Happy, happy weekend everybody. Are you ready to get shopping and cooking for the week? Confession: I’m totally not. Really, I just want to schlep around today and make cookies or maybe chocolate babka…

But I am pretty excited to start recalling some warm weather favorites like a big caesar salad, vegan bibimbap and Brazilian seitan and rice.

Here’s the downloadable/printable PDF:

The Beet Sheet 9

The Beet Sheet 9.001 The Beet Sheet 9.002

Sunday

If making DIY burger buns, get a start on the dough today or make fully and store the prepared buns for Thursday: Burger Bun Recipe from Holy Cow Vegan.

Prepare the pizza dough for Friday and store.

Blueberry BBQ Seitan and Spinachy Rice

Prepare the just the seitan portion of this seitan “rib” recipe minus the rub

While the seitan is in the oven thaw the frozen package of spinach and press out all the water for the spinachy rice.

Bring 2 1/2 c. of water to a boil with a drizzle of olive oil or vegan margarine, 1 tsp or more (to taste) of sea salt and 1/2 tsp of garlic powder. Add 2 cups of basmati or long grain rice, 1 T vegan parmesan and spinach. Combine well, reduce heat to simmer and cover for 30-35 min.

Prepare the Blueberry BBQ sauce to coat the seitan when it finishes cooking. Option: you may want to add a layer of the sauce, return to the oven for 5 min or so and then re-coat when you take the seitan back out. This will add another BBQ-y layer but is totally not necessary.

Monday

Prepare the tempeh and marinade and let sit.

Soak your desired quantity of potato wedges in salted water as you prepare then next step.

Preheat the oven to 430 F.

Prepare the Brussels Slaw and tartar sauce. Stick both in the fridge until the rest of the meal is ready.

Drain the potatoes and coat with a thin layer of olive oil. Sprinkle with sea salt, pepper and (optional) smoked paprika. Spread wedges evenly on a baking sheet and roast for 25 min (checking frequently as ovens vary).

Prepare the Tempeh Catfish.

Serve Tempeh with tartar sauce, slaw and potato wedges.

Tuesday

Check out this great video from Vegan Zombie for Vegan Bibimbap. If you can’t find the fermented red pepper paste you can use a bottle Gochujang sauce. So far the commercial ones I’ve found have not contained fish sauce or other animal ingredients but always double check. This is also a great bring to work lunch.

Wednesday

Chick’n Caesar Salad

Prepare the vegan caesar dressing. Chop your desired amount of romaine and Beyond Meat Grilled Chick’n strips. Top the salad with the dressing, capers and extra hemp seeds. It’s kind of strange maybe, but I like to add some tortilla chips to my salad, too. My favorite tortilla chip splurge are the Sweet Potato Tortilla Chips from Way Better Snacks.

P.S. did you make the pizza dough for Friday yet?

Thursday

Prepare the Beet Burgers and let rest in the fridge

Beet Burgers

Note: don’t sub the almond butter with another butter. I’ve tried in with sun butter and really didn’t like the flavor combo. Haven’t tried tahini, that might work out ok if you can’t use almond butter.

Prepare the coconut cheddar as you stick the curly fries in the oven. In my experience it’s not necessary to allow the cheddar to set up in the fridge yet as you want it kind of melty for this anyway.

Coconut Cheddar

Friday

I love this pizza recipe from Tony Fiore. If you haven’t made the dough yet here’s the recipe or you can grab some pre made from the store. Now the recipe I’m linking to calls for pre made flatbread. The dough option works just fine and is cheaper. Up the oven temp to 430 F, though and don’t forget to make sure your potato slices are super thin.

Brown up some diced vegan sausage. I love to use the Field Roast Apple Sausage for this but Italian style is also great. Add the sausage as an additional topping to this Potato Rosemary Pizza. Option: if you want to be really decadent- a layer of cashew cream underneath the potatoes is delicious but not totally necessary…

Saturday

Separate your packaged seitan pieces and brown in 1-2 T of olive oil in a large pot with a tight fitting lid. Microplane or finely mince 4-5 cloves of garlic into the seitan and the zest of one lemon. Season with plenty of black pepper.

Add 2 cups of water and 1/2 a cup of orange juice, 1-2 tsp sea salt (to taste), 2 tsp turmeric, 1/4 tsp smoked paprika and 2-4 drops liquid smoke. Bring to a boil, add in 2 cups of basmati or long grain rice and 1/2 a cup of olives.

Reduce heat, cover and simmer for about 30 minutes. Serve with lemon wedges and green salad.

Now don’t you feel deliciously fulfilled yet light as a feather? I thought so. Permission to dance around your kitchen:

spotify:track:5FGIyVZez806zJelZBHBfx

Super psyched about the way this week’s beet sheet is shaping up. We’ll be able to buy some key ingredients, make some core sauces and spread them out through a couple different recipes. Making a batch of Sexy Vegan cashew ricotta will set you up for three great recipes, as will Isa’s Sunflower Cheez sauce and homemade roll dough. You can also opt to buy ready made hot dog/sandwich rolls and some Daiya cheez shreds if you find a good sale or don’t have a ton of time at the beginning of the week.

Here’s the printable The Beet Sheet 7

The Beet Sheet 7.001 The Beet Sheet 7.002

Sunday

Make the Cashew Ricotta from The Sexy Vegan’s Pizzagaina recipe (makes 3 cups). Reserve 1/2 a cup for the Pizzagaina and store. Reserve 1/2 cup or more for the Spinachy Mushrooms caps and store. Set the rest aside for today’s pasta.

Sausage and Pea Rigatoni

Ingredients:

1 lb rigatoni or penne

2 cups vegan ricotta

1/2- 2/3 package vegan sausage

1 small bag frozen peas

3 tsp sea salt

10-15 mint leaves (optional)

4 Tbs. vegan parmesean (optional)

Dice half to 3/4 of the vegan Italian sausage and brown in a cast iron skillet. Reserve the rest for the Pizzagaina (you may choose to use it all for this recipe and skip it in the Pizzagaina which is delicious with out sausage as well).

Cook the 1 lb or 1 box rigatoni or penne according to al dente package instructions adding a few dashes of salt into the cooking water. Reserve 1 cup of cooking water prior to draining.

After draining pasta return to pan with a few drizzles of olive oil, a dash of garlic powder and 1/2 cup of the cooking water. Combine with pasta, ricotta and frozen peas. Add additional cooking water if desired. Add the browned sausage last. Garnish with vegan parmesean and thin mint chiffonade

Additional Sunday Make aheads:

Sunflower Cheez Sauce

Hamburger/Hot Dog Buns (for sandwiches and hot dog night)

Cook Dry all Chick Peas and White Beans and store

Coconut Bacon (for tater skins and salad topping) note: sub agave nectar for maple syrup if you don’t have any. I didn’t put it on the list this week.

Monday

Buffalo Cauliflower Sandwiches from Hot For Food Blog (what a great blog title, right?)

Sweet Potato Oven Chips from Edible Perspective (I did not add avocado to the list, you can also use any kind of oil you have on hand).

