Meal Plan September 16th 2013

This week’s menu was really fast and easy, especially because mom did almost everything for the beans in the crock pot the night before.
Dinners:
1) Easy Enchiladas (from Christy’s Brain, to be posted soon)
2) Reuben Sandwich (from Christy’s Brain, to be posted soon)
3)  Bavarian Onion Soup (from Happy Herbivore Abroad)
4)  Creamy Mushroom Barley (from Happy Herbivore Abroad)
5) White Beans (from Mom’s Brain)
Snacks, lunch stuff, and breakfast:
– 2 cups bean dip – Garlic Stuffed Olive Hummus
– Half a gallon bag of sliced raw veggies, carrot, jicama and fennel, cucumber for snacking, salads and wraps
– Pineapple Upside Down Cake (from Happy Herbivore Abroad)
– 3-5lbs whole roasted yukon potatoes for snacking or lunches
– 10 ears corn on the cob for snacking or lunches
– brown rice
– Caesar dressing
– pre-washed greens
– Chopped green onions, 1 bunch, for salads and wraps
– Fresh fruit for breakfast and snacks
– 2c vegan Parmesan cheese
– Michelle’s Salsa
Feedback:
Check back here for feedback about what we thought of this week’s food. I can already tell you the onion soup was inedible! I don’t know if I got some of the measurements wrong or what but it was the first time we didn’t even bother takeing something home, we just dumped it straight into the garbage disposal. The second week in a row we’ve made something disgusting! I’m usually pretty good about testing recipes before cook day but both of these recipes had ingredient lists that seemed pretty safe.

Meal Plan September 10th 2013

My mom and sister attended the McDougall Advanced Study Weekend last weekend so we’re trying a bunch of recipes they got there.
Dinners:
1) Hand Rolls with nori, sushi rice, cucumber, avocado, pickled ginger, seaweed salad, mango, carrot, green onion
2) Smokey Black Bean and Sweet Potato Chili (McDougall)
3)  Tomato Basil Soup (McDougall)
4)  Thai Noodles (McDougall)
5) Polenta Lasagna (Tasty Leaves and Twigs, to be published)
Snacks, lunch stuff, and breakfast:
– 2 cups bean dip – Faux Goat Cheese (Great Vegan Bean Book)
– Half a gallon bag of sliced raw veggies, carrot, jicama and fennel, cucumber for snacking, salads and wraps
– Black Bean Brownies (Tasty Leaves and Twigs, to be published)
– 3-5lbs whole roasted yukon potatoes for snacking or lunches
– 10 ears corn on the cob for snacking or lunches
– E2 balsamic dressing
– pre-washed greens
– Chopped green onions, 1 bunch, for salads and wraps
– Fresh fruit for breakfast and snacks
Corn Bread (McDougall)
Feedback:
Thai Noodles were are favorite and we will be putting them into regular rotation!
Hand rolls were a surprising hit. Once you get past the initial intimidation of rolling your own sushi, the flavors were surprisingly good. Next time we might try doing regular rolls because no one was a big fan of that last bite of the hand roll that’s mostly nori.
Faux Goat Cheese was revolting! Mom liked it, but no one else could eat it. The ingredients looks so promising, I don’t know what went wrong but it went very very wrong!

