This week and next week are going to be crazy. We have to be out of our house by January 27th so I am trying to force myself to get into full on packing mode. It hasn't happened yet. I am struggling to feel motivated to move. Let alone cook during this move! Ugh.
This week we are going to do some of our favorites easy go to meals. Simply because these meals make a lot and we will have leftovers just incase I don't feel up to making what is actually on the Menu for that day.
So here goes this weeks meal line up:
My kids love these recipes. These are easy to make. Really easy. And healthy and low-cal.
Lentil Tacos are so simple and so basic. They are great for those rushed evening and for those evenings when you don't want to stand in the kitchen over a stove prepping and stirring and slaving over a meal.
I buy these canned lentils:
I use 2 cans. I open them and drain most of the juice out (not all but almost) and then I put them in a skillet to heat up on Medium heat. I then open a package of Organic Taco Seasoning and sprinkle it in the skillet with the lentils. Sometimes I will add some diced onion to the pan but not always.
Once your lentils are warm just slap them on some healthy tortillas. You can find some good ones at Natural Grocery stores or major super markets. This is where some of the other 5% of our Vegan diet lies. We LOVE the fresh homemade tortillas from HEB. I am sure they have dairy but they are warm and yummy and pretty low cal considering other brands you can buy and they don't have all the preservatives in them. We like to top our Lentil Tacos (or burritos however you want to say it) with Guacamole, Lettuce and Onion. It's so yummy and so fast and easy.
Creamy Cauliflower Potato Soup:
Recipe found HERE.
Tofu Stir Fry:
Ok I kind of made this one up. Its one of my experimental concoctions that just worked and is now one of our favorites.
Firm Tofu - 1 package
Package of Broccoli
Package of Mushrooms
Onion diced up
1 1/2 fresh or frozen Green Beans
1 Cup frozen Corn Kernels
1/4 - 1/2 tsp Chili Powder
2 TBLSP of Olive Oil
About 1/3 - 1/2 Cup of low sodium Soy Sauce
2 TBLSP Worcestershire sauce
2 TBLSP Stir Fry Sauce
2 TBLSP Sesame Oil
1 1/2 Cups Quinoa
2 1/2 Cups Veggie Broth
While you are making the veggie part of the Stir Fry prepare your Quinoa. If you aren't using instant and you are using raw you need to wash your quinoa in a sieve and then toast your quinoa in a skillet with some olive oil just until it gets golden brown and pops a little. This rids it of the fill you find on quinoa and cleanse it. It also enhances its natural nutty flavor. After that you need to boil your Veggie broth and add your prepared Quinoa to it. Cover and simmer until the Veggie Broth has been absorbed. About 20 minutes-ish.
When I am in a rush and don't feel like fussing with the quinoa preparation, I just find a yummy flavored quinoa at the store. It's ok to cheat from time to time.
Now for the Veggies...In a large skillet add Olive Oil. Heat on Medium High heat. Add firm Tofu. Chop the tofu and scramble like you would eggs. Into very small pieces (I am wishing I had pictures...gotta work on that!) Once the tofu starts turning colors (yellowish like eggs) add in your frozen corn and green beans. Stir together and add in your sauces and seams oil. Stir together and add in the onion, mushrooms and broccoli. Cover your skillet and and simmer until all the veggies are soft. This is when I usually bend down and smell the yumminess cooking and start adding things like garlic powder, more chili powder, cayenne...just whatever smells good that day! Ha! Once the veggies are done and the quinoa is done uncover both and mix together in a large bowl or dish! And there you have it!
I hope you try this dish!! My kids LOVE this.
Vegan Enchilada Casserole:
So yummy!! I make this a lot! It is easy and the left overs are better then the right out of the oven. Here is where I found the recipe.
photo by oh she glows
This is simple and delicious. I made it for our small group one night and everyone loved it! It is really yummy with some guacamole stirred into it. I don't add the "cheese" I leave that out and its fine. There is alot of fat in that "cheese" that I really don't need/want going to my mid section. (Remeber just because it is Vegan does NOT mean it is healthy!!) Also...I love the "Hatch" brand enchilada sauce! I would say use whatever brand you like.
HERE is the recipe!