I pretty much relied on the aforementioned two books for this week's menu:
Monday - Easy dinner...PC Meatless Breaded Chicken Strips with homemade baked french fries. It was a busy day without much prep time. I often marvel why anyone would buy bagged frozen french fries since they are ridiculously easy to make from scratch at home - slice a few potatoes up, put on a greased cookie sheet, spray with oil and add salt and roast at 400 degrees for 25 minutes or so.
Tuesday - Hurry Up Alfredo - Delicious! Very easy and speedy. Although I cooked up way too many noodles that there wasn't much sauce :(
Wednesday - Alphabet Soup - so this one was from Nava Atlas' Vegetarian Family Cookbook. I love how easy this is and with using whole wheat alphabet noodles, we can work on spelling with Ash as she gobbles it up. Great for a guaranteed hit if she's eaten like crap all day.
Thursday - Baked Mac 'n' Cheese - another hit from Vegan Yum Yum! Kyle and I held a throwdown as he had invited some non-veg friends over for dinner and I think he was a little uncomfortable in serving them vegan food. So he used Tyler Florence's Ultimate Mac and Cheese recipe while I made this version. It was a friendly competition - neither of us tried to sabotage the other's creation by any means. As for the winner - he said it's a tie, but all I can say is that I had barely any leftover while he had nearly a whole pot left :)
Friday - Leftovers
Saturday - Baked Pumpkin Ziti - wow, I don't know what I was up to when I made this meal plan in advance. Nearly three variations of mac and cheese! I used to love this dish and still do, but for the amount of work it takes, I'd be happy just making the alfredo or other baked mac and cheese recipe from VYY.
Sunday - Chickpea Romesco - I love this recipe! I had forgotten to stock up on roasted red peppers, so I'm glad that we made it out to pick some up so that I could make this! While out, we also bought some vegan white chocolate chips from the kosher section from Loblaws at College Square (thanks Vaalea!). Instead of using canned tomatoes for this recipe, I used up the last of our homemade roasted tomatoes. We bought a pile of tomatoes from the Parkdale Market, cut them in half and placed them cut side down on an oiled cookie sheet, brushed with more olive oil and roasted them for eons in the oven. They turned out great! Much more flavourful than regular tomatoes but not as concentrated as sundried tomatoes.