What We Ate – Meal Planning Week 1: The New Years Day version

Okay so I’m determined to get back in to weekly meal planning.  For this past week, things went pretty much according to meal plan.  I definitely stress less about meals when there’s a plan in place so I hope this continues for a long time yet!

A cornucopia of terrible food photography follows.

Monday

– a special breakfast of pancakes (followed by a green juice), using the Gluten Free Buckwheat Pancakes recipe from Vegan Brunch.  I kept them warm in a low oven but forgot to cover them so by the time I served them, some were crunchy on the edges.  Whoops:

gf pancakes

– for lunch I made pasta for Arthur and DeeW.  Arthur refuses any kind of pasta sauce and DeeW prefers plain.  After the pasta is cooked, I toss it with a little vegan margarine and a good amount of nutritional/savoury yeast (no, not the stuff you make bread with!).  If my children will be eating blergh pasta then mark my words they’re gonna get some B12 in there:

plain B12 pasta

– for dinner I made sausage rolls from Where’s the Beef? though I change the recipe to use oats instead of breadcrumbs and I plop in some very fine food-processor’d raw cauliflower or broccoli (or both):

sausagerolls with veg

– whenever I use puff pastry, as I did with the sausage rolls here, I get strange ideas.  So I put some nooch-roasted cauliflower in half a square of puff pastry, drowned it in zaatar spice and served it with the last of some eggplant dip.  It was okay taste wise for a ridiculous experiment but maybe it’s because I was hungry:

cauli zaatar parcel

Tuesday

– My breakfast was a cherry coconut cacao smoothie with hemp protein:

cherry cacao smoothie

– the kids had leftover sausage rolls for lunch.  I had some No-Fu Love Loaf from Let Them Eat Vegan! plus one of my favourite quick kale dishes, Fannetastic’s Cheesy Coconut Chickpeas and Kale:

cheesy kale chickpeas

– Scallion Pancakes from Veganissimo!:

scallion pancakes

– I made the Lancashire Hotpot from Veganissimo! for dinner:

hotpot

– special NYE dessert was the Lemon Self Saucing Pudding also from Veganissimo!:

lemon pudding

Wednesday

Happy New Year!

– breakfast was a smoothie for me and I think the rest of the fam had toast, because we were to have a late lunch with my parents.  Here’s the lunch spread:

nyd lunch spread

nydlunchspread2

– my plate:

nyd lunch plate

– we didn’t really eat dinner as lunch was so late and we were hanging around picking at stuff.

Thursday

– a non sweet green juice for me.  I could have made it bearable with a date or two but I’m trying to move away from sweetening my green juices.  Truthfully, when I have the unsweetened green juices they taste blergh and by the bottom of the glass I feel a slight urge to barf:

green juice

– for lunch I had some spelt pasta with tomato and walnut mince:

walnut mince pasta

– for dinner I made the Mini ‘Beef’ Wellingtons from Vegan Lunch Box:

wellingtons with veg

Friday

– we skipped breakfast because we all had a bit of a sleep in and were heading out.  Though I ended up not getting anything and waited to eat at home.

– lunch for me was toasted ‘cheese and bacon’-ish sandwiches for lunch, using Tofutti slices and some tempeh, using the Tempeh Tickle recipe from Let Them Eat Vegan! with a little (vegan of course) mayo inside:

toasted cheeze facon sandwich

– a nice big juice made with leafy greens, watermelon, orange, carrot, apple, tomato, grapes cucumber, nectarine.  In other words, I had lots of fruit and veg that really needed to be eaten fast:

green juice

– dinner was leftover over Mini Wellingtons plus the Potato Scones and Tempeh Sausage Patties from Veganissimo! Husband really likes mashed potatoes turned in to patties and pan fried so he liked these.  I thought the kids would like the patties but unfortunately they didn’t (they have food sensitivities based more on textures and smells). Luckily I only made half the recipe and it’s a good recipe at that:

wellies

tempeh sausage patties

Saturday

– for breakfast I made Arthur and DeeW plain oat porridge with some golden syrup on top (I had the last of my cherries in a choc-cherry-banana-spinach smoothie):

oat porridge

– for lunch I decided to try the Sunflower Mac recipe from Isa Does It, in the hopes the kids would like it.  My hopes were dashed as neither made it past the first spoonful and both requested I stick to ‘regular plain pasta’.  I explained that I like to get them to try new things in case they discover something new that they like.  Arthur diplomatically argued that it would be far faaaaar less work for me if I just stuck to regular plain pasta.  Sometimes it sucks when teaching your children thoughtfulness backfires:

sunflower mac

– for dinner Husband and the kids ate out, I wasn’t hungry and didn’t have anything.

