Curried Veggie Fritters

Date: 04/27/2011
Cook: Stefanie
Menu:  Curried Vegetable Fritters, Basmati Rice with Mung Beans and Spinach Salad with Sesame Dressing; Banana Chocolate Pudding

Curried Vegetable Fritters.  Rice and sprouted mung beans.  A savory spinach salad. Need I say more? DELICIOUS!!  The whole meal worked so well together and was a treat to eat.

Tip Top Tofu Loaf, Wheatberry Rice Salad

Date: 04/28/2011
Cook:  Jen G.
Menu: Tofu Loaf, Wheatberry Rice Salad

I felt like trying something new, so I cracked open the old standby La Dolce Vegan, closed my eyes and pointed to a recipe.  Almost!  The tofu loaf was new to me but very yummy.  I haven't made a loaf in a while, so this was nice to bake up.  I think next time I might make it with gravy and mashed potatoes, the way a proper loaf slice should be served.  On this particular night, I accompanied it with Wheatberry, Rice and Lentil Salad.  It was very good and healthy.

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!