Meal Plan August 27th 2013

We were down a Cheatgan this week so I tried to design a simple menu, but I had to try at least one semi complicated dish because I just couldn’t wait to see how it turned out. I’ll write a separate post about Chicken-pea Stew.
In retrospect, the kale dish and the spinach dish are a little too similar. I think I was overzealous because we hadn’t had greens in a while. And I know the coconut is a cheat, but I had a specific craving and this was better than getting a big bowl of coconut curry from a thai restaurant.
Remember to check back later for feedback about what we liked and didn’t like. Just because it’s on the menu doesn’t mean I endorse it. Sometimes things are just gross but I like to post the menu right after Cook Day before I forget.
Dinners:
  1. Chicken-pea Stew (from Christy’s brain)
  2. Brown Rice Bowls with Spinach, Shiitake, and Sweet Asian Chili Sauce 
  3. Corn Pudding (Happy Herbivore book)
  4. Coconut Curry Kale
  5. Vodka Sauce with Pasta (The Great Vegan Bean Book)
Snacks, lunch stuff, and breakfast:
  • 2 cups bean dip – White Bean and Pecan Pate (The Great Vegan Bean Book)
  • Half a gallon bag of sliced raw veggies, carrot, jicama and fennel, cucumber for snacking, salads and wraps
  • Chocolate Zucchini Muffins
  • 3-5lbs whole roasted yukon potatoes for snacking or lunches
  • 10 ears corn on the cob for snacking or lunches
  • brown rice
  • Thousand Island dressing 
  • Chopped green onions, 1 bunch, for salads and wraps
  • Fresh fruit for breakfast and snacks
Feedback:
  • The vodka sauce had WAY too much vodka! We couldn’t really eat it.
  • The Chicken-pea Stew was a hit even when I cooked it for my husband’s family.
  • The pate wasn’t anything special but if you spread it on a piece of toast with a thin layer of the Thousand Island Dressing it… and I know this sounds crazy… but it kind of tasted like fried fish!?!

Meal Plan This Week

Dinners:

  1. Mexican Caviar
  2. Almond Chile Sauce and Pasta
  3. Faux-Lafel Pita Pockets (from Vegan Sandwiches Save the Day cookbook)
  4. Broccoli “Cheese” Soup
  5. Citrus Avocado Salsa with Broiled Tofu and Toasted Coconut Rice
  6. Dad’s Ranch Black Beans

Snacks, lunch stuff, and breakfast:

  • 2 cups bean dip
  • Cerignola Olive Hummus and Smoked Sun Dried Tomato Hummus
  • Half a gallon bag of sliced raw veggies, bell pepper, jicama and fennel for snacking, salads and wraps
  • Black Bean Brownies
  • 3-5lbs whole roasted red potatoes for snacking or lunches
  • 10 ears corn on the cob for snacking or lunches
  • 6 cups of cooked Jasmine Brown Rice, for breakfast, salads, wraps

Dressing

  • Sweet Asian Chili
  • pre-washed greens
  • Chopped green onions, 1 bunch, for salads and wraps
  • Fresh fruit for breakfast and snacks
  • 2c vegan Parmesan cheese

Meal Plan This Week

After last week’s bean and lentil feast I was craving some green veg. I forgot how good this broccoli soup is! And I wasn’t the only one. Everyone loved it, and the toddler liked it so much he had four bowls… well, most of four bowls. If you’ve ever see a toddler eat soup you know what I mean.

Dinners:

1) Mexican Caviar
2) Creamy Zucchini Sauce with Pasta
3) Broccoli “Cheese” Soup
4) Pineapple Lemongrass Fried Rice with tempeh

Snacks, lunch stuff, and breakfast:

– 2 cups bean dip
– Cerignola Olive Hummus
– Half a gallon bag of sliced raw veggies, bell pepper, jicama and fennel for snacking, salads and wraps
– Black Bean Brownies (still perfecting this recipe)
– 3-5lbs whole roasted red potatoes for snacking or lunches
– 10 ears corn on the cob for snacking or lunches
– 6 cups of cooked Jasmine Brown Rice and Forbidden Black Rice, for breakfast, salads, wraps
– Dressing
Sweet Asian Chili
– pre-washed greens
– Chopped green onions, 1 bunch, for salads and wraps
– Fresh fruit for breakfast and snacks – 2c vegan Parmesan cheese

Update:

– The Mexican Caviar never fails. It’s so fast, easy, and good. I keep expecting to get sick of it but it hasn’t happened yet.
– The Creamy Zucchini Sauce was ok but it still needs something.
– The soup was crazy good and I’ll be making it a lot more!
– The rice was disappointing, as all my grain based dishes usually are. It was only saved by lots of sweet chili sauce and hot sauce.
– The hummus was made with my favorite type of olive, the Cerignola Olive. It was just a basic hummus recipe with olive meat thrown in and blended down completely. I didn’t put enough for it to really taste like olives, they just gave the hummus a slight unctuous flavor. After a day for the flavors to really meld, even my olive hating husband liked it!

