Meal Plan Monday

I made a fabulous pizza last night. The best part about it being that the dough recipe makes enough for two pizzas, and I only used half of my "sausage" so now I have a super easy meal to throw together later this week, and I'm oh so excited about that. You have no idea. It was really (really) good. Do you have a favorite recipe that you like to make a double batch of?

Monday - Leftovers. We have quite the variety to choose from, various curried vegetables, rice, Beans (do I hear nachos?). I love leftover night.

Tuesday- Taquitos and guacamole

Wednesday- Lentil loaf

Thursday- Earth Fare night

Friday- Animal lovers pizza and artichoke casserole

Saturday- Chickpea tagine

Sunday- Tempeh unmeatballs

What's on the menu at your house? Have a vegetarian meal plan Monday up at your blog? Let me know so I can add your link!

Other vegetarian meal plan Mondays

Lilac Barries

A Movie and Some Fun Food

Meet Tim. Tim was very tasty. Last Sunday the kids were recovering from a cold, so we had to stay in (because they like to take it upon themselves to build other children's immunity by licking walls and nibbling furniture). We watched "Turtle: The Incredible Journey", and made some fun food.

I think there is a misconception that kids who eat healthy foods are missing out. Yes. They are. Missing out on chemical flavorings, preservatives, and food dyes that can all have scary side effects (including allergic reactions in our family) on their little bodies. Missing out on fun? Never. Sure, I may have to be more creative. It takes a little more work to make fun foods from scratch. But we still do have fun. We don't sit around moping about what we can't eat in this house, we make it work for us. Like Mr. Turtle here. He is simply a double crust recipe of pizza dough, formed into balls, and then shaped into a turtle. I baked him for about 20 minutes at 350, then I pulled him out and brushed him with garlic, and olive oil. I sprinkled him with a little salt and stuck him back in the oven until he started to brown. Then we slathered him with pesto and my daughter ate his head. Good times. I think I probably would have made Tim here even if I didn't have kids because he is a.) tasty, and b.) I have the maturity of a five year old, things like fun food just make me happy.

Vegan Entomatadas

My entomatada sauce on top of an open face taco with

black bean cakes, corn salsa, and fresh avocado

I've put this post off for too long. You simply must make this sauce. The only excuse you have not to is if you are allergic to one of the ingredients. Otherwise it is mandatory, and may in fact be crucial to the future of the *insert country of current residence* that you try this recipe. I might be exaggerating, but only mildly so. This sauce is intended for entomatadas (basically an enchilada, but instead of a chili based sauce it's tomato based), but also fabulous on burritos, and nachos.

Take note, two things will greatly affect the flavor of this sauce. The first is my new found love, Not Chicken Bouillon Cubes. You will not get the same flavor if you substitute veggie broth. These tasty little cubes of happiness and delight are worth going out of your way for. And they are egg free, dairy free, and gluten free to boot. The second thing that has a profound affect on flavor is the fire roasted tomatoes. Depending on the brand you use you may have to add more heat or salt than my recipe calls for. Because my daughter is not really big on spicy food I found that one can of fire roasted tomatoes and green chilis from Trader Joe's provided enough heat (for her) in this sauce. If you like more heat you can definitely add more chilis, cayenne pepper, or hot sauce.

What you need

A large cast iron pan

Oil of choice to coat

2 onions sliced or diced (depending on how quickly you need this to cook)

2 tsp chili powder

1 Not Chicken Bouillon Cube

1/4 tsp oregano

2 cloves of garlic chopped

1 tsp sugar

1 can of fire roasted tomatoes and green chilis

I can worth of water

Salt and cayenne/hot sauce to taste

What you need to do

Heat the oil in the cast iron pan over medium heat. Add the onions, chili powder, oregano, and crumbled boullion cube. Cook until onions are cooked through and browned.

Lower the heat to medium low and add the garlic (taking care not to burn) and tsp of sugar. Cook for two more minutes, stirring often.

Carefully add the can of tomatoes and water. Simmer for 20 - 30 minutes and then remove from heat.

Let the sauce cool and blend it until smooth in blender or food processor.

We actually ate this sauce on our burritos Christmas day. My husband said it was the best burrito he'd ever eaten.