Meal Plan This Week

This Meal Plan was much faster and easier than normal. I didn’t really plan it that way but I’m grateful for the happy accident. The most involved recipe was the sandwich. It’s from a new cook book I’m trying called, Vegan Sandwiches Save the Day. I love a good sandwich so I’m excited to adapt some of these recipes for no-oil cooking. The bread was still a cheat because it had white flour, but oh well, it was worth it.

Dinners: 1) Mom’s Cabbage and Black Eyed Peas (for New Years) 2) Moroccan Chickpeas 3) French Vegetable Sandwich on Baguette 4) Angel Hair Pasta with Mushroom Cashew Pesto 5) Mexican Caviar

Snacks, lunch stuff, and breakfast: – 2 cups bean dip – cannellini bean dip – Half a gallon bag of sliced raw veggies, bell pepper, jicama and fennel for snacking, salads and wraps – 24 mini zucchini chocolate muffins, for breakfast and snacking. – 3-5lbs whole roasted red potatoes for snacking or lunches – 10 ears corn on the cob for snacking or lunches – 6 cups of cooked barley, for breakfast, salads, wraps – Dressing – Double batch Green Goddess Garlic – A two gallon bag of washed greens, shredded cabbage (1/4 head) and carrot, and 1 bunch kale, for lunch salads or dinner side dishes – Chopped green onions, 1 bunch, for salads and wraps – Fresh fruit for breakfast and snacks – 2c vegan Parmesan cheese – bacon flavored crunchy chickpeas

Update: I used the bacon chickpeas in a peanut butter banana bacon grilled sandwich (from the Vegan Sandwiches Save the Day cook book), SO. FREAKING. GOOD. The chickpeas are good for snacking too, although they don’t stay crunchy long and I think they need a little more flavor next time. The French Baguette sandwich was really good too. I’m excited to try more from this cook book.

Meal Plan This Week

This week we made two dishes to bring to holiday parties, Wild Rice Stuffing and Stuffed Mushrooms. But the mushrooms are so good that I’ll have to make a second batch!

Dinners: 1) E2 Meatloaf and Mushroom Gravy with Mashed Potatoes 2) Vegetable Soup 3) Cashew Pesto Stuffed Mushrooms 4) Wild Rice Cranberry and Walnut Stuffing 5) Mexican Caviar

Snacks, lunch stuff, and breakfast: – 2 cups bean dip – sun dried tomato hummus – Half a gallon bag of sliced raw veggies, bell pepper and fennel for snacking, salads and wraps – 24 mini Banana Walnut muffins, for breakfast and snacking. – 3-5lbs whole roasted red potatoes for snacking or lunches – 10 ears corn on the cob for snacking or lunches – 6 cups of cooked wild rices, for breakfast, salads, wraps – Dressing – Green Goddess Garlic – A two gallon bag of washed greens, shredded cabbage (1/4 head) and carrot, and 1 bunch kale, for lunch salads or dinner side dishes – Chopped green onions, 1 bunch, for salads and wraps – Fresh fruit for breakfast and snacks – 2c vegan Parmesan cheese

Update: It had been a while since I’d made some of these and I’d forgotten how good they are! The stuffed mushrooms barely made it to the party. Especially after my brother got a hold of them. I should have announced they were healthy, that way maybe they wouldn’t have been so popular and I would have gotten more. But no worries, I made them again that week just for myself, and again the next week I made just the stuffing to go on pasta. The green goddess dressing was another hit. When we first started this diet we ate this so much we burned out on it. But it’s been long enough and we love it again. We use it more as a dip than a dressing. The Mexican Caviar was also really liked and is now a new favorite. It’s so stinking easy to make!

Vegan Parmesan Cheese

I always have this stuff in hand! It’s great on so many things from pasta and salads to greens and mashed potatoes. It’s not much of a recipe because its so simple but I thought I’d post it anyway. And I probably got it somewhere online but have long since forgotten. A quick google search will bring up tons of sources.

Vegan Parmesan Cheese

★★★★★

Prep Time: 5 mins | Cook Time: 0 hr 0 min | Makes: 1 serving | Difficulty: Easy

Ingredients:

1 c walnuts 1 c nutritional yeast 1 T kosher salt

Directions:

Chop all a food processor until fine.

Source: My Collection

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Mexican Caviar

This is a family favorite that my sister makes, but I’ve adapted it for no oil. It’s fast, cheap, easy and delicious!

