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.

Tiffanie: this week's menu

The bread baking continues... I love the whole wheat variation of no-knead bread and keep making it. I've converted the six-year old... she now devours slices with margarine. Yay!

It's a short week, with family coming to stay for the holidays, which usually means eating out way more often.

My plans include:

• tofu broccoli stir fry, rice, roasted seaweed
• sweet potato hash with chard
• creole hoppin' jean with chips and pepper sauce and guac
• lentil soup, with bread

Tiffanie: this week's menu

Way late this week, but this is what we ate:

• Walnut spice sticky cake!
• black bean pumpkin posole stew, from Vegan Eats World, with lots of toppings
• lentil sloppy joes
• mapo tofu stew, rice, roasted seaweed, fennel orange salad
• tempeh meatballs and spaghetti

Tiffanie: this week's menu

The bread baking continues... last week I made 2 loaves of honey-oat bread, and 2 loaves of potato-oat bread. Still finishing off the last loaf. I need to try out some whole wheat recipes soon, perhaps pull the starter out of the fridge and make sourdough...

The plans this week include:

• spicy lentil soup with beets and delicata squash. I have all the stuff, save coconut milk, and it looks yummy! Bread and fennel orange salad, too.
• pasta night: spaghetti with sun dried tomatoes and garlic and pine nuts. Green/beet salad.
• tofu potato mushroom stew with miso gravy, cabbage salad, bread, maybe rice under...
• millet spinach polenta with sun dried tomato pesto, roasted sweet potato fries.
• English jacket potatoes with chili

Tiffanie: this week's menu

Rainy and cold weather! Warm food it is... plus, I've decided to start baking our everyday bread this winter. Sort of a meditation practice and a commitment to good eating and a way to share baking with the kids. I'll start with old friends like honey-oat loaves, and experiment with sourdough starter until I am happy with the results. Baking once per week to start, with one extra for experimentation or when I really need a loaf of no-knead bread around...

This week's plans include:

• cabbage snow pea tomato stir fry, rice, roasted seaweed, baked tofu.
• mushroom barley soup with bread
• brown curry with veggies and tofu, rice, salad.
• eggplant and bread crumbs with fettucine

I also need to roast a bunch of pears still, make more muesli or granola, and start trying out spiced candied nuts or maybe a pineapple upside down cake?

Tiffanie: this week's menu

Oh, holiday weeks, how we love you. Especially since I'm only making holiday desserts this week and ordering Chinese food for the turkey day. The kids love our rare take-out meals, so everyone is happy.

My plans this week include:

• veggie soup, consisting of random CSA veggies... probably onion, garlic, carrot, celery tops, fresh beans (tongue of fire), potatoes, tomatoes, maybe a bit of orzo... and baguette.
• a new recipe (from Isa Does It): Belgian Beer and Seitan stew. I'm going to make the seitan from scratch, and serve it over colcannon (cabbage and mashed potatoes). Kind of an intensive meal, but I always drool at the thought of a beer stew with onions and mushrooms and chunks of stale bread and apples. 
• roasted cauliflower soba noodle bowl with tahini-miso sauce. So tasty. The kids will have regular pasta and some of the roasted cauliflower.
• pizza night, a kid request. They also request a sushi night and a taco night. Throw in a pasta night and half my week is planned out...
• I still want to try out a chicky tuna salad recipe for sandwiches, esp since I have so much celery on hand.
• many desserts. I have lots of pears that aren't very good for eating so they should be poached. I have ripe bananas for quickbread. I have ripe persimmons. I have a wee bit of silken tofu for a last batch of vegan blondies. I have tree ripened apples for baking into pies and galettes...

Tiffanie: this week's menu

Last week of regular session (weekly) CSA deliveries! Now we switch to bi-weekly. Though I did sneak in an order for 10 lbs of tree ripened granny smith apples. They are excellent for desserts.

My plans this week include:

• tempeh shepherd's pie
• spaghetti and tempeh meatballs, with spicy tomato sauce
• broccoli cheddar soup (vegan)
• harira soup with chickpeas and eggplant
• chicky tuna salad (vegan, based on chickpeas and sunflower seeds) for sandwiches

I have too many lettuces in my fridge, so I may have to improvise some lunch salads, maybe nicoise-oriented...

Tiffanie: this week's menu

A bit lazy this week, so some easier meals.

The plans this week include:

• broccoli tofu stir fry, brown rice, roasted seaweed
• chana masala (chickpea tomato curry), rice, salad
• pizza night (homemade dough, individual pizzas)
• pasta night: linguine with sun dried tomatoes, garlic, and pine nuts. Salad.
• shakshuka with eggs and feta (for my solo dinner night)
• creole hoppin' jean, with guac and chips and hot pepper sauce.

I now have two spaghetti squash, one huge butternut, and one little delicata squash hanging out from my CSA boxes. The delicata will get roasted next time I do any roasting, with olive oil and maple syrup, but the others need a better focus...

Tiffanie: this week's menu

Brr... it is finally autumn here. Mixing in more warming foods, plus the family favorites.

