over from last week). So yummy. Lots of rice, tofu, and kale.
• broccoli tofu stir fry. A big hit with the kids, they eat it all.
• pasta night: spicy slurpy sauce (an Isa recipe), beanballs, greens, some Field Roast sausage for the kids since they don't like beanballs, steamed artichokes.
• pizza night. Did this last week with homemade dough and lots of olives. Was easy and fun for everyone. Lots of leftovers to use up for this, plus I need to make some tofu ricotta.
• sweet potato hash and eggs (for the night without the strict vegan)
• taco night with mushrooms.
• sushi night -- mostly an excuse to eat lots of seaweed, rice, and avocados. So much cheaper than taking my rapacious children to a restaurant.

Tiffanie: this week's menu

Early this week! Mostly because I'm going shopping today instead of tomorrow. Do you shop more than once a week? I used to, when the kids were in school, but now that we're all together all the time, I prefer to go alone on the weekend.

My plans this week include:

• taco night, with mushrooms and chard
• spaghetti and beanballs, raw kale salad
• massur dal and carrot soup, bread, white bean and escarole (kind of a side-stew). I just love escarole and white beans together.
• pizza night
• vegan beef stew. This is a new recipe from Isa; it has vegan sausages in it, so the kids might like it. They're very fond of the Field Roast Italian sausages. It's full of red wine, potatoes, carrots, etc., so I'm excited. I miss a good beef stew.
• curried peanut sauce bowl. One of my favorite new recipes from Isa -- lots of brown rice, fried tofu cubes, steamed kale, and scrumptious curried peanut sauce over it all. I know it sounds very healthy and vegan, but the flavors!

This meal plan seems to be inspired by the winter storms we've had this week, but next week will be warm and sunny. I expect I'll welcome my allergies, since all the trees are turning green very quickly.

Tiffanie: this week's menu

A bit late getting to this, but it was planned!

Meals this week:

• a weekend pasta night
• cajun hoppin' jean, with guac and chips and beer-chili marinated baked tempeh
• potato tofu mushroom stew with miso gravy, over rice. Greens on the side.
• cauliflower mushroom pot pie with olive biscuit top.
• angel hair pasta with seared brussel spouts, olives, and walnuts (had this last night, very tasty). From Isa's new cookbook.

Tiffanie: this week's menu

Last week went mostly as planned, except for the fava bean dish being pushed to today (Sunday). I'm slow cooking the fava beans now, and marinating the tempeh in soy sauce, olive oil, balsamic, lemon juice, crushed garlic, and an excessive amount of fresh thyme. It smells amazing.

Plans for this week include:

• the above lemon-thyme fava beans with mushrooms, plus garlicky thyme tempeh. And maybe mustard greens or wild rice.
• creamy potato leek soup. Venturing away from Julia Child's awesome recipe to try Isa's. It has cashews in it! Also making no-knead bread, I miss it.
• hearty beany chili (also from Isa). It looks solid, has lentils to make it extra hearty. Also cornbread muffins.
• taco night, with mushrooms and whatever else is on hand.
• chickpea cutlets with mustard caper gravy, mashed potatoes, greens or broccoli.

I have ever so many turnips from my CSA box to use... the winter session is over after next week, then a month off before the spring session starts, so I'll have time to use them. I'm thinking of trying some stews/curries.

Tiffanie: this week's menu

More Isa recipes! I tried the curried peanut sauce bowl with tofu, and it was soooo good. Brown rice, with steamed greens (kale or chard are good) and fried cubed tofu, drizzled all over with a curried peanut sauce that is amazing. The kids did not like it, but I am making it again this week for me.

My plans this week include:

• taco night
• split pea soup with bread
• spaghetti and beanballs, green salad
• lemon-garlic fava beans and mushrooms. Also garlicky thyme tempeh. I ended up buying dried fava beans (seemed cheaper than buying canned) so I'm going to use the slow cooker to make a double batch and freeze the rest.
• curried peanut sauce bowl, this time with kale (used chard last time).