Post Punk Kitchen Forum

all of mine are from AFR this week, except the scones. (i let a friend borrow it during the cookbook challenge, and now i can't get enough of it!)

monday - bistro broccoli chowder and VB tomato rosemary scones
tuesday - tempeh helper and some asparagus
wednesday - leftovers
thursday - leftovers (hopefully)
friday - 2nd ave korma and cranberry cashew biryani
saturday - leftovers
sunday - some veggie brats for a quick dinner after workplace wiffleball

i'm also going to make the horseradish dill version of the AFR hummus for snacks. i made the jalapeno cilantro one (with a bit of added cumin) last week and it was amazing!

I hear you on that! I didn't own it during the challenge, but since I bought it, I've been making 2-3 meals a week from it. LOVE!

This weekend I made 2 dishes for this week.

Veganomicon Potato and Kale Enchiladas
AFR Caldo Verde with Crumbled Tempeh

During the week, I plan to make:
AFR Upside down Lentil Shepherd's pie - except millet/cauli instead of caulipots

This is going to be a week of old standbys, well except for a new salad. This will be my 1st time eating mache.

lunches:
gee whiz spread on top of baked potatoes with broccoli

dinner 1:
white bean cutlets (vcon chickpea cutlets, just with white beans and different spices),
rice,
brown gravy
& steamed baby carrots

dinner 2:
mache, orange & walnut salad,
white bean spread on top of angel hair pasta
& sauteed chard w/ lemon
(mache & chard are from my garden. 1st harvest this year - woo!)

Yesterday I made some sofrito (VV) and spice mix (YRR) for some recipes this week. Prepped my cilantro and spinach (wash 'n' spin). Prep stuff to make today's cookin' easier.

Today, I'm making the Tofu Scramble from Yellow Rose Recipes with herb roasted potatoes and toast for a "lazy" Sunday big breakfast.

I'm also making the Tempeh in Sofrito and rice with pigeon peas for dinner.

Yum!

Maybe I'll also make those maple pecan brownies with white chocolate chips in my brownie edges pan from Eat, Drink and Be Vegan. I made them for a bake sale recently and they were so delicious I was sort of sad to give them away. I wanted them all for myself and maybe today, I shall have them!

Tonight's dinner: caulipots with the mushroom paprikas (AFR)
Also making for the week: Curry based on the vegetable korma (AFR)
Later this week: scrambled tofu burritos

I pretty much go by making enough so that the leftovers and big batches get me through the week. Boring but functional.

Monday - chickpea/eggplant/tomato/chard curry
Tuesday - masala-baked tofu (AFR), curried cauliflower with chard
Wednesday - daikon 'noodles' with bok choy, red Thai tofu (AFR), broccoli


That's as far as I've gotten.

I have the stuff for (all AfR)
Mango BBQ Beans
Red Wine Kalamata Tempeh
Unfried Refried Beans - probably go in a burrito
Chipotle Lentil Burgers

Lunches are usually leftovers (if there are any). We'll see how the week goes.

veggie dogs
avocado black bean salad
chickpea salad sandwiches

Sunday: buffalo tempeh, garlic collards and roasted potatoes and chives. Farmer's market strawberry rhubarb crisp
Monday: polenta rounds with sauteed red russian kale, asparagus, and seared seitan
Tuesday: chickpea picatta over baby beet greens and mashed taters
Wednesday: tacos or enchiladas of some sort with veggie chorizo and fresh salsa
Thursday: mango bbq beans with something and whatever fresh greens I have leftover
Friday: probably my crockpot mixed daal made with 5 different lentils and jeera rice and maybe some saag dish.

Sunday: Potato and spinach curry, masala baked tofu, brown basmati rice
Monday: Tamarind BBQ seitan and sweet potatoes, grilled asparagus
Tuesday: Repeat of Sunday
Wednesday: Repeat of Monday
After that, it depends on what I get at the farmers market. I'm thinking I want to try something Ethiopian-ish.

Monday: Butternut squash mac and cheese
Tuesday: Couscous with roasted vegetables, bean salad, cashew tzaziki, maybe some more dip.

Wednesday and thursday will be leftovers.

Friday: Something with tofu, I think. Quiche or frittata or something. Maybe the caramelized onion quiche from Vegan Brunch, but without the crust.

Also planning on making a recipe out of The best veggie burgers on the planet to have for lunch throughout the week.

Monday: Manhattan Glam Chowder (AFR)
Tuesday: Chilli-Lime Rubbed Tofu (AFR), garlicky pasta and sautéed veg of some kind.
Wednesday: Lentil Chilli and Rice
Thursday: Upside Down Lentil Shepard's Pie (AFR), some kind of veggies.
Friday: Beer Battered Tofu, Diner Home Fries and Burnt Broccoli (all from VB)

I don't plan for weekends, lunches are leftovers, breakfast is coffee, toast with avocado and marmalade and on Sunday I am making the coffee cake with jam swirls from VB to take to my parent's.

Today, I'm making the spicy pinto bean and blue potato salad which I haven't made since my testing dayz on AFR. I remember really liking it at the time.

