Post Punk Kitchen Forum

I'm not the original poster of the lentil hummus thing, but I make this recipe and it is tasty! I add some cumin powder, too.

Ooohh thanks! I eat hummus all the time, this will be a nice change!

I used brown lentils and didn't use a recipe. I just cooked a cup of lentils and used them in place of chickpeas - didn't do anything else out of the ordinary. I liked it! I've also used red lentils before, and it turned out more or less the same.

I enjoyed last week's mujaddara so much, I made it again this week. Also, I winged a bread pudding using some sourdough bread I've had in my freezer for months and a forgotten pint of soy creamer from the back of my fridge. It turned out SO GOOD.

I just got a new cookbook, quick and easy low cal vegan comfort food, and gonna try a few of the recipes this week. Excited!

This week:

Moroccan Carrot Salad with candied pecans (from quick and easy low cal vegan comfort food), with lentil dip (so good) and pita. Had this last night. amazeballs

Baked potatoes, BBQ soy curls and a corn/jalapeño sauté

Lemony Cous Cous (from quick fix vegan) with roasted broccoli and baked tofu

Cincinnati Chili (low cal/low comfort vegan)

Quinoa Vegetable Paella (from fatfreevegan.com) and baked tofu

Burritos (going to try making fake meat from TVP instead of buying faux meat)

Yellow Split Pea Soup (low cal/low comfort vegan) and a Caesar salad (AFR based

Meal plan for this week:

Tonight's dinner is going to be leftover baked falafel I made on Sunday with hummus and salad (recipe from AFR, first time making it on Saturday, will definitely be a repeat). Going to make curry chickpeas and greens from AFR tonight for lunches this week. Last night I made a huge pot of black beans and I'm planning on making toasted cumin black bean and quinoa salad for dinner tomorrow(AFR, got the book 3 weeks ago and am slowly working my way through all the recipes). Going to use the rest of the black beans for burrito bowls and possibly black bean burgers in the rest of the week as well.

Super excited to try out some of these recipes, this is the second week in a row I have been good about planning out my meals for the whole week. Hoping I can manage to keep this good habit when school starts up in the fall.

Tonight: tofu stir-fry with rice
Tuesday: seitan sausages, mashed potatoes and kale
Wednesday: quinoa, white bean and broccoli bowls with AFR green goddess dressing
Thurday: falafel burgers with homemade pita, salad and leftover goddess dressing
Friday: pasta with homemade pesto/tofu sauce
Saturday: chana masala and dal palak with rice
Sunday: pizza

I cooked a big pot of chickpeas over the weekend so I'm going to make some hummus for lunches, and I'm cooking the white beans for the sausages and bowls right now. I baked two loaves of bread today so that should last us a while, and I made extra pizza dough to freeze last week so that's already taken care of, and I have a ton of basil that I harvested and pureed with oil and froze that I will use for the pesto.

Can I come over for dinner, because that sounds great!

tonight: chili 'n cheeze potatoes
tuesday: maple-bourbon glazed tempeh, baked sweet potatoes and lots of sauteed garlicky kale
wednesday: sketties 'n meatlessballs
thursday: dinner with a friend
friday: probably pizza night again!

fruitbat: come on over! I made way too much stir-fry tonight.


Oh my gosh, that is one of my favorite recipes ever (seriously, you're a genius) and I haven't made it in ages! I'm glad you posted this because I'm going to make it next week now.

I don't know about every day, but I know about tomorrow: a panini. I love paninis. I put mustard on one side and green pepper jelly on the other. Then I put in tomato slices, clover sprouts, squash, zucchini, portobello mushrooms, mint leaves, Daiya pepperjack shreds, green pepper slices, and vegan turkey slices. It's AMAZING.

Right now, I've got kalamata-studded rosemary focaccia dough rising from VCON to use as an accompaniement to this week's meals. I'll make mini foccacias with it--either eight or six, depending on how much dough I have. They also freeze well if I can't eat it all this week.

I've got a butternut squash chunks a'roastin in the oven. Roasted the seeds and seasoned them for breakfast.

I've made a batch of lentils and am soaking black beans.

I will make some guac.

I'm about to wash and massage some kale.

These are for test recipes so I won't get too specific but healthy and delicious things!

And I'm making chocolate chip cookies.