Tuesday

Pizzagaina Pie from the Sexy Vegan. Kind of a fun springtime breakfast-for-dinner recipe. Since there are no “gainas involved”. I’m guessing that means “hen” in Italina? I wonder if you could call it Pizzatofina? Is that weird? I kinda like it.

Spinach Salad with pickled beets and oranges

Dressing:

2 parts olive oil/1 part rice vinegar or balsamic

Salt and pepper to taste

1/4 cup or more sliced pickled beets

1/4 cup or more thinly sliced red onion or shallot

2 oranges, peeled and sliced thin (cross-section style)

4-5 cups spinach, baby or big girl (thoroughly cleaned)

Toss all salad ingredients with dressing and serve with the Pizzagaina-tofina

Wednesday

Kung Pao Chick Peasoptional add ins diced, sautéed bell pepper and water chestnuts

This is a great recipe. The marinade did amazing things for the chick peas. I liked it so much I didn’t drain the marinade. Don’t do thatDrain the marinade. You don’t have to throw it away, though. Save it in the freezer if you want and use again as a dressing for noodles or tofu taco marinade.

Serve with your choice of rice and optional frozen egg rolls/dumplings.

Thursday

Pub Night!

Buffalo/Sriracha Chick Pea Dip from GF in the City. I sub Sriracha for part of the Red Hot Sauce just to make it a little fun, serve with raw veggies for dipping and tortilla chips

Tater Skins use either Daiya or the Sunflower Cheez sauce, I added finely diced red onions instead of green onions and a little coconut yogurt mixed with a couple teaspoons of lime juice and dash of garlic powder/salt

Spinachy Mushroom Caps spritz the caps (preferably big portobellos) with some oil and choice of vinegar, lightly salt and fill with a mixture of thawed, drained frozen spinach mixed with 1/2 cup of the stored Sexy Vegan Ricotta and bake with the tater skins and Buffalo Dip. The tater skins may take a little longer with something else in the oven and the Mushrooms will definitely finish before the spuds- so keep an eye out.

Friday

Veggie Dogs, Vegan Baked Beans and Pickled Beets

Very simple dinner base, you can dress it up or add some spinach and onions to the pickled beet side as well. Happy Friday!

Saturday

Teff Buckwheat Crêpes with Kabocha Cheez Sauce from the Chick Peas and Change blog

Since this blog is the artist formerly known as “Farmer’s Market Vegan” I bet you could really successfully sub items in the veggie sauté with whatever veggies look great at the farmers market Saturday morning! Another great option is using the shaved brussel slaw you can get at Trader Joes’s- very economical and a big time saver.

Have a wonderful week everyone!

Happy Cooking!

Sunday

It’s Sunday again and I can’t wait to get the shopping the heck over with so I can start cooking. The Shopping List looks a little daunting this week, I’ll admit. But it does include a ton of stuff that are great vegan pantry staples and things you may have hanging around already. Keep in mind that here at the Beet Sheet house I’m cooking for a crowd. A very hungry crowd… so feel free to adjust as necessary or make a recipe stretch for two nights.

Here’s this weeks Downloadable, Printable Dinner Plan, Shopping List and Pantry Checklist:

The Beet Sheet No. 4

The Beet Sheet No. 4.001 The Beet Sheet No. 4.002

You can also download and print a blank version and make your own customized plan:

The Beet Sheet Blank Template PDF

The Beet Sheet Blank.001The Beet Sheet Templates

Sunday

Raise the Roof Sweet Potato Lasagna from the Engine 2 website

I kind of take some liberties with this lasagna. I’m kind of picky about what things I like corn in and I’m just not down with the corn in lasagna idea. Sometimes I don’t put in the broccoli and carrots or I add left over black beans a la Trisha Yearwood’s lasagna. My favorite part is really the sweet potato addition plus the tomato and cashew topping. It’s super delicious and fresh as well as a fantastic way to get some veggie skeptics to try some super duper vegan-y food.

  • Defrost the Spinach
  • Steam and mash the sweet potatoes (you could do extra to prepare for Wednesday’s recipe and store
  • Prepare the dry cashew topping, soak additional 2 cups for Miyoko’s Vegan Gruyere (for Thurs. and Fri)
  • Assemble the Engine 2 Raise the Roof Sweet Potato Lasagna 
  • Prepare Pizza Dough and store
  • Prepare Post Punk Kitchen Seitan (not with breading) and store- Isa suggests using chick pea flour instead of Nutritional Yeast to turn this into a Seitan Chop recipe. If you don’t want to spring for the chick pea flour, just use the yeast.
  • Prepare and bake Holy Cow Vegan Rolls and store
  • Prepare Bleu Cheez from Blissful Basil and store
  • Extra Credit: Make Bryant Terry’s chermoula sauce for Wednesday and store

Monday

Noodle Bowl Night

  • Thaw pepper strips
  • Lightly sautee any other noodle veggies of your choice, or leave raw
  • Prepare your noodle sauce-

Add to a small bowl:

2 tablespoons chopped peeled fresh ginger

1 medium garlic clove, chopped

2 tablespoons white-wine vinegar or rice vinegar

Allow the vinegar to break down the garlic and ginger for a little and get started preparing your noodles

After 10-15 min. add the rest of your noodle sauce ingredients to the bowl:

1/3 cup warm water

1/2 cup tahini or smooth peanut butter

1/4 cup soy sauce

2 teaspoons maple syrip

1 teaspoon dried hot red pepper flakes (opt.)

  • Drain the pasta noodles and place in serving dish
  • Set out serving bowls of the veggies, sprouts and noodle bowl ingredients of your choice
  • Set out Tahini Sauce and/or extra sauce of your choice (Like a chili sauce)

Get to work creating your own individual bowls!

Tuesday

Seitan Chops Smothered with Ginger and Apples, Vegan Parmy Spinach Rice

  • Prepare Seitan if you have not already done so on Sunday (this step will take about 1 hr)
  • Remove prepared Seitan from Sunday, cut into chops and pan fry according to the PPK recipe
  • Thaw package of frozen spinach
  • Bake apple and ginger recipe from the recipe (I left out the cranberries just to cut down a little on costs this week)
  • Cook up your desired portion of rice, when done mix in a generous amount of vegan parmesean, thawed spinach and a little olive oil or vegan margarine (optional)
  • Fry some yellow onions to serve with the apples and chops (optional)

Wednesday

Tempeh Bites with Two Dipping Sauces, Mashed Sweet Potatoes and Kale

  • Begin Soaking the 7 cups of Walnuts for tomorrow’s Meatloaf
  • Steam sweet potatoes or take out prepared steamed sweet potatoes from Sunday
  • Prepare baked tempeh according to Tony Fiore’s recipe on Vegan Mashup
  • Prepare desired dipping sauces chermoula and Tofu Tzaziki
  • Place steamed sweet potatoes in a large pan with a little oil (or water) and about 3-4 cups of chopped kale. Season with salt, pepper and a little garlic powder

