Jamie’s Menu – Week 9

29 Aug

Jamie’s Menu – Week 9

By Jamie Warburton

MONDAY - Fastest Squash-ta in the West: for a busy day

Tips: Make entree while your savory muffins bake. Dry muffin ingredients can always be combined the night before and left in the fridge in a covered bowl; you can also keep grated zucchini and carrot in the freezer for an even speedier muffin.

Squashsketti

Per person: one yellow squash, one big fat tomato, one garlic scape, one handful of basil leaves, half cup drained canned cannellini beans. Create your noodles by using a hand-peeler, veggie spiralizer or food processor attachment. Toss in pot with chopped tomato and scape; cook on medium-high heat, uncovered and stirring occasionally, until the tomato starts to thicken. Add. julienned basil leaves and cook for one more minute. If desired, garnish with a drizzle of olive oil, pine nuts, and whole fresh basil leaves.

Savory Garden Muffins (adapted from The 100 Best Vegan Baking Recipes):

1 ½ cups Bob’s Red Mill gluten-free all-purpose baking flour

½ cup oat bran or gluten-free oats whizzed in food processor

2 tsp baking powder

¼ tsp salt

1 tsp thyme

½ cup unsweetened applesauce

¼ cup oil (opt)

1 cup grated zucchini (food processor is your best friend!)

½ cup grated carrots

¾ cup vegan milk (I prefer unsweetened almond milk, but unsweetened soy also works well)

⅓ cup crushed walnuts

  • Preheat oven to 375; combine ingredients using muffin method, then fold in nuts and scoop into lined muffin pans. Makes 12 regular (bake 18-20 min) or 6 jumbo (bake 25-30).

Dessert: Agar Agar Pudding

  • Make this with Chocolate Almond Breeze (my favorite),  Chocolate So Delicious coconut beverage, or Carob Eden Soy. All available sugar-free. Top with a handful or crushed almonds, coconut flakes/crystals, or carob chips. Start pudding at lunchtime and blend just before serving. Add contents of a pro-biotic capsule if you like.

TUESDAY – I Love Gardens: a rustic meal easily and inexpensively expanded for company

Tips: Make soup while bread is baking; let flavors meld while kale is in the oven; whip up raw macaroons after dinner.

 Zucchini Soup — serve hot or cold

  • Substitute Imagine’s No-Chicken Broth or your own vegetable stock, which I assume you’ve been making out of veggie scraps and freezing throughout the season! Garnish with radishes and either a pre-bought unsweetened Greek-style dairy (like Fage) or non-dairy yogurt (Try Whole Soy Unsweetened Plain) or homemade cashew cream

Irish Soda Bread (adapted from 100 Best…)

1 ½ cups gluten-free flour

½ cup oat flour or food-processed oats

2 tsp baking soda

¼ tsp salt

1 cup vegan milk (here, soy works best, but almond will also work)

1 tsp apple cider vinegar

1 tablespoon caraway seeds

  • Preheat oven to 400. Line baking sheet with parchment.
  • Combine “milk” and vinegar; let sit while you combine all other ingredients in separate bowl (about two minutes). Pour wet ingredients into well in middle of dry; mix just until incorporated. Form into ball and place on baking sheet. Fine if it’s floury. Bake 30-35 min or until bread sounds hollow to your knock. Let cool before ripping it.

 Kale Chips

  • Use the residual heat of your oven! Fill a baking sheet with ripped kale; mist with olive oil and amino acids. Bake for 10 minutes, then stir and sprinkle liberally with nutritional yeast. Bake another 5 minutes or until crispy and lightly browned.

Dessert : Raw Macaroons

  • Keep these raw and your house cool by putting them in the freezer instead of the oven.

WEDNESDAY – Veggie Monster Night: a light, clean-feeling meal full of natural sweetness with a protein-packed dessert

Tips: put pinenuts for cheeseballs to soak/sprout at lunchtime or make up to three days ahead; let kohlrabi “fries” sit while the beets are cooking.

