Post Punk Kitchen Forum

Today I made mini quiches. I also winged it with the ingredients I had on hand and I'm stoked with the results! I made them in silicone muffin cups. I'll have a few for lunch each day along with some fruit and maybe a quinoa salad if I'm motivated enough.

We're also having mac and cheese (VegNews recipe) with kale and broccoli, Leek & Bean Cassoulet from VCON, fries from the snackbar (we have at least one takeout night!), tacos with fixins, and lots of leftovers.

I'm trying my darndest to make sure I pack a lunch each day and eat breakfast and fruit. It's hard in the winter...

I went nuts with the cookin' yesterday and cooked for, like, six or seven hours. I made:

Butternut bisque.
A dozen homestyle potato rolls from VCON.
A pressure cooker vat of Black Eye Pea and Potato Dill soup from YRR.
This Vietnamese noodle dish:

That was one of those make ahead components, easy and super tasty type dishes.

I was also thinking of making the Hello Dolly caramel bars from Let Them Eat Vegan but I'd had enough by then so I'll make those another time.

Last night: came home from a halloween party (and we were still hungover from the night before's party) so we just had pasta + jarred marinara sauce and meatless meatballs. It tasted like heaven after all the candy and beer we had all weekend.

Rest of the week:
Taco salad with chilli rubbed tofu
New Mexico Pinto Bean Soup (its almost like a white chilli)
Pad Thai and Goyza
Chilli Mac and corn/zuchinni saute
chickpea curry + gingered brussel sprouts


I forgot that Halloween is on Wendsday. I might make some cute little flatbread pizzas or something for when we watch TV.

I forgot that I also made the potato and pinto bean chipotle salad from AFR. Perfect hurricane food in case the power goes out because I can eat it at room temp! If the power is out for a spell, I have this and my homestyle potato rolls and the Vietnamese noodle dish (which can be eaten at room temp, too, although I'd prefer to crisp the tofu up some before serving--but no biggie if that can't happen).

Okay, so here's the plan:

Tonight:
Tofu scramble with red pepper, mushrooms, spinach, olives and avocado
Individual baked hash browns
Tempeh bacon

Tomorrow:
Slow cooker pumpkin white bean lasagna
Roasted green beans

Thursday:
Mediterranean baked lima beans
Cashew cucumber dip
Hummus
Then I'll also have pita bread, olives, etc. to go with it.

The other nights my partner is cooking and he always decides what he's making last minute, so who knows?

Today I did the shopping for the things I'll make tomorrow:

Tabbouleh with mint and pistachios. (Veg Times recipe)
Homemade spiced pita crisps to go with (from store bought pitas, but homemade seasoning - VCON recipe).
A savory version of broccoli soup for Isa's new book. - this trio of goodies can be lunches for the week.

A banana bread with a twist, also for Isa's new book - for snacking.

Hot sauce glazed tempeh from VCON.
Kasha, dill and mushroom pilaf to go with that from AFR.
And some sauteed and gently seasoned lactinato kale to finish off that meal. - four dinners for the week.

All things I've had before and love (except for the testing recipes) which I'm also sure to love!

I'm really uninspired. I get this way when winter starts to hit, but I'm trying my best to embrace the fall produce!

Tonight we're making Terry's mushroom sauerkraut soup (posted to the PPK blog). My book won't be shipped until Nov. 14, so this will have to tide me over!

Monday night it's probably leftover soup.

Tuesday is our fries/snackbar night. I get home really late and have no energy to cook.

Wednesday it's cauliflower and brussel sprout curry with brown rice (see, I'm trying to embrace the winter veggies)

Thursday I get home late again, so I'm not sure. Haven't thought beyond Wednesday.

Homemade vegan pot pie!

so awesome, erinwsoy! the perfect comfort food for the cool weather, indeed.

tonight = taco night (homemade soyrizo, black beans, cilantro-lime rice, habanero salsa, & peppers 'n onions)
monday = kale bowls (roasted chickpeas, sauteed garlicky kale, brown rice 'n lemon-miso tahini sauce)
tuesday = black bean, potato and cheese enchiladas from Great Gluten-Free Vegan Eats
wednesday = pizza night
thursday = most likely chipotle mac 'n cheeze

Tonight I'm making soup of some sort - whatever veggies are in the fridge and maybe a rice or pasta element.

