Meal by Meal 2016

It is remarkable to me how content having food I’ve made for myself makes me. There’s this peaceful contented security that comes over me when I have a stash of homemade food. I forget this sometimes, and forget to focus on making food for myself, so I will see if restarting the Meal by Meal log is helpful. Looking through past entries has been great for inspiration as I have rebooted my cooking. I’m not currently getting a CSA (hence the on-hiatus status of the blog) but I still go back to the meal ideas here again and again.

Produce on hand: Satsuma mandarins, Meyer lemons, romaine, green onions, mint, cilantro, broccoli, sweet potatoes

December 15, dinner: Sweet potato with broccoli, edamame, green onions, peanut sauce

December 15, lunch: Quinoa with leeks and tomatoes

December 15, breakfast: Pro Bar

December 14, dinner: Tempeh Reuben on a Mariposa GF bun with VCon Russian dressing, sauerkraut, avocado

December 14, lunch: Lentil soup (from freezer stash), Quinoa with leeks and tomatoes

December 14, breakfast: Sunshine bowl with blueberries, lemon zest, sweet potato, apple, almond yogurt, shredded coconut

December 13, dinner: Tempeh Reuben on a Mariposa GF bun with VCon Russian dressing, sauerkraut, avocado

December 13, lunch: Lemon hummus and seed crackers

December 13, breakfast: Pro Bar

December 12, dinner: Mariposa GF pizza crusts with tomato sauce, Miyoko vegan mozzarella, caramelized red onions, green olives

December 12, lunch:  Mock tuna salad with seed crackers, clementines

December 12, breakfast: Brown rice mochi with almond cream cheese and cherry tomatoes

December 11, dinner: Tempeh Reuben on Mariposa GF “rye” bread with VCon Russian dressing, sauerkraut, avocado; steamed kale with lemon; kale-white bean-potato oven fries

December 11, lunch: Fish & chips at Dickens Fair

December 11, breakfast: Brown rice mochi with almond cream cheese and cherry tomatoes

December 10, dinner: Roasted Brussels sprouts, salad with sprouts and apple

December 10, lunch: Mock tuna salad with seed crackers, clementines

December 10, breakfast: Cheater pad thai with brown rice-wakame noodles, broccoli, napa cabbage, cilantro, and peanuts, Hodo five-spice soy nuggets

December 8, dinner: Homemade Vietnamese bun chay: rice vermicelli, lettuce, mint, scallions, shitake mushrooms, julienned cucumber, julienned braised tofu, Hodo five-spice soy nuggets, store-bought GF spring rolls, nuoc mam chay Vietnamese sauce

December 8, lunch: Mock tuna salad with seed crackers, clementines

December 8, breakfast: Lemon Drop overnight oats

December 7, dinner: Cheater pad thai with brown rice-wakame noodles, broccoli, napa cabbage, cilantro, and peanuts, Hodo five-spice soy nuggets

December 7, lunch: Falafel’d sweet potato: Baked sweet potato, lemon hummus, steamed kale, chickpeas, cherry tomatoes, lemon-tahini sauce

December 7, breakfast: Bits and pieces as I cooked for the week

December 6, dinner: Rice bowl based on Vietnamese bun chay: brown rice, romaine lettuce, mint, cilantro, scallions, shitake mushrooms, julienned cucumber, julienned braised tofu, Hodo five-spice soy nuggets, crushed peanuts, store-bought spring rolls, nuoc mam chay Vietnamese sauce

December 6, lunch: Green salad and brown rice bowl with lime juice, mashed potatoes, guacamole, roasted cauliflower, zucchini, and parsnips

December 6, breakfast: Kashi GF multigrain waffles with lemon marmalade and lemon cashew-based yogurt

December 5, dinner: Green salad and tostadas with corn tortillas, refried beans, mashed potatoes, roasted cauliflower, shredded lettuce, guacamole

December 5, lunch: Black bean soup with sweet potato and kale (from freezer stash), chips and guacamole

December 5, breakfast: Lemon cashew-based yogurt

December 4, dinner:Mashed potatoes and roasted vegetable extravaganza: Parsnips, yellow potatoes, cauliflower, zucchini

December 4, lunch: Mekong Kitchen noodle bowl with five-spice tofu and pickled carrots, daikon, cauliflower, and cabbage

December 4, breakfast: Decaf peppermint mocha with soymilk from Starbucks

December 3, dinner: Mekong kitchen vegetarian pho with tofu, bok choy, and rice noodles

