Pierogi, Potato Salad and Beans!

Date: 04/25/2011
Cook:  Jen C.
Menu: Pierogi, Potato Salad, Beans, Steamed Green Beans and Peas and Horseradish and Beets

Jen told us this was mostly leftovers from her Easter weekend.  I loved it!  So did my son-- six months ago, there is no way he would have come within a foot of a pierogi.  Last night, he ate all but two.  Luckily, the rest of the meal was fabulous and filling..."I always love Jen's potato salad!" said one happy eater.

Sandwich Night!

The meal awaits being packaged for delivery.

Date: 04/20/2011
Cook:  Jen G.
Menu:  Sandwiches with Lentil Spread, Watercress and Assorted Marinated Vegetables.  Also, Shredded Beet, Carrot and Kale Salad

I love the Red Lentil Dip (which I use as a spread) from La Dolce Vegan because it is both fast and healthy.  I have a thing for tumeric so my spread always comes out bright yellow.  I bought some marinated veggies (olives, artichokes and mushrooms) from Whole Foods, as well as a store-made loaf of bread.  There was a beet calling my name there, too, and I'm glad I answered: pink salad was a perfect complement to our loaded sandwich.

Chickpea-flour Crepes with Greens and Beans Filling

Date: 04/19/2011
Cook:  Jen C.
Menu:  Chickpea-flour Crepes with Greens and Beans Filling, Tahini Dressing and Green Salad

These were so yummy!  The savory crepes were pancake-y and toothsome, especially when piled with the filling of greens and chickpeas and topped with tahini dressing.  Jen packed us a generous amount, which fed three easily.  Our house guest suggests that this meal pairs well with a Blue Moon.

P.S. Our schedule this week is a little wonky-- we miss Stefanie and Jen and I have both taken different days to cook.

Spicy Cauliflower Lentil Soup, Quinoa Salad, Cajun Spiced Greens

Date: 04/14/2011
Cook:  Jen G.
Menu:  Spicy Cauliflower and Red Lentil Soup, Quinoa Salad, and Cajun Spiced Greens with Sausage

This was a delicious meal, if I do say so myself.  I loved the quinoa salad the best-- it is from The Garden of Vegan.  The dressing has a splash of maple syrup in it so it has a nice undercurrent of sweetness.  In my opinion, the greens and sausage were yummy...but a little too oily.  The soup is an older favorite from La Dolce Vegan.

Polenta, Sauce, Slaw

Date: 04/13/2011
Cook:  Stefanie
Menu:  Carrot Polenta with Sausage and Pepper Sauce, Confetti Slaw, Tropical Fruit Cream

I can't say that I have ever had carrot polenta before but it was delicious and I hope to have it again in the near future!  Stefanie appears to have a way with polenta because it was a lovely texture and her servings were generous (and colorful-- think a rich orange hue).  The polenta was perfectly paired with the sauce, which was heavy on peppers and sausage - very very very very good.  We loved the confetti slaw and the tropical fruit cream as well.  Thank you Stefanie!

Indian Burritos, and...Salad!

Date: 04/11/2011
Cook:  Jen C.
Menu: Indian Burritos with Mango Chutney, Cucumber Salad with Mango Apricot Dressing

This was tasty and filling.  My son is liking putting his own burrito together (despite the fact that most of his filling generally falls out, but such is life when you are young) which surprises me, and everyone really liked the curry and chutney flavors all comingled in our burrito.  The light side salad was a perfect vehicle for the dressing.

Roasted Carrot Soup and Fennel Cauliflower Bake

Date: 04/07/2011
Cook:  Jen G.
Menu:  Roasted Coconut Carrot Soup, Cauliflower Fennel Bake, Rice and Spinach Salad with Berry Dressing

The soup was delightful- roast your veggies, add your ingredients in a pot, throw everything together and zizz with your handblender!  I added a sweet potato, and also thinned it with some rice milk after it was zizzed.  

The Cauliflower Fennel Bake was also very easy - chopped veggies and tofu, sprinkled with fennel and served over rice. I liked the flavors together.  My main problem came from the fact that I didn't choose a pan large enough to bake it all together and so I ended up putting 2 different pans in the oven. 

The spinach salad had toasted nuts and onions, the berry dressing was good though a tad oily.

All recipes were from La Dolce Vegan.

Pad Thai!

Date: 04/04/2011
Cook:  Jen C.
Menu:  Pad Thai with Veggies

Holy moly, I just LOVE pad thai.  And it turns out my kid does too.  We chowed this down in a New York minute!  It was rich in delicious ingredients - veggies, nicely flavored tofu etc. Really yummy.

Tamarind BBQ Tempeh and Sweet Potatoes, Polenta, Orange-Scented Broccoli

It had been a while since I had busted out with some tempeh and so on Thursday the time was nigh. The tempeh and sweet potatoes were from Appetite for Reduction, as was the Orange-Scented Broccoli.  The Broccoli Polenta was from Veganomicon.  I made it particularly for my son who loves both polenta and broccoli.  As it turned out, he didn't like them together (but I did!).

We've got our tempeh and sweet potatoes in the foreground, and what is that?  Ah yes, in the back is the orange-scented broccoli. 

Muffin tins make for yummy broccoli polenta cakes.  Here they are getting ready to get broiled.

Spanish Beans and Rice

Date: 03/30/2011
Cook:  Stefanie
Menu: Spanish Beans and Rice, Salad and Chocolate Nutty Balls

YUM! I do love a nice bowl full of beans and rice.  This rice was extra super good, full of savory deliciousness.  I especially loved liked the green olives-- a nice, yummy touch.  Such a good meal, thanks Stefanie!

Bean Burritos and Salad

Date: 03/28/2011
Cook:  Jen C.
Menu:  Bean Burritos and Salad

Bean burritos and salad: simple and delightful.  My son chose not to eat the beans.  Or the rice.  He just wanted a salad burrito.  Which, you know...ok.  Last I knew, he didn't like tortillas so lets just say I know when to zip my lip.  I didn't just fall off the parenting turnip wheelbarrow.

Some of us had a salad burrito