Post Punk Kitchen Forum

Today, I'm cooking a lot of wintery stuff but I have a craving for it all:

Potato-Kale Soup with sizzling chorizo from Viva Vegan!- to eat for lunch today and freeze the rest. Next week, I'll make taquitos with red chile sauce and refried beans all from Viva Vegan! with my leftover chorizos.

From Vegan Express, the Miso-Ginger Red Beans with Broccoli and Great Grated Veggies with Tahini Dressing. Never tried either of these before.

From eat, drink & be vegan I'm making Savory French Lentils with Autumn Puree and Lemon Broiled Green Beans.

All this to have lunches and dinner for the week.

Maybe an easy dessert like chocolate chip cookies (I like the one from Dreena's first or second book).

I want to move in, seitanicverses!

Sunday is actually my Thursday but I am committed to using two books this week which I've been kind of ignoring even though I <3 them--Hearty Vegan Meals and The Inspired Vegan. So far I know I'll be making the congee with accompaniments from TIV on Tuesday. And I'll definitely be making my signature miso-braised Japanese turnips again because my CSA will NOT STOP with the Japanese turnips.

I'll also work an Isa-tester kofta curry in there. It sounds delightful.

Echoing a similar theme...I spent much of last night flipping through Hearty Vegan Meals, thanks to thoughts of a potential breakfast bowl. I have a few recipes from there and a test recipe on my to-make list. Most importantly, Julialegume has requested "soup week". So far, we've got Tom Yam, mushroom miso and if I can find some romas at the farmers market, pasta y fagioli, are in the running.

1.Corn flake crusted portobellos, baked potatoes, corn on the cob.
2. Quinoa pasta with homemade sauce.
3. Amys rice crust spinach pizza with fries.
4. Taco salads.
5. Zucchini delight.
6. Probably Chipotle for my take out night!

In no paticular order.

Fancy Sandwiches featuring tempeh bacon, spinach pesto (from Vegan Diner), roasted red peppers, caramalized onions, and balsamic roasted shrooms with a salad.

Quinoa garbonzo pilaf (from VCON), steamed greens from my garden, roasted cauliflower, all drizzled with tahini sauce (from VWAV)

Black Bean Soup (from VCON) topped with pepitas, cashew cream, and sliced avocado

Spaghetti with marinara and sausages with salad

Lentil meat tacos (from PPK) with spicy cabbage slaw

Its going to be an awesome week!

I'm not working (on maternity leave), so my Sunday is whenever we run out of food. This is the middle of my cooking week, so we're making:

-Chloe's Kitchen baked macaroni and cheese with chickpeas, spinach, and broccoli - either on the side or maybe worked in. My partner hates chickpeas, so maybe those will get mixed in at the table.
-Roasted veggie/potato/tofu bowl dressed with VCON cucumber-cashew dip/sauce/whatever it might be called.
-Pizza with Italian Tofurkey sausages and whatever vegetables we have left in the fridge.

Probably also some scones to have with breakfasts and for snacks. Possibly these awesome looking mini-babkas, veganized: http://smittenkitchen.com/2012/06/chocolate-swirl-buns/ or apple-cheddar scones if I pick up dried apples and Daiya.

Even though we're in the throes of Juneuary I still want summery foods.

Monday: Chinese chop salad (my favorite, we have it almost every week) and seitan nuggets.
Tuesday: Stuffed mushrooms, homemade focaccia bread, green salad
Wednesday: Homemade Italian-style sausage with peppers and onions with a green salad
Thursday: Picnic Day! Macaroni salad, broccoli salad, crockpot baked beans
Friday: Roasted corn, collard greens, leftover beans

This week is a celebration of Philly chef Rich Landau

Caribbean Seitan BBQ Wings
Grilled Cauliflower and Simple Summer Chickpea Salad
Lemon Tofu Bake (corn, grape tomatoes, slices of lemon and Old Bay seasoning)
Grilled Portabella Verde Tacos

Work lunches: nicoise salad from afr. but using champagne vinegrette from Trader Joe's.

Dinner (two meals cuz I have to do leftovers after work):

early week: joanna vaught's seitan nuggests & steamed yellow string beans.
later week: eggplant lasagna (with cashew cheeze & eggplants from my garden)

Yesterday I made: Nut and potato bake (recipe from old PPK website)
Punk rock chickpea gravy to serve with the bake (man, I forgot how yum this gravy is! Havent made it in an age.)
And Smoked brazilian shredded kale (from Viva Vegan!)

Today I'm making:
A batch of Moroccan Tacos (from Wolffie, a recipe she posted at vegannet like five years ago - a tasty and easy baked falafel, basically is what these are)

A soup recipe from Isa's blog with cauliflower and pesto and gnocci

Homestyle Potato rolls - my mainstay homemade dinner/bread roll recipe from Veganomicon

Another batch of Joanna's Vegan Parmesan from Yellow Rose recipes.

