Post Punk Kitchen Forum

I'm too uninspired to plan my meals! I'm working through my freezer stash instead (the positive side of being a squirrel?).

- pasta with olives, tomatoes; pantry meal so I don't have to go the store today
- blackbean/quinoa burgers
- tamale pie in slow cooker
- fake chick'n in wine sauce with spinach and mushroom stuffing (old rachel ray recipe)

Tonight: chickpeas, veggies and dumplings. it's kind of crappy out and a one pot meal sounds awesome right now. onions, shallots, garlic, carrots, potatoes, cauliflower, green beans, corn, collard green shreds, chickpeas, nice gravy, dumplings!

This week:
-Burritos with re-purposed leftover rice, refried beans, sauteed onions, garlic and zucchini, avocado, lettuce, raw onions, cilantro, salsa, cheeze!
-baked polenta, TJ's chkn tenders (because they are so easy to make after a long day at work), shredded sauteed brussel sprouts
-Mandarin chkn, steamed brocolli and green beans over brown rice
-bbq seitan with leftover polenta, steamed veggies
-Out one night I am sure...hopefully sushi!

Vietnamese noodle salad, sushi roll salad, leftovers. I'm super excited for Thursday night: we have reservations at Plant!

Sunday cooking up a storm for weekday meals:

Vegan Diner Granola (my fave - especially with the 1/4 c added millet)
Fatfreevegan's Lasagna
Joanna's Parmesan Sprinkles (Yellow Rose Cookbook)
Spicy Curry Peanut Furikake from Just Hungry (thanks for posting about it, Torque !)
Dreena's Lentil Loaf from Let Them Eat Vegan (great flavour but a bit crumbly)
Large pot of lightly steamed veggies for quick meals.
Lemon Bars (JOVB)

I'm thinking of making some homemade sushi rolls with marinated mushrooms, roasted red pepper, and probably some flavored tofu too.

Lots of pasta and grains this week, as I'm trying to empty out the pantry.

I have a natural instinct to squirrel, because my parents have two refrigerators and a chest freezer. Unfortunately I only have one fridge with a cramped little freezer, and I fill it up with frozen fruit, bread, flour, etc. >< Someday I will have a glorious chest freezer for lazy meals!

This week~
leftover pumpkin-baked penne, salads during class days
curried udon stir fry from Vcon
inarizushi
eating out one day

-bbq tempeh and citrus salad
-mandarin chicken bites with kimchee rice (from TJ's) and steamed brocoli
-roasted cauliflower, cream of spinach, and roasted corn
-crispy chili tofu, quinoa and steamed kale
-quinoa, chickpea & sweet potato burgers, carrot fries, and steamed kale

I didn't go to the farmers market this weekend, so the big batch of tempeh bacon in the fridge seems to be the base for the week:

-brunch pizza (put together last night, baking tonight)
-arancini rice balls with marinara and something green [Candle 79]
-TLPs with field greens, cherry tomatoes, Vegenaise and pickled jalapeno.
-BBQ tofu, wild rice, roasted red beet sliceds and any leftover greens.
-Urban Vegan carbonara over rigatoni with fresh parsley

Not much this week, working and getting home late....

But planned are:
rhubarb crisp - couldn't pass up the farmers market rhubarb
Pasta de Los Angeles
Garlic Sesame Soba Noodles


Anyone have any ideas for fresh asparagus? All I ever do it roast it - I'd like to have it in a pasta dish or as a salad with some kind of vinaigrette.

I live in "asparagus county" here and the season just started.

So there will be asparagus this weekend:
Risotto?
Roasted or cooked asparagus
-with french mayo (olive oil, dijon mustard, salt and pepper)?
-with bread crumbs roasted in earth balance magarine?
-with scrambled tofu?
-with (vegan) sour cream with fresh herbs?
-with white wine hollandaise?
Traditionally these recipes go with potatoes, but pasta could work too.

For a salad (kind of asian)
Cook asparagus in sesame oil. Add cumin, garlic powder, cilantro, chilli flakes.
Add to vinaigrette from balsamico, sesame oil, soy sauce, salt.
Add cocktail tomatoes.

-a snacky dinner platter of baguette, pesto, bruschetta, olives, maybe a white bean dip, etc
-mooshu vegetables with pancakes from chloe's kitchen
-peanutty perfection noodles from chloe's kitchen with extra veggies and tofu
-kimchi-fried rice with kimchi-tofu mandu (dumplings) and hopefully some kind of stir-fried green

I adore it grilled - either on a bbq, grill pan or George Foreman, if you must, or ala the sesame asparagus in VWAV. Shaved in a salad is good, too, and I've had it in paninis before with almond cheese, basil, tomato and lemon...

