The Beet Sheet 7

Posted: April 25, 2015 in The Beet Sheets
Tags: ,

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

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