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!

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.

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!

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

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.

Meal Plan This Week

I kept it pretty simple this week. But I’m also trying out an involved recipe to bring for my family’s Thanksgiving dinner. So far the wild rice stuffing is a hit and will only need a few tweaks for next week. I’ll post it once its perfected.

Dinners: 1) Banana Black Beans with Brown Rice (made ahead) 2) Wild Rice and Cranberry Stuffing with Walnuts (made ahead, recipe to come) 3) Cherry Sesame Kale Salad (dressing and nuts made ahead) 4) Moroccan Chickpeas (made ahead) 5) Carrot Soup (recipe not online)

Snacks, lunch stuff, and breakfast: – 2 cups bean dip – cheesy pinto bean dip – Half a gallon bag of sliced raw veggies, cucumber, carrot, and celery for snacking, salads and wraps – 24 mini Orange-Cranberry muffins (recipe to come), for breakfast and snacking – 3-5lbs whole roasted fingerling potatoes for snacking or lunches – 8 ears corn on the cob for snacking or lunches – 6 cups of cooked brown and wild rice mix, for breakfast, salads, wraps – Dressing: Sweet Asian Chili – A two gallon bag of washed greens, roman (1/2 head), shredded cabbage (1/4 head) and carrot, and kale (1/2 bunch) for lunch salads or dinner side dishes – Chopped green onions, 1 bunch, for salads and wraps – Fresh fruit for breakfast and snacks

Meal Plan This Week

I kept things pretty simple this week because I didn’t have child care on Cook Day (normally Mom watches Elliot while I cook). I relied on my well stocked freezer, my slow cooker, and I only tried two new dinner recipes.

Dinners: 1) Banana Black Beans with Black Quinoa (quinoa made ahead) 2) Beet Burgers (previously frozen) 3) Cabbage Roll Casserole with Tempeh (made ahead) (recipe to come) 4) Moroccan Chickpeas (made ahead) 5) Pasta and Romesco Sauce (sauce made ahead) 6) Dessert – Cherry and Peach Cobbler

Snacks, lunch stuff, and breakfast: – 2 cups bean dip – Cheesy Pinto Bean Dip (recipe to come) – Half a gallon bag of sliced raw veggies, red bell pepper, yellow bell pepper, fennel, for snacking, salads and wraps – 24 mini Orange-Cranberry muffins (recipe to come), for breakfast and snacking – 3-5lbs whole roasted fingerling potatoes for snacking or lunches – 8 ears corn on the cob for snacking or lunches – 6 cups of cooked black and white quinoa, for breakfast, salads, wraps – Caesar Salad Dressing – A two gallon bag of washed greens, roman (1/2 head), shredded cabbage (1/4 head) and carrot, and kale (1/2 bunch) for lunch salads or dinner side dishes – Chopped green onions, 1 bunch, for salads and wraps – Fresh fruit for breakfast and snacks

Update: Favorite Meal: Moroccan Chickpeas. I’ve made them several times since and we continue to love them. I of course made several adaptations and will post the recipe soon. Least Favorite Item: Caesar Salad Dressing. It just wasn’t very good. I wouldn’t make it again. I also wasn’t crazy about the cobbler. But will play with it and see if I can make it work.

Meal Plan This Week

Here’s this week’s meal plan. A few good old stand-bys and a few newbies from a site I’m trying, vegetariantimes.com. I picked vegan recipes that I’ve modified for no oil.