Thursday

GF Meatloaf and Gruyere Mashed Potatoes

  • Follow the recipe for 2 Broke Vegan’s GF Meatloaf. If you forgot to soak your walnuts here’s my soaking cheat: cover the nuts in water and place in a microwave safe bowl, nuke on 60% power for 2-4 minutes (check after 2). They should start to look slightly softer and bloated.
  • Bowl approx. 1 to 1.5 potatoes per person
  • When potatoes are done, drain and immediately mix in the Vegan Gruyere prepared Sunday. Season with salt and pepper to taste
  • Steam your choice of frozen veggie side

Friday

Mushroom Reuben Pizza

You’ll need: oyster mushrooms, cheater pickling spice marinade, dough, caraway seeds, sauerkraut, vegan gruyere, Annie’s Papaya poppyseed dressing

Prepare the cheater Pickle Spice Marinade:

1 teaspoon ground mustard

1 teaspoon allspice

1/2 teaspoon coriander

1/4 teaspoon ground cloves

1 bay leaf crumbled

1 teaspoon liquide smoke

1/2 cup white wine vinegar or apple cider vinegar

1/4 cup olive oil

1/4 cup soy sauce

  • Preheat oven to 400°F
  • Marinate the 1-2 packages of Oyster Mushrooms in the Cheater Pickling Marinade for 10-15 min.
  • Bake the mushrooms in a thin layer on a parchment lined or greased baking sheet 8-12 minutes (checking frequently) until browned.
  • Roll out the pizza dough and sprinkle with 2 T caraway seeds and press them into the dough.
  • Spread about a cup or more of vegan gruyere on the dough.
  • Topping with sauerkraut and roasted oyster mushrooms.
  • Raise oven temp to 450°F and bake the pizza for 10-12 minutes, checking frequently.
  • Drizzle Papaya Poppyseed Dressing on top of finished pizza and serve.

Saturday

BBQ Blue Burgers

  • Prepare the Vegan Bleu Cheez if you did not already on Sunday
  • Prepare the oven fries: Cut 1 to 1.5 potatoes per person into wedges. Soak wedges for 30 min- 1 hr in cold filtered water seasoned with sea or kosher salt and garlic powder. Drain, toss with a spritz of oil, more garlic powder. Sprinkle smoked paprika. Spread sparsely on 1-2 cookie sheets and bake at 425º F until brown and slightly puffy.
  • Sauté Gardein or any favorite right price veggie burgers
  • Top with Bleu Cheez, BBQ sauce and fresh green (arugula would be great)
  • Steam up your choice of frozen veggie

I don’t know if you clicked on the link to the 2 Broke Vegans awesome 50’s-a-licious pic of their GF Meatloaf but it definitely made me want to recreate it immediately. I will do my best to try to live up to the beauteous original.

Channeling my inner Patty Page….

The Beet Sheet No. 3

Posted: February 21, 2015 in The Beet Sheets

Can’t wait for this week’s sheet! Especially because last week was a blur of take out and smoothies while I was getting over “THE PLAGUE” and didn’t feel like eating. Definitely did not feel like cooking. But… way, way excited to be back.

Download this week’s sheet, shopping list, and pantry checklist here:                                                                 The Beet Sheet No. 3

The Beet Sheet Master No. 3.001The Beet Sheet Master No. 3.002

Or use whatever ideas you want and make up your own sheet and list with this template:                                                 The Beet Sheet Blank Template

On to the breakdown, let’s get to work-

Sunday

Anything Goes Paella and Soy Chorizo (highly recommend Field Roast, certified stamp of approval from the omni in our house)

Here’s an ambitious Sunday to-do list in order of importance. You get a solid B+ for completing the first three items and will be well on the way for the week. For every extra item you complete… that’s just some extra weeknight time in the bank, my friend.

Monday

Beef-less Beef Burgundy Stew with Rosemary Dumplings

Stew Recipe and Isa’s Rosemary Dumpling

Notes: I love green beans but I don’t love them in things so I cut that part. I also didn’t really feel like adding spinach so that’s why those two things are on the recipe but not on my list. For the dumplings you could of course use a biscuit mix. I could not find a vegan one so I used Isa’s Dumpling recipe here.

Shout out the fine people at “Meet the Shannons”. Can I just say, I completely fell in love with this recipe? Pay close attention to the proper Gardein treatment and the charming reverence for the product. The red onion “net” made to protect it from getting soggy and weird in the stew is so fantastic.

Tuesday

Tempeh Hoagies and Corn Chowder

I must be halfway pining for summertime. The first time I made these hoagies it was July and sweltering here in DC. I made plate of them as a recipe test for The Lusty Vegan and my omni cohabitor inhaled them. Ah, the smell of sweet victory and full bellies all around.

The Corn Chowder recipe is fantastic, warming and super economical. I love that all the flavor comes from the veggies with nary a stock or bouillon in sight.

If you don’t have The Lusty Vegan… yet, here are some good interweb alternatives for you to check out.  Just cook up some Garlicky Tempeh, sear some red onions, whip up lemony vegan aioli and top your hoagie bun with lettuce and tomato. For the chowder, try this Minimalist Baker recipe for Summer Corn Chowder

Wednesday

Broccoli-Lentil Hash with Hashbrowns and Vegan Hollandaze Sauce

The Beet Sheet’s Buffalo, NY inspired Broccoli-Lentil Hash with a side of store bought hash browns (you can make your own, of course). While you’re hashing it up* whip up some Keepin It KInd’s Soy Free Hollandaze. Not because soy is bad. It’s not bad unless you’re allergic. I just have never been a huge fan of the silken tofu based hollandaises (hollandaise-ae?)

*avoids using most obvious pun, receives gold star

Broccoli-Lentil Hash:

Wash and drain 1 cup brown lentils. Cover with water and cook with 1/8-1/4 tsp salt until tender. Sweat 1/2 cup diced onions in 2 Tbsp of olive oil. Mix in 1 Tbsp tomato paste and cook for 30 seconds- 1 minute (careful note to burn). Add 2 cups of defrosted broccoli florets. Add drained lentils along with 2 tsp ground cumin, 1/2 tsp garlic powder, salt and pepper to taste. Add a few Tbsp- 1/4 cup of water, just enough to keep the mixture slightly moist. You should be able to form a kind of large free form pancake allow edges to crisp and brown slightly and flip as needed. Meanwhile brown the store bought hash browns in the oven on the stove top. Prepare the Hollandaze and serve. Some orange slices or tomatoes would be great additions to the plate.

Thursday

Build Your Own Bowl Night

Reheat or just bring to room temp your roasted beets and black beans. Cook up some quinoa and Domesticate Me’s lemony tahini dressing. Add spice to the dressing if you like it hot or just stick a bottle of hot sauce on the table with the rest of the fixings.

Set out an assembly line with all your bowl ingredients including quinoa, beans, roasted beets, thinly sliced red onions, veggies (such as shredded carrots, cabbage or sprouts) and salad greens. Serve with whole wheat rolls if you have opted to make the double batch.

Friday

Pizza Night

Roll out the pre-made Pizza Dough, hopefully you had a chance to make it and store in on Sunday. Spread with pasta sauce and choice of toppings including Sexy Vegan “Not-zarella” or Vegan Pizza Cashew Cheese Sauce- Dear Andrea. I had some vegan pepperoni from the week before which I stuck in the freezer. In my experience the pepperoni can get moldy quickly so I don’t take any chances. Serve with a nice green salad and your favorite vegan dressing or just a drizzle of your favorite vinegar.

