Beet Sheet No. 9

Posted: May 10, 2015 in The Beet Sheets
Tags: ,

Happy, happy weekend everybody. Are you ready to get shopping and cooking for the week? Confession: I’m totally not. Really, I just want to schlep around today and make cookies or maybe chocolate babka…

But I am pretty excited to start recalling some warm weather favorites like a big caesar salad, vegan bibimbap and Brazilian seitan and rice.

Here’s the downloadable/printable PDF:

The Beet Sheet 9

The Beet Sheet 9.001 The Beet Sheet 9.002

Sunday

If making DIY burger buns, get a start on the dough today or make fully and store the prepared buns for Thursday: Burger Bun Recipe from Holy Cow Vegan.

Prepare the pizza dough for Friday and store.

Blueberry BBQ Seitan and Spinachy Rice

Prepare the just the seitan portion of this seitan “rib” recipe minus the rub

While the seitan is in the oven thaw the frozen package of spinach and press out all the water for the spinachy rice.

Bring 2 1/2 c. of water to a boil with a drizzle of olive oil or vegan margarine, 1 tsp or more (to taste) of sea salt and 1/2 tsp of garlic powder. Add 2 cups of basmati or long grain rice, 1 T vegan parmesan and spinach. Combine well, reduce heat to simmer and cover for 30-35 min.

Prepare the Blueberry BBQ sauce to coat the seitan when it finishes cooking. Option: you may want to add a layer of the sauce, return to the oven for 5 min or so and then re-coat when you take the seitan back out. This will add another BBQ-y layer but is totally not necessary.

Monday

Prepare the tempeh and marinade and let sit.

Soak your desired quantity of potato wedges in salted water as you prepare then next step.

Preheat the oven to 430 F.

Prepare the Brussels Slaw and tartar sauce. Stick both in the fridge until the rest of the meal is ready.

Drain the potatoes and coat with a thin layer of olive oil. Sprinkle with sea salt, pepper and (optional) smoked paprika. Spread wedges evenly on a baking sheet and roast for 25 min (checking frequently as ovens vary).

Prepare the Tempeh Catfish.

Serve Tempeh with tartar sauce, slaw and potato wedges.

Tuesday

Check out this great video from Vegan Zombie for Vegan Bibimbap. If you can’t find the fermented red pepper paste you can use a bottle Gochujang sauce. So far the commercial ones I’ve found have not contained fish sauce or other animal ingredients but always double check. This is also a great bring to work lunch.

Wednesday

Chick’n Caesar Salad

Prepare the vegan caesar dressing. Chop your desired amount of romaine and Beyond Meat Grilled Chick’n strips. Top the salad with the dressing, capers and extra hemp seeds. It’s kind of strange maybe, but I like to add some tortilla chips to my salad, too. My favorite tortilla chip splurge are the Sweet Potato Tortilla Chips from Way Better Snacks.

P.S. did you make the pizza dough for Friday yet?

Thursday

Prepare the Beet Burgers and let rest in the fridge

Beet Burgers

Note: don’t sub the almond butter with another butter. I’ve tried in with sun butter and really didn’t like the flavor combo. Haven’t tried tahini, that might work out ok if you can’t use almond butter.

Prepare the coconut cheddar as you stick the curly fries in the oven. In my experience it’s not necessary to allow the cheddar to set up in the fridge yet as you want it kind of melty for this anyway.

Coconut Cheddar

Friday

I love this pizza recipe from Tony Fiore. If you haven’t made the dough yet here’s the recipe or you can grab some pre made from the store. Now the recipe I’m linking to calls for pre made flatbread. The dough option works just fine and is cheaper. Up the oven temp to 430 F, though and don’t forget to make sure your potato slices are super thin.

Brown up some diced vegan sausage. I love to use the Field Roast Apple Sausage for this but Italian style is also great. Add the sausage as an additional topping to this Potato Rosemary Pizza. Option: if you want to be really decadent- a layer of cashew cream underneath the potatoes is delicious but not totally necessary…

Saturday

Separate your packaged seitan pieces and brown in 1-2 T of olive oil in a large pot with a tight fitting lid. Microplane or finely mince 4-5 cloves of garlic into the seitan and the zest of one lemon. Season with plenty of black pepper.

Add 2 cups of water and 1/2 a cup of orange juice, 1-2 tsp sea salt (to taste), 2 tsp turmeric, 1/4 tsp smoked paprika and 2-4 drops liquid smoke. Bring to a boil, add in 2 cups of basmati or long grain rice and 1/2 a cup of olives.

Reduce heat, cover and simmer for about 30 minutes. Serve with lemon wedges and green salad.

Now don’t you feel deliciously fulfilled yet light as a feather? I thought so. Permission to dance around your kitchen:

spotify:track:5FGIyVZez806zJelZBHBfx

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