Dinners: 1) Pasta and Cheese Sauce with broccoli (sauce made ahead) 2) Dad’s Ranch Beans with brown and wild rice, salsa, and avocado (all made ahead) (recipe to come) 3) Thai Lettuce Wraps (all made ahead) 4) Pistachio-Crusted Eggplant Cutlets (crust made ahead) with Garlic-Date Kale (made ahead) and garlic bread 5) Poached Pear and Grilled Endive Salad (Poached pears and dressing made ahead) with pomegranate seeds, and side of roasted potatoes

Snacks, lunch stuff, and breakfast: – 2 cups bean dip – sun dried tomato Hummus (recipe to come) – Half a gallon bag of sliced raw veggies, red bell pepper, yellow bell pepper, fennel, for snacking, salads and wraps – 24 mini chocolate chunk zucchini muffins, for breakfast and snacking – 3-5lbs whole roasted fingerling potatoes for snacking or lunches – 8 ears corn on the cob for snacking or lunches – 6 cups of cooked brown and wild rice, for breakfast, salads, wraps – A two gallon bag of washed greens, roman (1 head), shredded cabbage (1/2 head) and carrot, and kale (1 bunch) for lunch salads or dinner side dishes – Chopped green onions, 1 bunch, for salads and wraps – Fresh fruit for breakfast and snacks

Update: Favorite Item – Thai Lettuce wraps. They were also good on a corn tortilla. Least Favorite Item – Poached Pear Salad. The pear was great but endive was too bitter and I was hungry an hour later. Beans – came out really good. Elliot loved them. Kale – would have been better with more dates.

Meal Plan This Week

Since I do a lot of thorough meal planning that people often ask me about, I thought I might start posting the plans. I tend to plan a weeks worth of meals and cook most of them ahead of time, all in one day.

Here’s this weeks meal plan:

Dinners: 1) Pasta and Toasted Almond Basil Pesto (pesto made ahead) 2) Balsamic Black Beans with Brown and Wild Rice (made ahead) 3) Roasted Carrot & Fennel Soup (made ahead) 4) Polenta Lasagna with Portobellos and Kale (assembled ready for oven) (made with my cheese sauce instead of recipe’s cheese sauce) 5) Savory Tangy Quinoa and Lentils with frozen veggies (broth ingredients assembled ahead)

Snacks, lunch stuff, and breakfast (all made ahead): – 2 cups bean dip – Sun Dried Tomato Hummus (recipe to come) – Half a gallon bag of sliced raw veggies, radish, celery, fennel, for snacking, salads and wraps – 36 mini banana muffins w/ walnuts, for breakfast and snacking (recipe to come) – 2 cups of homemade vegan Parmesan cheese, for pasta and salads – 3-5lbs whole roasted red, yellow and purple potatoes for snacking or lunches – 6 ears corn on the cob for snacking or lunches – 6 cups of cooked brown and wild rice, for breakfast, salads, wraps, dinners – A two gallon bag of washed greens, roman (1 head), shredded cabbage (1/2 head) and shredded carrot, and kale (1 bunch) for lunch salads or dinner side dishes – Homemade Sweet Asian Chili salad dressing (recipe to be posted soon) – Chopped green onions, 1 bunch, for salads and wraps – Fresh fruit for breakfast and snacks – homemade pickled onion and jalapeño, for salads and wraps – homemade pickled shredded carrot, for salads and wraps

Update: Here is some feed back on what we thought of this week’s meals. Favorite meal: lasagna (I used pre-package sun dried tomato polenta) Least favorite: soup, tasted too much like carrot, not enough like fennel, but it was still good. I left a lot of chunks and Elliot loved them. Pesto: wasn’t as good as normal, ate it on day three so it just might be one of those things that need to be eaten fresh? Beans: really need to be served with a drizzle of balsamic and Bragg’s. Hummus: Elliot’s favorite, Mom made this. I need to get her to measure next time so I can post the recipe!