Post Punk Kitchen Forum

on deck:
-something with a bunch of leftover mashed potatoes (these also contain chickpeas, and we've already made baked croquettes), like mashed potato biscuits & gravy (from Vegan Diner) - http://www.seriouseats.com/recipes/2010 ... runch.html - I'll probably try for a soy yogurt egg
-mac & cheese with AVC melty cheddar
-pumpkin beer & buffalo tempeh over rice (already had it over croquettes) with gai lan
-clean-out-the-fridge pizza with spicy marinara, mozzarella teese, pickled hot peppers, sauteed gai lan and whatever else is around
-something with fried tofu I picked up: banh mis or pho, maybe
-and most epically, an Ethiopian feast on Thursday - red lentils, yellow split peas, potatoes, gomen, salad and (store-bought) injera

For next week, I'm/we're making:

- spaghetti with lentil marinara and corn on the side
- pumpkin adzuki soup
- baked orzo with veggies
- split pea soup from appetite for reduction

the last meal I'm not sure of. I usually don't meal plan but this week we're both working + packing before our move next weekend so we shouldn't be making any visits to the store and we won't have energy for coming up with meals every evening.

I'm trying to eat cheap from things we've got in the freezer/pantry:

- jackfruit carnitas tacos
- stirfried cabbage bowls (cabbage, potato, chickpeas, sesame oil, sriracha over rice noodles)
- sesame swiss chard over udon
- orange chicken and broccoli bowl
- curried split pea soup

I wish I had Sundays available to cook. I love all of your menus!

I am going to try to make the spinach soup from Dirt Candy tonight, but damn, I am so tired on Sundays after work. Flat breads from Isa's upcoming book if I am feeling crazy.

-Retro KFC-style coated tofu (or maybe seitan, if I defrost it) dinners from Vegan Sandwiches Save the Day, served with broccoli, mashed potatoes and maybe gravy
-Buffalo tempeh with black beans, rice & greens
-Baked mac & cheese, probably new farm based
-Vermicelli bowls with curried peanut sauce - which is great because I can serve mine dry and my girlfriend's as a soup
-Caesar salads from Vcon
-more stuff with black beans

Tonight: leftover whiskey bbq seitan and buttermilk biscuits. Whatever veggie i have on hand as well.

Tomorrow I'll go produce shopping, so I'll make a huge simple veggie and baked tofu stirfry over kimchi fried rice.

For the rest of the week i will have something like:
-spicy tomato soup and a tofurkey grilled cheese with cranberry sauce.
-slow cooked lentils and a saag dish with basmati rice.
-lazy night Mandarin chikn bites and broccoli.
-homemade pizza probably Friday night.

This week...

-Potato Curry on Rice
-Curry Udon Bowl
-Lasagna
-Sweet & Smoky Broccoli Cashew Bowl
-Cutlets, Roasted Potatoes, Gravy, and Green Beans

And then leftovers and pantry meals after that.

A brown rice and bean Thai-inspired salad (tester recipe!)

A yummy pasta and fresh vegetable dish in a piquant tahini sauce (another tester recipe!)

Lentil curry with naan
Sausages with peppers and onions
Tacos

Tonight was supposed to be curried cabbage and peas with rice but may well be ketchup chips instead.

Maple-mustard potatoes and green beans (VWAV) with apple-miso tofu (AfR)
Pad See Ew (VEW)
Pizza with edamame pesto, tofu ricotta, pineapple and olives

Saturday and Sunday I made:

The Chipotle Chop from Chloe's book.
The Beans and Greens soup with garlic toast from Chloe's book.
The Apple and butternut stew from Chloe's book (to freeze)
and some raspberry cobbler. Yum!

Also later this week making lentil quinoa stew and some tacos and rice.

I'm leaving on a 2.5 week hiatus in 10 days, and my goal is to not buy any groceries except for greens until then. I have about half a giant head of cauliflower, some potatoes, a stick of lemongrass and a bag of baby carrots leftover from a party in my fridge. So, my tentative list has:

-cauliflower red lentil curry (Vcon) and jasmine rice or black rice with parsley (Inspired Vegan)
-penne ala vodka (already buttered and garlicked up most of a leftover baguette)
-breaded cauliflower with ranch dip
-cornbread with white beans and buffalo/pumpkin beer tempeh from the freezer
-caulipots (AFR) with baked tofu and white beans (for lunch today)
-roasted garlic tomato rice soup (Vcon)

This week... Not totally sure, but so far I've made:

VWAV Corn Chowder
Biscuits
PPK Blog Banana Bread
Mexican Hot Chocolate Snickerdoodles
Of which the corn chowder and biscuits made dinner last night, and will cover a few lunches, and the baked goodies are also for lunches/desserts/etc.

Trying to work through our pantry and not shop too much, but unfortunately, something mysterious dripped all over my fridge, and I seriously can't figure out what. It totally ruined all my produce outside of a head of lettuce. Ugh.

Tonight, I'm making tacos and rice. Yum! Tacos are always one of my favorite meals. (tester recipe tacos for Isa's new book and yellow garlic rice from Viva Vegan)

Tomorrow, making mini potato skins stuffed with avocado salsa for a potluck. (From Chole's Kitchen)

Pumpkin (butternut sub) and black bean posole from Vegan Eats World.

Will use up whatever dregs in my fridge in a supper that will feature the Southern Fried Tofu coating leftovers I have to use up.

Not cooking too much this weekend. Just made a batch of five-spice seitan last night (from Vegan Eats World) and today making the grilled seitan and noodle salad. I'll eat some of the stews from my freezer and am making fried rice for a potluck later in the week, but I'll keep a serving of that aside for myself as leftovers.

