Post Punk Kitchen Forum

greenknittinggal, I want to come live with you, that all sounds fantastic.

Dinners for the week :
Hottie Black-eyed Peas and Greens with Ginger Sweet Potatoes(AFR)
Butternut Rancheros(PPK blog) with chard and raisins(VV)
Adzuki bean and chard skillet with roasted cauliflower
Stirfry
Mushroom and Sundried Tomato risotto(VwaV) with steamed kale

Breakfasts are usually fruit or green smoothies, and lunches are going to be salads(or leftovers) because I have been craving salad like crazy lately.

Beans and rice (never had it before, I don't feel like a real vegan. Haven't found a recipe yet though.)
Chickpea Masala (from 500 Vegan Recipes)
Leftovers (I have some to choose from: Mango BBQ beans (AFR); Mushroom Lasagna (500 VR): Beanballs (VCON) and creamy tomato sauce (PPK blog)

My Boyfriend is currently in the Netherlands on the conference so I'm not planning to do anything. I'm going to eat leftover pizza with grilled zucchini and artichokes with simplified version of cashew ricotta and then probably steamed zucchini and carrot with sushi rice and some seaweeds.

tofu & mushroom lettuce wraps
veggie pad thai
Hawaiian chickpea teriyaki
falafel pita burgers with Sanctuary dressing
baked ziti

and black bean brownies and root beer float cupcakes for desserts.

I love reading everyone's weekly meal plans. Here is another week of eating for me:

Onion Foccaccia and Cauliflower Pesto Soup from Complete Italian Vegetarian Cookbook.

Pasta with olive oil, garlic and lemon sauce (Complete Italian Vegetarian Cookbook) with sauteed swiss chard

Cajun Beanballs (AFR) over quinoa or barley (depending on which I can find in my pantry) with carrots or frozen mixed veg.

Vietnamese Seitan Sandwiches (Vcon) with carrots or frozen mixed veg.

We will have leftovers two nights and eat out one. Breakfast is oatmeal or peanut butter sandwich. Lunches are leftovers or sometimes a tofurkey sandwich.

tater tot casserole from AVK
breaded Seitan cutlets (AVK) with roasted brussels
black bean and cornbread pie
szechaun noodles with peas and peppers

Here is my menu for the week:

Sunday: tofu pups in crescent rolls, oven fried potatoes

Monday: chipotle, black bean and corn stew (VWAV), tortilla chips

Tuesday: upside down lentil shepherd's pie (AFR) over mashed potatoes, oven roasted carrots

Thursday: sloppy joes on homemade rolls, oven fries, corn

Wednesday we have to go to my oldest son's wrestling banquet so I won't have to cook dinner. On Friday, my husband and youngest daughter are going to the Father/Daughter Dance for girl scouts so we will most likely just have sandwiches and chips.

Genius!

i love this thread! this is giving me great ideas :D

i haven't got set days or anything 'cause screw that, but this week i think i'm gonna have:
- tofu & potato curry (to be eaten with a spinach & cauliflower curry i've got sitting in the freezer, plus some leftover coconut rice)
- polenta pizza w/ tofu & almond "ricotta", spinach, sundried tomatoes, homemade tomato sauce, olives, mushrooms
- red bean burgers
- roasted vegetable tomato sauce on rotini

not terribly exciting, i know, but i've had a hard time adjusting to cooking for one person. i usually try to make stuff that will keep well for a couple of days so i can have it as leftovers too.
i can't wait until i move back in with the bf - he's not vegan but he loves cooking so collaborating on meals is super fun! we always make waaay more interesting stuff when we can cook together. i like having a guinea pig to test recipes on. otherwise i just end up eating a whole lot of toast.

Today, I'm making for foodstuffs for the week:

Basmati-dill-chickpea pilaf from VCON, with some spiced yogurt to serve on the side.
The Best Pumpkin muffins from VwaV for snacking.
Cashew creem tomato soup from Get It Ripe to eat with tater tots for lunches (and feel like an elementary school kid again for eating such a lunch--I love it though).

I think that's it. I better go get my cashew's soaking, come to think of it. My chickpeas are already soaking.

i have tons of raw veggies i need to use up so
Jalapeno hummus
chickpea salad sandwiches with veggies
BBQ mango beans with cornbread
mabe melomeal's 3 ingredient burger

That's all i can think of so far...

I'm really trying to clean out my cupboards, so my shopping will be minimal, but I plan on making:

2nd Avenue Vegetable Korma (AFR)
Unfried Fried Rice (AFR)
Something Pad Thai-ish

Meals for the week:

Sunday: veggie burgers, broccoli, chips

Monday: chickpea piccata (AFR) over mashed potatoes, oven roasted carrots

Tuesday: leftover chipotle, black bean and corn soup, rice, green beans

Wednesday: veggie chili with tortilla chips

Thursday: nachos made with leftover veggie chili

Friday: philly cheese"steaks", oven fries

Saturday: homemade black bean burgers, chips, veggie or fruit

A few things for this week:

Broccoli potato soup from Veganomicon
Almost Irish stew from Fresh from the Vegetarian Slow Cooker
Tacos

That sounds like awesome lunch food. I may have to go to the store and buy some tots this week.

