Weekly Eats (1/3 - 1/17)

Sorry that it has taken me so long to update you all on my weekly eats, but I took some time to settle back into my old job and to figure out what exactly I'd like to write about this year. I'm seeing more posts from my favorite bloggers sharing their weekly eats, meal plans, and meal prepping strategies (see here and here). I think this is a great idea because the question I get the most is how do I have time to cook so much? Plus how do I budget, plan, and effectively use all of my groceries? To explain this further, I'm planning a pantry and meal planning post for the future! But first, let's review the past couple of weeks.

Breakfast: Brussels sprouts egg skillet

I had half a pound of leftover Brussels sprouts from Christmas dinner, so I decided to make this easy hash for breakfast. It was quick and absolutely delicious! A great vegetable packed option for breakfast, plus you could really substitute any other vegetable, as long as it's shredded. Just be sure to top with plenty of hot sauce!

Dinner: Curried Split Pea Soup with hummus avocado tomato sandwiches

Whenever I'm looking for a quick, nourishing soup, I always go back to split pea soup. This variation has some Indian spices, but the preparation is very simple. Plus I always keep a pound of dried split peas in my pantry because you just never know! I paired it with some sandwiches made with GF rye style bread, tomatoes, avocado, and local spinach hummus. This is a sandwich I like to make when I want something with little to no work, plus it paired wonderfully with the soup! I had leftovers for lunches, as usual, and it lasted for a few days! The soup recipe originally comes from Vegan with a Vengeance.

 Dinner: Indian-spiced collard greens and tofu served over jasmine rice

I love buying a bunch of collard greens for a few reasons: they're incredibly cheap, super healthy for you, and versatile. I made two different recipes with just one bunch of collard greens! This is the first one I made, which has an incredibly short ingredient list and took less than 25 minutes from start to finish. I served mine over jasmine rice topped with a ton of chopped cilantro plus fresh lime juice. The flavors are amazing even though there's not much to this recipe!

Lunches: Tofu Banh Mi Collard Wraps

With just a few small parts to prep (slaw, tofu, sauce, and veggies), you can make these absolutely amazing collard wraps! It seems like a lot to prep, but each component takes only a few minutes to make. On top of each collard leaf is a slather of wasabi-peanut sauce, baked tofu (I picked a simpler asian broiled tofu from Isa Does It), a carrot-cabbage slaw, plus cucumbers, green onions and cilantro. I've never had a real Banh Mi before, but these collard wraps were so refreshing and packed with flavor! When I ran out of collard leaves, I just put the components into spring rolls and ate them with sriracha. You could also eat them cold over rice or some rice noodles.

Dinner: simple, salty, nutty broccoli + soba plus steamed edamame 

Looking for your next quick meal? This easy broccoli soba is amazing. I can't put it into words. It's literally just cooking some soba, steaming broccoli (and edamame if you'd like extra protein), and mixing together this fabulous, nutty sauce. The sauce is everything I want - sweet, nutty, umami, incredible, spicy. It has raw garlic, ginger, and cayenne/red pepper for extra heat, making it perfect if you're sick (but tired of soup). When I used all of the sauce, I ate the rest of the soba/broccoli/edamame with vegan butter and GF tamari, another incredibly delicious combo. 

Dinner: Black Bean Yam Soup with Cilantro and Orange served over jasmine rice

I know, I know...orange juice in a soup? It's new to me too, but I trust pretty much anything that comes from Appetite for Reduction. This soup is packed with nutrients, flavor, and spice from the jalapeno peppers. I served it over some jasmine rice for some extra bulk, but serving soup with rice also stretches it more! Plus having cooked rice on hand can turn it into other meals, like fried rice, if you're in a quick pinch! I usually go for jasmine because it takes 15 minutes to make and it goes with everything, plus I love its fragrant flavor.

