I’m a little late posting about Week 3’s menu, so I’m going to go through the highlights. For breakfast, it’s been oatmeal for me. And for lunch, we’ve been bowl-ing it up again. Sushi bowls remain the favorite, along with a new one that I’ll post about below, and one that I threw together and created myself, which will be in a future post of its own.
Bowl of the Week
Pizza Bowl with Greens, Sausage, & Olives from “Isa Does It“
When I first read this recipe, I was like this looks good but is never going to taste like pizza. I was wrong. I take back every bad thing I ever said about it. This bowl is amazing. Especially the sauce. I guess we had a thing for sauces this week (see below).
If you’ve got that lunchtime pizza craving, this will definitely fit the bill, and is a heck of a lot healthier.
I did adapt the recipe a little bit and roasted the kale along with my other veggies during my prep, rather than sauteing the kale.
As far as dinners went, here are the highlights from Week 3:
Mushroom Wild Rice Slow Cooker Stew from “Vegan Bowl Attack!”
My fiance’s favorite meals all seem to have the same shade of gray/brown to them. I’m only half joking about this, because I knew before he even tasted it that he would like this dish, because this dish is in that same color family.
I find that something worth making again is a meal where we had leftovers and actually ate the leftovers before they got lost in the back of our fridge. We did with this dish. It’s super warm and comforting, with the woodsiness of the mushrooms, sage, rosemary, and thyme, and it allowed me to put my slow cooker to use again.
Spaghetti Squash with Spicy Lentil Sauce from “Forks Over Knives“
I’ve been a fan of spaghetti squash since before it was the in thing. Before it took first place to the real thing. But I’m not that adventurous with it. I haven’t been using it to its full potential.
The lentil sauce for this spaghetti squash was so good. I could literally drink it. I know that sounds weird, but it was just absolutely delish. I made vegan Parmesan for the veggie risotto (see below), and ended up topping the squash with it, as well.
One of my fiance’s favorite things that I make is a risotto with roasted grape tomatoes. It’s a nice recipe because you bake the risotto, so my arthritic hands don’t have to do a ton of stirring. However, that dish requires a dutch oven, which I don’t have, which means that I have to transfer the risotto from a pot, to an oven-safe dish, and then back into the pot. It’s a pain.
So I took advantage of a recipe that billed itself as being quick. This recipe had quite a bit of stirring, but in the end, it was super delish. So much so that I forgot to take a picture of it, and we polished it off in one meal.
I also made vegan Parmesan cheese. I’ll be working to perfect my recipe as this was a bit salty for our liking, but it was an amazing substitute for the dairy cheese version.
I’m learning that with the right kitchen tools – so far a food processor and slow cooker – I can make just about anything.
Sweet and Sour Tofu (Sweet and Sour ‘Chicken’)
While this looks really good, taste-wise, it was a bit of a miss for me. I was really looking forward to this but there was just something that was off about it. The more you ate, the better it got. But sadly, I don’t think this will find its way to our regular rotation.
And sometimes, you’ve just got to improvise. As I said, we totally killed the veggie risotto, which we had planned on having for two meals. Since that didn’t happen, Friday afternoon, I found myself thinking about what I could make instead.
We already had some Trader Joe’s Meatless Meatballs that I had never had before, but picked up on a whim. I went back to Trader Joe’s and grabbed some bread. We usually have tomato sauce in the house, so I went for a somewhat deconstructed meatball sandwich. These were the perfect Friday night comfort food that I didn’t have to feel too guilty about eating. These meatballs get a nice crust on them and are actually quite tasty.