This has been one of those weeks where we ran out of everything at once, so we had to keep our food budget cheap.
For breakfast, we both tend to like lighter meals, but if you’re looking for more protein, you might want to switch out the banana bread with a tofu scramble burrito or breakfast casserole.
Also, we actually had a couple of meals left over to make from last week, so I’ll be adding those in with the rest.
So, here’s what we decided to go with this week:
Banana bread from “Veganomicon”
Oatmeal and toast w/ pecans and maple syrup
Yogurt w/ Maple Almond Granola — from “Vegan Soul Kitchen“
Kidney Bean and Avocado Wraps from “Big Vegan”
Macaroni salad, adapted from The Pioneer Woman
Sweet Potato Mac ‘n’ Cheese with a salad
Panang Curry, adapted from this recipe
I hope you all are well and are enjoying Vegan MoFo!
Yep, this weird combination of food was our dinner last night. Well, I guess only the avocado is weird. After being sick for nearly two weeks (!), I’m still trying to get back into the swing of things. For that reason, I’ve been keeping our dinners pretty simple. This particular meal is really easy and cheap to throw together.
I mixed cans of pinto and kidney beans into a pan, added a bit of liquid smoke, a bit of vegetable bouillon for the flavor and saltiness, and freshly cracked black pepper. For the greens, I just cooked down kale in olive oil and added salt and pepper.
For serving, I drizzled a little olive oil and hot sauce onto the beans and added sliced white onion. I also drizzled a little apple cider vinegar on the greens. For this particular dinner, I had an avocado that needed to be used so I sliced it on the side because why not? I’m a sucker for avocado on anything or even by itself.
Despite the unseasonably warm weather (we’re talking highs in the 90’s!), I’ve been on a soup kick. I had planned on making a big pot of basic vegetable soup, but I decided at the last minute to add some kidney beans, kale, and pasta to make it more of a minestrone-inspired soup. And really, it’s pretty thick, so I’d say it’s more of a stew than a soup.
Serves 2 + leftovers for freezing
2 tbsp olive oil
1 large yellow onion, chopped
3 cloves garlic, chopped
6 carrots, sliced evenly
5 red potatoes, chopped into 1-inch cubes
1 28-ounce can of diced tomatoes
1 1/2 cups frozen okra
1 15-ounce can of dark kidney beans, drained and rinsed
6 cups vegetable stock (I used 6 cups of water with 6 tsp of Better Than Bouillon Vegetable Base)
1 1/2 cup tomato juice
1 1/2 cups rotini pasta
1 small head of kale, chopped into small pieces
2 tsp oregano
2 tsp thyme
2 tsp basil
1 tsp paprika
salt and pepper to taste
Add the olive oil to a pan set to medium-high heat. Add the onions and cook until translucent. Add the garlic and cook for another minute, stirring to keep the garlic from burning. Add the carrots and potatoes and cook for another 5 minutes. Add the diced tomatoes, okra, kidney beans, vegetable stock, tomato juice, and spices. Bring to a boil and then turn the heat down to simmer for about 10 minutes. Add the pasta and cook for another 8 to 10 minutes, then add the kale and cook for another 2 minutes. Check seasoning and add salt and pepper to taste.