Mexican Caviar

★★★★★

Prep Time: 10 mins | Cook Time: 0 hr 0 min | Makes: 1 serving | Difficulty: Easy

Ingredients:

  • 2 cans black beans, drained and rinsed
  • 2 cans corn, drained
  • 1/2 cup green onions, chopped
  • 2 cloves garlic, grated
  • 2 small cans sliced black olives, drained (or if you can find them, 1 lg can Cento whole black olives, sliced)
  • 1 can Rotel tomatoes, drained

Dressing:

  • 1/4 cup red wine vinegar
  • 1/2 t salt
  • 1 T sugar

Directions: Mix all ingredients. Add dressing. Chill 3 hours or overnight. Serve with chips or eat straight from a bowl.

Source: Michelle Hunt

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Pistachio Carrot Muffins

Notes:

The idea for these came from me having a craving for the pistachio cake I used to always get for my birthday. I didn’t find any plant strong recipes so I made up my own by starting with the Happy Herbivore carrot cake recipe and adding pistachio meal. But I’m not much of a baker so the first time I made this they were a gooey disaster because I assumed the pistachio meal would act like a flour. It does not. Now that I’ve got the consistency right, I still think they’re a little too sweet so next time I’m going to cut back on the sugar (maybe leave it out all together?) and see what happens. I’ll update this post with the results but they were SO good as is, I thought they were post-worthy.

Pistachio Carrot Muffins

★★★★★

Prep Time: 10 mins | Cook Time: 32 mins | Makes: 24-32 mini muffins | Difficulty: Easy

Ingredients:

  • 1.5 c. whole-wheat pastry flour
  • .5 c very finely ground pistachios
  • 1 tsp. baking soda
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/3 c. raw sugar
  • 1 1/2 c. unsweetened applesauce
  • .5 tsp. vanilla extract
  • 1 large carrot, shredded
  • Whole Pistachios

Directions:

Mix the flour, pistachios, baking soda, baking powder, salt, together. Then add the sugar, applesauce, vanilla, and shredded carrot and mix it all together. Spoon them into muffin tin, making them each about 3/4 full, top with a whole pistachio. Then bake on 350 for 22-27 minutes (for mini muffins) until a knife/toothpick comes out clean.

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Meal Plan This Week

Dinners: 1) Thai Carrot Soup 2) E2 Meat Loaf and mashed potatoes 3) Tomato and roasted pepper spaghetti 4) Acorn squash stuffed with farro walnut cranberry salad 5) Savory swiss chard pie (Everything made ahead)

Snacks, lunch stuff, and breakfast: – 2 cups bean dip – sun dried tomato hummus – Half a gallon bag of sliced raw veggies, bell pepper, jicama, and fennel for snacking, salads and wraps – 24 mini Pistachio-Carrot mini muffins, for breakfast and snacking. – 3-5lbs whole roasted fingerling potatoes for snacking or lunches – 10 ears corn on the cob for snacking or lunches – 6 cups of cooked farro, for breakfast, salads, wraps – Dressing – lemon basil – A two gallon bag of washed greens, shredded cabbage (1/4 head) and carrot, and 1 bunch kale, for lunch salads or dinner side dishes – Chopped green onions, 1 bunch, for salads and wraps – Fresh fruit for breakfast and snacks

Thai Carrot Soup

Thai Carrot Soup

Notes: I can’t get enough of this fast, cheap, easy, flavorful soup! I’m not a huge fan of carrots but they’re so dang nutritious and cheap that I’m always looking for ways to use them. I’ve tried several carrot soups and have found them all to be utterly boring! So I made this one up. It’s basically the same flavors as my Eggplant Green Curry but they pair surprisingly well with the sweetness of the carrots. Serve with cold corn on the cob to counter the heat! Be aware that store-bought green curries can vary a lot in quality and spice level (avoid Thai Kitchen brand green curry paste, yuck). If you think you don’t like green curry, try another brand or go to a real Thai restaurant and try the real thing. Once you’ve had good Thai curry, you’ll never go back. If you can’t find the lemongrass or kaffir lime leaves, try using a few pieces of lime peel and extra lime juice.

