Oh boy was I bummed last night when I realized I was out of oats and there would be no Vegan Overnight Oats (VOO) with Banana Soft Serve this morning. I thought for sure that this revelation had potential to ruin my Thursday. Fortunately, I found something equally as delicious for breakfast this morning...savory in stead of sweet.
There really isn't a recipe to this one. I used frozen hash browns, left over polenta-cauliflower mash and zucchini slices. Cooked it all together on the stove top and served open-faced on a slice of Ezekiel Bread topped with Tofutti Sour Supreme avocado spread. Yummy goodness!
As promised, today I will share my menu and grocery lists:
First, I had to dig through all my cookbooks to find recipes that would fit the box of goodies I received from Absolute Organics. (Oh and grab a snack! Frozen grapes!)
Then I had to double check the list with the boss: Mr. Kummerow!
Next, go back through the recipe list to choose days to make each dish. This is delicate because we have to consider our schedules and how much time we will have to cook. (check out my menu in the photo- it is a pad of paper with each day on it that sticks to the fridge!)
Last, look at each recipe and determine the ingredients we need to purchase, versus the ingredients that are already in our cupboards.
Thursday: Emily's Black Bean Burgers with side salads
Friday: Rice Waffles with Vegetable Melange (Kind Diet)
(make Morgan's Pasta alla Formiana for the Collins')
Saturday: Leftovers (Mr. Kummerow will be out of town)
Sunday: Ginger Pasta with zucchini (Kind Diet)
Monday: Stuf'd Apples
Tuesday: Grilled Pizza
Wednesday: Eggplant Parmesan
Thursday: Leftovers (I will be in a training all night)
Friday: Chorizo stuf'd Zucchini
Saturday: Curry Chickpea Burgers
Sunday: Tempeh Oatmeal Loaf
Tuesday: Polenta Ragu
We decided to push two full weeks out of this menu and shopping trip.
Here is our grocery list:
(these were the only produce items I supplemented our produce delivery with)
Mozz. cheese (soy cheese)
Oats (for VOO of course)
Cereal (for Mr. Kummerow- Kashi was on sale!)
Canned crushed tomatoes
2 boxes whole wheat penne
Whole wheat pizza crust
Trader Joe's Chorizo (will have to make a special trip next week!)
That's it on the shopping list. I went to two different stores today...armed with coupons I stayed within budget! Used only cash!
Now check out this recipe I created last night out of the random collection we had left in the house before our shopping trip. This meal certainly isn't made for summer. We kept saying how we felt like it was fall because we were eating this casserole. However, when you don't have much to work with...casseroles always work!
Curried Lentil Sweet Potato Casserole
2 sweet potatoes
1/2 zucchinin sliced
1 cup brown lentils
1/2 cup whole wheat bread crumbs
1/4 cup raisins
1/4 cup madra curry seasoning
(or mix your own with curry powder, turmeric, cinnamon)
1 tbsp. Earth Balance Buttery Spread
1 tbsp. agave nectar
2 tbsp. almond milk
Peel and dice potatoes and place in boiling water. Cook for 10-15 minutes, until soft.
Meanwhile, rinse lentils and bring 3 cups water to boil. Stir in lentils, reduce heat and simmer 30 minutes.
Drain sweet potatoes and mash with butter, almond milk and agave nectar.
Drain lentils when soft and tender and mix in madra curry seasoning.
Line 8x8 casserole dish with zucchini slices. Sprinkle breadcrumbs. Layer in lentils, top with raisins, then layer mashed sweet potatoes, last sprinkle with remaining breadcrumbs.
Bake in 350* oven for 30 minutes. Turn oven to broil, and broil casserole for 2-3 minutes to brown the breadcrumbs. Remove from oven and enjoy!
I drizzled zucchini and breadcrumbs with olive oil, but I wouldn't do this again. It threw off the flavors.
I loved the raisins in this recipe!
Next time I won't add the agave either, maybe just cinnamon. I don't like my food sweet.
Going into the oven.
And onto the plate! This turned out very good! Much better than I could have hoped. I usually don't make up my own recipes.