One of my goals for the new year (really, any time of the year) is to meal plan and budget better. I don’t know why I am not awesome at this. It should be genetically imprinted on you when you become a parent.
This past week I made old stand-bys like the VegNews Mac and Cheeze (great for using up spare farmer’s market potatoes and carrots) and Tofu-Ricotta Stuffed Shells. I also tried a new recipe from the most recent issue of Real Simple, which features a bunch of slow cooker meals, Sauerkraut, Potatoes, and [Tofurky] Sausage. We also ate frozen pizza and got take-out. Baby steps, I suppose.
To keep myself motivated and interested I’m opting to forgo my, perhaps shamefully massive, library of vegan cookbooks and shop Pinterest for meal ideas. So, in no particular order because I find having a list to pick from instead of assigning them to specific days is more realistic for my needs, here are some meals I am hoping to make this week:
- General Tso’s Tempeh (because at some point we inevitably crave Asian take-out)
- Quinoa and Kale Quiche (I am going to use the frittata recipe from 500 Vegan Recipes as a base)
- White Pizza with Roasted Garlic Coconut Cream and Sundried Tomatoes (would be great next to a big salad)
- Cha Seitan Bao (or Steamed BBQ seitan buns) (because at some point we will crave Asian again)
I am also going to try my hand at some slow cooker seitan. It won’t be my first run, but I don’t feel like I have really mastered it yet. And, for the pickiest eater I’ll probably make a big batch of nuggets, and supplement with raw veg (I am glad he at least likes undressed vegetables) and a metric ton of sunbutter sandwiches.