Pizza with roasted tomatoes (and extra dough for the freezer)
Garlic confit (so good!!!) to spread on the pizza and basically everything else
Granola for work snacks
A big pot of chickpeas, some of which went into hummus for work lunches, and the rest portioned out for the freezer
Probably a tofu scramble for dinner later in the week

Yes, that gravy is awesomesauce. Do you have a link to that nut and potato bake? I am intrigued!

here is my menu this week. I strive for easy fast stuff...i get home late every night STARVING from the gym.

Chipotle take out (last night)

Baked potatos with green beans stewed in a tomato onion sauce, and TJ's chickenless tenders

New Mexico Pinto Bean Soup (from vegetarian cooking under pressure book)

Chana Masala (from the PPK blog, never made it before! got coconut oil just for this)

Tacos & Mexican Millet (easy tacos with the TJ's faux ground beef-omni partner really likes those)

Pad Thai (based on VWAV)

Also, tonight I will make a big ole batch of hummus and bake some tofu for lunch sammies and salads for the week. Ususally I do this on Sunday, but my fiancee was playing at a BBQ beach party yesterday and we got home late. Hece the Chipolte. It was super good though...yum. They have brown rice now!

I PM'd you this recipe because there doesn't seem to be a link to the old PPK recipe archive. I actually didn't like the nut potato bake that much, but the Punk Rock Chickpea gravy saved it. That stuff could make a brick delicious!

Some old favorites:

Chickpea tacos with yellow garlic rice and arugula and tomatoes.

Seitan linguine with vegetables from American Vegan Kitchen.

Hot Mama Salad from one of Joanna Vaught's zines (a tasty and filling quinoa and black bean salad I crave in the summer).

Creamy aubergine, butter bean and potato.

But I forgot to put in the aubergine. *face palm*

I'm making the curried corn and veggie chowder from AFR (my favorite!) and a lentil soup from World Vegan Feast that I can't remember the name of. I have no idea why I keep making soup this summer, with our record-breaking heat, but I can't stop myself.

I've been canning all day (and I'm not done yet), so we'll see if I actually make the chowder or just finish making an eggplant dip and then eat that for dinner. I'm almost kitchen-ed out!

We have record breaking rain. I'm living on soup and casseroles.

tomorrow is zucchini noodles with meatless balls 'n marinara.

tuesday: greens bowls filled with sauteed kale 'n collards, brown rice, oven-baked tempeh, cilantro, scallions and a lemony-tahini-tamari dressing.

wednesday: avocado 'n veggie sammies with roasted broccoli.

thursday: an easy night of veggie burgers & grilled zucchini.

what's zucchini delight? i have a lot i need to use up...

You all are so organized. I need to get inspired. Tonight I'm making sunflower mac from the blog so I eat something other than chocolate today.

I need to go shopping this week.

Tomato soup w/bread and salad
Bell pepper and seitan stir fry w/rice or noodles
Lentils cooked with potato, fresh corn, salad

Probably something like this:

Grilled portabella mushrooms, baked sweet potato, sauteed shredded garlic brussel sprouts
Grilled portabella burger with tzaziki sauce, tots and grilled corn
Taco salad
Maybe breakfast for dinner one night with tofu scramble (boulden creek, austin tx style. best scramble in the universe.)
Predictable lazy mandarin chkn from TJs and brocolli
I have been craving lentils lately, so something yummy with lentils.

It's lentil week for me. Lentil hummus with carrots for lunch, and mujaddara with kale for dinner. That should last me most of the week. Boring but cheap! I could probably work lentils into my morning smoothies, but no.

Lentil hummus! Red lentils? recipe please!! that sounds yum. I love lentils, and have a ton in my pantry

Here is what I got. I am doing the spending challange ($75/week) and am doing great

Here is what I am making this week for $68 (although I did buy some staples that I always buy to keep on hand)

Falafel pitas + fries (includes hummus and taziki)
Lentil Salad + hummus + Pitas
Seasame Soy Curls w/ asparagus + quiona
Basatimi Rice with chard and chickpeas + spicy potatos and zuchinni + Madras Tofu
Lemony Cous Cous with baked tofu and grilled asparagus
"orange chicken' with carrots and broccoli + brown rice
Tempeh Tacos with spicy slaw and refried beans

I might do the taco's on Saturday for lunch instead. I want to go to the beach on Saturday. Those would be nice to take. Fake fish tacos haha.

If I do that, I will probably pull some fresh tomatoes and herbs from my garden and make a nice fresh pasta sauce that evening when I get home

plotting out what im making for dinner during the week and then writing it down is helping me save on groceries i think.
previous i might pick a couple random recipes and then buy the ingredients then pretty much forget what i was going to do.

this week:
pad thai (vegan table)
middle eastern shawarmas (vegan table)--so far this is the only way i like tempeh
creamy all in one bowl (hearty vegan meals)
taco salad (hearty vegan meals)

last night i made the moroccan tagine from vwav so that is my lunch for most of the week