Post Punk Kitchen Forum

Pizza with mushrooms, spinach, olives, peppers, and avocado for a creamy finish.
Pesto soup with gnocchi and greens from the ppk blog.
Maple Mustard Dressing from VCON for lunch salads.
Rice, steamed broccoli, chickpeas etc. for various bowl creations.

Yesterday, I cooked up a ton of stuff for easy throw together lunches - made miso-tahini sauce (just miso, tahini, lemon juice, and water), roasted beets, sweet potatoes, cauliflower, and broccoli, and cooked quinoa, lentils, and brown rice. I also have some greens that I'm going to steam to throw in, but I'll do those each morning.

For suppers, I'm just going to have salad or pull out one of the many containers of stew/chili I have in my freezer :)

I need to get in on this.

Chickpea piccata over spinach and polenta
Lentil cauliflower curry over coconut brown rice
Cream of mushroom soup and toast
Beet burgers
Black bean and rice enchiladas

Yum! Looks like a lot of stuff that will freeze well, too, if you make double batches. What beet burger recipe are you using?

Thanks! That is a brilliant idea - I love freezing batches. Everything is really easy, so it'll be a good way to make good food while hanging out with a toddler.
I wanted to use Vegan Richa's: http://www.veganricha.com/2011/08/beet- ... iders.html I have extra chickpeas and I never have extra rice. If I had extra rice, I'd try the PPK ones...

The mushroom soup is so easy - just fry the mushrooms with onions and garlic and then toss it into the Vitamix with bouillon and cashew cream and there you go! I make at least one all Vitamix soup a week when L is having a tough day.

I made a noodle dish from the Jannequin Bennett book (The complete Vegan Kitchen, I think it's called). The flavors are good but my noodles turned to mush with the cooking method given. I'd make again and adapt my own noodlish ways to prevent this. Also, stir frys are supposed to be easy but I've always found them labor intensive with all the chopping and prep work. Easy to throw together, yes, once that's all out of the way, but the prep work time is always substantial unless you buy those pre-cut veg, I guess.

Also, the fixings for Pesto Bean Bowl from Get It Ripe.

Make aheads for the week today:

Mexican Bean Soup with chipotle cashew cream (Let Them Eat Vegan!) and skillet cornbread (Vegan Diner).

Polenta (I use Jae Steele's method of mixing some of the polenta in liquid before adding it to the boiling liquid because it spatters less and I don't get war wounds from polenta-making) to grill and then some hearty winter faves from Vegan Express: the bean stir fry with spinach and sun dried tomatoes to serve over grilled polentas, paprika potatoes and a cooling and crisp salad she recommends to go along with that.

I also have the fixings for Date, Pistachio and Quinoa salad from Vegan Eats World but I think I should make that later in the week because with the above two, I'll have plenty of food.

Something sweet, maybe the Hello, Vegan bars from Let Them Eat Vegan!

Y'all, I have an entire week of vacation from school and I'm rocking it staycation style with lots of food projects. I need to buy some more tupperware for the whole thing, but so far I have some of these in mind:

- veggie burgers
- burger buns
- ravioli (made the filling a while back and froze it and now I'm going to break in the pasta machine!)
- muffins for the freezer (carrot spice, blueberry, maybe another healthy one for breakfasts)
- chili
- bagels and English muffins (have been meaning to try these since I got Vegan Brunch)
- marinara sauce
- peanut sauce

We'll probably eating this week:
- BBQ chicken pizza
- chili with cornbread
- ravioli with marinara
- stir-fry with lots of veggies

Sounds like a great week, pickledtreats. Lots of freezable stuff there. My goal this weekend was to stock my freezer, but I didn't cook as much as I'd planned.

So far just two big pots of soup: coconut kabocha, and split pea barley. I also made rice and portioned it out for the freezer. I have lots of bready things in the freezer to eat with the soups, so that's actually a lot of meals.

