Weekly Food Plan 8/29-9/5/2015

Well, I apologize that I didn't make it here last week. I spent most of the week in West Texas, where my son is for college, and also I go for work. The territory encompasses the entire West Texas region, as well as New Mexico, so I am supposed to be there monthly, which is nice because I can see my son. However, I hadn't been since last Spring, because of babysitting issues, so as you imagine, this was a busy week. But, it was GREAT hanging out with my son. Since I was last there, he has acquired, in addition to his dog Joey, two cats- Vinny and Alley. He has also moved into an apartment that he is not sharing with roommates. It was fun helping him fix it up and playing with the pets, who he treats as his children. That kid is going to make a wonderful father someday.

In addition to all that, we were busy getting my littlest son ready for school, which starts Monday. I also had an article to write for an industry publication (yes, they actually trust me to do this, haha!), and a webinar to host (again- that trust thing!). When it rains it pours! So, I am back to my planning and preparing this week, although admittedly, it may be a "get through it" week on the cooking front. I am going to try out three new recipes: Black Bean Enchiladas, found here: http://www.thegardengrazer.com/2012/03/black-bean-spinach-enchiladas.html, Tofu Popcorn Chicken, found here: http://thevedge.org/2013/02/tofu-popcorn-chickn-vegan-gluten-free/, and Hearty Vegetarian Bolognese, found here: http://www.cearaskitchen.com/hearty-vegetarian-bolognese-vegan-gluten-free/.

Later in the week, we are going to visit my husband's family in Arkansas, so I won't be cooking next weekend:)

Food Plan

Sunday: Souper Sunday: Yep, you guessed it. My favorite- Vegan Cream of Potato, Cauliflower, Kale Soup (I had withdrawals last week).

Monday: Black Bean and Spinach Enchiladas

Tuesday: Taco Tuesday- meat for my husband and chickpea for me. I will post recipe Tuesday or Wednesday. They are simple and delicious.

Wednesday: Leftovers

Thursday: Hearty Vegetarian Bolognese

Friday: Leftovers

Chef Pig always knows what's for dinner!

Shopping List

Fruits and Veggies

1. Cauliflower
2. Red Potatoes
3. Kale
4. Baby Spinach
5. Green Onions
6. Red Onions
7. Cilantro
8. Eggplant
9. Tomatoes
10. Jalapeños
11. Avocados
12. Apples
13. Bananas
14. Grapes
15. Mangos

Meat

1. Ground Beef

Dairy

1. Extra Firm Tofu
2. Eggs
3. Vegan Monterrey Jack Cheese
4. Yogurt

Frozen

1. Corn

Bread

1. Sandwich Bread
2. Tortillas

Packaged/Canned/Etc.

1. Spaghetti
2. Garbanzo/Fava Flour
3. Coconut Milk
4. Black Beans (canned)
5. Taco Shells
6. Tomato Paste
7. Tomato Sauce

Nacho Cheese Kale Chips

They don't look like much, but I love these! They are so good, and healthy, too. My husband and children love them, too, although this version is a little too spicy for the 4 year old. They are so popular in my house, that it is hard to keep up with the demand!
To make them, I use an Economy Excalibur Dehydrator, which I love. The only problem I have with it is that it has 5 trays, as opposed to the standard Excalibur, which has 9. I use my dehydrator A LOT, so I am actually thinking about getting another one for my kitchen. They are great for drying fruit, making kale chips, zucchini chips, banana chips, drying garden herbs for the winter, making raw food recipes, and much more. So, for people who don't yet own one, I highly recommend!

Nacho Cheese Kale Chips Recipe

Ingredients:

1. 1 cup Cashews
2. 1 cup shredded Carrots
3. 1 cup filtered Water
4. 2 tbsp nutritional Yeast
5. 2 tsp Chili Powder
6. 1/2 tsp Lemon Juice
7. 1 tsp Salt
8. 1 tsp pureed Garlic (about 2 cloves)
9. 1/2 tsp Onion Powder
10. 1/2 tsp ground Cumin
11. 1/4 tsp Cayenne Pepper
12. 1/2 pound stemmed curly Kale (about 1 1/2 large bunches)

Directions:

1. Soak the cashews in water 4-6 hours, rinse, and drain
2. To make the cheese sauce, combine the cashews, carrots, water, nutritional yeast, chili powder, lemon juice, salt, garlic, onion powder, cumin, and cayenne pepper in a high-performance blender
3. Blend until smooth and creamy
4.Wash and towel dry the kale and put it in a large bowl
5. Toss the kale with the sauce making sure all the sauce is clinging to the leaves
6. Place the leaves on dehydrator trays covered with a nonstick sheet
7. Make sure that each leaf is separated from the others and none are on top of each other so that leaves dry quickly and evenly
8. Dehydrate at 105 degrees F or until crisp about 12 hours or longer as needed

My Favorite Soup- Vegan Cream of Potato, Cauliflower, Kale Soup

I will  admit, this is not only my ALL TIME favorite soup, but it is also my all time favorite meal! I love it so much, that I have named a day of the week after it- Souper Sunday, in which I usually make this soup. I then get to enjoy it for lunch, and often dinner, well into the week (I work full time, so it is nice having something quick and healthy on hand that I love). My 4 year old loves it, too, but for him, I put it in a Vitamix so that it is smooth, and he can't see the chunky veggies, but he is still getting all the benefits.

Forgive me that the picture isn't better. I am still a "Baby Blogger".





Vegan Cream of Potato, Cauliflower, Kale Soup

Ingredients:

Olive Oil- 2 TBSP
1 tsp Red Pepper Flakes
3 Carrots, Chopped
3 Celery, Chopped
1 Medium Onion, Chopped
4-6 Clove of Garlic, Minced
6-8 Potatoes, Chopped
1 Head of Cauliflower, Chopped
1 Bunch of Kale, Chopped *Chard, Collards, or Spinach may be substituted for Kale)
8-10 Cups of Vegetable Broth (I alternate between store bought and homemade.)
1 Cup (or more, if needed) Garbanzo Bean Flour (Lentil Flour works well also)
1 16 Ounce Can Coconut Milk or Cream
Himalayan Sea Salt- To Taste
Freshly Ground Black Pepper- To Taste

Directions:

1. In a large pot, heat oil over medium heat. Water can be substituted if you are oil free.
2. Add garlic, onion, carrots, celery, a hefty pinch of sea salt, pepper, and red pepper. Sauté until vegetables are soft, about 10 minutes.
3. Slowly add a little bit of the flour, then stir. Add some broth, stir again, making it a thick, creamy consistency. Add more flour, then broth, repeating until all of the flour and broth are used, and the soup is a thick, creamy consistency. It will continue to thicken, so keep this in mind.
4. Add potatoes and cauliflower, turn heat to high, and bring to just a boil. Turn down heat to low, and cook for 30 minutes.
5. Add kale, stir until it wilts
6. Add coconut milk/cream. Stir until incorporated.
7. Cook for another 15-20 minutes
8. Add salt and pepper to taste.

I will sometimes add a 1/2 Cup of Nutritional Yeast if I want a cheesier flavor.