I hope everyone had a wonderful Valentine's day last week and for those of you enjoying half-term and the kids home this week.
The weather has been improving here in England but we are watching in awe at the horror stories in the USA, especially as we all have close friends and family in Seattle and Texas, each of which are hard hit.
The comfort food helped us get by however and I have really enjoyed the new vegan recipes in the genre and have a nice list of favorites to carry forward. While the Beet Wellington was JUST AMAZING, it is a bit of a process so make sure you allocate it for a Sunday or holiday meal. It takes a couple hours to prep and bake. As far as my favorite this week, it’s a real toss-up between the spicy cauliflower burgers or the vegan sloppy joes. I paired the sloppy joes with the accompanying coleslaw recipe which is a bit different and very nice and sliced sandwich dill pickles! This will definitely be a summer BBQ go-to!!
Our meals this week will be:
Curry Cauliflower Fried Rice with Roasted Chickpeas
Coconut Noodle Soup
Tuna Melt (dairy free and vegan option)
Mushroom Wild Rice Soup (Wednesday we eat Vegan, paired with fresh homemade sourdough)
Cauliflower and Butternut Thai Curry
Middle Eastern Veggie Bake
Loaded Spicy Veggie Pie
You can access the recipes on Pinterest here: https://pin.it/39TOvzb
Your Shopping List:
Pantry Items
Chickpeas
Coconut Oil
Olive Oil
Ghee
Vegetable Broth
Brown Rice Noodles (dry)
Coconut Milk
Flour
Wild Rice
Dairy Free Milk
Vegan Mayo
American Vegan Cheese Slices
vegan cheese (grateable)
Bread of choice
Chopped tomatoes
Sun dried tomatoes
Tomato Paste
Nutritional Yeast
Red Lentils
Red Curry Paste
Jasmine Rice
Dried Spices Salt & Pepper
Curry Powder
Turmeric
Cumin
Cayenne
Thyme
Oregano
Paprika
Mint
Garlic
Fresh Herbs and Staples
Ginger
Garlic
Thai Basil
Thai Chili pepper
Chillies
Parsley
Cilantro (Coriander)
Produce
Cauliflower
Spinach
Onion (white and Red)
Potatoes
Lemons
Limes
Edamame
Green (Spring) Onions
Red Bell Pepper
Green Bell Pepper
Shallots
Carrots
Celery
Button Mushrooms
Eggplant/Aubergine
Zucchini/Courgette
Kale
Butternut Squash
Green Peas
Animal Byproducts
Prawns
Tuna (canned in water) – sub chickpeas for vegan version
Egg
Milk
Butter
Yogurt
Enjoy!! Xx ~ Brenda