Menu, 11/29 – 12/3, along with some Thanksgiving stuff

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Last week, I didn’t do a plan, and I didn’t do much cooking.  I don’t even remember what we did on Monday, Tuesday we went to my parents’ house for an early Thanksgiving dinner, since the kids were going to their dad’s for the holiday, Wednesday, we just had falafel with pita bread and tahini sauce, and the weekend I just kind of grabbed some leftovers or peanut butter sandwiches.  I did cook for my parents on Thanksgiving, but not as much as I have in the past.  I am saving my serious cooking for this coming Saturday, when I think there will be a lot of people here.  (Ack, I need to do a lot of cleaning!)  On Thanksgiving, I made cranberry sauce, mashed sweet potatoes with maple syrup and margarine, mushroom gravy, roasted Brussels sprouts, seamed green beans, and a roasted buttenut squash dressing.  Here is a picture of the meal:

The dressing was based on the carmelized onion butternut roast with chestnuts from Veganomicon, but I didn’t make it to the store, so I substituted walnuts for the chestnuts, a loaf of cubed cranberry pumpkin seed bread for the beans, and left off the breadcrumb topping, although I did add the seasonings to the casserole.  It was a huge hit–both of my parents loved it.  Also, since we had done the whole turkey dinner thing onTuesday (except I didn’t eat any turkey of course), my dad didn’t even bring any turkey, and we all ate the vegetarian meal,which was pretty cool.

Anyway, on to this week.  I actually didn’t make the menu and get to the store until today, but I wanted to put yesterday on this menu, since the idea is to help with future planning after all.  I did most of this menu and the grocery list while the girl practiced putting contacts in and out of her eyes for the first time in the optometrist’s office.  Way to plan ahead, huh?

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Monday:  Chickpea noodle soup, from Veganomicon, without the mushrooms, since I am the only one who likes them (and we were out anyway), leftover steamed green beans and spinach

Tuesday:  Roasted butternut squash risotto, steamed broccoli

Wednesday:  Borrachos, whole wheat tortillas, sauteed turnip greens, steamed sweet potatoes

Thursday:  Fried rice/quinoa, cucumber wontons

Friday:  Pizza, one with chickenless strips and pineapple, one with sausageless Italian sausages

Saturday I am making a big meal for some friends.  I don’t have a full menu yet, but here are some things I am thinking of making:

Appetizers:

Main meal:

Desserts:

  • cranberry upside down cake
  • double layer pumpkin cheesecake
  • apple cranberry crisp

I hope it is enough food.

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