Balsamic and Honey Beets with Greens

  • Add a hefty handful of chopped blanched chard per person at the glazing stage, or just use your beet greens; use maple syrup instead of honey if you’re “beegan”

Mixed Green Salad (lettuce, endive, escarole plus dill) with No-Goat Cheese balls

Raw Kohlrabi Fries

  • Can sub tumeric for curcumin

Dessert : Tahini Oat Cranberry Cookies

  • Add ⅓ cup dried cranberries with the sesame seeds. Also makes a great run-out-the-door breakfast cookie.

THURSDAY – Keep It Cool: Mostly raw with entirely raw options, this meal is good for a super-hot day.

Tips: Take the chance to try Gold Mine Natural Food Co. Alternatively and more economically you can use glass noodles, but I strongly recommend the kelp, which are packed with calcium!

Cucumber-Kelp Cold Salad

  • Slice about 3 inches of English cucumber per person into thin circles; cut circles into thirds. Add to ½ pack of rinsed kelp noodles and a good handful of ripped cilantro. Spritz liberally with Bragg Amino Acids.

Cold Carrot Avocado Soup

Broiled Tofu “Dippers”

  • Take any brand firm or extra firm tofu and slice into finger food-sized strips about half an inch thick. Place on foil or parchment lined baking sheet and broil until tops are golden brown, about 20 minutes. Flip to other side and broil for an additional 10. You won’t miss the frying! Can also do smaller batches in the toaster oven to avoid heating the house. Dip in soup or in your bottled sauce/dressing of choice (suggestion: Tropical Pepper Co.’s Mango Coconut sauce). Raw/soy-free option: slice portabella caps into dunker-sized strips.

Dessert : Fudgy Freezer Cookies

  • Combine about ⅓ cup vegan chocolate chips with a tablespoon nondairy milk and melt in microwave. Pour over 1 cup quick oats, ⅓ cup cashew butter, ¼ cup agave nectar, ¼ cup salted sesame seeds, and 2 tablespoons mini chocolate chips. Combine quick oats with cashew butter, agave nectar, salted sesame seeds, and mini chocolate chips (try Enjoy Life!). Mix; you can add additional ingredients to taste. Place tablespoons on parchment-lined cookie sheet; freeze until no longer gooey. Can substitute raw chocolate/nut butter/agave.

FRIDAY – Thai’d Me Over: Also easily expandable and particularly hearty for a night after volunteering at your CSA.

Tips: s/he who stirs the pot gets to taste liberally. Adjust your sweetness/saltiness/spiciness to taste and make sure you can experience all three.

One-Pot Thai-Style Green Curry

Olive oil

Green curry paste

Can coconut milk or lite coconut milk

1 large onion or equivalent

Pint baby new potatoes

¼  pound carrots

Can garbanzo beans

2 cups snapped green beans

4 cups spinach leaves (measured raw)

2 handfuls basil

Wheat-free tamari

House Foods Shirataki Tofu noodles, fettuccine style, or brown/white rice noodles

Succanut or other sweetener

  •  Start a large sauce pan with olive oil, a tablespoon of green curry paste (add more to taste is you prefer more spice), and roughly chopped carrots and onions. Saute for five minutes. Add  baby new potatoes sliced into quarters; saute five minutes. Add can coconut or lite coconut milk, two tablespoons wheat-free tamari. Cover and cook until potatoes are JUST fork tender. Add green beans and can garbanzos; cook uncovered until beans are bright green and coconut milk starts to reduce. Add basil leaves and spinach. Add shirataki (don’t need to be cooked, just rinsed straight from package) or al dente brown rice noodles to pot; simmer until nicely reduced. Add two tablespoons succanut; serve with tamari to taste and garnish with fried basil leaves.

 Dessert or snack: Coconut-Blueberry or Frozen Thai Coffee Mouth Coolers

  • Make these the day before and keep extra around for snacks! Pour coconut nectar into popsicle molds (2.99 at Wegmans and worth it), float in blueberries, and freeze. For an adult version, freeze Thai Iced Coffee (use instant decaf espresso and substitute Silk or So Delicious Coconut creamer for the sweetened condensed milk).

Check out the shopping list for this menu!

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