I made red lentil Thai chili yesterday from the PPK blog and made Arabian lentil & rice soup from AFR this afternoon. I'll eat my way through those this week until I go to my parents for the holidays on Friday!

School is out for the next couple of weeks so I finally got a weekend to hangout in the kitchen! Made a ton of food to keep me happy.

Ode to AFR:
Potato-Spinach Curry
Root Vegetable Dal
Red Thai Tofu
Pad Thai Salad with Peanut Lime Dressing
Plain millet for the curries
Apple Crisp for desserts

So in love with this cookbook.

On deck this week:

-Tofurkey and roasted root veggies (last night. Man, it's been awhile, but I love tofurkey. Do a basalmic glaze that I use on the veggies too)
-Pho with Mock Duck (faux duck? F-uck?) Pho from VEW
-Purple potato and corn salad from AFR, some soup that was on sale (pre-made)
-Isreali CousCous and roasted veggie warm salad with cranberries and pine nuts
-Gyros and tater tots (yay tots) from VEW
-Vietnamese Spicy Tofu and Eggplant stir fry (from Asian Vegan Cookbook)


I cooked a bunch last night. Made the pho broth from Vegan Eats World. Hooooly smokes it is GOOD. I cannot wait to eat it tonight! Trying mock duck for the first time. My partner is totally scared of it, I should not have told him about it, just served it to him. Also made the seitan from VEW last night...it cooked up really badly. Raw. I baked the shiitake out of it, hopefully it will be ok for the gyros. If not, there is always pasta as a back up :/

roast squash risotto, then risotto balls with the leftovers.
jacket potatoes with couscous, various salads & mock tuna [NOM]
some sort of tomato/chickpea soup
menemen
tomato & spinach baked gnocchi

It's Saturday and a snow day in Toronto and since I managed to get my groceries yesterday, today's more or less like my Sunday which I like to use for cookin'. I'm making:

Isa's Spaghetti with Tempeh meatballs (from her upcoming book)
Chloe's garlic bread (making the baguette fresh for it, too. Just finished kneading, the dough is rising).
Green tossed salad with tomatoes and maybe I'll try Julie Hasson's recipe from Vegan Diner for her tomato dressing that I saw kittee say was great in another thread. I usually just use the lemon and oil dressing from Get it Ripe but if I have the ingreds for the tomato dressing, I'll give it a shot. This is for lunch (with lots o'leftovers).

Dinner: Chickpea masala with ginger and pomegranate molasses from Vegan Eats World.
Steamed white and wild rice to serve over (trying to use up this rice)
Savoy cabbage braised with garlic (recipe my doctor suggested during my visit yesterday)

And some of my Christmas cookie leftovers I have stashed in the freezer for desserts, a selection of: alfajores, chocolate mint melties, ginger sparkles and chocolate chip cookies. I invited my sister and nephew over to enjoy the spaghetti and garlic bread and salad and cookies with me but my sister doesn't want to drive today as the roads are bad.

Our Sunday dinner this week will actually be on Monday. I'm making:

- Latkes with cranberry chipotle chutney and horseradish sauce.
- Beans and cilantro lime rice with sofrito.
- Orange rosemary olive oil cake with olive oil macerated berries.

Inchoate, but should be tasty.

I wound up making Julie Hasson's diner house dressing as I think I have enough tomatoes on my plate for one meal with marina sauce and all and this house dressing is super good! I'll try the creamy tomato dressing another time.

@seitanicverses, tell me more about this braised cabbage! I love braising cabbaged with apples, garlic, and potatoes in a cider / stock / shallot concoction...But, this simple savoy and garlic idea is intriguing!

We're going to be in Joshua Tree Sunday and Monday, so Sunday night we'll be BBQ-ing ginger citrus tofu with bell pepper, zucchini, and sweet potatoes to have with a simple quinoa salad.

Monday night we'll go out.

Then when we return on Tuesday we'll have the absolutely required meal of black-eyed peas, greens, and cornbread. I usually make the peas into a stew with tempeh bacon and lots of veggies, but we're eating at my parents' house on our way home, so we'll see what my mom puts together.

Wednesday night will be simple red lentil soup, and the sweet autumn fattoosh from VEW subbing delicata squash for sweet potatoes.

Thursday will be more soup and warm veggie pitas with cooked shredded cabbage, beets, carrots, delicata squash, broccoli, tomato, and tahini sauce.

Friday night we'll have banh mi bowls with sriracha baked tofu, home-made pickled daikon and carrots, tons of veggies and mushrooms, and rice noodles with a creamy sauce...

And then Saturday we'll have to polish off the leftovers.

I'm going to be working more full time soon, I'm really going to miss thinking of a week like this as a simple one... Hopefully my plan to make a living throwing dinner parties will work out sooner than later :)

I haven't tried it yet, but my doctor was just suggesting more leafy green veg ideas (I can never have enough) and she told me that Savoy cabbage has lots of vitamins so anyhoo, she told me to take a head and separate the leaves from it and boil them leaves until soft, then drain off the water, cool the leaves until I can handle them and chop them up into desired texture (I'll probably shred) and then heat some oil up in a skillet, add some chopped garlic to that, add the boiled cabbage turn off the heat and just let the cabbage sit in the garlicky oil mix it around and eat. She didn't give me measurements to use but I bought a small head of cabbage and will probably use three or four cloves of garlic (though I'm running short on garlic so might have to skimp) and just coat the pan with oil and salt and peppa to taste. Also, I don't know if I used "braised" as the right word here, but you know, it seems kinda braised in the oil and garlic. I'll let you know how it turns out. Making either tonight or tomorrow....

Also I was going to make the spaghetti and tempeh balls New Year's but I couldn't wait. If I don't have leftovers of that for NYE, I'll make something with black eyed peas, but I think with what I'm making this weekend, I should have enough leftovers to carry me till midweek.