Saturday

Burger Night

Gardein or any favorite right price veggie burgers, lots of yummy fresh toppings, steamed fresh carrots or choice of frozen veggie, roasted sweet or russet potato oven fries.

Oven fries: Cut 1 to 1.5 potatoes per person into wedges. Soak wedges for 30 min- 1 hr in cold filtered water seasoned with sea or kosher salt and garlic powder. Drain, toss with a spritz of oil, more garlic powder. Sprinkle smoked paprika. Spread sparsely on 1-2 cookie sheets and bake at 425º F until brown and slightly puffy.

Soup and Sandwich, Hashbrowns, Hollandaze and Juicy Veggie Burgers? You know I’m dreaming of the Perfect Vegan Diner… it’s somewhere out there, I’m sure! And you know Tom Waits is sitting there warming the last pleather stool on the right and sipping a cup of steamy joe. Ahhh.

Okay, technically this is just a dinner plan. I don’t do a full breakfast and lunch plan. We’re way into smoothies, toast and left overs at our house! Hopefully this will be a start for you if you’re wanting to plan a totally vegan menu and are on a budget like me. I’ve heard friends and family say “I would eat [healthier, vegan, vegetarian, home cooked food] but I literally need someone to walk down the grocery aisles with me,”. I totally get it and budgets are tough. So maybe we can scour the aisles together? Let me say this, in my experience there is no one stop shopping (at least in my area). You’ll do the best with your budget if you plan to hit a really reasonably priced store like Trader Joes and then a store that has an excellent bulk or organic bulk section. For me that’s my local coop, for you it might be Whole Foods. So what’s on the current Beet Sheet…

I was really excited about this week when I realized I hadn’t made Trisha Yearwood’s lasagna in forever. The first time I saw her make it on her show I thought “Black beans? On lasagna?” Now that’s almost the only way I want to make lasagna. Almost… so here is the downloadable printable plan, shopping list and pantry check list:

Beet Sheet no. 2

The Beet Sheet no. 2.001The Beet Sheet no. 2.002

You can also make your own Beet Sheet. Here’s the template to print and write on.

Sunday

So, did you know that Garth Brooks is or was at one point eating a vegan diet? I really don’t know much more about it other than that. His wife, Trisha Yearwood had an episode of her show devoted to cooking “Garth foods”. I guess I’m just kind of fascinated imagining what the dynamic might be like in the Garth Brooks/Trisha Yearwood vegan-omni home. I have some changes to her recipe: 1. I tend to wing it a little when making cashew-tofu ricotta 2. I use jarred tomato sauce (try to buy cheapest that’s still organic) 3. I add a layer of thawed and drained frozen spinach for some extra greens and some nutritional yeast on the top along with the black beans.

Black Bean Lasagna with Spinach Trisha Yearwood’s Recipe

To make on Sunday:

  • First, get started on your dry black beans as they will need to simmer for up to a few hours, continually adding water. Make enough to sprinkle to taste on top of your lasagna and reserve enough for a side on Taco Night. When cooked add your desired black bean spices to the batch you will reserve and cook a bit more (I like to add some garlic powder or Goya Adobo Seasoning and some pre-made sofrito you can use a little frozen pepper strips and skip tomatoes if you don’t have them).
  • Assemble Lasagna and bake.
  • Make Post Punk Kitchen’s Glam Chowder, cooking until potatoes are only slightly done. You can continue cooking it on the night it is served. To store freeze or store at the back of a cold fridge in a tightly sealed container.
  • Make a batch or double batch of Holy Cow Vegan’s Whole Wheat Buns for serving with soup and for burger night (depending on how many people need to eat).
  • Prepare pizza dough and store, get a head start on the Sexy Vegan Not-zarella or Vegan Pizza Cashew Cheese Sauce- Dear Andrea for the pizza if you are so inspired. You really won’t need to clean out your blender after making to tofu ricotta so bonus!
  • Pop the tofu you will use for Taco Night in the freezer (this will make for a nice chewy texture when you go to make the fish-less bites.
  • Make your pie crust for the Tofu Pie if not using a store bought crust. Store carefully so that it won’t dry out in the fridge.

Monday

Glam Chowder with Whole Wheat Buns Post Punk Kitchen’s Glam Chowder and video (it is also in the fantabulous Isa Does It cookbook by Post Punk creator Isa Chandra Moskowitz) Holy Cow Vegan’s Whole Wheat Buns

Tuesday

Tofu Curry Pie Semi-Whole Food Tofu Curry Pie Recipe

Wednesday

Burger Night

Gardein burger patties or your favorite variety, Whole Wheat Buns from above, choice of fresh toppings, your favorite steamed frozen veggie/greens, Oven Fries.

Take your tofu for taco night out of the freezer and make sure it is thawing.

Thursday

Nemo’s No Fish Tofu Tacos recipe via Family Disney’s website

Take prepared beans out and reheat. Begin white or brown rice (for white rice: 2 cups water, 1 tsp salt, bring to a boil, add 1.5 cups rice, stir, cover and reduce heat. Cook for 25-30 min checking for doneness).

Beet Sheet recipe add in:

  • I wasn’t convinced that the breading would stick really well so I added a quick coat/dredge of vegan mayo (I used Wildwood Vegan Garlic Aioli, yum!). Just Mayo or Veganaise would be fantastic as well.
  • I added about 1/2 tsp of Old Bay to the panko. This is because I live in the Mid-Atlantic.

I didn’t cut all the tofu into shapes. It was taking a while and I wanted to speed up the whole taco process. I used all the tofu, including the little left over pieces trying to keep all the shapes roughly the same size.

While tofu bakes prepare your toppings. I happened to have some left over Cashew Sour Cream from the week before. If you picked up some plain coconut yogurt for this recipe that would also be delicious. For some freshness make a spread of thinly sliced radishes, cut up a big Florida avocado, shredded romaine and watercress (or whatever toppings you chose on your shopping trip!) Set out some taco sauce or hot sauce for some extra flavor and warmed the tortillas. The back of my stovetop gets pretty hot when the oven’s on so I just set a plate of them back there while everything else is going on.

Friday

Pizza Night

Roll out prepared pizza dough like this one from Minimalist Baker or store bought dough. Spread with pasta sauce and choice of toppings including Sexy Vegan “Not-zarella” or Vegan Pizza Cashew Cheese Sauce- Dear Andrea. I had some vegan pepperoni from the week before which I stuck in the freezer. In my experience the pepperoni can get moldy quickly so I don’t take any chances. Serve with a nice green salad and your favorite vegan dressing or just a drizzle of your favorite vinegar.

Saturday

Glam Chowder Night II

This week’s downloadable/printable Beet Sheet includes Meal Plan, Shopping List and Pantry Check List:

The Beet Sheet No. 1

Full Weekly Dinner Plan with notes a links to recipes is below. But first, why Beet Sheets?

The Beet Sheet started during a week where… let’s just say some stuff went down and I had about $50 in unused gift cards to spend on both gas and food for the five of us. This was a huge downshift from the usual unencumbered glee with which I used to flit down the aisles of Whole Foods.

