*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)
You can also download and print a blank version and make your own customized plan:
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)
Prepare ahead and store the Vegan Toona croquettes and store uncooked for Thursday.
Miyoko’s Meltable Mozzarella
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.
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.
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.
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.
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.
Stew Part 2!
Reheat and enjoy the leftover stew from Wednesday… or really any other leftovers from the week.
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.