Sunday

This was a special day because it is the birthday of the Brothers Grimm.  In our house, something like that is considered a special occassion and so we had a German themed menu for dinner, as well as hanging out reading the original fairy tales (some were edited as I read!) from a tattered old 1967 Readers Digest book of fairy tales my aunt gave me when I was little.

– we had a light not-very-German breakfast of smoothies (for Arthur and I) and fruit (for Deew):

fruit salad

green smoothie

– we made the German Apple Cake from The Joy Of Vegan Baking, yet another great vegan cookbook I have hardly used.  I think this may actually have been my first time using it.  Anyway, the cake was easy to make but unfortunately it hardly rose.  Did that stop us from eating it?  Ha!:

German apple cake

– for lunch I made some vegan sausages:

sausage in roll

– for dinner we had some Fry’s shnitzel and some Kartoffelpuffer (German potato pancakes) using the recipe over at Seitan Is My Motor.  All to the tunes of German folk music:

German themed meal


People of Germany probably hate me now.

So, that’s week 1 of meal planning out the way.  I have to say things ran so smoothly with a plan in place, though trying new recipes can get tiring.  It’s all in the pursuit of finding things the kids will like, and the upside is that there is often one thing I can make again.

I’ve got week 2 planned, this time taking it easy and making meals for myself that can last a few days.

Scrambled Chickpeas from Isa Does It

It took me a long time to come around to tofu scramble.  With some kind of facon, all wrapped up in a wrappy thing, tofu scramble rocks.  Just when I decided I’d have to be making more tofu scramble, my copy of Isa Does It arrived and I saw the recipe for her Scrambled Chickpeas.

There’s not really much I can say about this dish apart from ‘easy’ ‘delicious’ ‘hearty’ and ‘filling’.  There’s no tofu in this scramble, just mostly-mashed chickpeas and other flavoursome stuff. I had mine with some tofu bacon and I’d added some mushrooms to the mix and a little black salt:

Chickpea Scramble

I foresee making this a lot with lots of flavour variations!

Vegan MoFo 2013: Day 7. Australia votes!

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Today Australians queued up all over the nation to vote.  No, we’re not voting for the worst food photography example on the Veganopoulous blog because that would be one massive ballot paper.  It’s federal election day.  Husband was stationed at the polling booth up the road, handing out How To Vote cards and he always comes back with classic tales.  Like the one time when he saw people from the Labor and Liberal camps getting in to a punch up.  No, not voters– the people handing out the HTV cards.

Right.  Okay.  Raw breakfast!!! Today I got a bit more organised with soaking stuff in preparation for the Pear and Pumpkin Porridge from ‘Eat Raw, Eat Well’.  Before becoming vegan I never knew you could eat pumpkin uncooked.  This recipe is one I’ve wanted to try for a while, even though the thought of eating raw pumpkin doesn’t appeal much, to be honest.  Still, MoFo is all about trying new things and eating more raw is one of my MoFo goals.  So here ’tis (picture shows two servings):

rawpumpkinporridge

The recipe involves soaking buckwheat, pumpkin seeds, sunflower seeds (which I didn’t have), and raw cashews for up to an hour.  Grate some pumpkin, throw in some pear, cinnamon, nutmeg, cloves, salt and maple syrup (recipe says agave but Arthur is allergic so we avoid having it in the house), and non dairy milk, whiz it in the food processor and that’s it.  I made it less sweet than what the recipe said which turned out to be a good choice.  i also halved the recipe. This was tasty and filling though I do admit it’s rather ‘different’ and something I have to get used to but overall I’m happy with how it turned out.

Vegan MoFo 2013: Day 5 has a raw breakfast at last

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My favourite raw cookbook is ‘Eat Raw, Eat Well’ by Douglas McNish.  When I say it’s my favourite, that doesn’t mean I actually ‘cook’ from it.  It’s my favourite in terms of reading it like a novel and seeing all these amazing recipes.  I have made quite a few of the smoothies which are delicious and plan on featuring more of these.  Many of the recipes use a dehydrator and I really need to dust mine off and get it back in to action.

Today’s raw breakfast was the Apple, Almond and Ginger Chia Seed Bowl. The only equipment involved is a food processor– the process involved chopping up almonds, apples, ginger with a splash of almond milk (I reduced the recipe as it serves four) then adding some cinnamon, chia seeds, hemp seed and more sliced apple.  There’s an option for including a peach which I used instead of adding the second apple, and I used pumpkin seeds as I’ve run out of hemp seed:

rawporridge

This was delicious and will certainly be a raw breakfast I will make again in the warmer weather, which has started (boo, I really dislike the heat of our summers here). I’m looking forward to playing around with the nuts.  Oh come on, you know what I mean!