Archive for April, 2015

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 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!