Post Punk Kitchen Forum

This thread is motivational!

What I've made this weekend:
-tempeh bacon, marinating
-re-fried pinto beans with shallots, garlic, jalapeno & spices
-red pepper and corn succotash saute type thing
-roasted grape tomatoes
-breakfast tvp chorizo (vwva)

other things around:
-golden beets for roasting
-baby spinach for everything
-fresh corn tortillas
-homemade cheese sauce and wayfare cheddar


I don't have much time on my hands for a few weeks, so it's taco and quesadilla land in my apartment for a while.

I loved gallo pinto, will definetely try it with red beans! This time she used black ones, which she tells me is Costa Rican style, while they use red beans in Nicaragua.

I always enjoy reading other people's weeks, so here is mine:

Octoberfest Burgers (from Best Veggie Burgers) shaped as hot dogs and topped with mustard and saurkraut, smothered cabbage, and horseradish chive potato patties (from Vegan Food Subs)

Roasted Veggie Primavera (AFR) with salad

Mushroom Quesadillas with Black Bean Salsa, salad

Chef Salad (AFR)

Resurrecting this thread so I can write my dinner ideas for the week out and now I know what I need to buy from the grocery store.

Tonight, I am thinking dinner at Interstate Draft House (seared seitan tips with chipotle aioli and homemade tortillas, yum!)
Monday: chkn fried tofu sandwich with smoked coconut slices, spicy mayo, lettuce, pickles, onions and garlic french fries. roasted brussel sprouts on the side.
Tuesday: seared soy curls, cilantro rice, sauteed greens
Wednesday: leftover soy curl fajita-tacos with leftover rice, lettuce, guac, salsa, onion-cilantro cabbage slaw
Thursday: sausage and onions with a cashew lemon basil cream sauce over pasta with brocolli, side salad

Yesterday I made: the tofu and potato miso stew from Vwav (to freeze for quick meals)
White chocolate macadamia nut cookies from ED&BV (for my sister who's coming over for a run in a bit - and thanks to fupupack's white chocolate chips thread for giving me the idear)

Today I'm making: Joni's sundried tomato and pesto burgers for lunch.
Cashew ginger granola (from Get it Ripe)
Orange mojo tofu, yuca with garlic mojo sauce and steamed kale for dins.

All with leftovers through the week.

I made Mac and Shews last night and I've already eaten 3/4 of the pan. So good.

I made a crockpot of seitan yesterday. Planning to coat it with an Egyptian spice mix called nile dukka (hazelnuts, sesame, cinnamon, etc) & have it with some moroccan spiced carrots.

Also doing take-two of baby protein muffins, some colby uncheeze and creole stuffed peppers.

I also made a batch of penne vodka sauce to freeze. I love my cookin' Sundays.

Made an enormous omelet (recipe from VB), filled with vegan chee, Smart Ground- Mexican style, onions, and peppers. It broke up when I tried to flip it the first time, so it wasn't pretty, but it still tasted awesome.

Mental note: Don't make the omelet so big it's impossible to flip! oh, and respray the pan with you flip it the first time. Stupid, silly mistakes.

Post Script: Breakfast for dinner RULES!!

I'm making a variation of this with white beans, romanesco, kale and roasted butternut: http://www.foodnetwork.com/recipes/dave ... index.html

I'm hoping I can find the garlic bread I know is in my freezer somewhere...

I roasted some acorn squash stuffed with kale and chickpeas. My filling turned out really good, but the squash sucks! I think maybe I just got old ones or something? They are stringy and flavorless, and they never really got soft, even after cooking for ages. Anyway, it's very sad because I planned for those to be dinner for 4 days this week. Now I'm probably just going to scoop out the filling.

I also underbaked a pizza yesterday. This is not my week for cooking.

I wasn't home to do my big cooking on Sunday. :( But I have yellow split peas soaking for pot pie stew, and I need to make upside down lentil shepherd's pie before my zucchini goes bad. I hope I have time.

I did make a big crockpot full of pumpkin steel cut oatmeal last night. Mr. Spork is really excited about it. I still have baked tofu for breakfasts and washed salad left over from last week, so I won't starve or succumb to TOO much convenience food, but I'm not as set for the week as I'd like to be.

I cook every night of the week (maybe a break on the Saturday) since I am unemployed. that might change however! I just got a job offer! then it will be back to super quick meals at night after work/gym.

I try to make at least one new recipe a week since i get bored with food so fast.

here is what is on the menu this week:

Cajun Chickpea Cutlets & mixed collards

Pumpkin Baked Ziti (for halloween tonight!)

