The Beet Sheet No. 4

Posted: March 1, 2015 in The Beet Sheets
Tags: ,

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….

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