Tomorrow is my mum's birthday, so we're eating out. But I have made an awesome PB & chocolate cake, so I'll be eating that also!

As well, I'm gonna make kidney bean & butternut jamba stew from AFR, pasta e fagioli, and I think I have some Isa tester recipes to get through, but I do my grocery shopping on Thursdays, so will sort that out then.

Tonight: Mexican-inspired pizzas
Mon: Breakfast for dinner - pancakes, sausages, and fruit
Tues: Taco Salad
Wed: Bagel Melts
Thurs: Kimchi Noodle Bowls
Fri: Macaroni and Cheese of some sort, maybe from Chloe's Kitchen

All of your food sounds so good! Literally drooling while I read...

This week:

Lunches: Large salads w/roasted potatoes and cauliflower, spinach, peppers, red onion, and chickpeas. Lemony-tahini miso dressing from VCON.

Dinners:
Garlicky Kale with Daal and quinoa.
Potato, tomato curry.

Snacks:
Very best pumpkin muffins.

Sunday: biscuits and gravy, tofu scramble, hash browns, steamed kale
Monday: Leftover double-onion meatloaf (from last week), baked potatoes, roasted cauli, steamed green beans
Tuesday: Mandarin chkn bites with green beans and brocolli
Wednesday: sloppy joes, fries, brocolli
Thursday: bbq seitan, sauteed swiss chard, roasted potatoes
Friday: out most likely
Saturday: homemade tabouli, hummus, pita triangles, platter of tomatoes, cucumbers and olives, chickpea fritters, homemade spanokopita if it made it through the electricity outage at my parent's house.

Tonight: YRR's Green-wa with sesame green beans on the side
Tomorrow: YRR's Black eyed pea and potato soup with homemade rolls of some sort
Thursday: YRR's Thai bowl.

I realized I had only made a couple of recipes out of Yellow Rose Recipes, so I decided to fix that!

Tonight is Red Lentil and Cauliflower Curry from Vcon and spiced basmati rice.

Tomorrow will be leftovers, hopefully.

Wednesday should be a Barley Mushroom soup, I think.

After that, I'm not sure. I'll be due for something with pasta by then.

Man, this thread is making me hungry this morning!

Sadly, I didn't get Terry's new book. I thought it was $23 at the store, but it was $35 plus tax, so I have to order it online because I am a cheap mother forker.

Here are my dinners this week. I made 2 'loaves' of seitan yesterday for dinners. Yay for planning ahead!

Miso Udon with Beans and Greens (from AFR). Did this last night with black beans since I didn't have the others. Still really really good, but I like adzuki beans better. But what a good recipe either way.

Mandrin Chickin' bites with carrots and broccoli

Seitan Fajitas with cuban style black beans

Greek Gyros with very un-greek tator tots. Making my own taziki though, so maybe that evens it out

Lentil soup

Spinch Potato Curry with masala baked tofu. (AFR). I can't remember if I have made this before, but it looks like it makes a TON, so I am going to try and freeze half.

I've been making random things this weekend to used up some pantry items and avoid grocery shopping. So far:

Pita bread
Mujaddara (kind of; I used chickpeas instead of lentils)
Chickpea/parsley/tomato salad
Roasted cauliflower
Baked miso-lemon tofu

I think later today I'm going to make some sourdough blue cornbread and maybe granola for snacks.

I have a few servings of Isa's butternut alfredo pasta in the freezer and will probably take those for lunches. Or I might make some sort of baked cheezy spaghetti with marinara sauce.

Weekends with no obligations are the best! I love having time to cook.

I'm doing my lunches in advance this week - so today I'm prepping salads in jars, with greens, broccoli, cauliflower, cucumber, maybe quinoa, and then the best ever dressing (Orange-Cucumber Dressing from Ani Phyo's book with extra ginger).

Dinners:
The Vegan Bowl (from AFR, but possibly different dressing)
Flatbread with Chana Masala Hummus, caramelized onions, and roasted cauliflower
Mushroom Hot Pot (from the PPK blog)
Fried Rice to use up leftover bits of things
Sunflower Mac and broccoli
African Peanut Soup with Sweet Potato Biscuits

May get to freeze a bit of these, because now that I look at it, it seems like quite a bit of food!

