Tiffanie: this week's menu

Another late post...

Last week we planned/ate:

• curried peanut sauce bowl with kale and tofu and rice
• cauliflower mushroom pot pie with olive biscuit crust (Veganomicon)
• tempeh meatballs and spicy slurpy tomato sauce
• mapo tofu, rice, slaw, roasted seaweed
• lal dal, rice, sauteed greens

This week's plans include:

• bok choy with chickpeas and toasted cashews, rice, roasted sweet potatoes
• broccoli tofu stir fry, rice, seaweed
• pasta night: garlic/pine nut/sun dried tomato spaghetti
• chili with mole sauce and zucchini, skillet cornbread
• posole verde
• energy balls, muesli
• sides for when I need one: spicy cauliflower with sriracha, braised fava beans, steamed artichokes with mustard dipping sauce

Tiffanie: this week's menu

Rather late here... perhaps I need some moral support? People, post!

This past week, we ate:

• leek potato soup, no-knead bread
• pasta night: sun dried tomato pine-nut garlic with spaghetti, green salad
• hoppin' jean, with guac and hot sauce and chips, plus fennel orange salad
• curried peanut sauce bowl with kale and tofu and rice
• waffles (wholesome waffles from Isa Does It), roasted purple potatoes with onions and herbs, smoothies. The waffles were pretty good; they have oats and wheat germ and flax seed in them, so they have a nice texture. Kids were split. I like them with some maple syrup.
• snack plate/leftover night, with English jacket potatoes, simple fried rice (scallions and scrambled egg), etc.

Tiffanie: this week's menu

Some cool weather and rain, plus a birthday dinner out at Mio Vicino...

The plans include:

• brown curry with veggies and tofu, jasmine rice, roasted seaweed
• pasta with spicy tomato sauce, eggplant with bread crumbs
• butternut ginger soup with homemade bread
• braised red cabbage with red wine and sausages and apples, bread
• vegan biscuits & gravy, roasted potatoes, smoothies

Tiffanie: this week's menu

Ok, more like the last two weeks... I've been sick forever, so I'm way behind on documenting...

We ate:

• peanut noodles with baked tofu, roasted seaweed, raw kale salad with avocado
• chickpea and artichoke heart stew, homemade bread
• butternut ginger soup, bread
• curried peanut sauce bowl with kale and tofu (twice, since the sauce makes enough for two meals)
• bok choy and chickpea saute with toasted cashews, rice, baked tofu
• pizza night (homemade dough), with spinach and roasted garlic
• sausage and greens pasta with tomato sauce
• english jacket potatoes, chickpea cutlets with mustard sauce, cole slaw
• caramelized leek dal soup, slaw

The plans for this week:

• leftover caramelized leek dal with jasmine rice and coleslaw
• tofu mushroom potato stew with miso gravy, collard greens
• millet spinach polenta with sun dried tomato pesto, roasted sweet potatoes
• taco night, with chili-beer marinated tempeh and mushrooms
• pizza night, cause 1/2 the kids like pizza night. And 2/2 eat it.

Tiffanie: this week's menu

I've been sick for two weeks straight, so the meals have been quick... Here's what happened in the last two weeks:

• chana masala (chickpea tomato curry), rice
• sweet potato and curry soup (quite tasty, has lots of rice in it)
• pasta night: sun dried tomato and garlic with pine nuts
• seitan shepherd's pie
• veggie soup with homemade bread (made my own pureed "bouillon", worked very well)
• curried peanut sauce bowl with kale and tofu
• pasta night: tempeh meatballs
• takeout pizza twice

My plans for this week: (note, I generally plan for Sunday night - Weds, and use leftovers and improvise for the remaining three nights. I should be planning 1-2 more meals, but usually I'm able to create a meal from what we have on hand, plus my CSA box arrives on Weds, so I have more options later in the week.)

• brown curry with tofu and veggies, rice, sauteed collard greens
• creole hoppin' jean, spicy cauliflower, chips, guac
• lentils with spinach and sausage
• pasta night: eggplant with bread crumbs

I'm still not entirely back to healthy, so I'm keeping it pretty simple. Now that my husband isn't working every Thursday night, I need to start planning another meal again (normally I just made a hash for myself and whatever the kids wanted). It may be time to resurrect the snack plate night...

Tiffanie: this week's menu

Late again! Here's what happened:

• pasta night of eggplant and bread crumbs, with spicy tomato sauce
• curried peanut sauce kale tofu bowl over rice
• taco night with marinated chili-beer tempeh
• pancake night with smoothies
• shakshuka (spicy tomato sauce with greens and poached eggs and feta), fennel and orange salad
• tortilla soup + leftovers
• also no-bake energy balls and banana bread and cowboy cookies

Tiffanie: this week's menu

Geez, I'm not recording these in a timely manner!

Last week's plan:

• Creole hoppin' jean, over two dinners. Once with spicy cauliflower, once with collards sauteed with mirin. Plus chips and hot sauce and beer.
• pasta with tempeh meatballs, fennel orange salad. I seem to be the only person eating this salad anymore, but I don't care. More for me!
• potato leek soup, bread.
• breakfast burritos, with potatoes, mushrooms, peppers, onions, guac.
• sweet potato hash with eggs
• broccoli tofu stir fry with rice

This week's plan:

• mapo tofu with rice, roasted seaweed, roasted brussels sprouts and sweet potatoes
• chana masala (chickpea tomato curry), rice, spicy cauliflower
• pasta: spaghetti with garlic, pine-nuts, and sun dried tomatoes
• chickpea cutlets, potatoes (either smashed or English jacket roasted), cabbage slaw
• veggie soup (to use up the odds and ends and turnips), homemade bread

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.

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...