This week's menu includes:

• stewed cranberry beans with chard -- gotta use up CSA veggies. Probably not a dinner, more of a lunch for me.
• Pasta night: pasta with chickpeas (Pasta e Ceci). It is a tomato/chickpea/rosemary/garlic sort of sauce, with small pasta. Fennel/orange salad (fail last week, forgot to get the oranges)
• Pizza night: homemade crust, toppings of individual choice. Salad.
• leek potato soup, bread (time to start making no-knead bread!)
• red cabbage-sausage-apple-potato stew with red wine. More bread, and salad.
• lal dal, jasmine rice, asian cabbage slaw.

Last week's eggplant parm fettucine was very good, it's a keeper.

Tiffanie: this week's menu

I aim to eat all the winter squash my CSA throws at me, which means not letting a week go by without eating some. Otherwise I end up with too many and then avoid them... The green kabocha squash were very good this week, with a chickpea rice pilaf. I tried a new method of cooking them; instead of halving them, I just washed them and poked them a few times, then baked in a pan of water (1/2 inch) at 400F until done. I was suspicious of what the seeds would do, but it was the easiest way to cook squash! I cut them in half and scooped out the soft innards, and used them as bowls for the pilaf on the first meal (I had two kabocha). The second meal, I peeled them (also very easy once cooked) and cut them into crescents next to the pilaf.

My plans this week include:

• potato leek soup, bread, salad
• taco night with chile-beer marinated tempeh, yellow rice
• lentils-rice-caramelized onions with spiced pita crisps, roasted delicata squash, edamame or green salad
• sloppy joes (lentil based), fennel-orange salad, roasted brussels sprouts
• eggplant and bread crumb fettuccine, salad

Tiffanie: this week's menu

I was out of town for a few weeks, making slow cooker meals on the beach and eating out a lot. But now it is really autumn and we all have to eat. 

My plans this week include:

• kabocha squash stuffed with brown rice and chickpea pilaf, roasted brussels sprouts. This recipe is from Clean Food; I've made it a few times and it is really satisfying and pretty easy to make. I have two small green kabocha to consume; they should be perfect for this.
• savory black bean soup, corn bread, guacamole. Trying out a recipe in Clean Food; it's a standard sort of black bean soup, with carrots and celery. I may add a few more ingredients, and it's going into the slow cooker, since I'm starting with dried beans.
• curried peanut sauce with tofu and kale, over brown rice. One of my favorites, even if I have to make a new batch of sauce (it makes enough for two dinners, so I freeze half for the next time).
• edamame salad. Dori posted this... it's edamame, black beans, corn, peppers, with your favorite dressing. Seems like a nice way to eat more beans. Going to try Vegan Lunch Box's Miracle Asian dressing on it, to see if I can get the kids to eat it.
• herbed white bean dip. A new recipe from Clean Food. It can also be a sandwich filling with greens and tomato. I'm imagining it hanging around as a snack or lunch item for a few days.
• sweet potato hash for my solo night.
• popcorn! 

Tiffanie: this week's menu

I borrowed a cookbook from the library and am trying out a few recipes. It's Vegan Eats World; the author co-wrote Veganomicon, one of my favorites.

Plans this week include:

• spaghetti with homemade tomato sauce and tempeh meatballs. Green salad.
• pumpkin soup, bread (honey oat?), and white rice & black beans.
• veggie couscous. It will include green beans, zucchini, cauliflower, carrots.
• pumpkin black bean posole stew, cornbread, salad. Using a red kabocha here.
• an apple tart. The crust is based on olive oil, which sounds yummy to me.

Tiffanie: this week's menu

Still burning through all my CSA veggies, so this week's menu is more fall-like. Despite the heat.

My plans include:

• golden curry with tofu and veggies (carrots, celery, onions, potatoes). Roasted seaweed, rice, corn on the cob.
• red wine braised red cabbage with apples and sausage. A nice easy one-pot meal. Green salad.
• lentil soup (uses up lots of celery!)
• white beans with escarole, some sort of marinated and fried tempeh, green salad.
• taco night
• snack plate night + leftovers
• if necessary, we can always do a spaghetti night.
• no-bake energy balls for snacking

Tiffanie: this week's menu

Oh, the heat continues... I've got to get ahead of my CSA box somehow this week! I pickled all the beans last week, so that was new. I still haven't tasted them, but I'm hopeful they are edible. Canned pickled dilly beans, and romano beans with rosemary and lemon.

The plans this week include:

• cauliflower mushroom pot pie, fennel orange salad. Uses up the rest of the HUGE head of cauliflower that arrived last week, and one head of fennel.
• polenta with sauteed chard and toasted pumpkin seeds, spicy tortilla soup. Uses up a big bunch of chard, and the spicy tortilla soup was a big hit with the adults last week so I'm making it again.
• BBQ tempeh and peppers, green salad. Another winner from last week, and it uses up more peppers from the box. And lettuce and tomatoes!
• pasta night: more of the delicious spaghetti with garlic and pine nuts and sun dried tomatoes, salad. I am in love with this simple pasta dish. And I will use up more lettuce.
• baked potatoes and snack plate night. I want to try this recipe for English jacket potatoes. And the kids love snack plates. Probably will add broccoli to the mix somehow...
• baked oatmeal (forgot to do this last week).
• make more muesli. I love muesli these days. It is perfect for life with children: it gets better the longer it sits in milk on the table while I deal with child emergencies.