Sunday, March 30, 2014

This Week's Supper Plan

I'm taking it fairly easy today as I nurse a cold that has hit me hard. Other than taking a nap and drinking tea, I thought it would still be nice to actually get something done. I had thought about posting on my vacation site, but realized that the info I need to access it is on a disconnected, damaged hard drive at the moment. I have a back up... somewhere... lol. I'm in no mood for searching for it, so I decided I would look through some cookbooks today and come up with some supper ideas for the week.

ALL of my menu ideas on this blog are automatically dairy-free or easily adaptable between dairy and dairy-free. I don't consume any dairy at all--except for movie theatre popcorn butter which is clarified butter that doesn't have any of the protein that bugs me. So, if you are dairy-free or wanting to go dairy-free, EVERYTHING I post on this blog is safe!

The first book I've got beside me is How It All Vegan!: Irresistible Recipes for an Animal-Free Diet by Tanya Barnard and Sarah Kramer.

*I already know that I want to make the Holy Moly Hummus on page 95. This is the most delicious hummus I have ever eaten! It is great as a veggie dip but also with tortilla chips, especially the Tostitos round chips. I was actually going to make some yesterday and discovered that not only was my tahini several months past the best before date, but that I didn't even have half of what the recipe called for, so I need to get to the store before I can make this. I actually change the recipe slightly and don't put in the parsley and have never tried it with the jalapeno. This recipe is actually so good, and I think I'm allowed to share a small number of recipes from books, that I'm going to share it here now for you:

1 small onion, chopped
5 cloves of garlic, minced
splash of olive oil
2.5 cooked or canned chickpeas (aka garbanzo beans)
3/4 cup of tahini
1.5 tbsp Braggs (or soy sauce; I use Braggs)
1/2 cup lemon juice (or you can use 1/4 cup water + 1/4 cup apple cider vinegar; I use lemon juice, mmmmm mmmm)
1/4 cup chopped fresh parsley (haven't ever tried it with the parsley)
1/4 cup chopped jalapeno pepper (optional)
1 tsp cumin
1/4 tsp cayenne pepper
1 tsp salt

It's very easy to put together: You sauté the chopped onion and garlic in the splash of olive oil on medium heat until the onions are translucent. In a blender or food processor (if you use a blender, it had better be a large one!), put the onion, garlic and all the rest of the ingredients. Blend until it's the consistency you want. It makes about 2 cups of hummus. You can freeze whatever you won't eat in the next few days!

But that's for snacking and dipping. How about the supper ideas?

I asked my kids what they would make for supper this week. My 13-year old son said he wanted to make spaghetti and my 16-year old daughter had been wanting to make spaghetti, largely so she could make a meatball recipe we all love that she got from her foods science (aka home ec.) class. They are going to work together to make supper one night this week with my son making the sauce (family recipe) and his sister making the meatballs. Just got to figure out other nights they can help with. :D

Tonight, we are having pizza. I use a mix of Daiya cheddar and mozzarella on my pizza (well, my half of the pizza). I find that the mozza can easily be overdone but the cheddar doesn't bother me at all, so my pizzas usually have more Daiya cheddar than mozza on them! I'll be using my breadmaker to make the crust. Well, the dough for the crust.

We have some fish I'll serve with rice and veggies and salad one night.

I've got some turkey sausages I can make with potatoes another night. (Yes, and add in veggies, but we usually eat our veggies raw at supper so it doesn't really require any specific planning!) I'm pretty sure the sausages are gluten-free, so that will make a dairy- AND gluten-free meal.

I think I'll try the Chicken, Broccoli, and Carrot Stir-Fry on p. 122 of Cooking for Your Gluten-Free Teen: Everyday Foods the Whole Family Will Love.

We've really liked everything we've tried so far from this book and we love stir fry meals, so it should be good. :)

How many meals does that bring me up to? Five. Including tonight's. That'll bring me to Thursday. Okay, we'll have chili one night. There. Brings us to Friday. Good enough for now. lol

So, quick recap for a dairy-free menu plan for the week (er, part of the week):

*homemade pizza made with Daiya cheese (could use the pizza crust recipe from the above-mentioned Cooking for Your Gluten-Free Teen for a gluten-free option; the crust is really good)
*spaghetti and meatballs (could easily be gluten-free by using gluten-free pasta and gluten-free bread crumbs)
*crispy fish and rice
*turkey sausages with potatoes (gluten-free!)
*chicken, broccoli and carrot stir fry with rice (gluten-free!)
*chili (gluten-free!)

Clearly, I am not focusing on meatless meals this week, but I will be looking at vegan and raw vegan things during the day, like Ani Phyo's  Coconut Breakfast Cakes (I finally found golden ground flax seed!) and some other things. I also got a free Actifry recently and have only so far used it to make French fries. It would be nice to explore other recipe options, for any meal.

Do you plan dairy-free meals? Do you have a plan for this week you'd like to share? Or are you looking for more dairy-free supper ideas--or perhaps specific recipes? Let me know!

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