Last week, I created my first weekly menu plan for the year. Before I get to this week's plan, I would like to do a bit of a review of how last week's meals turned out.
I based Monday's Vegan Sausage and Rapini Melt on a sausage on a bun recipe in Chatelaine magazine.
I followed the same process, but replaced the sausage with Tofurky vegan sausage and the cheese with Daiya vegan cheese shreds. My husband had regular cheese.
It turned out well, as long as you don't mind a slight bitterness from the rapini (I don't).
They also had a Bushberry Pudding Cake in the same issue of Chatelaine. I substituted light spelt flour in place of the regular flour, margarine for the butter, soy milk for the milk and coconut coffee creamer for the cream. I think it turned out pretty well. The topping has a bit of whiskey in it. It reminded my husband of the Italian liqueur cakes he used to dislike as a kid. I didn't find it as wet as those cakes, though. Because it was only me and my daughter eating it, I froze a bunch of it.
I made a little switch in my plan on Tuesday. I was going to make cassoulet, but I found that I didn't have miso or parsnips. I went to the store three times to get stuff for this plan. I need to do better this week! Planning is supposed to save time...and money. Every time I went back to the store, I bought other stuff that was not on my list too.
Anyway, I made Wednesday's Golden Tofu Soup on Tuesday instead. Between my husband and I, we checked two different stores for the yellow Thai curry paste and couldn't find any. We did have green curry paste at home and I figured there is yellow in green, so what the heck. My husband loved this soup and it was super easy to make.
Here is the White Bean Cassoulet, which I made from a recipe in Robin Robertson's One Dish Vegetarian Meals. You can find the recipe here.
Thursday was black bean vegetarian chili night. We used a simple recipe from The Garden of Vegan.
I had left Friday blank on the menu plan. We ended up ordering Chinese food. Good to have a break.
My favourite recipe of the week was Saturday's Tofu Stroganoff. I said that it was from PETA's Animal Times, but I actually ended up modifying a recipe from Simply Vegetarian!. It doesn't look like much, but we really enjoyed it (except for my son who said it tastes like "nothing"). The recipe is below.
On Sunday, I scheduled in my husband for cooking duty. He made homemade pasta sauce with Yves brand faux meatballs.
I told you how I am trying to get more fruit and veggies into the kids (and me). They had a number of fruit and veggie platters over the week. They ate them all up! We have also had salad and/or broccoli with every dinner.
I threw in some cookies one day after school so they wouldn't get too sick of the healthy platters.
MY MENU PLAN, Week two
MondayCurried Chickpea and Tomato Linguine
This is a "Quick Fix" recipe I saw in Best Health magazine. I am going to give it a try!
TuesdayLentils & Rice
Gotta go with an old favourite once in awhile.
WednesdayKnife & Fork Mushroom Burger
ThursdayBlack Bean Sweet Potato Slow Cooker Soup
SaturdaySpaghetti with Bok Choy
Keywords: fry entree vegan vegetarian tofu
- 1 454 g package of extra-firm tofu
- 2 Tbsp olive oil (and more as needed)
- 1 medium onion, chopped
- 10 mushrooms, sliced
- 1 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 package (1.5 cups) Tofutti Sour Supreme (sour cream substitute)
- 2 Tbsp tamari
- 2 Tbsp white cooking wine
Rinse the tofu and drain it on paper towels.
Put olive oil in a large skillet and heat over medium heat. Add onions, mushroom slices, garlic powder, salt and pepper. Cook until onions are soft and transparent, stirring occasionally. Remove mixture from skillet and set aside.
Add more oil to skillet. Slice the tofu into strips (about one-inch wide) and brown in two batches.
Add mushroom mixture to tofu and stir until mushrooms are heated. Just before serving, stir in the sour cream substitute, tamari and cooking wine. Cook over low heat, stirring until sauce has mixed. Do not over-heat. To thin sauce, add more faux sour cream.
Serve over noodles.
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