I was not shopping with a plan and certainly not with any good common sense.

It was time for food shopping detox and healthy dose of reality. Now I’m making weekly Beet Sheets- run downs of my dinner game plan for the week and strict shopping lists. I do the Beet Sheet only after I have done a pretty thorough fridge/pantry inventory. Then I have some fun scoping out recipes in cookbooks I bought (but never cracked the cover), blogs and pinboards. The sheet gets posted in my kitchen on our crazy giant bulletin board and then I get started on Ye Olde List. We all know the phrase measure twice, cut once

Shop carefully, shop once. Stick to your list mercilessly!

Why Beets? Because they’re vegetables and they’re my favorite ☙☙☙

The Beet Sheet No. 1 MenuThe Beet Sheet No. 1 Shopping ListThe Beet Sheet Pantry Check Download Printable PDF

Here’s this week’s Beet Sheet Recipe Rundown:

Sunday: Beefless “Stew” and Cracked Pumpkin Topknot Rolls (double batch)

Sunday make ahead-

  • Burger Rolls double batch (for stew sopping and Saturday burgers) Cracked Wheat Pumpkin Topknot Rolls
  • Make Pizza Dough (can make double batch for two weeks worth if so inclined) I use the dough recipe from The Sexy Vegan by Brian Patton here’s another basic recipe: Basic Dough
  • Chop vegetables and make beans for Veggie Loaf (link under Monday)
    • 1 whole onion, diced
    • 2 whole garlic cloves, minced
    • 1 whole carrot, minced
    • 2 whole celery ribs, minced
    • 1 cup mushrooms, coarsely chopped
    • 1 cup cooked quinoa
  • Make cashew gruyere for snacking and to mix into Mashed Potatoes:

Vegan Cashew Gruyere from Miyoko Schinner’s Artisan Vegan Cheeses- you can steal sauerkraut juice in place of rejuvelac. Consider making your own rejuvelac to store for vegan cheese making, it’s pretty easy Rejuvelac “How-to

  • Sweat onions, peppers and assemble Kobocha Squash Chili including squash, beyond meat and seasoning (don’t cook yet). Store as is

Monday: Veggie Loaf, Mashed Potatoes with Cashew Gruyere, Roast Beets, Steamed Broccoli Loaf: Hippie Loaf

Gruyere: Vegan Cashew Gruyere (also found in Miyoki Schinner’s Artisan Vegan Cheeses)

Beets: peel, cut into 1.5 inch chunks, toss with balsamic, a little salt and roast at 400º F for 35 min.

Potatoes: peel, chunk and boil approx. 1 potato per person; when tender drain and mash with  v. gruyere

Tuesday: Taco Tuesday! (with THE best sour cream)

Taco Meat: Lentil Walnut Taco Meat (n.b. I used one taco seasoning packet per batch instead of seasoning in recipe and made two batches to make sure I had enough for 5)

Sour Cream: Best Vegan Sour Cream

Salsa: 1 container BPA free diced tomatoes (can sub fresh of course!), diced onion, salsa seasoning packet, chopped fresh cilantro (optional)

Additional topping: shredded lettuce and your preference of extras (gauc, hot sauce, radishes, whatev)

Wednesday: Kabocha Squash Chili

Thursday: Stew Part II

Friday: Pizza Night

Break out the dough! Top with your favorite jarred tomato sauce, some extra garlic powder, oregano and make The Sexy Vegan’s amazing “Notzarella Sauce”

If you don’t have his book (yet) try this one:recorder3

Vegan Pizza Cashew Cheese Sauce- Dear Andrea

Pour the prepared cheese sauce into a squirt bottle, piping bag or gallon ziploc with one corner snipped off then drizzle over the tomato sauce later. Pretty, pretty. Finish with the rest of your chosen toppings. Wasn’t that easy and fun? I think so😉

Saturday: Burger Night

Gardein or any favorite right price veggie burgers, lots of yummy fresh toppings, steamed fresh carrots or choice of frozen veggie, roasted sweet or russet potato oven fries.

Oven fries: Cut 1 to 1.5 potatoes per person into wedges. Soak wedges for 30 min- 1 hr in cold filtered water seasoned with sea or kosher salt and garlic powder. Drain, toss with a spritz of oil, more garlic powder. Sprinkle smoked paprika. Spread sparsely on 1-2 cookie sheets and bake at 425º F until brown and slightly puffy.

Cracked Wheat Pumpkin Topknots: Cracked Wheat Pumpkin Topknot Rolls

About Pizza Night and Burger Night:

As you noticed by now the beginning of the week is, well, plenty labor intensive. By the time Thursday, Friday and Saturday roll around you’ll need some time to breath, regroup, hit the gym, hit the recipe books and supermarket.

Pizza and burger nights are both mini-breaks and crowd pleasers. They can also easily be converted into another leftover night if you end up with way too much food in the fridge! For burger night I like varying the roll week to week, double batching it and using them on soup night. Cheap, cheap, cheap. It’s fun to mix up pizza toppings week to week, too. See what’s in season or on sale. Caramelized onions and homemade coconut bacon is so easy, economical and feels like the fanciest schmanciest pizza ever!

Happy Eating, happy cooking! And while you’re busy showing your kitchen who’s boss- enjoy some Christylez Bacon:

THEME WEEK, THEME WEEK!

Really psyched to get the Cookin’ Up a Storm Sea Shepherd cookbook this week. So what better week to do a Beet Sheet theme? If you don’t have this book yet, I highly recommend it. Bonus: my five year old is really into looking at the pictures, picking out food he wants to try and most importantly looking at the pictures and asking lots of questions about the articles and graphics.

While Whale Wars might be a little much for small kids some fun alternatives are “Big Miracle” (2012). It’s definitely a favorite in our family.

So here’s this week’s sheet including web based alternatives if you don’t have access to Cookin’ Up a Storm either via Amazon, your local library or heck even someone in your local Vegan Meetup group.

The Beet Sheet 8

The Beet Sheet 8.001 The Beet Sheet 8.002

Sunday

Glam Chowder and Vegan Goldfish Crackers

Make ahead for the week:

Cook the chick peas for the Un-Tuna salad and the black beans for the Bob Barker Bowls.

Make the dough for the Injera for Monday (you definitely have to make this ahead b/c it has to sit out for 24 hours).

Bonus make ahead: Make the Un-Tuna salad and store, Roast Potatoes for the bowls and store.

Prepare the tofu feta and store for the Greek Salad.

Monday

Dave’s Misir Wat from Cookin’ Up a Storm or this one from the Berbere Diaries Blog

Prepare the Injera from the dough you prepared yesterday or serve with Basmati Rice.

Tuesday

Un-Toona Melt:

Mash up approximately 2 cups of cooked chick peas, 1/4 cup finely diced red onions, 1/4 cup finely diced red onions. Mix in 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 t prepared mustard, 1/2 cup vegan mayonnaise, 1/8 cup of fine chiffonade of nori sheets (optional), salt and pepper to taste.

Preheat oven to 350, assemble the tuna melt sandwiches open face style with one slice of provolone and toast for 10-15 minutes (keep an eye out because it depends on your oven).

