Post Punk Kitchen Forum

I just checked out Vegan Brunch from the library... for the third time in the last year. I really need to give in and just buy it.

Tofu Omelets (with spinach, tomatoes, peppers and olives)
Banana Flapjacks
Polenta Ranchero

And from VWAV...

Chipotle, Corn and Black Bean Stew (I don't know how I've never made this one yet, but I'm excited!)
Chickpea and Broccoli Casserole

And for something (or a few things) sweet...

Cake Balls (with VCTOTW vanilla cupcakes, PB frosting and chocolate coating)
Pumpkin Pie Brownies (VCIYCJ)

And since it's Thanksgiving and all, we bought the Tofurky dinner to make things easy at my Grandma's.

We made a big pot of stew today, so that will last us a few days. We also bought stuff to make nachos one night since that is easy to throw together while we are making stuff for Thursday. Then, leftovers for the rest of the week, so this was a pretty easy week...not the healthiest week though.

I just realized I bought way too much produce for the week, and part of it is going to go bad :(.... That being said, I'm going to try to make:

Butternut Squash Risotto
Mushroom and Cannelini Paprikas
Braised Cabbage and Seitan
Hottie Black Eyed Peas and Greens
Arancini from the leftover risotto


I don't think any of these freeze well so I'm hoping they last a relatively decent time in the fridge - making them separately, not all at once.

I prepped FIVE, yes FIVE bunches of greens in front of the teevee last night: Spinach, red lettuce, arugula, parsley and basil.
I separate the leaves from the stems, put the leaves in my salad spinner, wash, spin dry, spread out on clean tea towels, roll up, place in fridge until ready to use x 5.

I also prepped a green goddess dressing from AFR and a batch of pesto from VwaV, this being a big cooking week with potlucks to attend to cook for and my own typically ambitious cooking plans.

For myself this week, I'm making: Nicoise salad with goddess dressing from AFR.
A pasta e fagioli that's less a soup and more a pasta sauce - recipe adapted from Canadian Living magazine.
Portabellos stuffed with quinoa and arugula (Isa's recipe from old PPK website - as an appetizer for the pasta e fagioli)

For potlucks I'm making: Pesto crescent roll roll ups for work potluck -and maybe something sweet, cookies or brownies if I have time, as yet undecided.

Condo potluck: Potato and chayote squash salad with capers from Viva Vegan. I've always wanted to try this recipe and saw chayote squash in the supermarket Friday and pounced on it with this recipe in mind. Finally I have the fixins' for it and a potluck to attend, all in the same week. Sometimes, things just all fall into place and the stars align...

Just made my list! With the new job and gym EVERY NIGHT after work, trying to do really quick meals, or ones my partner can start for me

Lemon cous cous (quick fix vegan, makes great leftovers)

BBQ tempeh (vegan soul kitchen adaptation), baked sweet potatoes and collards

Vodka penne with blasted broccoli (sauce leftover from last night)

Cauliflower and red lentil curry (make ahead today)

Tropical quinoa (quick fix vegan)


Leftovers or taco bell tonight....my man has a dj gig so no time for dinner.

Tempeh Salisbury with mushroom gravy over noodles with Caesar salad for tonight.

Enchiladas and quinoa salad

Loaded baked potato soup and kale salad

Pasta with spinach and salad

We will probably end up having leftovers a few nights. My hubby is making the Cinnamon Rolls from VB today since my mom is visiting this week and I will probably make some cookies.

Tempeh Salisbury? That sounds awesome. Do you have a recipe?

Right now, I'm doing the prep work for quinoa cashew pineapple stir fry from Veganomicon (pre-making the quinoa and refrigerating, I'll throw it all together tomorrow)

Also making some chickpea salad sammich filling from VwaV to nosh on for dinner tonight and during the week.

Soaking some black beans for Cuban Black Bean soup from VV which I'll make tomorrow with some white rice.

Was hoping to make kale potato enchiladas with pepitas from VCON, but was foiled by a lack of corn tortillas at the grocery store.

*Also will try and make some preliminary Christmas cookies tomorrow. Ginger sparkles from VwaV first as they're reliable and I know they freeze well so they'll still be good for Christmas day with the fam.

I'm fairly new to vegetarianism / vegan-ism due to family, and I'm in High school Senior

making some tamales with trader joes beef-less strips i have no idea what else i could insert
i'm limited on supplies

Sun: baked potatoes, celebration roast or bbq seitan, roasted cauliflower, steamed brocolli

Mon: Ginger fried tofu strips mixed with brocolli, boy choy, string beans in a spicy schezuan sauce over rice

Tues: Hanukkah party - potato latkes, fried onions, fried mushrooms, sauteed red cabbage and onion, homemade ginger applesauce, better than sour cream, Hanukkah donuts - powdered and cinnamon sugar coated

Wed: Huge stir fry with Shanghai baby bok choy, carrots, green beans, brocolli, onions, fresh ginger and garlic, tofu over brown rice

Thurs: Rice noodles with tofu, grated carrot, cabbage, sliced green beans, bean sprouts, cilantro, mint, thai basil, peanut sauce

Fri: My friend from India is making me a vegan indian feast and I am so stoked, she is one of the best cooks I know!!! I'll probably bake something for desert to bring. I honestly can not wait for this meal.

