Sunday thread: What are you making for dinner this week?

DEG · **Joined:** Wed Oct 03, 2012 1:00 am **Posts:** 236

I made shepherd's pie tonight. This week will also include pineapple fried rice, zucchini rice casserole with the cheese sauce from the vegnews mac and cheese, jackfruit tacos, the eggplant moussaka from the ppk blog, and pizza with vegan mozzarella from Artisan Vegan Cheese assuming my mozzarella comes out yummy.

seitanicverses · **Joined:** Wed Oct 20, 2010 1:57 pm **Posts:** 3854

seitanicverses wrote:

indexandicon wrote:

@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!

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....

Just to update on this: This was pretty good. Nothing spectacular, pretty plain but it's pretty perfect for what I served it with and that's a flavorful food (I made a chickpea masala) where you kind of need something bland on the plate to cut it. So it's a fine choice for that scenario. I think I boiled the cabbage leaves of a whole (small) head of cabbage for maybe 5-7 minutes in salted water, drained and shredded them, heated maybe 1 tbsp olive oil in my cast iron skillet, threw two minced cloves of garlic in there, turned the heat off, threw in the boiled and shredded cabbage, tossed it around, covered the pan just to get it warm and coated with the garlicky oil and then served.

seitanicverses · **Joined:** Wed Oct 20, 2010 1:57 pm **Posts:** 3854

Making meals for this week:

Andean Aji Bean Stew from Vegan Eats World
Probably Homestyle Potato Rolls from VCON to go with the above.

Chickpea tacos with guacamole and salsa, cilantro lime rice and side salad (lettuce, tomato, whatever veg on hand) with probably some leftover diner dressing.

Savory baked tofu sammiches and the Greek Lemon soup from VEW.

Kelvia · **Joined:** Wed Oct 20, 2010 8:59 pm **Posts:** 498

I'm trying to use up some of the stuff I have in the pantry.

-tacos w/ refried beans (Terry's recipe from Viva Vegan) w/ "fixins"
-sauteed mustard greens over 'Harvest grains' (mix of couscous, quinoa, baby garbanzos from Trader Joe's) with some sort of sauce
-Yellow Split Pea Soup from VEW
-Ethiopian lentils & tempeh from Robin Robertson's new slow cooker book
-Maple Dijon Root Veg with Gardein & salad--also from Robertson's newest slow cooker book

jdfunks · **Posted:** Sun Jan 06, 2013 9:21 pm

I missed this thread! It definitely helps me to have a plan.
This week I'm thinking (based on today's what-looked-good-at-the-farmstand/pantry stuff):
-double-stuffed potatoes with smoked cheddar, kale & tempeh bacon
-lentil kale potato stew with stock I made yesterday (half batch) with garlic bread from the end of a baguette
-roasted cauliflower and potato curry
-vermicelli bowls with roasted veg & peanut sauce
-chickpea piccata with kale over caulipots

Alright! That's making me feel better about being back in town and meal-planning. Plus, I have a Pakistani cookbook waiting at the library to inspire...

xstartxtodayx · **Posted:** Sun Jan 06, 2013 9:58 pm

jdfunks, that all sounds SO good!! I am going to steal some ideas from you this week.

-saag paneer (tofu) inspired by olives for dinner with brown jasmine rice
-noodle bowls with lemongrass tofu, bean sprouts, cucumbers, carrots, whatever else i can muster and peanut sauce
-chickpea picatta (because I have a lot of shallots)
-sweet and sour soy curls with broccoli and rice
-probably something Mexican themed. Maybe chimichurri seitan tacos with a basic cilantro-lime cabbage slaw.

Semi related, I have some big macaroon plans, with chocolate coated bottoms.

pickledtreats · **Posted:** Mon Jan 07, 2013 3:25 am

So far the menu for this week is looking like this:

Monday - Falafel night! We use some store-bought falafels and then dress them up with fixins like tzatziki, hummus, crispy onions, tomato-cucumber salad, etc.
Tuesday - My bf is cooking the Carrot Bisque from VWAV
Wednesday - BOWLS...not sure what kind yet, but I'm cooking a lot of beans and grains today and steaming/roasting veggies for the week.
Thursday - Leftovers OR tofu stir-fry with veggies. I think I want something sweet/sour/sticky like sesame tofu.
Friday - Leftovers (probably soup or bowls)

Chicki · **Joined:** Thu Nov 11, 2010 10:53 pm **Posts:** 1714

This week:

Last night I made the tamale shepherds pie from the PPK blog. Oh man, it was EXCELLENT! Definitly something you can serve to omni dinner guests, or bring to a potluck. I stuck pretty much to the recipe, with only a few subs. Mostly, I subbed chipotle peppers for the franks red hot, since I thought Franks sounded weird with the rest of the flavor profile. I wanted more depth and more of a mexican/southwest flavor. Also it made a TON. will do half next time (easy to half the recipe).

