Vegan MoFo: Meal Plan for Week of 10/23

Sunday: Vegan Sausage and Cabbage

Monday:  Peas and Thank You Shepherd's Pie

Tuesday: Zucchini Crab Cakes

Wednesday: Winging-It Tacos

Thursday: Rice Noodles with Homemade Peanut Sauce

Friday: Leftovers

Saturday:  Multi-Grain Potato Rosemary Soup

Saved some butternut squash seeds for roasting

Butternut Squash Risotto

My new hobby- practicing diaper folds on my monkey model!

Vegan MoFo: Meal Plan for Week of 10/2

Sunday: Restaurant Leftovers

Monday: Pesto Pizza

Tuesday: Vegetable Soup

Wednesday: Potato Tacos

Thursday: Tofu Dippers from Peas and Thank You blog

Friday: Leftovers

Saturday: Veggie Stir Fry with Rice

Getting ready for avocado tacos last week

Cooking Through Peas and Thank You, Part Two

Sticky notes for the ones I must make ASAP!

Tofu Scrambles

Tofu mixture marinating

Veggies stir frying

All together now!

Ready to eat!

What We Changed: 

• We used the wok rather than a skillet.

Thoughts:

• I did not try this one because I am a picky eater- do not like tomatoes, peppers, or onions- but Ian loved it! He had it for dinner and it was perfectly filling. 

Chocolate Chip Zucchini Bread

The dough

Finished product

So moist and the perfect ratio of chocolate chips to bread!

What We Changed: 

• Followed the recipe exactly.

Thoughts:

• I LOVE IT. An indication is that I made this five times in two weeks. Once, I used half the zucchini because that is all I have left and I have to throw it out because it was extremely dry.
• I love this chilled from the fridge, hubby loves it directly out of the oven :o)
• The recipe suggests that the bread bakes for 50-60 minutes. 55 minutes was perfect for us in our conventional over. When we started making it in the toaster oven instead, it was necessary to decrease cook time or risk drying the bread out since the heat source is closer.
• Buy up the rest of the summer zucchini, bake a million loaves of this and stick them in the freezer for delayed gratification!!!

If You Missed It: Cooking Through Peas and Thank You, Part One

Cooking Through Peas and Thank You, Part One

I was in a rut. My meal plans were getting uninspired and repetitive, and I want to eat a big variety for the future taste preferences of baby Squiggles. 


I have been following Peas and Thank You blog for sometime and knew that the author had come out with a cookbook. I found it on Amazon.com for very cheap! 


So far, I have cooked 11 of the 85 recipes in Peas and Thank You: Simple Meatless Meals the Whole Family Will Love and I do more each day! I love this book. The recipes are easy and totally different from one another. "Mama Pea" eats no animal products and her recipes reflect this, though you sometimes have the option of using vegan cheese like Daiya or organic cheese. I truly think an omni would not miss meat, dairy, or eggs in these yummy meals! 


Over the next couple of weeks, I will post my responses to the meals I have made:

• Photographs
• What I did differently than the recipe
• My thoughts 

Starting with...

Tofu Ricotta Gnocchi

Chilled, rolled, cut, and ready to go!

Cooked and tossed in sauce

Noms on a plate. Flour everywhere!

What We Changed: 

• We did not have vegan cream cheese so we used dairy cream cheese (this was eaten mostly by hubby not myself)
• We used frozen homemade pesto sauce instead of tomato sauce, though we have made this since these photos were taken and have used tomato sauce. 
• We used a ton more basil in the ricotta mixture because we have an abundance in the garden!

Thoughts:

• I only tried one because it was not vegan but they were delicious! Do not expect them to taste like potato gnocchi, however. The second time we made these, we let them sit in the water a little bit longer and preferred that.
• You need to plan ahead for this recipe because it takes time to press the tofu and the dough takes time to chill.