Post Punk Kitchen Forum

I'm already planning to make the creamy tomato soup from VCON - I have extra taters, a can of tomatoes and some sun-dried tomatoes.

I also have a surplus of white cannelini beans I left in the pressure cooker a bit long this morning, so now I'll make white bean aioli and probably a soup with those since they're already mushy.

I havent decided what else to make yet this week.

I plan on making (and hopefully perfecting!) a lentil loaf, plus maybe some brownies... I want to try my hand at a celery soup too. Oh and some granola bars!

Red Dahl, samosa pancakes and maybe some muffins or dessert.

I dunno, but made a batch of seitan and a batch of lentils in the crockpot today. what should i make with em?

I am making chilli tonight with cornbread. Either lazy samoas or white chocolate macadamia cookies. (I am also making mushroom-walnut pate and a coffee cake tonight for an office "belated holiday" party tomorrow).

I'll also make sauteed sliced brussel sprouts tossed with ground walnuts and spices, roasted seitan and a baked sweet potato one night.

Broccoli and pasta with sauteed mushrooms and an italian sausage, with a nooch based sauce of some sort.

Tofu and veggie stir fry

If I am feeling adventurous, I'd like to make a pot pie, but it will probably have to wait until next weekend.

I made a pan of VWAV carrot bisque, some channa masala, aloo gobi and rice and I've cooked some black eye peas ready to be made into hotties with greens.

Sweet potato/black bean chili
Millet/Spinach polenta w/ sundried tomato pesto, roasted Brussels sprouts
Butternut Squash Mac & Cheeze, garlicky kale
Stirfry
Spinach ravioli, green beans, asparagus

Yesterday, I made a half batch of the Caramel macadamia Blondies in my edges pan--divine!!!

I also made the creole stuffed peppers with mashed potatoes and jalapeno corn gravy from VCON. Very good with lots of leftovers.

Later this week, I should make the white bean aioli to use up on my mini focaccias I made last week and froze. I can toast and thaw and spread the white bean aioli over and have with tomato soup for lunch.

Well, last night I made something new with seitan - I used mustard to act as the egg coating to make breading stick (I used shake-n-bake, but that's probably bad since it is a big corporation, I know, I know. Comfort food from when I grew up). Anyhow, it was awesome!! Crispy mustardy baked goodness.

My partner also made stew with the seitan, and we baked some with bbq sauce for our son.

Tonight I'm making the lentils into a soup w/ kale, and a loaf.

I am also going to try making a massaged kale salad.

For lunch this week, I got flatout breads to make pinwheels with tofurkey and shredded cabbage for coleslaw.

This weekend:
-roasted chickpeas with sumac, lemon & cayenne
-roasted fresno & sun-dried tomato hummus.

In the running this week:
-baked falafel balls with jalapeno hummus and roasted cauliflower
-baked chickpea cutlet balls over spaghetti with marinara

Broiled blackened tofu and the sweet potato/apple/ginger mash from afr for dinner tonight! Plus lots of other stuff later this week..

VWAV corn chowder, hottie black eye beans with greens and rice, channa dhal, apricot and almond flapjacks.

For snacks at school this week, I just finished-- Roasted cauliflower w/spices, granola bars, a hummus-y concoction with nooch and other stuff. For dinners, I'm relying on freezer stuff I've made the last couple of weeks- mostly a pot-pie mixture, and sweet potato enchilada's. Probably make some more roasted veggies and quinoa to tide me over.

BEST HUMMUS EVER!

Well, it's not Sunday, but it's Good Friday and I'm cooking some from Chloe's book (Chloe's kitchen) so I made the cashew shittake drunken broth soup with udon noodles (yum!) and I think I'll get the ingredients tomorrow for the chipotle chopped salad that should feed me through the first half of the week and then I can eat leftovers from the freezer, which is pretty full and needs to be eaten down.

It's also Easter weekend and I'm going over to my sister's tomorrow and she and my nephew have requested the Orange Ginger Cookies (from Extraveganza) and the Buttery Alfajores (from Viva Vegan) so I'll make those tonight for our Easter treats tomorrow. Delicious things!

Tonight I am making a seitan roast with a dry bbq rub, mashed potatoes, steamed asparagus, green beans almondine, chocolate pecan pie.

