Beet Sheet No. 6

Posted: April 19, 2015 in The Beet Sheets
Tags: ,

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!

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