Broccoli Hashbrowns:

Roast or par-boil 4 cups of diced potatoes. Stir fry with 2 T of olive oil, 2 cups of frozen broccoli and your favorite spice blend such as:

1/2 tsp cumin, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp smoked paprika, a dash or more of cayenne pepper, salt and pepper to taste.

Add some thinly sliced red onion and sliced tomato to the sandwiches and serve with the broccoli hash.

Wednesday

Rockin the Boat Risotto and Fish Free Cakes from Cookin’ Up a Storm or use these web based alternatives Mushroom Risotto from Vegan Angela and Vegan Fish Cakes from Heather Nicholds.

Thursday

Bob Barker Yum Bowls from Cookin’ Up a Storm or web based alternative Sweet Potato Buddha Bowl from Minimalist Baker.

Friday

Taste of the Sea Spaghetti and Sailors Delight Sausages or web based version Pasta Puttanesca from PETA and store bought vegan sausages.

Greek Sailor Salad also from Cookin’ Up a Storm or try this one from Veggie Challenge

Saturday 

Even-Keel Kabobs w/ Dipping Sauce from Cookin’ Up a Storm or web available alternative Pineapple Tofu Kabobs (add in a red and green pepper, button mushrooms, and red onions to the kabobs for some extra veggies).

It’s been a bit… I know, but I am hoping to get back in the swing of things and want to share this week’s Beet Sheet with you.

I’m particularly psyched to try a new recipe from Ayinde Howell and Zoë Eisenberg’s book The Lusty Vegan, Blasian Fried Rice. No, I haven’t tried it yet along with one other recipe for this week- Isa’s Dilly Stew. So if you are making it for the first time along with me I’d love to hear how it goes for you. Maybe we can kibitz! (To steal a phrase from my Mom)

Anywho, I am thinking of ways to streamline the whole Beet Sheet things so that I can put out a helpful/useful product but also be able to keep up with it more consistently! Excuse the brevity this week and as always, let me know what you think in the comments. I am also cutting out the Pantry Check List part of the sheet because I think it was kind of redundant, what do you think?

Beet Sheet 

Beet Sheet 6.001Beet Sheet 6.002

Sunday, Sunday, Sunday!

Time to make the Blasian Fried Rice everybody, so get out your Lusty Vegan cookbook.

Don’t have it yet? I did a little internet scouring and here’s a pretty close alternative:

Holy Cow Vegan Veggie Fried Rice

This really is the only place you’ll have to do some substitutions of the list if you are not using Ayinde and Zoe’s recipe from the book. (Note- there will be a change for leeks, hoisin sauce and basmati rice… instead add short grain rice, scallions, carrots, green beans, rice vinegar and ginger to the list and I’d just add the tofu anyway)

Make ahead-

Cook the lentils and the white beans so they will be ready for your stew, burgers and meatballs later in the week. You may want to make Monday’s Seitan ahead today if you have some time, because making Seitan on Sunday is about 1,000% less stressful than making it on a work night. Extra Preparedness points: make the burgers for Friday (hint: the longer the burgers have time to chill out the better the texture will be).

Monday

Please make these Seitan Chops. Please. You won’t be sorry at all, I promise.

Here’s the basic Seitan link you’ll need and then the Chop Recipe. Isa recommends subbing the nutritional yeast from the original recipe for chickpea flour. In a pinch, I’ve just used the notch (nutritional yeast) anyway it was also yummy. I won’t tell if you don’t, shh.

When you have your chops ready to fry toss your sliced or chunked beets and cut squash separately with some olive oil, salt and pepper. Put the squash in a roasting pan with a little water in the bottom and lay the beets evenly on a baking sheet. Roast at 400 F for approximately 30-40 min. Ovens vary so keep an eye on them starting at 25 min or so.

Next make the Creamed Bean Spinach, cover and set on a back burner to warm and then fry up the chops.

BTW, just noticed the credit at the end of the recipe to this book Short Cut Vegan which looks pretty fantastic and probably something that would be super helpful. I’ll have to check it out. If you have the book and like it, let me know!

Tuesday

Dilly Stew with Rosemary Dumplings from Isa Does It, also available on the Post Punk Kitchen Website.

Wednesday

My favorite Pakistani Pizza place has an awesome vegan option and super delicious chick peas and rice. But alas, no vegan kabobs. So if I want to go all out this Chick Pea, Rice and Kabob fake out dinner is my favorite.

Start on the Seitan Kebabs. This is a great easy, easy base recipe. In my oven it does not take nearly as long as it says so be on the look out! I make the seitan as written but sub this kebab spice mixture for the BBQ spice rub:

1 teaspoon garlic powder

1 teaspoon ground cumin

1 teaspoon sea salt (or to taste)

1 teaspoons smoked paprika

1/2 teaspoon ground turmeric

1/2 teaspoon ground coriander

Cook up can or previously cook dry chick peas, some basmati rice and simmer the chick peas in your choice of jarred curry sauce. I love Maya Kaimal’s Vindaloo (actually that one is refrigerated but some like Goan curry aren’t) Be sure to double check that all ingredients are vegan.

Roughly chop some tomatoes and red onions and toss with some salt, pepper, and your choice of vinegar. Let it hang out for a bit in the fridge.

Thursday

Spaghetti with Lentil Meatballs

For this recipe I just use a jarred sauce but cook up the meatballs as written. These are fantastic and so incredibly economical to make. You may even want to double batch it and freeze some. Hint: don’t put them in the sauce too early or they may get a little soggy. Spoon on the sauce right when you are about to serve and it will be the perfect texture.

Friday

Sofritas Tacos

serve with choice of tortillas, fresh chopped pico de gallo (lemon or lime juice, onions, cilantro, fresh diced tomatoes), shredded lettuce and shredded vegan cheez. You may have some left over rice from Wednesday to serve along side the tacos.

OR

Dilly Stew Part II (if you have left overs or have purposely made a double batch)

I have to say as much as I love Taco night and variety in general it is great to have a night planned out where you are basically not cooking a darned thing!

Also if you haven’t started on the Athlete Burgers they would be pretty awesome to make the night before since they need to sit in the fridge for a bit.

Saturday

Athlete Burgers!

These burgers are awesome. Make sure you refrigerate for at least an hour before cooking as directed in the recipe so the texture will be nice and firm. If you love smoky, worcestershire-y, gluten-y goodness (and I sure do) you’ll love these to pieces.

Add some oven fries or store bought shoe strings, maybe a side salad or just a ton of veggie toppings and you’ll be all set for a totally chill Saturday night.

Happy Cooking!

The Beet Sheet 5

Posted: March 8, 2015 in Uncategorized

*UPDATE*- if you downloaded the PDF on Sunday it was missing an ingredient for Miyoko’s Oat American Cheese on the Shopping List. Please add 1 red pepper (to roast and use in her recipe). It is now added to the downloadable list. I’ve also used jarred roasted red pepper in for this cheese with success.