Breakfast: Homemade Instant Maple Oatmeal with Chia

Getting up for work at 5:30 AM five days a week can be tiresome. For a few months, I didn't have to be up until later, so I had more time to cook breakfast every day. Now that I have to be up so early, sometimes I will cook oatmeal in the slow-cooker overnight, or I'll prep some instant oatmeal. Instant GF oatmeal can run me $5 - $7 a box, with only 8-10 servings. I prepped this large batch of maple oatmeal at home and it will last me over two weeks! The prep is minimal, but the pay off is wonderful. Sometimes I will eat it at home, or I can bring it to work and just add hot water plus toppings! I love having the option for a healthy breakfast whenever I need one.

Overview: I wish that I would have cooked a little more this past week, but I did successfully have lunch for work every day. I'd like to not eat out quite as much in the future, except for the occasional Mexican outing (which I can't help, truth be told). I am excited to keep trying new recipes, and I'm happy that this is how my New Year is starting off!

Ideas for the upcoming week: crunchy black bean tacos; vegan queso bowls; one-pot Diovolo pasta; maple doughnuts with salted almond butter glaze; deviled eggs for snacks; apple pie granola bars

2014 Food Goals

I guess I really should have posted this two days ago, but I've been so caught up in traveling and accepting the fact that classes start soon, that I haven't had a second to set goals. After some thought, and discussion with Mike, here are some food-related goals I will try to implement this year: 

1. Cooking only dried beans 

I have been so bad about doing this. I have pounds and pounds in my pantry, but I never cook them. It's usually a "I don't have time thing", which is silly because in reality, this is easier and cheaper. Here's the breakdown: 

-1 can (15 oz) of beans are typically anywhere between $0.89-$2 depending on where you get them. Sodium can be sky-high and no-salt beans are usually a little more expensive. These take no time to cook, BUT:

-1 pound of organic dried beans can cost anywhere between $2-$4 depending on where you get them. NO sodium, unless you add them to your cooking water. You can even add seaweed (kombu) or a bay leaf to make them more digestible. You soak them for 8-12 hours (aka before you go to bed), so that's like 1 minute prep. Then drain, rinse, put them in a pot with fresh water and cook for up to 2 hours. In those 2 hours, you can do homework, check your email, hell you could even shower! Or you can cook them between 5-7 hours in a slow-cooker while you're gone. 

But what am I going to do with the leftover beans? 

That's the awesome thing. You freeze them so you always have some on hand! So dried beans are just a win-win situation.

2. Buying frequently used items in bulk

I can't tell you how much it irks me when I have to go out for just one thing. I hate it because it's such a waste. Here's how to prevent that: about 85% of the recipes I make always have onions. So I bought this bag of about 12 onions for $1.77, which is insanely cheap. I also bought a 5lb bag of potatoes for $4. I use potatoes to add bulk to dishes, soups, baked potatoes, home fries or mashed potatoes. You can always have a meal with potatoes in your pantry. This also includes dried beans and grains for me. I always have: lentils (green, black, and red), dried pintos, dried chickpeas, dried black beans, etc. you get the idea. I also have quinoa, brown rice, basmati and jasmine rice too. These will all last for quite a while in the pantry. If you really want to win, cook up some batches of rice and beans and freeze them for months for easy meals! 

 3. Cook from my cookbooks every week and choose recipes wisely

Alright y'all, if I haven't made this clear already, cooking during the school year is almost always a nightmare for me. Especially now, with 15 credit hours and being on campus til' 6:30 PM two nights a week, I am panicking. But I'm trying not to. Here's how:

-Reminding myself that food should never be a stressful situation for me, which is why I never eat out unless its an emergency

-Keeping a stocked pantry of vegan/gluten-free emergency meals (just in case)

-This year, I'm planning my meals one month at a time to reduce school time stress. I picked meals that work with my schedule, choosing slow-cooker recipes for the days I'm on campus late so that Mike can go home and turn it off, and voila! Dinner is done

-Keeping in mind that I should look forward to cooking because it's a chance for me to not have to read/speak/write in French or read/write something about english literature (which is almost always a blessing)

4. Do dishes everyday (no matter what)

This is a big one for me. I keep telling myself if I do a little bit everyday, they won't pile up (which is common sense, I know). But I get lazy and debate between doing homework or dishes and deciding which one is more important, which usually ends up in me watching Archer to try and calm down. So this year, I vow to keep my kitchen and sink (and hell, my entire apartment) neat and tidy. Again, a great way to shut my brain off from school, which I very rarely can do. 

