Post Punk Kitchen Forum

This semester I'm hoping to set aside one day a week for cooking so I can eat way better than I did last semester and be more frugal as well. Campus food is just terrible and doesn't deserve my money! In the fridge/freezer for this week is:

AFR everyday chickpea/quinoa salad with vinaigrette
brown rice pasta and butternut/tofu-based mac 'n cheese
adzuki bean and kabocha soup
baked tofu and veggies prepped for making nori wraps
okayu (Japanese rice porridge)
broccoli/kale for steaming
ingredients for rice paper rolls (these may or may not happen this week)

Feeling quite proud of myself for all that cooking and I get so happy every time I open the fridge.

You guys are making me jealous!

All I've got right now is a bowl of curried vegetables and I just finished making butternut squash soup so that'll be in there here soon.

Breakfast bake and mexican tofu scramble from skinny bisque cookbook; unfried refried beans from afr; hunan fried rice from fire and spice.

A slice of VB quiche. It may not last the night though.

Right now I've only got leftovers of Brooklyn Pad Thai from VWAV and LA Style Chimichurri Tacos from Chloe's Kitchen. Good, but I'd be happier if I had some salads or prepped fruit/veg in there too. And cheese. I need to get that Artisan Vegan Cheese book!

Navy beans! I cooked 1.5 pounds of them earlier this week and have been eating them for every meal. Navy beans on toast. Navy beans with kale. Navy bean hummus.

It's starting to feel a little like punishment, but freezing them at this point would feel like defeat. So I will press on.

- Chickpea quinoa pilaf
- Channa masala
- Split pea-sweet potato and kale stew
- Yumm sauce
- Parsley oil (parsley, garlic, salt, olive oil, lemon)

Today, I'm making a vegan version of ribollita (bread soup), so that will be in the fridge this evening, along with some cannellini beans and broth. And I'm strongly leaning towards Isa's pumpkin pie, so that might be tempting me from the fridge, too.

Is it apparent I've had some time off from work?

Probably a quarter of this stuff needs to be thrown away, probably today.

- one lonely vegan crab cake
- balsamic baked beans
- half of a seitan loaf (PPK blog)
- one serving of the mediterranean hot pot from the urban vegan blog
- tahini sauce from chickpea shawarma
- horseradish sauce
- mushroom pate
- one lonely tiramisu cupcake
- 2 or 3 week old taco filling (we nasty!)

-ginger tomato chickpeas (Vegan Eats World)
-brown rice
-herbed breadcrumb cauliflower (AFR)
-giant salad
-baked tofu (AFR)
-sanctuary dressing (AFR)

If it wasn't for leftovers, I wouldn't know what to do with myself, food-wise.

In the fridge the stuff I have made is:
Black bean chorizo stew
Apple butter
Chickpea cheese
Leek and bean cassoulet

In my freezer I have:
Pumpkin waffles
Banana pecan waffles
Bakery style berry muffins


I should get cooking!

This thread just encouraged me to clean out my fridge, otherwise my list would be much longer.

Hottie black-eyed peas & greens with ginger mashed sweet potatoes & apples from New Year's (AFR)
Pesto risotto with roasted mushrooms and sun-dried tomatoes (PPK blog)
Leftover pizza dough from last night (Fred's made-up recipe)

Yay, I have lots of treats this week!

-KFC style fried chickn (made with soy curls)
-twice baked potatoes
-garlicky sauteed chard
-cranberry sauce
-spinach & mushroom lasagna
-tomatillo salsa
-Dutch apple pie jam

I have a little left over hoppin' john, which might be ready to throw out. A few slices of pizza bianca, that might be lunch. Yuck - some cream of mushroom soup from Christmas day that definitely has to go! And some cheesy sauce. As you might tell, today is fridge purge day & time to do some cooking. I'm doing the VV orange mojo tofu, prepping some coleslaw veg, making potato salad, lentil & quinoa burgers, & some kind of paté.

we have in the fridge for the next couple 'o days:
- snobby joe mix
- white pepper gravy
- beer battered tofu
- garlicky smashed potatoes
- roasted carrots with thyme and garlic
- roasted green beans

potato salad sound really good, Karena. i haven't made it in ages - think i might make some in the next few days. thanks for the tasty idea!

Just finished this week's cooking. In the freezer/fridge this time is:

sprouted brown rice
vegan chicken karaage
various tsukemono
quinoa and chickpeas
green goddess dressing
kuromame (sweetened black beans)
prepped kale and broccoli to quickly steam or throw into a smoothie

The menu is breakfast smoothies, lunch bentos and dinner bowls.

-Arabian Lentil and Rice Soup (AFR)
-Unfried Refried Beans, using black beans (AFR)
-Nacho Cheese Sauce (YRR)
-Guacamole
-Falafel
-Fresh Apple Muffins (150 Muffins Book), except they're on my countertop :)

A ton of leftover polenta rancheros from Vegan Brunch.

That's my favorite thing ever! Lucky you!

Brown rice rejuvelac.

It was my first time making it - it was delish! My polenta was a bit too "soupy" but delicious nonetheless.

Tofu scramble with peppers, onions, and sausage
Spaghetti and marinara
Blueberry oatmeal pancakes
Creamy black bean soup

I keep looking at that recipe. One of these days I'll actually make it.

Um..
- mincemeat from Christmas
- onion marmelade (nearly gone must make more)
- humous
- sourdough cinnamon rolls (to bake for breakfast in the morning)
- cashew cheese
- random veg soup
- chilli sauce
- rosehip syrup
Think that's it...

Fridge: Lentil soup, and all the prepped ingredients for scrambled tofu for dinner tonight.
Freezer: chilli, dhal and veg sauce for pasta.

Choccy chip banana muffins.