It's funny. With all the extra time at home over the past 10 months, you'd think I would have spent hours upon hours in the kitchen. Baking breads. Cakes. And making all my own condiments. Pioneer style.
But no.
That's not to say I didn't do some baking and experimenting this past year in the kitchen. I did. But I've become ever more interested in mostly simple meals, allowing for a more complicated one only once a week.
And that more complicated dish better yield leftovers.
Part of making meals easier is planning better. Making a meal plan. And making a shopping list. The grocery store I like is around 45 miles away. So I don't want to forget anything I really want.
Just in case you like shopping lists too, I created a shopping list for every recipe below. There's a link at the end of each day's recipe that will take you directly to it. The list also includes the equipment you'll need to make the recipe.
Meanwhile, let's all hope for an easier year this year for us all. And not just in the kitchen.
WINTER MENU
MONDAY: Mexican Spiced Cauliflower Tacos
TUESDAY: Black-Eyed Pea Ragout with Frisée
WEDNESDAY: Swiss Chard and Quinoa Gratin
THURSDAY: Silky Carrot Soup + Spicy Delicata Squash and Kale Salad with Avocado
FRIDAY: Cauliflower Couscous with Golden Raisins and Mint
M O N D A Y
Mexican Spiced Cauliflower Tacos
From Plant Based Blonde
VEGAN EASY GLUTEN-FREE 30-ISH MINUTES
Get the recipe HERE.
Prep Tips
Cutting up a cauliflower is easy, but you can also purchase a bag of cauliflower florets already cut up to save prep time. To cut up a cauliflower yourself, begin by turning it upside down, and cutting out the center stem. From there, it's easy to separate the florets.
Another approach is to slice the cauliflower in half from top to bottom. Cut away the central stem, and separate the florets.
Make the spice mix ahead and store in a small jar. Or, if you have a Mexican Spice Mix, just use that!
Recipe Adjustments
There's not a lot of protein in this recipe, so I plan to add black beans cooked up in my Instant Pot.
I also plan to make a Dairy-Free Lime Crema using dairy-free sour cream from Kite Hill to make it Vegan, with a pinch or 2 of Kosher salt, and a big squeeze of lime juice. There's no real recipe - just adjust it with these 3 ingredients to your preference.
Make it Gluten-Free by using Corn Tortillas instead of ones made with wheat flour.
Shopping List
Go HERE to get the Shopping List as well as a list of Kitchen Equipment and Supplies you'll need for this recipe.
Omnivore Tip: Add shrimp, lightly seasoned, and sautéed in a little olive oil for the omnivores.
T U E S D A Y
Black-Eyed Pea Ragout with Frisée
DAIRY-FREE PARTIAL MAKE-AHEAD DAIRY-FREE GLUTEN-FREE
Get the recipe HERE.
Tips
Make the ragout ahead, if you'll be pushed for time the evening you want to make it.
If you don't have black-eyed peas on hand, make it with white, black or pinto beans instead. I always cook up my own from dried, which can be done ahead of time. Here are instructions for cooking beans on the stove top, slow cooker, or my new favorite way - in the Instant Pot.
Shopping List
Go HERE to get the Shopping List as well as a list of Kitchen Equipment and Supplies you'll need for this recipe.
Omnivore Tip: Add thick bacon lardons, smoked ham or chorizo to the ragout.
W E D N E S D A Y
Swiss Chard and Quinoa Gratin
MAKE AHEAD ONE-DISH MEAL
Get the recipe HERE.
Make Ahead
Make this entire dish ahead on Sunday, right up until you slide it into the oven to bake. Allow for a longer baking time if you don't allow the casserole to come to room temperature after removing it from the refrigerator.
Shopping List
Go HERE to get the Shopping List as well as a list of Kitchen Equipment and Supplies you'll need for this recipe.
Omnivore Tip: Add shredded roasted chicken. (I purchase mine pre-roasted at the grocery store for my husband.)
T H U R S D A Y
Silky Carrot Soup + Spicy Roasted Delicata and Kale Salad with Avocado
GLUTEN-FREE EASILY MADE VEGAN EASY
Get the recipe HERE.
Make Ahead:
Like most soups, this one can be made ahead.
Make it Vegan:
I plan to use either Kite Hill's dairy-free sour cream or coconut milk in place of the crème fraîche, and olive oil in place of the butter. A vegan butter would work well too.
Spicy Delicata Squash and Kale Salad with Avocado
GLUTEN-FREE VEGAN EASY
Get the recipe HERE.
Substitution Tips
Feel free to use another kind of squash, such as butternut squash, but the beauty of delicata squash is that you don't need to peel it.
Likewise, if you're not a fan of kale like I am, substitute baby spinach greens.
Make Ahead Tip
If you toast your own pumpkin seeds, do that ahead of time.
Shopping List
Go HERE to get the Shopping List as well as a list of Kitchen Equipment and Supplies you'll need for these two recipes.
F R I D A Y
Cauliflower Couscous with Golden Raisins and Mint
From Feed Me Phoebe
VEGAN EASY 30-MINUTES OR LESS LOW-CARB GULTEN-FREE
Get the recipe HERE.
Adjustments
I plan to add Spicy Roasted Chickpeas to add protein. Here's what I do to make them:
Toss cooked chickpeas in olive oil, salt and pepper and roast for 20 minutes in a 400˚F oven. Toss and roast an additional 10 minutes. Remove from the oven and finish with a spice mixture of smoked paprika, curry powder and a pinch cayenne.
Shopping List
Go HERE to get the Shopping List as well as a list of Kitchen Equipment and Supplies you'll need for this recipe.
If you make any of the above dishes, I would love to see how it turns out for you!! Take a photo and put it up on Instagram - just don't forget to tag me @wimpyvegetarian.
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