Sat: New Harmony chinese food, I am hoping they are having an x-mas special

Sun: Maple glazed ham log, mashed potatoes, gravy, cornbread, green bean casserole, roasted carrots. Either an almond-chocolate yule log cake or a pecan caramel chocolate pie for desert.

I'm making the VCON potato kale enchiladas with Mexican millet on the side and homestyle potato rolls from VCON and some Lentil Quinoa Stew from La Dolce Vegan. Should do me with enough leftovers till mid/late week for lunches and dinners.

I always say that I'm going to start doing a weekly meal plan, because it'll help me to control my budget more effectively - I usually decide mid-afternoon what I'm having for my evening meal that day and then forget whether I've got a particular ingredient or not and end up buying it again, which starts to get pretty expensive. I never manage to stick to my weekly meal planning for long though, so I'm hoping that this year, it's something that I can really start to do.

Lasagna, Gallo Pinto, big salad, tofu salad sandwich filling and chickpea piccata with caulipots!
Blackforest cheesecake, some french almond cake and healthy myffins of an undecided variety

This week we are having:

Cauliflower with the Cheez Sauce from the Veg Web Mac & Cheez
Caldo Verde from AFR
Tempeh Helper from AFR
Pasta de los Angeles from AFR

I'm really on an AFR kick lately. I work and get home late and they are meals that are usually ready in 30 minutes, 1 hour tops.

Today, I'm making Joanna's black eye pea soup - but using pigeon peas instead of black eye peas because I have a surplus of pigeon peas to use up.

Also, hot sauce glazed tempeh (VCON), with buckwheat kasha with mushroom and dill (AFR) and just some steamed broccoli.

I made the rosemary foccacia and red pepper hummus (followed recipe in VCON) Fri night and they were devored with gusto by friends yesterday. I never made the rosemary focaccia before but I think it's going to be a staple for me now (I already make humuus all the time anyhoo, so that's nothing new - but holy yum). Chocolate chip cookies from Vive Le Vegan were yummifully received, as always.

So far I've got:
Creamy Chickpea and Tahini Casserole
Israeli Salad
Caramel Apple Oatmeal
Pesto

To add:
Trattoria Pasta Salad
Tofu scramble burritos

i'm in class mon-wed so my spouse is on his own those days, but for the last half of the week we'll be having sketties and marinara with italian style tvp, tempeh helper, and pizza night. w00t!

last night, I made noochy, smokey roasted chickpeas for multi-day snacking and lunch usage.
this week's agenda includes deep dish pizza with leftover tofu ricotta w/ white miso, hot peppers & broccolini, black bean tacos or burritos and most likely, pad thai or curried fried rice.

This week I made or will be making:

-VeganDad's Ethiopian split peas, potatoes + peas with fresh injera, which was amazingly delicious and provided lots of leftovers.
-Seitan o greatness log for sandwiches
-Taco salad with a red cabbage slaw, soyrizo and corn, salsa, sour cream and a red onion/cilantro/jalepeno topper
-tonight is a late night, so i'll make some gardein chkn tenders, either frozen tamarind rice or make some french fries from a preboiled potato, steamed broc and green beans
-crockpot Popeye soup that was posted on veganasaurus, that I am crockpotizising.
-roasted seitan, sweet potatoes and cauliflower something or other.

My days are thrown off, as usual, but tonight I'm cooking chickpeas for the next week and beyond, baking buffalo tofu, making a batch of Spiral Diner ranch dressing, and if I really have my act together, something extra, like, some Vegan Diner smokey seitan, queso or marinara for next week, since this weekend will be so busy. Trying to get a head start!

...and if I write them on the PPK, it's more likely to happen:
-baked chickpea cutlet balls
-baked falafel balls
-hummus with roasted fresno chilis
-roasted chickpeas with sumac, lemon & thai chili
-cauliflower chickpea curry

you are cooking up a storm, jdfunks. all the eats sound awesome!

think i might cook up some chickpeas to roast up this weekend for snacks next week. such a tasty idea!

well, time will tell what actually happens! I'm trying to save money and get back into regular cooking since my long vacation : )

Going to make some miso roasted eggplant, AFR Arabian lentil soup and something with Basmati rice.