This may be a bad idea. It's something that I may ultimately leave by the wayside. But I thought it might be interesting to anyone considering leaving animals off the plate, whose main question was "But what would I eat, exactly?" It could also prove enlightening to anyone who thinks I live on tofu and sprouts.
My new goal has been to do my grocery shopping on Saturday morning, after a splendiferous yoga session at Mystic Fitness. (The name sounds all mystical and incensey but they're lovely and very down-to-earth. The perfect balance of centering yourself, getting a good workout, and not taking yourself too seriously.) So I'm going to aim to get my menu planning and shopping list done on Friday night after work.
It occurred to me to post my weekly menu. This may seem like a huge step for narcissism, and believe me I can see why it would appear to be so. On the other hand, it might prove helpful in showing that vegan food can be phenomenal. (It can be equally possible to have a super lame vegan food, but I love food far too much to settle for blah.)
This is just an experiment. If it sounds like the most boring of posts, well, you may be on to something. But as my mentor teacher told me years ago, if you're going to make mistakes, make them big, beautiful mistakes. Don't be shy about it.
So with that in mind, here is this week's menu of dinners. It's short, as I hope to normally post a week's worth on Friday nights or Saturday mornings and this week is already well under way. I've not mentioned lunches because they are always leftovers from the previous night's meal. All the meals are quick and easy. I'm often tired after a day of teaching and I like to keep my time in the kitchen to a minimum.
~Thai Coconut Corn Stew (Dreena Burton's Eat, Drink, and Be Vegan)
~Rosemary Boule Bread (I buy it half-baked at Whole Foods. Preheat your oven to 400, then pop the bread in for 10 minutes only. Gorgeous fresh baked bread comes out. You have to ask them for the half-baked at the counter; it's never displayed as it needs to be kept refrigerated.)
~Cocoa Coconut Chili (Dreena Burton's Eat, Drink, and Be Vegan)
~Rosemary Boule Bread
~Soy Chorizo Black Bean Stew (Kathy Hester's Vegan Slow Cooker)
~*Chickpea Piccata (Isa Chandra Moskowitz's Appetite for Reduction)
~Quinoa flavored with a bouillon cube
~Curried Chickpeas and Greens (Isa Chandra Moskowitz's Appetite for Reduction)
~Ginger Mashed Sweet Potatoes and Apples (Isa Chandra Moskowitz's Appetite for Reduction)
~Tortilla Soup (Isa Chandra Moskowitz's Appetite for Reduction)
* recipe I haven't tried yet! :)
Last night was the perfect night for Thai Coconut Corn Stew and fresh bread. It was my best batch yet, which may be due to shoveling and roof-raking our way out of a blizzard. Nothing like working hard outdoors in the cold to make food taste great.