Taco's and Mexican Millet

Tempeh open faced sandwich (from vegan soul kitchen) and sweet potato fries. I am going to attempt the foccica myself this time. I have never made bread before. im kinda scared

Butternut Squash soup and roasted potato salad (both new recipies i havent tried yet)

Spinach Garam Dahl with madras potatos (also new recipes)

I'm finally cooking regularly again after moving back to CA! I'm so thrilled to be back in the kitchen. This week we're under rent is due austerity measures, but I made a big batch of zhug (aka my favorite hot sauce from Israeli falafel places in NYC) and a giant pot of brown rice and red lentil stew, so we're eating really well, if repetitively, for like $10 :)

tonight: Spaghetti Squash Mexicana with Salsa Fresca
tomorrow: Pumpkin Baked Ziti (made the tofu ricotta tonight!)
wednesday: Chickpea Cutlets
thursday: Tofu Scramble, maybe Tempeh Bacon
friday: delicious leftovers

Love this thread! So much cooking inspiration!

My crazy work hours don't leave much time for cooking and I usually get home after midnight. Every free cooking moment has to yield good results.

For now:
Joanna’s Autumn Vegetables and Tofu Roast
Broccoli Bistro Chowder from Appetite for Reduction
Julie’s Smoky Pumpkin Hummus

For the freezer and quick snacks later:
Vcon’s Black Bean Burgers – made into mini-burgers
VwaV’s The Best Pumpkin Muffins (they definitely are !)
Steamed Ginger-Molasses-Fig Pudding (frozen in individual servings)

It's Saturday afternoon and I just finished my grocery list. I'm trying to get my asparagus to the grocery store but I've been conveniently finding other things to do. I'll probably start cooking this evening.

This week I'll be making:
Beefy Seitan for Pho
Faux Pho Bo
Cucumber Wasabi Bun w/ Crushed Peanuts
Spring Rolls with vermicell filling (leftover bun) and avocado
Stuffed Green Peppers (brown rice & lentil filling)
Falafel from AFR

and some random snacks and staples:
Banana Walnut Muffins
Granola
Kale Chips
Roasted Chickpeas
Kimchi
Rice Milk

Next weekend I'm thinking about making black bean soup and lentil burgers.

Cassoulette Vcon
Leek and Chickpea Couscous Salad from YRR
Black Eyed Pea & Potato Soup YRR

Maybe some cookies or bread.

This week I won a basket of veggies and fruit from my local farmers' market, so my meal plan is designed to use up my basket.

1. Eggplant Dengaku (AFR) with storebought sushi and dumplings. (Using Japanese eggplant).

2. Polenta with pinto beans and kale (World Vegan Feast) with zuchinni marinara. (Using kale and zuchinni).

3. Club sandwiches made from Vegan Diner chicken style seitan. Sweet potato fries. (Using heirloom tomatoes and sweet potatos).

4. Oven Tofu "Chicken" Stew (Nonna) and side of swiss chard. (Using carrots and swiss chard).

A couple from Yellow Rose Recipes:
Thai Noodle Bowl
White Bean and Kale meal (probably over whole wheat fusili, but might be brown rice)

and

Pistachio Tabouli with tomatoes and herbs. - This is a recipe I clipped from somewheres.

I will be eating leftover pumpkin baked ziti for a couple of days, then I'll make the Korean fried rice/tofu scramble/broccoli dish from World Vegan Feast (I can't remember the exact name of the recipe right now). Friday is my birthday so then I'm thinking of making something fancy, maybe the moussaka with pine nut cream from Veganomicon.

I am so lazy that tomorrow night I am making a pot of chilli to last all week and tonight when I get home I am making a pot of soup for lunches. If I feel like it I might make some cornbread or rice for with the chilli!

I made this casserole-y thing with bulgur wheat, barley, frozen veggies, fresh mushrooms, a sweet potato, and mince. All things I just had and could use. Baked it. It's pretty good. I have heaps of it.

Aloo gobi.
Channa masala.
VWAV sweetcorn chowder.
Borscht.

Black Bean and Chipotle Stew from VwaV to freeze for quick meals--I haven't made this particular stew since I first got the book back in 2006. I remember it being hearty and delish and I love anything chipotle.

I should also make Homestyle Potato rolls to go with above stew. Those potato rolls go with everything, as far as I'm concerned!

Swiss Seitan which is a recipe I clipped from a newspaper. It's one of those quick weeknight recipes. I have a loaf of Viva Vegan's red seitan thawing in the fridge to use in this and I have to make more because I need more seitan.

So, making a fresh batch of red seitan from Viva Vegan to use in the Swiss Seitan recipe above.

I'll probably make some sort of cookie or desserty thing as yet undecided. Probably peanut butter cookies as I haven't had them in a while and have been craving lately (gigantoids from VwaV). Or Peter Berley's chocolate chip brownies in my brownie edges pan because I haven't had them in an age...