5. Try making homemade sauces instead of store-bought

 It's silly how expensive salsa, pasta sauce and pizza sauce are. Mike and I talk all the time about it. I wish I could stay home and just pickle, preserve and make all kinds of sauces with an overflowing freezer of them. However...if I choose one little project a month to do, then it will add up. Here is homemade pizza sauce from Vegan with Vengeance, which was amazing by the way. I'm going to freeze it in muffin tins, then pop it in a freezer safe bag. Some other things I would like to make are: ginger beer concentrate, pasta sauce, jam, pumpkin/butternut puree, and salsa. Harissa and sriracha would also be fun to make! 

6. Explore new gluten-free grains

I get so stuck on my usual rice and quinoa bandwagon that I forget about the ridiculous amount of GF grains: millet, amaranth, red rice, black rice, green rice! I mean, the possibilities are endless. I get dizzy standing in the bulk aisles of Deep Roots or Whole Foods just looking at all the options. But I always opt for the easy quinoa or rice, that both cook in my handy-dandy little rice cooker. Oh and I highly recommend a rice cooker, if you don't have one! I use to burn rice all the time, and this totally prevents that! You can also leave cooked grains in there for up to 4 hours plugged in and it switches to "warm" automatically. It's amazing. 

7. Drink plenty of water daily

This is probably my biggest problem, and it makes me feel pretty stupid. I mean, who doesn't drink enough water? With some quick research, however, I found that 75% of Americans are perpetually dehydrated. Well, damn. I don't feel so bad. But with someone who has chronic digestive issues, I need a lot of water. Being dehydrated only makes my digestion problems worse, but drinking lots of water makes me feel better. It can also give you more energy and a sense of clear-headedness. It's been said that sometimes when people are tired or hungry, or even have a headache, they are really just dehydrated. I suffered from serious spontaneous nausea for months last year, that didn't make sense to me. I increased my water intake significantly, and it went away. I bought this very helpful app, because I am mostly just forgetful about drinking water, called "Water your body". It has reminders for how much water you need to be drinking. Above, it calculates the amount needed based on exercise and body weight. 

8. Shop smartly and locally (when possible)

One thing we are trying this month is to only get produce from the farmer's market and dry items from Trader Joe's, because they are the cheapest place around us. I'm now trying to make lists by the month, which I divide into: farmer's market (by week), TJ's (by month), and miscellaneous (by week) which is for items we cannot get at the market/TJs. I am hoping this will not only prove to be cost effective, but stress reducing as well. I also really love going to the farmers market and supporting them, although I wish the ones near us were a little better with variety. We went to the market a couple of months ago, spent $25, and ate off of that produce for 2-3 weeks. It only makes sense to shop there, plus its local, which is always awesome.  

December Favorites

It amazes me that December will be over tomorrow! And it scares me that school will be back in two weeks. This will possibly be my hardest semester yet, since I am taking 5 classes, and one of them goes until 6:30 PM. That being said, I am trying a new method of planning a month of recipes instead of by the week, to cut down on time I spend during the semester planning meals. We'll see how it works out! Next month I am cooking from: Appetite for Reduction, One Dish Vegan, The Great Vegan Bean Book, Fresh From the Vegan Slow-Cooker, and 101 Cookbooks Blog. Stay tuned for tomorrow when I post my Top 13 recipes from 2013!