★★★★★ Prep Time: 5 mins | Cook Time: 20 mins | Makes: 4 servings | Difficulty: Easy

Ingredients:

1 onion, diced
1.5lb carrots, sliced into half inch rounds
3 c veg stock
3 c almond milk
2 stalks lemon grass
4 kaffir lime leaves
.5 T green curry paste (I like Mae Ploy brand)
1 t coconut extract 1 lime (kaffir lime if you can find it)

Directions: Put everything in a pot. Cover. Bring to boil. Reduce to active simmer for 15-20 mins or until carrots are soft. Purée to desired consistency. I like to remove a few scoops of solids, purée until very smooth, then add the solids back in. Squeeze fresh lime in each bowl. Serve with cold corn on the cob. FOR KIDS: Don’t add the curry paste until the end. I scoop out some solids for my toddler, then add curry paste and purée.

Source: My Brain

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Wild Rice and Cranberry Stuffing with Walnuts

I made this for both family Thanksgiving dinners and it was very well received. It’s high fat, but hey, it’s the holidays and I’m serving it to meat eaters so I wanted to make something impressive.

Wild Rice and Cranberry Stuffing with Walnuts

★★★★★

Makes: 6 servings | Difficulty: Medium

Ingredients:

  • 1 slice whole grain bread, toasted
  • 1 yellow onion, finely chopped
  • 1 stalk celery, finely diced
  • 1 carrot, finely diced
  • 1 clove garlic, finely chopped
  • 4 cups low-sodium vegetable broth
  • 1 teaspoons salt
  • 1 cup uncooked wild rice or wild rice mix
  • 1 cup uncooked brown basmati rice
  • 1/4 c walnut butter
  • 1 cup dried cranberries
  • 1/4 cup chopped parsley
  • 1 T Sage, chopped
  • 1 tablespoons chopped thyme
  • 3/4 cup walnuts, toasted and chopped
  • Pepper to taste

Topping:

1 onion, quarter ring slice 2 slices whole grain Bread, chopped 2-4 T Balsamic vinegar Directions:

Heat large pot over medium heat, add onions, celery and carrot and cook, stirring occasionally, until onions are soft and translucent. Add garlic and cook 1 minute more. Add broth and salt and bring to a boil. Stir in rice, cover, reduce heat to medium low and simmer for 50 minutes.

Caramelize onion for topping. Add bread cubes and balsamic. Stir until bread is evenly coated with balsamic. Use enough balsamic to coat bread but not make it soggy.

To make walnut butter just chop walnuts in a food processor or spice grinder until it turns into a paste.

Toast walnuts until almost burnt.

When rice is done, stir in cranberries, herbs, bread crumbs, walnut butter and walnuts. Season with pepper and additional salt to taste.

Put in 9×13 baking dish. Add topping and bake at 375 until topping is crispy, about 20 to 25 minutes. You can broil for the last few minutes, just watch it closely. I usually end up burning it but the burnt pieces are people’s favorite part!

Source: http://www.wholefoodsmarket.com/recipes/2394

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Meal Plan This Week

I’m working on a bunch of new recipes so not many links this week. I’ll post the link if it’s something I really like and think is worth sharing.

Dinners: 1) E2 Meatloaf with Mashed Potatoes and Golden Mushroom Gravy 2) Truffle-Rosemary White Beans 3) Pad Thai 4) Cranberry Rice Salad 5) Eggplant Green Curry (Everything made ahead except noodles)

Snacks, lunch stuff, and breakfast: – 2 cups bean dip – Low-Fat Guacamole – Half a gallon bag of sliced raw veggies, bell pepper and fennel for snacking, salads and wraps – 24 Pistachio-Carrot mini muffins, for breakfast and snacking. – 3-5lbs whole roasted fingerling potatoes for snacking or lunches – 10 ears corn on the cob for snacking or lunches – 6 cups of cooked brown and wild rice mix, for breakfast, salads, wraps – A two gallon bag of washed greens, shredded cabbage (1/2 head) and carrot, and kale, for lunch salads or dinner side dishes – Chopped green onions, 1 bunch, for salads and wraps – Fresh fruit for breakfast and snacks

Update: – The meatloaf was so loved by everyone that I made it again the next week. – The cranberry rice salad was disgusting! Truly inedible. I followed a recipe online but I’m not linking to it! – The Truffle Rosemary white beans were okay but not flavorful enough. The recipe needs some work so I’m not posting it yet. And frankly I’m kind of sick of beans at the moment so it may be a while before I make them again. – The low fat guacamole was good but mom made it and she doesn’t measure anything so hopefully I’ll be able to recreate it later.