Later this week, I'm making some lemon-herb tofu and roasted potatoes with a green alongside and probably a spicy sauce that I like from How It All Vegan that you use to jazz up tofu and veg and serve over soba noodles for lunches. Quick and filling! I'm not too much into cooking lately but I have a dinner party coming the weekend after next for which I will be embarking on a full-on two-day cooking frenzy Sat & Sun, so I think I'm saving my energy for that.

I haven't been planning ahead and making my lunches and dinners the past few weeks and it is KILLING my diet. And pocketbook.
I have no ideas or time for this week either. Darnit.

I haven't planned down to the day, but these will be lunches/dinners and probably breakfasts this week

Lentil burgers, lemon-garlic roasted potatoes and tomato salad
Chickpeas/rainbow chard/brown rice in a tahini-lemon dressing
Garden Salads with green goddess dressing
Sweet potato/spring onion summer rolls with cashew dipping sauce and stirfried cabbage

Phew ok I think I came up with some stuff.

Lunch: AFR Everyday chickpea salad, but my black bean, cuban inspired variation
Dinners: AFR seitan & cabbage + A-1 baked potatoes
Joni's cinco de Mayo burgers, guacamole + mango apple salsa & pita chips

Everyone's week sounds yummy. The theme of my week is pantry clean out. Every meal uses at least one pantry or freezer item.

1. Tofu Scallops with Linguine in Basil Cream Sauce (Veganize This) and Spinach Salad. (Pantry item = whole wheat linguine)
2. Enchillada Burgers with Guacamole (Best Veggie Burgers on Planet) and frozen veggies. (Pantry items = frozen veggies and leftover enchillada sauce)
3. Lentils with Coconut and Spinach (One Spice, Two Spice) and basmati rice. (Pantry items = lentils, frozen spinach, shredded coconut, basmati rice)
4. Meatball Subs and Spinach Salad (Pantry items = frozen veggie meatballs)

All of my dinners are from AFR this week...

Monday: Baked Falafal and salad
Tuesday: Arabian Lentil and Rice Soup
Wednesday: Hottie Black-eyed Peas and Greens with Mashed Potatoes
Thursday: Lasagna

I had a Sunday cookin' frenzy yesterday!

Here's what I made: White bean and roasted garlic soup from VwaV, Black Pepper Buttermilk biscuits (subbed plain soy yogurt for buttermilk) from a non-vegan cookbook called Simply Heartsmart Cooking and Quinoa Tabbouleh from YRR.

That was in the morning, then I took a little break and went back to the kitchen in the afternoon to make:

Tofu *Masala and Zucchini and Olive tacos with lemon garlic yogurt both from AFR and oatmeal raisin cookies from Peter Berley's The Modern Vegetarian Kitchen (I think it's called). With plenty of leftovers for the week!

*Not sure what this one is called but it's the curried tofu in marinade that I always make to go along with these tacos.

Oh, and I forgot I also made a batch of the VwaV Veggie burgers and the cheezy mayo from American Vegan Kitchen to go with those. I ate one burger yesterday and froze the rest for future use. Yum!

Today, I'm just making the Vietnamese Rice Noodle Salad with Grilled Tofu from AFR. I remember that one from testing and loving it. It'll be my lunches for the next few days. That's all I'm cooking today though, no seven or eight hour Sunday cooking binge like last weekend.

Today I made the corn and lima bean salad from Viva Vegan (spicy and delicious) for lunches
and for dinner, I made some food from my too neglected book Vegan Soul Food and I had the cumin mashed potatoes with carmelized onions, the roasted rosemary tofu cubes and the garlic broth braised brussel sprouts. All together, an excellent and flavorful meal with leftovers for dinner this week.

Meals for this week:

Sunday: Chickpeas Romesco, Saffron Garlic Rice (V'con) and steamed broccoli
Monday: Bacon Cheeseburgers (Best Veggie Burgers), corn on the cob and Cool Slaw (AFR)
Tuesday: Lentil Patties (Vive le Vegan), roasted potatoes and steam green beans
Wednesday: leftovers
Thursday: San Fran Frisco Seitan Wraps (AVK) with leftover steamed veggies
Friday: take out

Monday: Tomato and roasted eggplant stew with chickpeas, poppyseed polenta (Veganomicon)
Tuesday: Marinated asian tofu with corn-edamame salad (Veganomicon) and curried soba noodle stir-fry.
Wednesday: Leftovers/something simple.
Thursday: Something indian (maybe tikka masala), with homemade naan bread.
Friday: Chicago style deep dish pizza and midwest vinegar slaw (American Vegan Kitchen).
Weekend: Eggplant potato moussaka with pine nut cream (Veganomicon)

Monday (4th July) Quinoa Salad w/B.Beans + Toasted Cumin Seeds (AFR)
Tuesday Repeat
Wednesday Curried Chickpeas + Greens (AFR), Brown Rice
Thursday Repeat
Friday Pad Thai Salad (AFR), Noodles
Saturday Quinoa Puttanesca (AFR)
Sunday Chipotle Lentil Burgers (AFR)

Can you tell I just got AFR and want to use it at every meal!?