I have mentioned batch cooking and meal prep many times, but it is something I forget to do in my kitchen. So I decided to give it a go again last week! I made large batches of brown rice, tri-colored quinoa, cheesy tempeh, and un-refried beans. I also prepared kale, shredded carrots, shredded cabbage, chopped Brussels sprouts, chopped broccoli, and cut delicata squash. I made a lemon tahini dressing that I used on salads and bowls. Mid-week I made a large batch of cheesy tofu, and marinara sauce for spaghetti squash. I also used items in the pantry to save me money at the grocery store!
I can’t believe another Vegan Month of Food has come and gone! It was a heck of a month full of great daily and weekly themes, delicious food from all of the MoFo participants, and new cooking challenges for me. I enjoy using the daily idea prompts to plan my month, and also to see if I can create new recipes for my family and ones to share! I think my running theme became refried beans though! I found a way to post them with several prompts, but it shows just how much I love them :) Here is a rundown of my daily posts on Instagram. The blogging part kind of got away from me this month...but Instagram food pictures are fun to look at too!
1st - Introduction to me!
2nd - Cauliflower and Black Bean Tacos
3rd - Mini lemon meringue tart
4th - Sushi Stack
5th - Fall inspired bowl
6th - Beyond Meat burger
7th - Tropical overnight oats
8th - Low sodium Chinese brown sauce over veggies, tofu, and glass noodles
9th - Cauliflower mushroom country gravy and homemade biscuits
10th - Pina colada cookie sandwich
11th - Mini key lime cheesecake
12th - Peanut sauce over rice/salad bowl
13th - Homemade hummus for a package free snack
14th - Homemade refried beans (they made several appearances this month!)
15th - Save the day tofu scramble
16th - Chocolate ganache torte
17th - Magic chocolate mousse
18th - Another use for the cauliflower mushroom country gravy
19th - Leftover veggies turned into a skillet meal
20th - Chili
21st - Blueberry smoothie
22nd - Butternut squash mac and cheese with a homemade black-eyed pea burger
23rd - Goulash
24th - Cheesy cauliflower and peas
25th - Birthday tacos
26th - Steak-style soy curl tacos
27th - Low-stress skillet meal
28th - All of the picnics
29th - No huevos rancheros
30th - My laboratory, I mean, my kitchen
Here are some highlights!
You can check out all of the post on Instagram!
What was your favorite Vegan MoFo moment?
I am a little late posting day 14. One of my cats had to have emergency surgery and I spent most of the end of last week worrying about him or following him around the house after he came home. Hopefully, he will be better in a few days!
This week's theme is Free-from - meaning free from nuts, gluten, or any food that should be avoided in your meal planning. My husband, Steve, has a sensitive to gluten, so I am starting to learn the ways of gluten-free baking. I made this cookie especially for him! He loves nuts in cookies and LOVES white chocolate chips, so I thought this would be a winning combo!
Click here for the recipes!
It is Day 3 of Vegan MoFo! Today's theme is to make something for an inspirational leader or world leader. Several people came to mind including Martin Luther King, Jr., Cesar Chavez, Jane Goodall, and even Cory Booker! I would love to cook and share a meal with any one of them.
Jane Goodall's work and activism have always been a huge inspiration to me. She recognized, early on in her work, about animal emotions, feelings, and empathy. I would love to sit down to share a meal and talk to her for hours.
With that in mind, I think this Mini Lemon Cookie Tart would be a perfect way to end the meal. I didn't create this recipe, but I took different recipes and combined them into one fabulous dessert!
Recipes I used:
I made the cookies in a small muffin/tart that has removable disc bottoms. The cookies were a little tricky since they are they fluff up, but I was able to press them back into the mold halfway through the baking time. I pressed them into a little cup shape before baking and then pressed them back down halfway through the bake. I wish I would have used parchment paper or sprayed the pan because most of them stuck!
After the cookies cooled, I filled them with about 1 teaspoon of lemon filling and piped on the meringue using a pastry bag. Then, I pulled out my little kitchen torch and browned the meringue.
They were sweet, tart, and a little sassy...kind of like me!
Today's Vegan MoFo theme is Silly Food! And of course, I made vegan sausage cheese balls. This recipe can fall under several themes for this week - food memories, silly food, and family traditions. Before my vegan days, my brother and I would make these every Thanksgiving and Christmas.
I still try to make these once a year using the Betty Crocker recipe (the recipe we used when I was a kid) that I veganized.
Rainbow week is continuing and today’s theme is all about making your food look black & white. Hot chocolate seemed like an easy thing to make today! But it also carries an important message. Chocolate is big business for many companies and several countries. The majority of cacao beans are grown in Western Africa, Asia, and Latin America, with more than 70% being grown in the Western African countries of Ghana and the Ivory Coast.
Today's theme is supposed to be about a rare color. Meaning, what color do you rarely eat?
I really couldn't think of a color, other than black, that I don't eat very often. I try to make sure I cook with a variety of colors or snack on fruits and veggies of all colors. So I am being a rebel and going off theme today!
I made lemon pepper tofu with roasted vegetables. Air-fried lemon pepper tofu has quickly become one of my favorite meals. I love the way the lemon shines through in this recipe. It is tangy, fresh, and full of flavor.
Today's theme is multicolor! How many colors can you fit into one dish?
A salad is an easy way to fill a bowl with multiple colors. For my salad today, I used a mixture of romaine lettuce, mixed spring greens, carrot ribbons, diced cucumbers, sunflower seeds, and nutritional yeast. I topped the salad with a homemade tofu ranch dressing.
This week's theme is all about eating the colors of the rainbow. And, no, I am not talking about Skittles (even though they are vegan!). Today is how to play with monochromatic foods. I selected to make foods that are all a shade of brown - pinto beans, whole wheat toast, and Upton's Naturals Bacon Seitan.
This is one of those go-to meals - one that is easy, nutritious, flavorful, and filling. I made this for breakfast, but of course, it can be savored any time of the day. Plus this is a meal that you can customize to your mood and flavor palate.