At the beginning of every month I start to pull my cookbooks off of their shelves. I begin riffling through the multiple recipes boxes my grandmother gave me and noting the dishes that sound incredibly fantastic. I after I make my list I start to compile the dinner meal plan. Breakfasts and lunch can be spontaneous and exciting, but I try to make dinner family friendly. At least once a week I try to do something different. Sometimes they come out amazingly and find a spot on the permanent list (like Dhal) and sometimes they fail miserably like (gnocchi). Yesterday I had a brilliant idea to implement a vegan menu day in my weekly meal plans. This was inspired by this food_porn post featuring a vegan coconut blueberry pie
I may have overcooked my coconut milk, but I am still ridiculously excited to try this pie tonight.
Today vegan menu is:Breakfast
- Cereal with almond milk and fresh blueberries, along with a vegetable scramble composed of bok choy, tomatoes and mushrooms, served in a hot buttered* tortilla.Lunch
- My famous chili adapted from sweetpea_girl
's recipe here.Dinner
- Pasta with homemade marinara sauce and of course a coconut blueberry pie for dessert.
*My "butter" of choice is Smart Balance light which is vegan.
[cross posted to mealplans
and my journal]
My husband is not a fan of tofu. In fact if there are chunks of tofu in anything he will not eat it. He loved the recipe for coconut curry though!
2 bunches green onions
1 (14 ounce) can light coconut milk
1/4 cup soy sauce, divided
1/2 teaspoon brown sugar
1 1/2 teaspoons curry powder
1 teaspoon minced fresh ginger
2 teaspoons chile paste
1 pound firm tofu, cut into 3/4 inch cubes
4 roma (plum) tomatoes, chopped
1 yellow bell pepper, thinly sliced
4 ounces fresh mushrooms, chopped
1/4 cup chopped fresh basil
4 cups chopped bok choy
salt to taste
Remove white parts of green onions, and finely chop. Chop greens into 2 inch pieces.
In a large heavy skillet over medium heat, mix coconut milk, 3 tablespoons soy sauce, brown sugar, curry powder, ginger, and chile paste. Bring to a boil.
Stir tofu, tomatoes, yellow pepper, mushrooms, and finely chopped green onions into the skillet. Cover, and cook 5 minutes, stirring occasionally. Mix in basil and bok choy. Season with salt and remaining soy sauce. Continue cooking 5 minutes, or until vegetables are tender but crisp. Garnish with remaining green onion.
What is your favorite comfort food?
I just can't say "no" to good old-fashioned homemade macaroni and cheese!
I was a little intimidate at trying to make Orange Chicken, but it was suprisingly simple. I just had to remember to start it early enough that there was time for it to marinade. I can't wait to try this with tofu instead of chicken.
1 1/2 cups water
2 Tablespoons orange juice
1/4 cup lemon juice
1/3 cup rice vinegar
2 1/2 tablespoons soy sauce
1 cup brown sugar
1/4 teaspoon ground ginger
1/2 teaspoon minced garlic
2 tablespoons chopped green onion
1/4 teaspoon red pepper flakes
Put ingredients in sauce pan, bring to a boil. Remove from heat and let cool. When sauce is cool add 1 cup of sauce to 2 pounds boneless skinless chicken breasts, chopped into bite sized pieces. Refrigerate for at least 2 hours. Refrigerate the remaining sauce.
Remove chicken from sauce.
Put 1 cup of flour
1/4 teaspoon of salt
1/4 teaspoon of pepper
in a resealable bag. Add chicken pieces and shake.
Heat 3 tablespoons of oil in skillet. When skillet is hot, add chicken pieces. Brown on both sides. Remove chicken and place on papertowel covered plate.
Heat sauce on medium low, stir in chicken pieces and simmer about five minutes.
This has become one of my favorite ways to make rice. If you have the ingredients handy it's really easy to throw together. I was a little wary about using so many aromatic herbs, but the result is a delicous savory rice with a zing of ginger.
1 tablespoon Olive Oil
1/2 teaspoon ground cumin
1 1/2 teaspoons fresh grated ginger
1/4 teaspoon tumeric
1 teaspoon black pepper
1-2 bunches of fresh chopped dill
1 cup rice rinsed well
1/2 teaspoon salt
2 1/2 cups water
Saute cumin, pepper, ginger and dill in the oil.
Add tumeric and rinsed rice.
Saute for 5 minutes then add water.
Bring to a boil.
Turn heat down to low, cover and simmer 20 minutes
What are your favorite dishes for a potluck?|
|» Lemon curd filled cupcakes|
While I was making my St. Patrick's day menu I stumbled across a recipe for Lemon Curd that sounded heavenly. I decided that I had to implement it into my holiday dessert: cupcakes.|
( Read more...Collapse )
(x-posted to mealplans and my journal)
|» Sweet & Beany Popsicles|
we all like a lil treats with our meals here and there. This recipe I have not yet tried, but i've been dying too! So if anyone trys t his before me please tell me. Normally I do not post stuff I have not made yet, but I just really wanted to share this! |
*I need to buy the popsicle modes, or debate on using the ice cube trays. you think those would work?
~2 C cannellini beans, cooked, drained, unsalted and cooled
~1 Cup almond milk or vanilla flavored soy/rice ( almond is naturally sweet milk)
~1 tsp. cinnamon
~1 lg. ripe banana
~3T maple syrup
~1 1/2 tsp real vanilla extract
Blend all the ingredients together in a blender until smooth and creamy, adding more milk if necessary.
Pour into popsicle molds and freeze for at least three hours for firm popcicles.
I like the idea of this because you actuelly know what your kids will be consuming, and most of the ingredients are healthy for you.
|» christmas cous cous|
~ 6oz quick cooking cous cous
~ 1/2 green bell pepper diced
~ 1/2 red bell pepper chopped
~ 1/4 grated parmesan cheese
~ 1tbs butter
~ 4 cups of water
(* 4 cups vegetable broth is much much better, more rich in flavor)
1. Place dry cous cous, red and green peppers, parmesan cheese in 2qt sauce pan. mix well.
2. In a large sauce pan, bring water to boil. Stir in butter. Pour water into sauce pan w cous cous mixture. Cover for five mins. When you remove cover cous cous should be ready. Fluff w spoon.
*cous cous is a great substitute for rice/noodles. :)
|» brown rice w pineapple and shittake mushrooms|
Hi everyone! New here! I'm not making this for this week, but I previously made this meal in the past, I thougth I'd like to start off sharing something in here already. :) No meal plan for tonight, since I'm actuelly trying to bribe my husband to go to ihop. I know bad.|
These mushrooms are my husband's fave, so I thought I'd find a recipe that incorporated them.
~ 1/2 cup long grain brown rice or brown basmati rice
~ 1 cup water
~ 1/2 med. red bell pepper diced
~ 8 shiitake mushrooms - stems removed and diced
~ 1 cup chopped green onions
~ 1/2 cup crushed canned pineapple - drained
Bring water to a boil. Add brown rice, bring to a boil again, then cover and reduce heat to low simmer. Cook rice for 45mins or until water is absorbed. (or whatever the directions are on your rice)
While rice is cooking, saute' red pepper and shiitake mushrooms in a non-stick skillet for 3mins. Add green onions and pineapple. Continue to saute' for one more min.
Then put vegetables on top of rice.