December 3, lunch: Leftover cornbread stuffing with vegan mushroom gravy

December 3, breakfast: Leftover cornbread stuffing with vegan mushroom gravy

December 2, dinner: Rustic lasagna made from polenta, eggplant, and homemade marinara sauce, black bean and sweet potato stew (both from freezer stash)

December 2, lunch: Mekong Kitchen noodle bowl with five-spice tofu and pickled carrots, daikon, cauliflower, and cabbage

December 2, breakfast: “Mixed” green smoothie with kale, black grapes, pear, dandelion greens (from freezer stash)

December 1, dinner: Summer corn and zucchini enchiladas with salsa verde (from freezer stash)

December 1, lunch: Mekong Kitchen rice bowl with five-spice tofu and pickled carrots, daikon, cauliflower, and cabbage

December 1, breakfast: Cashew- and almond-based yogurts

November 30, dinner: Quick-faux-Reubens (Quick burger on a Mariposa GF bun with VCon Russian dressing, sauerkraut, and melted Follow Your Heart smoked gouda slices)

November 30, lunch: Tostadas with homemade guacamole, quinoa-chia-corn tortillas, refried beans, romaine lettuce, green salsa, FYH vegan smoked gouda

November 30, breakfast: Green smoothie with kale, pear, grapes, probiotic water (from freezer stash)

November 29, dinner: Tostadas with homemade guacamole, quinoa-chia-corn tortillas, refried beans, romaine lettuce, green salsa, FYH vegan smoked gouda

November 28, lunch: Broccoli nuggets (from packaged frozen)

November 29, breakfast: Vegan crustless pumpkin pie

November 28, dinner: Quesadillas with FYH vegan smoked gouda, quinoa-chia-corn tortillas, guacamole, green salsa, black bean and sweet potato stew (from freezer stash)

November 28, lunch: Broccoli nuggets (from packaged frozen)

November 28, breakfast:Vegan crustless pumpkin pie, apple crisp muffin

November 27, dinner: Thanksgiving II – pumpkin soup, roasted endive with thyme, roasted brussels sprouts with grapes, hasselback sweet potatoes, cranberry sauce with orange rind, mashed potatoes, Ukrainian rice, vegan crustless pumpkin pie

November 27, lunch: Almond cheeses, seed crackers, grapes, olives

November 27, breakfast: Fresh-squeezed orange juice, pumpkin maple pudding muffin (renamed “Harvest puddin’s” in coffee filters because we had no muffin papers), apple crisp muffin

November 26, dinner: Cheeseboard GF pizza with wild mushrooms

November 26, lunch: Lentil salad, sweet potato with wild rice, butternut squash, and quinoa

November 26, breakfast: Almond-based yogurt

November 24, dinner: Thanksgiving – kale salad, roasted pumpkin with pecans, roasted sweet potato, GF cornbread stuffing, vegan mushroom gravy, mashed potatoes, GF vegan strawberry-rhubarb pie

November 24, lunch: Quick-faux-Reubens (Quick burger on a Mariposa GF bun with VCon Russian dressing, sauerkraut, and melted Follow Your Heart smoked gouda slices)

November 24, breakfast: Green smoothie with kale, pear, banana, grapes

November 23, dinner: Country-style vegetables and tofu from Henry’s

November 23, lunch: Brown rice mochi with hummus and cherry tomatoes

November 23, breakfast: Cashew-based yogurts

November 22, lunch: Kim chi sushirito with brown rice, kim chi, carrots, cucumber, shitakes, spinach, tofu

November 21, dinner: Homemade poutine with fries, mushroom gravy, and FYH vegan smoked gouda

November 21, lunch: Tofu enchiladas from Green Chile Kitchen

November 21, breakfast: Grapefruit

November 20, dinner: Blue corn tofu empanadas from Green Chile Kitchen

November 20, breakfast: GF bagel with Kite Hill almond cream cheese, cucumbers, and capers

November 19, dinner: Homemade veggie sushi at K’s party

November 19, lunch: Quesadillas with FYH vegan smoked gouda, quinoa-chia-corn tortillas

November 19, breakfast: Cinnapear green smoothie with spinach, pear, banana, cinnamon

November 18, dinner: Homemade veggie sushi

November 18, lunch: Mujadara at Reverie with mom

November 18, breakfast: Mint chocolate chip smoothie with spinach

November 17, dinner: Homemade Vietnamese bun chay: rice vermicelli, lettuce, mint, scallions, shitake mushrooms, julienned cucumber, julienned braised tofu, Hodo five-spice soy nuggets, store-bought GF spring rolls, nuoc mam chay Vietnamese sauce

November 17, lunch: Seed crackers with black bean hummus, apple

November 17, breakfast: Mint chocolate chip smoothie with spinach

November 16, dinner: Mekong Kitchen rice bowl with five-spice tofu and pickled carrots, daikon, cauliflower, and cabbage