So this week as I am writing down my plan… seriously considering just ditching the whole thing and making this a Isa Chandra Moskowitz/Miyoko Schinner fan-girl page. Miyoko and Isa fan fiction, how awesome would that be? B.A. alchemist Miyoko helps Isa save the planet when they join forces to fabricate a brand spanking new ozone using only cashews, lentils and nooch. Clearly I need some help with the concept so feel free to share your own vegan chef fan fiction ideas in the comments.

Besides the fact that I am probably losing my mind this week (just a little), one other thing you should know about this week’s Beet Sheet… it all comes from my current pantry/fridge. I am literally only going to the store with the $20 I have to see how much bread and soy milk I can buy. I will probably buy one small plain coconut yogurt and extend it with an adaptation of Miyoko’s yogurt recipe from Artisan Vegan Cheese. Anything else I am missing, I’ll just have to fudge a little. Which leads be to another reason why Miyoko is the best-est. Have you heard about her next book? Available June 16th The Homemade Vegan Pantry: The Art of Making Your Own Staples, I can’t wait to completely geek out on all the diy recipes while I’m off from teaching for the summer.

Back to this week, the recipes that have me the most excited have cheapo ingredients or things you may already have- especially if you’ve been making vegan grub or vegan cheese for a little while. The lentil meatballs are super easy, don’t use a ton of your precious vital wheat gluten and really stretch out an inexpensive, fabulously nutritious staple. Miyoko’s (and alternatively Richa’s) American/ Cheddar cheese recipes also use very affordable ingredients. Bonus: if you have any affiliation with a nut-free institution like I do you’ll be happy that these cheeses can be brought to lunch. Hooray!

Here’s this week’s sheet: The Beet Sheet No. 5

The Beet Sheet 5 (Downloadable/Printable PDF)

The Beet Sheet No. 5.001 The Beet Sheet No. 5.002

You can also download and print a blank version and make your own customized plan:

The Beet Sheet Blank Template PDF

The Beet Sheet Blank.001The Beet Sheet Templates

Sunday

1. Cook 2 cups dry lentils and 2 cups dry chickpeas. Reserve chick peas for later in the week (chick pea patties) and allow lentils to cool for the meatball recipe below.

2. Make the pizza dough and store for Friday’s Pizza Party

3. Cheese A: Make the Oat American Cheese from the book Artisan Vegan Cheese or try Vegan Richa’s recipe for Vegan Nacho Cheese Slices if you don’t have the book yet. Reserve for Monday and for Breakfast Sammies (yum!) For Richa’s recipe omit the spicier elements- chipotle and jalapeño so that it’s more French Tomato Soup accompaniment and less Nacho flavor.

4. Cheese B: Make Miyoko’s Meltable Mozzarella for Friday’s Pizza Party. The recipe is also in Artisan Vegan Cheese and there’s also a video! See below.

5. Make a double batch of Isa’s Lentil Meatballs (triple if you’re like, “Whoa, I could seriously eat the heck out of some satisfying veggie meatballs this week). When they are done reserve half for your stew inter in the week. Set meatballs for spaghetti aside until sauce and pasta are ready. N.B. Do not add the meatballs to your sauce. Place on top of pasta and dunk the sauce overtop right when your ready to serve… otherwise they will get a little soft. Same goes for when you use them in the stew later this week. Keep the tomato paste and garlic out for the sauce below. Keep the oven at 350 or bake the sauce at the same time as the meatballs.

6. Prepare Miracle Spaghetti Sauce-

Scan your fridge for any leftover pasta sauce jars (check for freshness, of course). In each jar add 1/4-1/2 cup filtered water and shake well. Empty each jar into a medium glass baking dish. Add 1/4 cup tomato paste and just enough fresh jarred tomato sauce to thicken and flavor. Mix well. Add two whole peeled garlic cloves. (Optional addition- 2 tsp or more red pepper flakes sprinkled on top if you like some heat). Bake the sauce at 350 for 15-20 minutes or until the top deepens in color. Meanwhile, boil spaghetti. Serve pasta topped with meatballs and dunk the sauce on top when ready to serve. (Do not add meatballs to the sauce. I know, I already said that but just in case you missed it!) Additions: Green side salad, nooch (nutritional yeast) or vegan parmesan topping.

7. Soak nuts for cashew cream (to be used in Tomato Soup)

Extra Credit:

Prepare ahead and store the Vegan Toona croquettes and store uncooked for Thursday.

Miyoko’s Meltable Mozzarella

Monday

1. Prepare cashew cream addition to the soup: Cashew Cream Tutorial

Prepare the Tomato Soup:

Heat a little oil and 1/2 a cup tomato paste in a soup pot. Careful not to burn any ingredients- add 1/2 cup grated onion, 1/2 cup finely grated carrot, and 1 T herbs de provence. Add 1 package diced tomatoes and cook slightly. Add 2-3 cups water or veggie broth. Season with salt and pepper to taste. Simmer for 10-15 min. Remove from heat, allow to cool slightly and carefully whisk in your desired amount of cashew cream. Reserve a little for Tuesday’s mustard sauce. Check for salt and pepper.

2. Assemble grilled cheese sandwiches using the Pre-made cheese (either Miyoko’s or Richa’s) described above on Sunday’s plan.

Tuesday

1. Make PPK’s Chick Pea patties. FYI, one 16 oz can of chick peas is about 1.5 cups of your cooked chick peas. You can make a single batch by halving this recipe (the link is to double-batch). If you end up with extra chick peas, freeze the remainder. They are super easy to thaw, last forever and great to have on hand.

2. Prepare the Cheezy Grits:

In a good sized sauce pan or pot, bring to a boil 2 cups water, 2 cups unsweetened/unflavored non-dairy milk and 1 1/2 tsp salt. Gradually whisk in 1 cup of course cornmeal. Once incorporated reduce heat and cover. Check every 3-4 minutes and get a good whisk to prevent clumping and sticking. Cook for 20 minutes or so until creamy. Remove from heat and add some vegan margarine (optional) and a dash of pepper. Gradually stir in chunks of oat american cheese of Richa’s cheese from above. You could also just add nutritional yeast or vegan parmesan. Taste test for salt and keep warm while you prepare the sauce and collards.

3. Prepare the mustard sauce: Combine 1/4 cup prepared mustard, 1 T lemon juice, 1/4 cup maple syrup and 1/4-1/2 cup cashew cream. Season with salt and pepper to taste and heat slightly on lowest possible flame just before serving.

4. Steam or sauté in 2 T oil 5-6 cups of collard greens. Season lightly with salt and pepper.

Wednesday

Beefless Stew with Lentil Meatballs

Prepare the Beef Stew linked above subbing the prepared lentil meatballs for the vegan sausage. You may want to zap them in the microwave after storing (maybe 30 seconds or so) just to take the chill off. Remember not to add them to the stew until the moment you serve.

Thursday

Vegan Toona Croquettes and Mashed Sweets and Beets

1. Peel and chop your desired quantity of beets (let’s say 3-6) and roast with a little oil and 1/4 t salt at 400 for 20- 30 minutes, checking continually so they don’t burn.

