The Beet Sheet 8: Theme Week!

Posted: May 3, 2015 in Semi-Whole Food Recipes, The Beet Sheets
Tags: ,


Really psyched to get the Cookin’ Up a Storm Sea Shepherd cookbook this week. So what better week to do a Beet Sheet theme? If you don’t have this book yet, I highly recommend it. Bonus: my five year old is really into looking at the pictures, picking out food he wants to try and most importantly looking at the pictures and asking lots of questions about the articles and graphics.

While Whale Wars might be a little much for small kids some fun alternatives are “Big Miracle” (2012). It’s definitely a favorite in our family.

So here’s this week’s sheet including web based alternatives if you don’t have access to Cookin’ Up a Storm either via Amazon, your local library or heck even someone in your local Vegan Meetup group.

The Beet Sheet 8

The Beet Sheet 8.001 The Beet Sheet 8.002


Glam Chowder and Vegan Goldfish Crackers

Make ahead for the week:

Cook the chick peas for the Un-Tuna salad and the black beans for the Bob Barker Bowls.

Make the dough for the Injera for Monday (you definitely have to make this ahead b/c it has to sit out for 24 hours).

Bonus make ahead: Make the Un-Tuna salad and store, Roast Potatoes for the bowls and store.

Prepare the tofu feta and store for the Greek Salad.


Dave’s Misir Wat from Cookin’ Up a Storm or this one from the Berbere Diaries Blog

Prepare the Injera from the dough you prepared yesterday or serve with Basmati Rice.


Un-Toona Melt:

Mash up approximately 2 cups of cooked chick peas, 1/4 cup finely diced red onions, 1/4 cup finely diced red onions. Mix in 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 t prepared mustard, 1/2 cup vegan mayonnaise, 1/8 cup of fine chiffonade of nori sheets (optional), salt and pepper to taste.

Preheat oven to 350, assemble the tuna melt sandwiches open face style with one slice of provolone and toast for 10-15 minutes (keep an eye out because it depends on your oven).

Broccoli Hashbrowns:

Roast or par-boil 4 cups of diced potatoes. Stir fry with 2 T of olive oil, 2 cups of frozen broccoli and your favorite spice blend such as:

1/2 tsp cumin, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp smoked paprika, a dash or more of cayenne pepper, salt and pepper to taste.

Add some thinly sliced red onion and sliced tomato to the sandwiches and serve with the broccoli hash.


Rockin the Boat Risotto and Fish Free Cakes from Cookin’ Up a Storm or use these web based alternatives Mushroom Risotto from Vegan Angela and Vegan Fish Cakes from Heather Nicholds.


Bob Barker Yum Bowls from Cookin’ Up a Storm or web based alternative Sweet Potato Buddha Bowl from Minimalist Baker.


Taste of the Sea Spaghetti and Sailors Delight Sausages or web based version Pasta Puttanesca from PETA and store bought vegan sausages.

Greek Sailor Salad also from Cookin’ Up a Storm or try this one from Veggie Challenge


Even-Keel Kabobs w/ Dipping Sauce from Cookin’ Up a Storm or web available alternative Pineapple Tofu Kabobs (add in a red and green pepper, button mushrooms, and red onions to the kabobs for some extra veggies).


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