Here's my plan:
Chickpea Masala(500 VR) with steamed kale
Chickpea Piccata(AFR)over rice, with broccoli
Blackeyed Peas and Greens(AFR) with Ginger Mashed Sweet Potatoes(AFR)
Pineapple, Quinoa, Cashew Stirfry(V'Con) with roasted cauliflower

This morning, I made the sesame-sweet potato-kale tofu scramble from Vegan Brunch, which I made into burritos with whole wheat tortillas. That will be my lunch for the week. Dinners will be:

Today and tomorrow: smoky tempeh (from Veganomicon), giant salad, and bread (with steak for the omni-boyfriend)
Tuesday and Wednesday: spaghetti with Field Roast sausage for me, chicken sausage for omniboy
Thursday: Free for all! Omniboy has class, so we fend for ourselves. Possibly some variety of breakfast/oatmeal thing.
Friday: Pizza! Woo!

Twins! I'm eating this right now.

Also on tap for this week:
- asian-marinated tofu, sesame baby bok choy, brown rice
- split pea soup
- ethiopian seitan and peppers (and dang, this reminds me that I was supposed to make seitan today)
- caldo verde with crumbled tempeh

no set plans, but i went grocery shopping and i've got a fridge full of stuff i've got to use before i move out in a week.
so, various combinations of onion, eggplant, mushrooms, broccoli, canned diced tomatoes, acorn squash, sweet potatoes, black beans, chickpeas.
plus frozen blueberries/raspberries/blackberries, and containers of berry apple sauce.

I only cook for myself and I'm not typically organized enough to plan out full meals, but I cooked a bunch of random things today:

chickpeas with caramelized onions
pesto roasted potatoes/onions/carrots
baked tofu
roasted zucchini
baked falafel
chocolate tahini quick bread

I have leftover rice and some broccoli and snow peas in the fridge, so I'll probably have those with the tofu.

That's more than enough to last me the whole week. Since I had the oven on, I just threw everything in my fridge in there, basically.

Mmm I'm looking forward to this week!

Breakfast: chocolate banana muffins
Lunch: AFR pea soup and grilled 'cheeze' - garbanzo havarti from the uncheese cookbook, grilled using the foreman on sundried tomato flatbread
Dinners: (two nights each) AFR chickpea piccata & creamy broccoli polenta (with daiya)
Cauliflower chickpea subji & coconut spinach rice (from 30 min. vegan's taste of the east)

Yep, I made a big crockpot full of chickpeas! Luckily I don't get tired of them.

Mmmm it's gonna be a good week!

Roasted veggies (fennel, mushrooms, broccoli, peppers) and chickpeas with spiced rice
Baked stuffed portabello mushrooms with mashed potatoes
Lentil and veggie soup (AFR)
Blackened tofu with butternut coconut rice and stir-fried asparagus

Today I'm sort of doing quick and easy things, rather than spending like somewhere between 4 and 7 hours cooking like I usually do on Sundays, today I'm only spending maybe two hours at it. I was crazy busy this week and wanted a day without much obligation, so I'm making:

A pasta sauce with white beans and tomatoes from Simply Heartsmart Cooking by Bonnie Stern (not a vegan cookbook, but a vegan recipe in it and pretty healthy recipes).

I'm trying an easy version of massaged kale, but since I don't have a lemon or avocado, I'm using a lime, olive oil, salt, a bit of Dijon mustard and agave. This is not an ideal first try and I found this recipe, but with lemon online at a Livestrong site, which I guess means it has something to do with Lance Armstrong. Just trying to use my surplus pantry items. I hope the lime rather than lemon won't make too much of a difference in the outcome. I have some lovely, organic lactinato kale though so I'm hoping for the best. I want to try it properly with lemon and avocado soon as I see that's how it's usually made.

Baked tempeh cubes from Voluptuous Vegan and just some plain brown rice to serve underneath and I'll have this with the massaged kale on the side.

I made a French salad dressing from How It All Vegan for a side salad to go with some leftover stuffed shells I'll make later in the week (using up some cashew ricotta, pesto and tomato sauce from Isa pizzas I made a month or so ago)

I made the seasoning mix for chickpea tacos which I'll make on a weeknight since they're super easy and one of my favorite things and I'll have yellow garlic rice with Viva Vegan along with that.

No baked treats this week (I usually make cookies or something) I'm just gonna try and eat up my fruits for dessert (I have some organic red seedless grapes and tangerines).

Yum!

Tonight: Mac and Trees
Monday: Seitan Lite with rice and veggies
Tuesday: Hummus and veggie wraps
Wednesday: Curried Chickpeas and Greens

We'll be traveling the rest of the week, so it was a short grocery list!

I made a giant batch of butternut squash and sweet potato soup that's in the fridge for lunches and probably one dinner.
I'm also making a big batch of orange mojo tofu, lime cilantro rice, and brazillian kale from Viva Vegan for dinner tonight, and that will probably leave leftovers for one other meal.
Finally, I bought the stuff for the AFR nicoise salad, so we'll have that one night as well.

- arroz con seitan
- ginger soba noodles with bok choy and gardein beefless tips (I've not tried these before so I hope they're good)
- hottie black eyed peas & greens + mashed sweet potatoes & apples
- red thai tofu, green beans with basil, pineapple rice