1. Quinoa Caesar Salad with Chickpeas + Super Briny Dressing

It's funny how many things I never dreamed of eating when I wasn't mostly vegan. The thought of a caesar salad was enough to make me gag. But now, I daydream about a vegan caesar dressing made with briny capers, mustard served over crunchy cold lettuce. This dressing is amazing, but incredibly garlicky. Like vampire-slaying-worthy-garlicky. But I seriously can't recommend it enough. This comes from Isa's latest book (aka my bible), but the recipe can be found here.

2. Tofu, Kale + Red Rice Bowl with Curried Peanut Sauce
What was my life before peanut sauce? Or more importantly, before this peanut sauce with curry powder? Nothing. That's what it was. This sauce is the star of this amazingly easy dish that comes together in 30 minutes or less. //Isa Does It

3. GF Tagliatelle with Slurpy Spicy Spaghetti Sauce
Okay, so I'm obviously a little obsessed with Isa's new book, but this spicy slurpy spaghetti sauce is stupidly easy and delicious. You caramelize the onions in a little brown sugar, then add lots of red pepper flakes, which creates the most perfect sauce. We tried these GF egg noodles, which were incredible, but definitely only for special occasions because they're not cheap. //Isa Does It

4. Wonder Fries with Miso-Mayo (side of Bourbon Pumpkin Spice Apple Toddy)

If you take anything away from this post, read this: make these fries as soon as possible. I can't even explain how delicious these were. They take a little effort, but believe me, they are worth every penny and second you spend on them. The process creates the most perfect, crispy, yet fluffy fries. Oh, and the miso mayo is life-changing. Plain and simple. //Food 52

5. Breakfast Kale with Eggs Over Easy, Avocado + Hot Sauce

This has become a well-loved staple for breakfast in our house. It comes together quickly, it's nutritious and sooo flavorful. The ingredient list is short and the possibilities for additions are endless! //here! 

6. Chipotle Soyrizo + Potato Hash with Tahini-Miso Sauce 

One thing that drives me crazy (in a good way) about Isa's recipes, is every time I try a new one, I always claim its "her best recipe yet". But I say this about every single thing I've made from her...but this, might take the cake. Miso apparently makes every sauce instantly incredible, so don't skip it. The potatoes don't need to be boiled beforehand, which is shocking because they get cooked so perfectly. So yes, make this as soon as possible. //Isa Does It

7. Arabian Lentil & Rice Soup

There is nothing better than a big pot of soup on a cold day. The red lentils cook down into the basmati rice, making a thick and delicious soup. The arabian spices and lemon tie this soup together in the best way possible. It also comes together quickly, with plenty of time to rest while it simmers on the stove! The recipe originally comes from this book, but I found the recipe online too: here.

8. Chickpea Piccata with Caulipots + Sweet 'n' Salty Glazed Carrots

I've never had chicken piccata before, but this chickpea piccata was incredible! We served it with cauliflower mashed potatoes and these delicious roasted carrots. The sauce is made with lots of garlic and white wine, creating a delicious meal to be served on these caulipots. I loved how fancy this meal made me feel, but it took only an hour to pull everything together! //Appetite For Reduction

9. Golabki (Polish Stuffed Cabbage)

I never thought I would ever be able to make vegan stuffed cabbage. But it was so easy and delicious! The filling is made of TVP, lentils, pecans, and other delicious and simple components. They take a little effort, but if you prep the lentils and tomato sauce in advance, these come together quickly! I was surprised at how authentic the filling tastes, despite not having any meat. //Vegan Yack Attack

10. Caramelized Cauliflower Soup with Croutons

This soup sounds complicated, but it's actually very simple. You basically roast a head of cauliflower, then make a simple broth with some garlic and other ingredients, and then blend everything together. It makes a perfect soup for a winter day, especially topped with croutons and toasted almonds. Also, don't skip the white balsamic. It truly makes this soup perfect. Plus you will put white balsamic on everything once you taste it. It's regular balsamic's lighter, less-syrupy cousin. //Sprouted Kitchen