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

Pineapple Cashew Quinoa Stir-fry and Green Salad

The week before last, I was really out of commission and emailed my meal groupers to let them know that I couldn't make my usual Thursday meal.  Flexible as ever, they responded, "no problem!!" and were content to let it go.  However, I wanted to do a make up because it is what felt right to me-- not a huge meal but something light that if they wanted to augment they easily could.  The meals that they delivered that week were really important- and delicious.

I'd thought of doing beans and rice, which I have kind of had a craving for lately, nothing fancy, just plain old black beans and white rice with salsa (a meal I ate almost daily in law school, along with many other of my fellow SALDFers).  I digress.  I ended up making Pineapple Cashew Quinoa Stir-fry from Veganomicon.  Check out the link for some awesome photos not taken by me of the meal coming together.

I made a few changes (more veggies, different pepper, a bit of apple juice in with the pineapple juice while cooking the quinoa) and the few bites I had I thought were really nice albeit a touch bland.  I gave a bowl of it to my kid, who picked out the broccoli, and the rest went to my meal group, along with a simple green salad with vinaigrette.