Rest of the week:

*Leftover shepherds pie one night

*Edamame pesto linguine (from the blog/AFR)

*Baked potatoes with leftover edamame pesto with tomatoes for the topping, lemon blasted broccoli and baked tofu or TJ's chickenless thingies

*Hoppin John (from the PPK blog, cant wait to try it)

*Lemony CousCous with baked tofu

seitanicverses · **Joined:** Wed Oct 20, 2010 1:57 pm **Posts:** 3854

Simple dal from Get It Ripe
Scallion flatbread from VCON (I always make these two dishes together and just make the flatbread really crisp and break it up like crackers and skip the dip for it. So yum.)

I still haven't made my tacos so have fixings for those and will definitely make this weekend: chickpea tacos, guac and salsa, cilantro lime rice (VLV) and tomato and lettuce salad.

Iced apple cake from Chloe's book.

Easy and not time or labor intensive things because I have to work this weekend so won't have my usual Sunday to cook, cook, cook the day away.

seitanicverses · **Joined:** Wed Oct 20, 2010 1:57 pm **Posts:** 3854

Cashew Creem Tomato Soup from Get It Ripe.

Black Bean Soup from VEW.

Chloe's Orange Tofu (served over steamed white rice)
& Bok Choy with Crispy Shallots (from VCON)

Chloe's apple cake.

amonik · **Posted:** Sun Jan 20, 2013 1:27 am

-Seitan sausage and rutabaga mash, probably a cabbage salad
- Pizza: I'm going to try a variation of Isa's Cashew Queso and pour it on after baking - the search for the perfect pizza cheese continues
- Spaghetti and a creamy sauce with leeks and mixed beans
- Lentil and eggplant chili mole from AFR (new-to-me recipe)

j-dub · **Posted:** Sun Jan 20, 2013 2:03 am

Massaman curry from VEW (so excited, I haven't had Massaman since I changed cities a year and a half ago!)
Tacos with black beans and yams with peach salsa
Arabian Lentil and Rice soup from AfR (I am not a soup person so we will see...)
Eggplant bacon caesar with baked tofu from AfR

jdfunks · **Posted:** Sun Jan 20, 2013 3:47 pm

Pakistani potato curry with added chickpeas over basmati rice (from a gorgeous book that makes me want to travel - Mangoes & Curry Leaves)
Tom Kha & Pad Thai with choi
Mac & cheese to use up some of the over-flowing amount of AVC creations in my apartment

I seemed to do a bunch of steamed grain/green/tofu meals the past couple of weeks, and having a pot of curry or mac & cheese around seems like a nice change.

seitanicverses · **Joined:** Wed Oct 20, 2010 1:57 pm **Posts:** 3854

Tofu adobo and potato stew from VEW (using five-spice seitan instead of tofu).

I have some pre-made sauerkraut and mushroom frozen perogies, so I'll make some carmelized onions to serve with those, some Eastern European tofu (from VEW) and just a simple green salad with tomato and lemon dressing from Get It Ripe to round out the meal.

I think that's it for cooking for this week for me.

bexsa · **Joined:** Thu Jan 06, 2011 4:32 pm **Posts:** 145

This week in no particular order:
Tempeh burgers and fries
spaghetti and meatballs
Mandarin "chicken" with rice and steamed broccoli
Seitan katsu with noodles and steamed veg
Red beans and rice with sausages and collards
Mushroom barley soup

Chicki · **Joined:** Thu Nov 11, 2010 10:53 pm **Posts:** 1714

seitanicverses, your sunday threads are the best!