This week:
-Butternut squash mac and cheese with brocolli, TJ's chkn tenders, collard greens
-Taco salad with soy chorizo, cabbage salad, quinoa tortilla chips, grated daiya jack cheese, salad, avocado!
-Leftover mac and cheese with leftover seitan roast, sauteed brussel sprouts
-I have some apple sage field roast snausages...something with those. probably more brussel sprouts!

Short week this week! going out of town for a big concert on Thursday! so excited.

Last night i made a big pot of the Vcon Red Lentil Cauliflower curry & made a big batch of seitan

Tonight is baked potatos with some of the seitan braised in a white wine/tomato/spinach thingy (dont know what to call it but its yum)

Tuesday is leftover lentil curry with some roased brussel sprouts

Wednesday Pasta Fagoli from AFR

for the concert we are staying in a condo from Thursday-Monday. I am making a huge batch of refried beans and mexican millet, and some seitan to bring with. On thursday we are having a big pre-concert BBQ. Others will eat meat from the store, but I will have the millet and beans for sides, and make some seitan fajitas for myself. haha my fiancee told me he probably will eat the seitan instead of the meat! (he is omni). he really loves seitan fajitas.

Hopefully i will have lots of leftovers for myself for the rest of the weekend too...trying not to eat at the concert too much. They have lots of vegan options, but its pretty pricey. I would rather eat a huge brunch before and eat after the concert is over and spend my $$ on BEER!

Trying some untried salads this week.

The Wild Rice and peppers salad from Vegan Soul Kitchen and Peanutty Perfection Noodles from Chloe's Kitchen.

I was so uninspired at the store today. I think I bought enough stuff for a few dinners/lunches though.

Mushroom Stroganoff -VwaV
Mushroom risotto w/caramelized onions
Chickpea/Broccoli Casserole -VwaV
Massaged Kale Salad

Today, I made one of Bryant Terry's porridges from VSK for breakfast (it was the steel cut oats, currants, and toasted pecans one) which was really good. You have to start prepping it the night before though to soak the oats, so it's one of those things, but worth it.

I'm also making Dreena Burton's lemon herb tofu, scalloped potatoes from Chloe's Kitchen with steamed spinach for lunch. I'll also make a delicious dinner of assorted roasted vegetable that's a tester recipe from Isa's forthcoming book. This will all give me enough leftovers until mid/late in the week. Yum!

This weekend, as part of my smart budgeting initiative, I wrote a list of upcoming meal ideas based on produce I picked up at the farmers market on Saturday and grains and other ingredients I have at home. I've already checked the first two off the list:

-ancho lentil tacos (ppk blog)
-beet burgers (ppk blog)
-capellini with marinara and wheatballs (candle 79 cookbook, currently out from the library)
-buffalo tempeh with ranch and pea shoot salad
-sun-dried tomato risotto
-Vietnamese crepes with lettuce, pea shoots & mushrooms (I live by a 'mushroom van') and steamed dumplings (from the freezer)

One of the positive parts of being extremely poor is that I have to plan all my dinners in advance.

Wednesday - Standard stir fry. It's been too long!
Thursday - Nachos my boyfriend thought up:

Friday - Some sort of soup and salad from AFR, and a daiya Jack and pesto fried sandwich.
Saturday - Margarita cupcakes, pumpkin-baked penne.
Sunday - Spicy seitan and udon stir-fry from VCon.

How have I never seen this thread before? I meal plan every week, and sometimes I'm a little short on inspiration. This thread is great for ideas! This coming week:

Pupusas, curtido & tomato sauce from VV! with fried plantains and avocado (and maybe some ctate queso, yum)
Homemade pizza
Faux chicken panang curry with rice
Jerk sloppy joes with coconut creamed spinach from the PPK blog
Mango BBQ beans from AFR with sweet potatoes
Spanakopita from VWAV with cherry tomatoes and fruit salad
Spicy tempeh sushi from VCON

I don't typically assign a day to each meal, I just cook based on what produce is about to go off, what day I bake (if I need buns or some other type of bread for the meal), how much time I have and what I feel like eating that day.

This coming week, I'm making some more recipes from Chloe's Kitchen.

Yesterday I made the tempeh piccata, roasted garlic mashed potatoes and garlicky greens. Delicious!

Today, I'm making the falafel sliders, but I'm making it as a Greek plate instead of a burger (i.e., skipping the buns and serving the falafel, hummuus, tomatoes and garnishes over a plate of steamed white rice as a meal). I think it'll be perfectly yum!

Stuffed peppers, lentil curry, macaroni and cheese, sushi.