The plan is Fennel and Roast Potato soup, seitan and maybe some Japanese cucumber salad.

My week in noms:

Seitan Picatta with whole wheat spaghetti and salad

California Chipotle Chop Salad from Chloe's Kitchen

Veggie Kabobs over couscous -- both recipes from Vegan Fire and Spice

Savory Corn Pancakes stuffed with cheese - Viva Vegan, with grilled zucchinni

This week the idea is super cheap and super fast meals.

Yellow Split pea soup + green bean/potato salad (last night it was awesome. both new to me recipes)

Lemony Cous Cous, baked tofu

Baked potatoes, BBQ tempeh, corn & jalepeno saute

Burritos (refried beans, mexican rice, TVP 'meat', guacamole) with new awesome high protein low carb tortillas I just discovered at the store.

Orange 'chicken' & Broccoli

Chana Masala and and roasted lemon broccoli

Saturday (omni) dinner party - AFR lasagna, hommade fociacca, ceasar salad, seared lemon/garlic green beans and butter run pecan ice cream.

Tonight: tofurkey kelbasi, roasted cauliflower, sauteed potatoes, string beans and mushrooms. Garlic dill aioli dipping sauce.
During the week:
-burritos with rice, beans, probably chile tempeh, salsa, guac, lettuce, onions, etc
-Mandarin chkn and brocolli with japanese fried rice
-Something with lentils as I've been craving lentils
-Lemongrass tofu bahn mis and tots

Friday is my best buddy's birthday and we are having a sleepover party. It's part of my present to him. I'm making:
-seitan ribz or grilled seitan steaks
-cornbread
-his favorite onion-garlic-ginger stewed green beans
-super creamy mashed potatoes and gravy
-chocolate mint cake in the shape of a half baseball
-popcorn - earth balance-y and salty!
-chips and classic onion sour cream dip

Yesterday, I made a batch of VWAV classic pesto and froze most. The rest I kept for mashed potatoes which I'm making this week.

I also made a batch of Viva Vegan!'s chorizo seitan sausages, again to freeze for future delicious things.

Today, I made Ani Phyo's yum yum milk for goji berries sunshine cereal for breakfast.

Made a test recipe for Isa's new book with pasta and roasted veg.

Tomorrow I'm making another tempeh test recipe that's sort of Italian style (hence the pesto mashed potatoes) and some braised rainbow chard alongside that.

This should do me the week.

On the menu this week at Casa de pearTree:

Pasta Primavera from AFR
Chana Masala - recipe from ppk blog (super excited to try this recipe!) with
Sauteed kale and mushrooms from AFR
Burrito Bowls - homemade pico de gallo, guacamole, unfried refried black beans
Lemony Chickpea Hummus for salads/wraps etc.
Balsamic Salad Dressing from AFR for salads throughout the week

Cooking my way through AFR...that book has no idea what's coming.

:)

I get so inspired reading this thread! I need to get back in the habit of making stuff on the weekends for the rest of the week (bread, seitan etc)

here is what I have going this week:

Brinner! Cornmeal blueberry pancakes, hash browns and sausage. (I was lazy and did gimmie lean sausage) Had this last night, it was great. I promised my man that we would do brinner at least once a week

Chickpea Curry with Gingered Brussel Sprouts and brown rice

New mexico pinto bean stew (from vegetarian cooking under pressure)

Miso Udon stir fry with beans and green (AFR - the omni loves this dish)

Curry Chickpea Pitas with fries (from quick fix vegan)

And something else. I CANNOT remember what right now. driving me crazy. ugh. haha

I'm making some freezer stuff today: I just made a veg pasta sauce with tomatoes and white beans to freeze, although I'm eating a serving for lunch now and it's not out of this world faboo or anything, but it's a perfectly fine sauce and is super easy, cheap, filling, healthy and tasty. I've made it semi regularly over the years.

I'm making Vegan Diner's Jambalaya as I've made it before, I love it, and know it freezes well from past experience.

I made a salad dressing (House dressing from Get it Ripe) for the veg salad I'm making to go with the jambalaya. Actually, I'm not sure that particular dressing goes well with jambalaya specifically, but I love the dressing anyhoo so I'll know I'll enjoy the meal, whether or not it's a perfect match.