Sorry to be all asparagus crazy, but I just saw these and I'm intrigued. Easily veganized tacos: http://www.seriouseats.com/recipes/2012 ... ecipe.html

Those tacos look like a great idea, thanks jd!

I've got a very busy week coming up so need to get all of my cooking for the week done today.

- Beans in mole sauce.
- Chilli.
- Channa massala.
- Carrot bisque.
- Marinara sauce (for pasta, veggies, etc).
- Frijolemole.
- Chia pudding.
- Sides, such as sweet potatoes, broccoli, kale, cornbread, rice, quinoa.

Tonight we're reviving pizza night. We're using store-bought crusts, cashew ricotta, some leftover Backyard BBQ sauce and veggies. So good.

This week I'm planning one takeout night, some beany pasta, and lasagna when we have my bf's parents over.

I'm making everyday chickpea salad to bring to work for lunches.
Then colby or swizz uncheeze & pea dip for my son's lunches.

As for dinner, no clue beyond a package of butternut squash ravioli for my son's dinner.
This thread is giving me some good ideas thoiugh! Like padraigin, I think I will make a loaf.

MomMeTrois, are the recipes for these in a cookbook or online? It sounds delicious!
-quinoa, chickpea & sweet potato burgers, carrot fries

-Horseradish dressing for the salad greens from last week I never finished.
-Tonight: pizza with roasted red pepper and tomato sauce with olives and mushrooms. Some gross modification of the sanctuary dip for cucumber and carrots. Raspberry lemon cheesecake for the end.
-Snobby joes for later in the week.

so far, I've got:
-Moo Shu Vegetables & tofu from Chloe's Kitchen, up tonight
-Sicilian pizza with pea shoots, roasted garlic, tofu ricotta & cherry tomatoes - just made two dough balls on some down time.
-Risotto with roasted vegetables
-rigatoni with lemon, asparagus and the never-ending tempeh bacon tupperware in my fridge

I just made a batch of chorizo sausages from Viva Vegan to use in recipes. I have to use it in the vegan hash I'll make tomorrow or Monday (waiting for my avocado to properly ripen, so depending on when that is) and I'll freeze the rest.

I have two test recipes to make this week from Isa's upcoming book. One is a sammich that sounds delish and I'll make tomorrow for sure and the other is a hash melange. Yummers.

I also bought the fixins' for the pate from Veganomicon to spread on some olive focaccia I made and froze a couple of weeks ago for quick lunches through the week.

Chris has been unemployed for a some time and, while being broke sucks, it was nice to have him home every evening to make dinner. Coming home to dinner nearly on the table was awesome. Fortunately he's working again so we're back to easy to whip up dinners instead of multi-course extravaganzas.

On the menu this week:

Chorizo and scrambled tofu w/ tortillas and garlicky kale
Mushroom pesto campanelle w/spring greens salad
Who Cares mac and cheese (subbing sunflower seeds for pine nuts and cutting the EB in half) with broccoli
Chinese chop salad (reverse engineered from a favorite at a local place that I learned was non-vegan).
Asparagus risotto w/spring greens salad

I was apparently craving salad when making the shopping list.

This week I'm making lots of crustless mini quiches and baked tofu to go with salads, soup and 40 clove chickpeas and broccoli. There's still lots of food left from last Sunday's cooking marathon left in the freezer.

Sunday is always pizza night here - we're doing our usual cashew ricotta over store-bought crust with veggies, but this time I mixed some frozen chopped spinach into the ricotta. Next week we have plans to do a "crazy" pizza night. Boyfriend is in charge of coming up with the toppings ideas.

Staple cooking: I made a double batch of cashew tofu ricotta - some for the pizza and the rest for the freezer. I'm so glad it freezes well. Later this week I'm making a double batch of the steamed white seitan (Viva Vegan) for the freezer and some tempeh meatballs (I'm trying a Vegan Dad recipe).

Lunches: Mixing up some tofu egg salad for sandwiches and steaming some veggies to have in my salads. I find I eat more veggies in my salads if they're lightly steamed than if I have to tear through them raw. I have no idea why, but I'm even eating carrots now. I usually hate them!

Dinners this week: White asparagus soup, gazpacho, satay noodles with veggies (broccoli, maybe some other green stuff).

Snacks: I made two types of muffins this past week - Carrot Spice and Zucchini Walnut - but I'm planning on making a batch of the Banana Wheat Germ muffins from Veganomicon and adding in some chocolate chips. I usually freeze half the batch of muffins and take them as snacks at work. I've got a good stash going in the freezer so far.