2. Peel and roughly chop 1-1.5 sweet potatoes per person and boil until tender in a large stock pot.

3. Prepare croquettes:

Mix in a large bowl:

1 tsp Old Bay, 1/4 tsp garlic powder, pepper to taste, 1/2 cup vegan mayo, 1 cup defrosted and diced frozen pepper strips, 1/4 cup finely diced celery, 1/4 cup finely diced yellow onion, 1 cup breadcrumbs, 1 can drained vegan toona (can sub a can hearts of palm but crumble and lightly sauté in a drizzle of oil before using).

Mold into 2 inch patties and chill in the freezer for 15 minutes.

Fry in a think layer of olive oil, drain on a paper towel or kitchen towel lined plate.

4. Drain and mash the cooked sweet potatoes with a little vegan margarine (optional) and salt and pepper to taste.

Friday

1. Grease your deep dish vehicle of choice (cast iron skillet works great).

2. Divide your dough in half. You may want to make two pizzas or just store the other half of your dough for another day.

3. Roll our the dough slightly, just enough to be able to evenly form it into the pan.

4. Top with a little oil (optional) Miyoko’s cheese, vegan pepperoni slices, then spread a generous portion of sauce on top. Some additional toppings- sliced mushrooms, thinly sliced onions and thawed/drained frozen spinach. Bake at 425 for 18-20 minutes. This will vary a lot depending on your oven and size of your deep dish pan so keep an eye out!

5. Serve with green salad.

Saturday

Stew Part 2! 

Reheat and enjoy the leftover stew from Wednesday… or really any other leftovers from the week.

Happy Cooking!

Here’s what I was dancing to in my kitchen this weekend. I may not have much money this week but I feel totally lucky that there always seems to be a way to find what I need. So stock up those pantries when you can and you’ll be sittin pretty even when a bad week comes around.

Update Part 2: After I posted this yesterday I was putting my lighter winter coat on to go shopping and I found $14 extra dollars in my pocket! Woo-hoo, mama wants a big tub of non-dairy yogurt.

If you are feeding a bunch of kids or a bunch of cheez lovers or just you self and you love cheezy vegan goodness (and why wouldn’t you?)- you might have noticed that you can spend a good chunk of change on all the fabulous vegan cheeses out there these days. Don’t get me wrong, it’s fabulous to have all these really tasty store bought options. Just a few short years ago when I first began eating a vegan diet the cheese pickings were a little slim, at least here in the Mid-Atlantic region. But alas, ye olde grocery funds are limited while appetites around here are growing.

One of our household’s favorite cheeses are Daiya cheddar slices. They are super tasty, kind of lemony, creamy and melt beautifully into macaroni, into salsa for queso and on burgers and breakfast sammies.

A great and super inexpensive to make alternative to our Daiya addiction is Miyoko Schinner’s Oat American Cheese. The main ingredient is not even cashews, it’s oats (way cheap). The recipe makes at least twice the amount you would get from a Daiya pack and lasts a week to a week and a half in the fridge. Some fair warning, vegan cheese making has some up front costs but once you purchase some key ingredients you’re all set. The other drawback could be if you do not have a high speed/variable speed blender. It makes the process much, much easier. However, when I first began experimenting with cheeses I did use a regular Oster and sometimes just fudged it a little with few tablespoons of extra water, continually scraping down the sides.

Some ingredients that will keep coming up in vegan cheese making (especially in Miyoko’s recipes):

  • Agar and carageenan (both last a long time, you may need to repurchase once or twice a year)
  • Rejuvelac (very economical to make your own, or you can cheat with some sauerkraut liquid)
  • Refined Coconut Oil
  • Brown Miso
  • Cashews (kind of an ongoing expense, but when bought in pieces, in bulk it is still cheaper than buying a whole bunch of pre-made vegan cheez)
  • Xanthum Gum

If you are used to keeping these ingredients on hand cheese making will be pretty much no big deal and save you a ton of money in the end.

I really recommend checking out Artisan Vegan Cheeses when you can. It’s a small book, not too expensive, but full of very clear, very reliable cheese recipes. I think you’ll love it. Here is a link to the Oat American Cheese Recipe aka the Anti-Daiya…

Almost Instant Oat American Cheese

Another great recipe from Artisan Vegan Cheese shared here on the GoDairyFree website is Sharp Cheddar. It’s pretty easy and doesn’t involve air drying (an art I have yet to totally master, but I’m working on it).

Sharp Vegan Cheddar

If you’ve read any of my Beet Sheet break downs you see that I’m a hug Not-zarella fan for pizza. It’s really just my favorite. It tastes very mozzarella-y and if you bake your pizza just right you’ll even get some of those beautiful browned bubbly things we all like to see on a scrumptious cheesy pizza.

Here’s a web available option from Dear Andrea that’s very close to the Sexy Vegan’s Not-zarella: Vegan Pizza Cheez. If you can, I highly recommend you check out his book. It has a ton of great sauce and seitan recipes as well along with simple user-friendly vegan kitchen tips. But you could just get it for the Not-zarella recipe and it would be worth it.

Anything Goes Paella

Posted: February 21, 2015 in Semi-Whole Food Recipes

Ingredients:

Sofrito:

  • 1 medium green peppers, seeds removed
  • 1 red sweet pepper, seeds removed
  • 1 large tomato
  • 1 medium onions, peeled
  • 1/2 head of garlic, peeled
  • 1 cup cilantro leaves
  • 1/2 cup parsley leaves

Paella:

  • 4 T olive oil
  • 1 medium onion, diced
  • 1 package sliced mushrooms or mushrooms of choice
  • 1 jar or can artichokes, drained
  • 1 bag of frozen tricolor pepper strips
  • white wine (optional)
  • 1 packet Goya Sazon Achiote (without salt)
  • 1-2 tsp Old Bay Seasoning
  • 2 cups cooking liquid (water or broth)
  • salt and pepper to taste
  • 1.5 cups white rice or white basmati rice
  • 1-2 Tbsp lemon zest
  • Lemon wedges
  • coarsely chopped parsley
  • 1/2 bag or 1.5 cups frozen peas
  • Soy Chorizo (recommended: Field Roast)

1. First, prepare the sofrito by pulsing all sofrito ingredients in a food processor.

2. Add 3 Tbsp- 1/2 cup of the mixture and 4 Tbsp olive oil to a large pot and cook briefly, add diced onions and cook until just translucent.

3. Add mushrooms cook until just becoming brown, add artichokes and frozen pepper strips. Optional- add a splash to 1/2 cup dry white wine at this step.

4. Add 2 cups water or broth (make allowances to this total liquid amount if adding 1/2 cup wine).  Add 1 sazon achiote packet and 1-2 tsp Old Bay Seasoning. Taste test for salt and pepper.

5. Add 2.5 cups long grain white or white basmati rice and 1-2 Tbsp lemon zest. Bring to a boil, cover and lower heat to a simmer. Cook for 30 minutes.

6. Meanwhile, slice and sear the soy chorizo in a cast iron pan, move to back of stovetop and keep warm.

7. When the rice has cooked for 30 minutes or is almost done, add frozen peas, cover again and cook 3-6 more minutes. Fluff with a fork, mixing in peas. Top with coarsely chopped parsley, a lemon wedge or two and serve with the seared chorizo.

Want to make your own Beet Sheet?

Print, plan, scribble, scrawl, shop, create! The Beet Sheet Blank Template