Hullo! How’s it going? This weekend has been great but is going by way too fast, natch. We’ve been eating well around here and I did a lot of food prep this weekend. The Weekend Warrior routine is working out rather nicely! Before we get to the food, have you seen the Will Travel for Vegan Food blog? Writer Kristin has been eating her way across the country at every 100% vegan restaurant she can find. Pretty cool! I just learned that she has been in Texas for the last month, so I’m excited to read about her experience.
Alright, now on to this week’s menu!
Breakfast: this week’s breakfasts will include the usual granola, green smoothies, oatmeal, overnight oats, etc., and I have added Oh She Glows’ Creamy Pumpkin Pie Smoothie to the list as well as The Fitnessista’s Breakfast Cookie. Soon it will be hot oatmeal weather! I’m pretty sure that I’ll be making green smoothies no matter how cold it is outside- I can’t imagine a week going by without having at least one.
Lunch: For my usual monster salads, this week I made a double batch of one of my all-time favorite dressings, the Lightened Up Tahini-Lemon dressing from this recipe. And instead of making hummus (my go-to source of protein for salads), I made a double batch of the Tamari-Roasted Chickpeas from Eat, Drink & Be Vegan.
Dinner: Two awesome meals this week, with plenty of leftovers- Red Lentil Dal with kidney beans + Indian-Inspired Rice, both from Let Them Eat Vegan!, and the Old Fashioned (Tofu) Chicken Salad (which I have made before) on toasted sprouted grain bread with a side of roasted parsnips and brussels sprouts. I’ve never roasted parsnips before and am pretty excited about it. Highlight of my week, folks.
Tonight my sis is coming over for dinner and I decided to cut myself a little slack. Instead of cooking yet another meal, I picked up an Amy’s vegan Roasted Vegetable Pizza, some Daiya mozzarella to sprinkle on top, and a mixed baby kale side salad. That roasted veggie pie is the *best* frozen pizza I have ever tasted- the crust is phenomenal!
Sweets: I have a ton of Brown Rice Crispy Treats with Chocolate-Peanut Butter Fudge in the freezer as well as several Oil-Free Oatmeal Peanut Butter Cookies left over from last week, so we are good in the dessert department. Woohoo! Dessert makes me smile.
If you make this dressing, do yourself a favor and double the recipe. Trust me!
Chickpeas tossed in coconut oil, lemon juice, tamari, agave nectar and fresh rosemary, then roasted to crispy golden perfection…
If you don’t own Eat, Drink & Be Vegan (gasp!), Mama Pea has some awesome roasted chickpea recipes here and here. So easy, and so delish! Great for snacking on by the handful, sprinkling on salads, rolling into wraps or mixing with Vegenaise and mashing into a chickpea salad sandwich.
Yesterday was on the cooler side, (almost) perfect weather for making the Red Lentil Dal and Indian-Inspired Rice. While I cooked, I decided to try out my Trader Joe’s $3 Shiraz.
Thanks to my Mom for snapping pictures of me and my cheap wine.
Oh, I didn’t see you there! Haha, you caught me. I was just going to open this wine, would you like some!?
Try some of Trader Joe’s new $3 wine TODAY!
I’m pleased to report that it was pretty freakin’ good! I’ve definitely had my fair share of cheap wine. I don’t care for Whole Foods’ $3 vino, and I’m not a big fan of Barefoot wines (Yellowtail is where it’s at for inexpensive wine, people! They even note whether or not the wine is vegan-friendly on their website!), but I thought that TJ’s was decent. I still prefer Yellowtail, but it’s good to have options.
Anyway, back to dinner…
This particular dal recipe called for a can of red kidney beans, which I thought was an excellent addition.
This made the whole house smell absolutely amazing!
I’m a big fan of those warm Indian spices- coriander, turmeric and cumin seed, along with allspice, fennel seed, a cinnamon stick, crushed red pepper flakes, mustard seed and fresh ginger. The recipe also called for a little freshly squeezed orange juice, which added a nice subtle hint of citrus.
The Indian-Inspired Rice consisted of brown basmati rice cooked with coconut oil-sauteed onion, mustard seeds, cumin seed, cardamom, coriander, cinnamon and a touch of lime juice stirred in at the end. It was heavenly.
So, so good. I’m looking forward to eating these leftovers all week.
This morning I kicked things off with the Creamy Pumpkin Pie Smoothie:
One for me, and one for the kids! I followed Angela’s recipe exactly except that I used 2 whole frozen bananas instead of just one.
The result was incredible- creamy, silky, cold, milkshake-like bliss in a cup that really did taste like a slice of pumpkin pie on Thanksgiving Day. The spices were just right, and I loved the little bit of blackstrap molasses in this recipe.
The kids went crazy for this, too. When I told them where I got the recipe from, E kept saying, “How did she invent this? How does it taste this good!? I love it!” We will definitely be making it again this week.
Before rocking out some power yoga this morning, I threw together the Old Fasioned (Tofu) Chicken Salad. I went bananas for this recipe the first time I tried it, and I’ve been dying to make it again.
Love it love it love it.
I’ll snap some pics of the complete meal when I eat it later in the week. Does anyone have a good recipe for roasted parsnips?
And finally, I made a quick Breakfast Cookie to eat tomorrow morning. I’m already thinking about making a pumpkin version with the leftover pumpkin puree from the smoothie!
I used 1/2 cup oats instead of 1/3 (can you tell that I like a big breakfast?), 2 T. vegan chocolate protein powder, a spoonful of sunflower seed butter, 1/8 cup unsweetened vanilla almond milk and 1/2 mashed banana and mixed it all together. I also added a teaspoon of cacao nibs:
All hail the mighty CACAO!
Then I flattened it all out with the back of my spoon and stuck it in the fridge.
It’s supposed to harden slightly overnight and become cookie-esque, and of course I’m dying to try it. I’ll let you know how it turns out.
What have you been up to this weekend? I’m off to watch Corpse Bride with the kids (can’t wait for Halloween!!), do a little studying and wait for my sis to get here. Happy Sunday!