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Meal ideas

This week in our kitchen

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I always love to see what’s happening in other people’s kitchens. Here’s our week of dinners for a (mostly) plant-based family.

Monday – Jackfruit burrito bowls from Whole Foods (I tried these during Knit Night. You can buy them from the hot bar at our local Whole Foods.)

Tuesday – Coconut Chickpea Curry with rice, homemade tortillas and a salad

Wednesday – Veggie fajitas (like this recipe, but with a bit of soy sauce and maple syrup mixed in, which took it over the top)

Thursday – West African Tofu in Peanut Sauce

Friday – A basic veggie stir-fry, kind of like this one

Saturday – Farro and Chickpeas in Honey Lemon Butter

What have you been making recently?

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Menu for 2/16 – 2/23

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Saturday – Vegan Mac and Cheese (from VegNews).
Sunday – Veggie Chow Mein
Monday – Three-Bean Chili with Cornmeal Dumplings (from Fresh from the Vegetarian Slow Cooker)
Tuesday – Breakfast for dinner, featuring Biscuits and “Sausage” Gravy (from Vegan with a Vengeance)
Wednesday – Snobby Joes (from Veganomicon)
Thursday – Bowtie Pasta with Garlic and Butternut Squash
Friday – Veggie Burgers and Garlic Mashed Potatoes

Tonight was the Veganize It! Mac and Cheese, and it was really good. My family is not a fan of “fake” meals, so I did not bill it as “Mac and Cheese”. I just said that it was a new pasta dish. My kids, who are not fans of potatoes, carrots, cashews, or onions, ate it up! Its a miracle! LOL. The sauce came out very creamy, and it looks just like cheese made from cow’s milk. It doesn’t really taste too much like cheese, but it tastes good, so who cares? I put a little extra garlic in there. We really like garlic though.

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Tofu fried rice

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After a visit last week to Pei Wei, I’ve been in search of a recipe similar to their honey-seared tofu and veggies plate.  I’m not saying that I have it figured out yet, but I’m getting closer!

Tofu Fried Rice

1 block of Oriental Baked Tofu (or make you’re own if you’re feeling industrious)
2 eggs (omit if you’re vegan)
2 T olive oil
1 package of sprouts (optional)
2 cups of cooked rice, refrigerated
shredded carrots or other veggies
soy sauce to taste (maybe 1/8 cup?)
honey
sesame oil
Get out your wok (or pan) and heat the olive oil.  Add the eggs and scramble them.  Move the eggs over to the side and toss in the veggies.  Stir fry them until they are soft.  Add the rice and soy sauce while continuing to stir fry.  Cut your tofu into cubes and toss them in.  Stir it all until it is evenly heated.  Add sprouts, if desired.

Once it is all warm, transfer to a bowl and add sesame oil and honey to the top.

This is so good!

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Vegetarian Lunch Ideas

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I have been a vegetarian off-and-on since 1992, and I have found that its easy for me to get stuck in a rut when it comes to my meal planning. Before I know it, I’m only eating a few different meals. I thought I’d go ahead and post some of my lunchtime favorites. If you have any, please feel free to comment and add them on!

Make Ahead Lunch Wraps
Summery Tomato Pasta Salad
Peanut Butter and Jelly
Peanut Butter and Banana
Baked Beans on Toast or Cornbread
Vegetable Soup
Tomato Soup with Grilled Cheese
Nachos with guacomole and tons of fresh veggies
Pizza
Pinto Bean Pasta Salad (Pintos, tomatoes, pasta, corn, cauliflower, broccoli – whatever is in your pantry, basically) with Italian dressing on top
Peanut Spaghetti
Yellow rice with black beans
Deviled Eggs
Chickpea “chicken” salad in a pita

For more ideas, check out this amazing site: The Vegan Lunchbox

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