Prepped lentil salads for lunches this week, used tons of veggies and balsamic dressing from AFR.

Also made for the week:
Black beans with chipotle sauce from VCON - planning using this for taco filling
Curried Pumpkin soup
Best Pumpkin Muffins -used roasted butternut squash instead of pumpkin
Big batch of steel cut oatmeal for breakfasts

Easy things this week as I was away for the weekend and now have to do weeknight cookin':

Aunt Bonnie's Black Bean Soup from The Garden of Vegan.
Szechuan Black Eyed Pea Salad (recipe from the Black Eyed Pea thread on the PPK)
Drunken Noodle Broth with cashews and shittake - a mainstay recipe I enjoy from Chloe's Kitchen - quick to make and addictive!
Lolo's Italian Rice and Beans - another great quick hearty recipe which comes together in a flash and makes a great meal.

Tonight: Some sort of red lentil/sweet potato burger/falafel type ball/nugget thing with steamed collard greens
Wednesday night: Chili! Just have to remember to soak the beans tonight/tomorrow. :) Maybe bread if I can remember to make dough tomorrow night after yoga. Since it's for me and a friend, that's probably a good idea.

Doing the Low Cal Vegan Comfort Food cookbook challange, so a few from there this week!

Last Night: Andouille Gumbo, slow cooked collards and brown rice (wrote a review in the challange thread. It was so so good)

-Orange 'chicken' (the Trader Joe's ones) with broccoli, carrots and brown rice
-Baked Risotto (from LCVCF) and baked tofu
-Risotto cakes (from leftovers) with a cesar salad, and either more tofu or chickenless strips
-Tamales: Black bean and sweet potoato and Ropa vieja fillings, with Mexican Millet on the side.
-Minestronie Soup (also from LCVCF, but I have made it before)

Looks like my brother and his girlfriend will be coming by on Saturday for a late lunchy-brunchy thing. Trying to save $, and also my brother is not fond of 'vegan' food, especially soy. So I will just defrost a bunch of Tamales, and make some refried beans and cilantro rice, and have some guacamole and chips. Should be yummy even for a grumpy omni. BONUS: Won't even have to go to the store, I have everything at home already!

cambodian-style curry with red kuri squash
chanterelle and baked tofu soba soup
tacos or bowls with smokey beery pinto beans, crumbled cheezly and leftover baked tofu
penne ala vodka with garlic bread
clean-out-the-fridge pizza with homemade mozzarella from AVC

...and something else with the other half of the red kuri squash tbd

I went wild with the cookin' this weekend as I had to use up my freezer stuff. Saturday, I made:

Southern Fried Tofu (from Vegan Vittles)
Coleslaw from Vegan Diner
Mac and Cheese from The Vegan Table

Sunday, I made:
A black bean soup recipe from Garden of Vegan that I'm not too jazzed about (it calls for cloves which I think is a mistake, now that I've tasted it. It might be one of those better-the-next-day deals though). I froze the whole batch though because I have enough ready-made food until late this week.

Also had some leftover chorizos and assorted beans in my freezer so I made the Chorizo and Potato Taquitos and the Refried beans from Viva Vegan!

For breakfast, made fluffy biscuits with sage gravy from Vegan Diner and threw another crumbled and sauteed leftover chorizo into that. So. forking. Good. Biscuits and gravy are one of my favorite things and the type of thing I can always make, even when I need to go shopping, I always have the stuff for that. Especially good with something sausagey thrown in for extra bulk and flava. I think I'll try it next with one of the herbed breakfast sausage patties from Vegan Diner, crumbled and sauteed, next time, because I haven't tried those particular sausages yet. I forget sometimes how good, easy and comfort foody Vegan Diner is.

Either already made in the fridge or on deck for this week:

PPK Butternut Squash Alfredo - so good!
Pizza with kale, mushrooms, garlicky tomato sauce, red peppers, caramelized onions, chopped garlic, and kalamata olives.
Salads for lunch - lemony miso-tahini dressing.
Roasted brussles and roasted acorn squash - might stuff the acorn squash not quite sure yet.

Making Bryanna's pumpkin pie for thanksgiving, we don't typically eat thanksgiving food but I always make a pumpkin pie for the occasion.