Also making from Chloe's Kitchen the Orange You Glad I Made Tofu which is crispy tofu served in an orange sauce over rice and I bought some lactinato kale to steam with that--but I wish I'd bought broccoli, which would actually be a better choice but d'oh dint think of that in the store. So I'll have my fried tofu and white rice with leafy greens! This I will not freeze because that won't work and will just have as leftovers over the next couple of days.

I bought Dreena Burton's Let Them Eat Vegan! recently and am making the quinoa nicoise, probably early in the week as with all of the above, I might have TOO MUCH FOOD, even with the freezer stuff. But I have to make it within the next couple of days so the ingredients are still fresh.

Lotsa food but lots of it is going in the freezer anyhoo so I have food just to heat up on busy worknights.

This week is the first full week of classes for my master's program (eek! 8 graduate credits + full time job = crazy old me). Anyways, that means every Sunday is going to be my cooking/prepping day for the whole week cause the last thing I wanna do is come home at 8-9pm and still need to make myself dinner. Yesterday I pulled together:

A huge batch of red lentil hummus - going to be used for sammwiches, on top of salads, dip for veggies for emergency snacks in between work and class.
Cesar Chavez Dressing from AFR - I made the Cesar Salad with Eggplant Bacon yesterday for lunch, YUM that dressing is amazing and the eggplant bacon is awesome. That dressing is going to be on top of big lunch salads the rest of the week with freshly cooked chickpeas I made yesterday as well.
Curry Care Free Burgers from ppk blog - super excited to try these, I used left over Chana Masala (also from ppk blog, much love Isa) I have all the fixings for delicious sammwiches with these (avocado, caramelized onion...).
Portobello mushroom salad with mustard dressing from Veganomicon - also excited to try this recipe, already from the looks of it seems like it will be a repeat (omni BF will eat anything as long as it has mushrooms on it, esp. portobellos).

Needless to say, this week I am trying to harness all the energy possible via veggies to keep me going.

Quickie things this week as I have no time for cookin' today.

Eggless curried tofu salad sandwiches from Quick Fix Vegetarian.

Quinoa lentil stew from La Dolce Vegan.

Quinoa Tabbouleh from Let Them Eat Vegan!

And the avocado toast from Chloe's kitchen.

So curried sammiches with the tabbouleh and the quinoa lentil stew with Chloe's avocado toast will make lunches and dinners this week.

Polenta w/ steamed spinach & tomatoes
Quinoa & black bean salad w/ garlic kale
Chili
Grilled portabellos w/ sauteed southern greens
Lentil burgers w/ caulipots
Black bean & zukes tacos

Today, in an attempt to use my CSA share more effectively, I cooked a bunch of stuff to eat all week long. I made:
Black Beans and Squash, with rice.
A tofu fritatta with mushrooms, kale and dill
A mess of ginger garlic greens (a mish-mash of everything I thought I wouldn't eat if I left it much longer--turnip and radish greens, and arugula, spinach, and bok choi).
Miso glazed turnips
The Cesar Chavez Salad from AFR.
Plain old chick peas, to use later.

My reasoning is that I'm much more likely to eat food that is prepared than ingredients. I feel accomplished. And tired.

I made a list of ideas from my market haul and other kitchen stuff this morning:
-Channa Masala with fresh chickpeas, potatoes and tomatoes
-Thai yellow or red curry with long beans, white eggplant & basil
-beer-battered onion ring ranch burgers from Vegan Sandwiches
-black bean quesadillas
-pickled hot peppers (which isn't a meal, right?)

so many of meals have been rice/bean/veg/sauce based lately, so I'm sure that will continue...

I compose my menu plan based on our weekly CSA haul, which comes on Wednesday. So the plan usually ends around that day.

Sun - Saffron garlic rice and Italian style sautéed spinach & tomatoes from V'con with a tofu burger (souvenir from France) and radish salad with sprouts and mustard dressing.
Mon - Nasi goreng and leftover takeaway (tofu tausi = black bean sauce) with some extra veggies added, simple white cabbage salad and emping.
Tue - Chilli with tortillas, corn on the cob, guacamole and coleslaw with avocado.
Wed - Sautéed silverbeet (V'con) with smoky tempeh on mashed potatoes and a sweet beet salad.

Because of the ingredients I need to use up I'm thinking about the following menus for the rest of the week, but of course that also depends on the new vegetables we're going to get:
- roti
- seitan piccata with green beans (V'con)