November 16, lunch: Tasty Bite lentils and potatoes over brown rice

November 16, breakfast: VGF everything bagel with Kite Hill almond cream cheese, Persian cucumber, and capers

November 15, dinner: Chilaquiles with tofu and soyrizo, spinach salad with grapefruit and avocado

November 15, brunch: Quick burger on GF Mariposa bun with vegan cheddar slices, pesto mayo, and pickled red onions

November 14, dinner: Delicious noodle thing: brown rice ramen, yellow curry paste, coconut milk, vegetable broth, aduki beans, tofu, baby bok choy, green onions, sesame seeds, mirin

November 14, brunch: Delicious noodle thing: brown rice ramen, yellow curry paste, coconut milk, vegetable broth, aduki beans, tofu, baby bok choy, green onions, sesame seeds, mirin

November 13, lunch: Leftover Indian food

November 13, breakfast: Cherry almond yogurt, tea

November 12, dinner: Indian delivery with J: dal makhani, baingan bharta, vegetable tikka masala, rice pilau, pakoras, bhel puri

November 12, brunch: Judalicious with J: superfood smoothie, GF waffle with bananas, flax burrito with salad

November 11, dinner: Brown rice spirals with marinara sauce and kale

November 11, lunch: Brown rice mochi with green salsa and hummus

November 11, breakfast: Leftover pizza

November 10, dinner: Pizza

November 10, lunch: Homemade pizzas on Mariposa GF crust – marinara, Miyoko vegan mozarella, kale, green olives; cauliflower alfredo, Miyoko vegan mozarella, roasted potatoes, sweet potatoes, and leftover tater tots

November 10, breakfast: Corn tortillas with vegan FYH gouda, green salsa

November 9, dinner: Sushi

November 9, lunch: Sushi from New Nagano

November 9, breakfast: Roasted sweet potatoes and yellow potatoes

November 8, dinner: Cashew cheese and Mary’s seed crackers

November 8, lunch: Leftover pasta with cauliflower alfredo

November 7, dinner: Brown rice pasta with cauliflower alfredo (Kite Hill cream cheese subbing for nutritional yeast); roasted sweet potatoes, yellow potatoes, and cauliflower; arugula salad with cucumber sunomono

November 7, brunch: Leftover uttapam from Deccan Spice

November 6, dinner: Dosa from Deccan Spice

November 6, brunch: Brown rice pasta with no-vodka sauce and dandelion greens

November 5, dinner: Mekong Kitchen brussel sprouts and rice bowl with five-spice tofu and pickled carrots, daikon, cauliflower, and cabbage with E

November 5, brunch: Tofu pesto scrambled and vegan “thinged” potatoes at St. Francis Fountain with Heather

November 4, dinner: Brown rice pasta with no-vodka sauce and dandelion greens; green salad with cucumber, beets, and radishes with Kyoko

November 4, lunch: Baked sweet potato fries with aioli

November 4, breakfast: Breakfast tacos

November 3, dinner: Leftover sweet chili-glazed tofu and chard with coconut quinoa, GF bagel with Kite Hill almond cream cheese and capers

November 3, lunch: Baba ganoush with seed crackers

November 3, breakfast: MACK rolls and a mango

November 2, dinner: Homemade Vietnamese bun chay

November 2, brunch: Breakfast tacos

November 1, dinner: Steamed chard and homemade Vietnamese bun chay: rice vermicelli, lettuce, mint, scallions, julienned cucumber, julienned chili-glazed tofu, Hodo five-spice soy nuggets, store-bought GF spring rolls, nuoc mam chay Vietnamese sauce

November 1, lunch: Veggie rolls and inari from Rainbow

November 1, breakfast: MACK rolls and strawberry almond-based yogurt

October 31, dinner: Sweet chili-glazed tofu and chard with coconut quinoa, frozen blueberries

October 31, brunch: Breakfast tacos with a filling of red onion, garlic, mushrooms, pinto beans, and spinach, inside charred corn tortillas with lime-soaked avocado and salsa fresca.

October 30, dinner: MACK rolls: Fresh summer rolls with a filling of raw shredded kale marinated in vegan Vietnamese dipping sauce, cucumber, mango, avocado, and sriracha.

October 30, lunch: Quick-faux-Reubens (Quick burger on a Mariposa GF bun with VCon Russian dressing, sauerkraut, and melted Follow Your Heart smoked gouda slices) with spicy sweet potato fries with vegan aioli

October 30, breakfast: Herbal tea and two pumpkin maple pudding muffins

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