Pho, cheesecake, sag paneer, cabbage with seitan, cheesecake, stew and polenta.

I should probably make some brown rice and portion it out for the freezer. The last batch I made was all gummy because I forgot to rinse it before tossing in the rice cooker. It's okay as a base for stews and things, but not that awesome for tacos and other things where you want fluffy rice.

Add that to the list!

Awesome menu! A week's vacation spent cooking sounds like heaven!

This week I'm all set for dinner and lunches!

Chickpea Picatta with mashed potatoes for the base, AFR.
Lots of Veggie Lentil Soup, again AFR.
Refried beans for burritos.
Hummus for snacking.

Yum lots and lots of beans.

Red beans and rice
Caesar salad with soy delight patties
chili with cornbread
pasta bake

My plan this week is ambitious:
Tacos/ taco salad
chili and cornbread (and the extra salsa/guac I made for tacos)
Breakfast burritos (saving some to freeze for later)
Banh mi sandwiches
Fried rice with leftover veg/etc
Couple loaves of ciabatta - one to freeze, one for snackin'
Oatmeal-raisin cookies for lunch boxes
Around 4-5 batches of baby food - oatmeal with fruit, etc. to freeze so I'm stocked up for the month)

All the dinners will double as lunches the next day or a bit to go into the freezer.

Yesterday, I made:

The date, pistachio and quinoa salad from VEW.
Barley Bliss Cassarole from Chloe's book.
French lentil soup with smoked paprika from LTEV.
Homestyle potato rolls from VCON.
Chocolate chip brownies from Peter Berley's veg book (The Modern Vegetarian Kitchen, I think).

I'm set with good grub for the week!

Tonight was pinto and rice burgers witg boiled potatoes, fried carrots and green peas with parsley and a mustard sauce on top of it all. YUM!

Later in the week there will be:
- couscous salad with beets and oranges
- tabouli with hummus
- chickpea salad with rocket and rice

Two exciting things on the menu this week:

V'con Red Lentil Cauliflower Curry--I'm so excited about this one!
Pizza night! I'm going to top mine with white bean puree, roasted broccoli, and pesto sauce.

Roasted cauliflower
Roasted broccoli
Pizza with Thai peanut sauce, broccoli, sprouts, and shredded carrots
Indonesian cabbage salad with red curry almond butter dressing
Veggie stir fry

May I ask which recipe are you using for the Indonesian salad? It sounds delicious!

This week we're making:
Arabian Lentil Soup (AFR)
Chickpea Salad for sandwiches (Oh She Glows blog)
Hoppin' John Bowl (PPK blog)
Roasted Sweet Potatoes
Kimchi, then maybe a mass of tofu/kimchi dumplings or put that off and make Kimchi Ramyeon
Meyer Lemon/Orange Curd (made already, deciding how to use!)

All I know for sure is that I'm making chickpea piccata since everyone in here keeps mentioning it. It sounds good!

Some test recipes for Isa's upcoming book so I can't divulge but they sound mighty tasty!

In addition to those, I'll make some Red Seitan from Viva Vegan! and then make some of that seitan Latin shredded style to serve alongside one of Isa's test dishes.

I'm making a spiced red lentil, tomato & kale soup from Oh She Glows and chipotle butternut squash chili from Fresh from the Vegan Slow Cooker.

Tonight: Buffalo Tempeh w/ Cool Slaw and Mac n Trees (AFR)
Golden Tandoori Tofu and garlic naan (VEW), probably w/ some curry roasted cauliflower
I picked up some Gardein Chick'n Scallopini last week, so probably something from Betty Goes Vegan
A soup or stew of some sort - maybe the veggie pot pie stew from AFR? That is some deliciousness right there.

I'm trying to keep with pantry-cooking/fresh odds and ends:
-pea shoot risotto
-tofu pho
-banh mi's with seitan
-stovetop Mac with buffalo tempeh from the freezer