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-


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.


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.


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


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.


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.


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.


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.

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