Meal Plan This Week

Without meaning to, the theme this week seems to be protein, protein, protein. Almost every dish has either beans, lentils, or quinoa. Might have to change the name to Tasty Legumes and Seeds!

Dinners:
1) Christy’s Lentil Soup
2) Almond Chili Sauce with Pasta
3) Meatloaf with Asparagus
4) Enfrioladas
5) Quinoa Salad with Orange-Cumin Vinaigrette
6) Dad’s Pinto Beans

Snacks, lunch stuff, and breakfast:
– 2 cups bean dip – cheesy black bean dip
– Black Bean Brownies (recipe to come, still perfecting it)
– 3-5lbs whole roasted red potatoes for snacking or lunches
– 10 ears corn on the cob for snacking or lunches
– 6 cups of cooked quinoa with Canadian Lake Wild Rice, for breakfast, salads, wraps
– Dressing – Double batch Green Goddess Garlic
– pre-washed greens
– Chopped green onions, 1 bunch, for salads and wraps
– Fresh fruit for breakfast and snacks
– 2c vegan Parmesan cheese

***Remember to check out the bottom of past meal plan posts because I comment on what we thought about the dishes.

Update:
– The Almond Chile Sauce was Awesome!!! With that much almond butter/fat content it’s no surprise but the balance of flavors was spot on. The coconut water was the real reason I wanted to try this recipe. What a good idea. I’m going to start using it in more recipes. Especially salad dressings which this sauce would be great for too.
– The quinoa salad was gross. I’ve just about given up on grain based salads. I’ve had so many flops!

Bowl Full of Mush

We read Goodnight Moon to Elliot every night, and anyone familiar with it will recognize the term “bowl full if mush”. When I first read it, I thought it sounded weird and gross but the more I thought about it the more I realized how many delicious foods are basically just a bowl full of mush: grits, oatmeal, refried beans and rice, rice pudding, polenta, etc This isn’t really a recipe but it’s my favorite new convenience food and every time I eat it I think of Goodnight Moon. I thought I’d post it because it didn’t jump out at me that I could use this food this way but I’m finding it to be a very good option that I keep going back to.

After making this Polenta Lasagna I had a tube of the pre made polenta left over. It sat in my pantry for weeks until I was desperate for something quick and easy.

I had never really used this product before because polenta is so easy to make, why buy it pre made? But that lasagna lends its self to the stiff texture of the pre made stuff. And now I’m addicted to the convenience of it; especially not having to dirty a pot and wisk!

So here’s the gist of it. Just open up a tube of pre made polenta (it even comes in pre flavored varieties) and chop it up as small as you can (I do this directly in the bowl) add some non dairy milk, nuke it, mash with a potato masher, and season it however you like. My favorite combos are:

  • balsamic, Braggs, Vegan Parmesan
  • peanut butter, sweet chili sauce, cilantro, basil, mint, soy sauce, Siracha
  • honey, cardamom, vanilla

Enfrijoladas

This was so freaking good! Plus it was easy and uses ingredients I usually have. It’s basically a bean and corn tortilla casserole topped with pickled onions and toasted walnuts. Next time, I’m making two and freezing one. This would also be great to bring to a pot luck because it travels well and can be eaten at room temperature. Keep in mind, you’ll have plenty of beans left over for dipping, mixing with rice, making tostadas, or just licking off your finger!

Enfrijoladas

★★★★★

Prep Time: 20 mins | Cook Time: 2 hrs | Makes: 4 | Difficulty: Easy

Ingredients:

  • 1lb dried black beans (pinto beans would probably be great too)
  • 2 onions
  • 1 jar (about 2 cups?) favorite salsa or picante sauce
  • 12 corn tortillas
  • 1/4-1/2 c chopped walnuts
  • Cilantro
  • 1/2 c red wine Vinegar
  • Pinch Salt
  • 1 t Sugar

Directions:

Pick through and rinse beans. Chop one onion. Add beans, onion, and salsa to pot. Cover with at least one and a half inches of water. Bring to boil and simmer covered for about 90 minutes or until done.

Mix vinegar, salt and sugar. Slice onion into thin quarter rings and put in zip lock bag. Pour vinegar over onions, mix well, remove air and let sit while beans are cooking.

When beans are done, scoop out as much liquid as possible and use immersion blender until smooth, adding back liquid as needed to blend. Final consistency should be thinner than refried beans but thicker than soup. Taste for seasoning, maybe add some cumin or chili powder.

Add layer of beans to 9×13 baking dish. Dip both sides of corn tortillas into beans and fold into quarters (this is messy, use tongs). Place folded tortillas in dish as one layer or overlapping a little. Add a little more beans (you’ll have a lot of beans left over).

Top with nuts and some of the onions (you’ll have a lot of onions left over). Broil in oven until nuts are toasted. About 3-7 minutes, keep an eye on it. Serve topped with chopped cilantro. Or take it over the top with a drizzle of Green Goddess dressing.

Source: http://www.nytimes.com/2013/01/04/health/enfrijoladas-recipes-for-health.html?partner=rssnyt&emc=rss&_r=0

Sent from Paprika Recipe Manager

Meal Plan This Week

The chaos of the holidays still seems to be lingering because I had another cook day low on time and help. Therefore, this week is another menu without much innovation. The good news is that I’m learning just how fast a cook day can go if I stick to easy recipes instead of exciting recipes. This one was completed in a relaxed six hours.

Dinners: 1) Hollandaise Asparagus Rounds 2) Christy’s Lentil Soup 3) Angel Hair Pasta with Cheese Sauce and Spinach 4) Mexican Caviar 5) Polenta Pizza Rounds (no cooking ahead of time, assemble yourself with pre-cooked polenta)

Snacks, lunch stuff, and breakfast: – 2 cups bean dip – low fat guacamole – Half a gallon bag of sliced raw veggies – cucumber and mini San Marzano tomatoes for snacking, salads and wraps – 24 mini Black Bean Brownies (from the FOK cookbook), 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 brown jasmine rice, 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

Update: – The Hollandaise sauce was really good and innovative (it used sauerkraut!) but since the recipe is from a book (Vegan Sandwiches Save the Day) and I didn’t change it at all, I shouldn’t publish it. If I make edits in the future that improve it, I’ll publish.