Mine this week is kinda lameo. New job, travelling this week so only a couple of nights cooking

Tonight: Miso Udon Greens & Beens. Requested by my omni fiance!
Monday: Potato and spinach curry (from AFR, from my freezer too) with Masala baked tofu
Tuesday: Ceasar salad with seared tempeh and eggplant bacon

I get back on Friday, so maybe something fast like a pad thai or pad see ew ....ok let me be honest. Ill be tired. It will be Chipotle.

pearTree · **Joined:** Thu Aug 09, 2012 8:31 am **Posts:** 89

This week's round up:

Gnocchi with tomato-portobello sauce
Arabian Lentil Soup from AFR
Ceasar Chavez Dressing from AFR to top huge veggie salads for lunch.
2 loaves of Lower Fat Banana Bread from VCON.
Fixings for bowls - steamed broccoli, rice, avocado etc.

paprikapapaya · **Posted:** Mon Jan 28, 2013 12:18 pm

chipotle chili with sweet potatoes and brussels sprouts (afr)
mixed mushroom ceviche (viva vegan)
gallo pinto (viva vegan)
swiss chard with raisins and capers (viva vegan), sofrito tempeh (viva vegan), lime cilantro rice (viva vegan)
burritos (breakfast style for the freezer, and also red rice/pinto beans/cabbage/smoky soy curls/salsa/avocado).
fideo, chips and queso (vegan explosion)

Latin-inspired for sure. I need that this time of year to fight off the bitter cold.

VeganMeredith · **Posted:** Mon Jan 28, 2013 12:48 pm

I made a coconut milk lentil rice dish from Daily Garnish yesterday to have for lunches all week, as well as some miso soup for dinners. I'm going to make a red lentil potato curry too, as well as eat my way through a bunch of red lentil Thai chili from the PPK blog that I have in my freezer.

seitanicverses · **Joined:** Wed Oct 20, 2010 1:57 pm **Posts:** 3854

Chicki wrote:

seitanicverses, your sunday threads are the best!

Thanks! I love reading what everyone's making and imagine them cooking along with me in our respective kitchens. I kind of hate having plans on Sunday because I have so much fun in the kitchen. Sunday's my all-out kitchen day!
About to start the adobo stew and rice and thinking of making some Hello Dolly caramel bars from Dreena's latest book, too, the name of which escapes me at this moment. I have to work, too, lol, but doing my regular job again now (whew!) so have more flexibility and don't have to log in during regular working hours. So I can cook Monday, too, at least this week.

Quarantined · **Posted:** Mon Jan 28, 2013 4:17 pm

This week I'm planning:

-cabbage-chickpea soup from fat free vegan blog
-chickpea cutlets from Vcon made into nuggets
-frittata made of chickpea flour
-raw kale salad with avocado
-roasted garlicky potatoes

I just realized that three dishes involve chickpeas so maybe I'll use white beans in the soup instead. I always tend to go overboard with chickpeas.

pannkakan · **Posted:** Tue Jan 29, 2013 9:54 am

- chickpea stew with rice and frozen pea-pepper-corn mix
- sweet and sour wok
- mexican millet with bean patties
- cold noodle salad
- lemony chickpea salad
- beetroot tart
- falafel in bread
- lentil and carrot soup

pickledtreats · **Posted:** Mon Feb 04, 2013 9:55 am

We had a marathon cooking session this weekend and we ended up with:
- carrot spice muffins (great for snacks and breakfasts)
- double batch Backyard BBQ sauce from VCON
- Isa's Chickpea Rice and Kale soup from the PPK blog...it is SO good, guys. Make it. We're having a serving this week and I'm freezing the rest.
- Bacon Burgers from Vegan Burgers. Worried about these since my tvp chunks are a bit large, but hoping they turn out for dinner tonight.
- Curry Lobia from Vegan Eats World
- Plain White Buns from Vegan Burgers

I was also hoping to make a batch of chili today, too, but I'm officially out of useful plastic containers!

allularpunk · **Posted:** Mon Feb 04, 2013 11:37 am

My week of cooking:

Monday - Chipotle Butternut Squash Bisque (Quick & Easy Low-cal Vegan Comfort Food)
Wednesday - Tofu in Olive & Grape Marinade over Creamy Polenta (both from Let Them Eat Vegan)
Thursday - Tempeh & Veggies in Peanut Sauce (Vegan Slow Cooker)

Pretty excited about all of this.

mollyjade · **Posted:** Mon Feb 04, 2013 12:42 pm

Spicy rice cooker pearl couscous w/soy curls and broccoli
Stir-fry with noodles
Chili with corn bread
Pasta bake and kale

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