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!
Yes, I know, there seem to be a million chickpea salad recipes out there, and all of them with more or less the same ingredients. So what sets mine apart? It comes together in about 5 minutes and most of it takes place in your food processor.
This salad is great on two slices of bread. It’s also good served on sliced tomato with crackers on the side.
For this recipe, I typically eyeball most of my ingredients rather than measure out everything, but for purposes of sharing, I tried to estimate how much I use. But the great thing about this recipe is that you can play around with the ingredients to suit your taste without really screwing it up.
Chickpea of the Sea Salad
2 15 oz. cans of chickpeas, drained and rinsed
4 stalks of celery, cut into quarters
1/2 medium-size red onion, cut into quarters
1/3 cup pickle relish
1 tbsp mustard (any kind will do)
1 tbsp apple cider vinegar
1 cup Vegenaise
1 tbsp dulse flakes or nori that is finely chopped
2 tsp dill
1 tsp celery salt
Salt and pepper to taste
Throw chickpeas into your food processor and pulse until finely chopped. You don’t want them mashed or turned into a paste, just finely chopped. Remove from food processor and place into a large mixing bowl. Add celery and onion to food processor and pulse until finely chopped. Transfer to the same mixing bowl and toss with the chickpeas.
Throw in the rest of the ingredients and mix. If it’s too dry, add a bit more Vegenaise. Taste for seasoning. It can be served right away, but, as always, it’s better the next day so that the flavors come together.
Hello there! I hope you all are well. I’ve been in kind of a cooking rut the past few weeks, but the cooler temperatures are inspiring me to get back into the kitchen. Thank you for being patient with me.
I don’t have any food pics just yet, but I thought to get started I’d post my menu for this week with the hope that maybe it will help you plan yours. One day, when I win the lottery and don’t have to work, I’ll actually be able to put together full menus and grocery lists like I intended with this blog, but, for now, this will have to do.
Anyway, here are my planned meals for the next week and I plan on taking pics of each to post on here soon:
Pumpkin Bran Muffins — from “Vegan Brunch”
Oatmeal and toast w/ pecans and maple syrup
Yogurt w/ Maple Almond Granola — from “Vegan Soul Kitchen”
Chickpea salad sandwiches w/ tortilla chips — my own recipe, which I’ll post soon
Split Pea and Apple Soup w/ cheese and crackers — from “The Vegan Slow Cooker”
Sesame-Crusted Tofu w/ Lemongrass-Orange Reduction, served w/ brown rice, edamame and gyoza — from October Vegetarian Times
Chickpea Tomato Soup w/ grilled cheese and pickles — from “Vegan Yum Yum” (She’s back, by the way!!)
Tempeh Helper w/ salad — from “Appetite for Reduction“
I don’t know about you, but I have such a hard time coming up with lunch ideas. And it doesn’t help that my husband is really limited to what he can bring with him. He’s on the road non-stop and his “office” is his car, which means I can’t pack anything that needs to be warmed in a microwave.
This week, I decided to make wraps. Boring, I know, but it’s an improvement from the peanut butter and jelly sandwiches he’s been taking.
For this particular wrap, I made a roasted red pepper hummus, and I added baby spinach, shredded carrots, sliced cucumber and red onion, and shredded iceberg lettuce from Ancho Lentil Tacos I made earlier in the week. The wrap bread itself was an extra-large, whole wheat tortilla. Simple, fast and cheap. My kind of meal.
Do you have suggestions for cheap and easy lunch ideas that don’t require a microwave?
Hey there! I hope you all had a great week. This was yet another week of cheap and easy meals for us that weren’t really blog-worthy, so I apologize for the lack of posts. So, in lieu of any food posts and pics, I thought I’d offer a roundup of some of the vegan-related posts that piqued my interest this week.
Much-needed lunch ideas.
Interview with Bryant Terry, author of “Vegan Soul Kitchen” and “The Inspired Vegan.”
Helpful food storage and safety tips.
A review of the new Daiya Wedges (I haven’t seen them in Louisville yet).
A video recipe for Vietnamese Caramel Cooked Tofu. Yum.
A new vegan-friendly lunch spot if you’re in or around Louisville. Can’t wait to try it.
My idea of the perfect staycation.
Or if you want to get away, a vegan lodge in Grenada.
I just realized that my food has been taking on the shape of pie lately. Weird. Anyway, this delicious dish is one of the lunch items I have included in my latest meal plan, which is in “beta” right now. The recipe comes from “Vegan Brunch.” It’s one that I’ve been wanting to make for a while, but was inspired to do so after reading a post on Luminous Vegans’ site. I opted to make my own pie crust, but I wouldn’t blame you one bit for buying a store-bought crust. The final result is so, so good and really does taste very similar to its egg-based counterpart. I served mine with a kale and apple salad with a lemon and olive oil dressing.
Want to know a trick for tenderizing raw kale? Give it a massage. First remove the woody stem, then tear the leaves apart with your hands. Submerge the kale in water to give it a rinse. Finally, massage the kale by giving handfuls of it a squeeze. Dark spots will appear on the leaves, which means the fibrous veins are breaking down and the leaves are becoming more tender. Cool, huh?
This sandwich is my vegan take on a classic BLT sandwich. It’s super-easy to throw together, and is much healthier and tastier than the original, if you ask me.
For the “bacon,” I use Light Life Organic Smoky Tempeh Strips:
Tempeh, Spinach, Tomato, and Avocado Sandwich
Serves 2 + leftovers
1 package Light Life Organic Smoky Tempeh Strips
1 ripe avocado
4 slices of whole wheat bread
Using a non-stick griddle pan or skillet, cook the tempeh strips over medium-high heat until they brown or have grill marks. Lightly toast the bread and spread both sides with the Vegenaise. Layer the avocado, tomato, baby spinach, and tempeh on the bread and slice diagonally.