Meals in your regular rotation
I usually make a ton of tomato sauce and use it for various meals - I add meatless group beef for a marinara, or serve with Trader Joe's Meatless Meatballs, or make a minestrone soup.
Vegan shepherd's pie - using a TVP for the "meat" and edible yeast flakes in the sauce.
Miso soup with soba noodles - I buy a tub of miso paste from my local Korean supermarket - I don't think I have bough the same kind twice - every time I pick a new one to see how it tastes.
Smashed potatoes - half-cooked then crushed and drizzled with olive oil, kosher salt and herbes de provence.- then roast until crispy.
Dals, of all sorts. Our favourites are dal bhat, creamy broccoli dal and cauliflower dal with panch phoran
Hummus. We have a classic recipe we love but recently made a cucumber one which was really good
Pad thai. It is actually really easy to make!
Arepas. Love, love, love them.
And for dessert, a no-bake chocolate tofu mousse cake.
Tofu/broccoli stir fries
Baked potatoes with barbecued "beef" (Gardein)
BLTs or club sandwiches with Tofurkey and tempeh
Pasta with Hazan's tomato/butter/onion sauce or tempeh bolognese
Tacos/tostadas with chorizo or jackfruit carnitas
Pizza or tomato pie
Falafel with hummus
Tofu egg salad
Beans on toast (with or without veggie dogs)
Mediterranean Skillet Dinner (Cracked wheat/chickpea/sun dried tomato dish adapted from a Food Network recipe from many years ago)
Refried Bean Tacos
Pasta with bolognese sauce (SmartGround)
Pasta with fresh tomato/herb sauce and tofu
Cesar salad with baked tofu squares
Tofu Triangles with cashew/scallion sauce, over brown rice, with steamed broccoli on the side
Curried chickpeas with kale (coconut curry sauce/cilantro)
Cream of Broccoli soup
Creamy Greens soup (Moosewood Cream of Spinach Soup recipe)
Chowders (Fish occasionally or corn)
Butternut squash bisque
Pesto from our garden
Cilantro lime quinoa with black beans and guacamole: This is my homemade, cheaper version of Chipotle goodness. I got the cilantro lime rice recipe here http://www.skinnytaste.com/2009/03/chipotle-cilantro-lime-rice-4-pts.html and while I first made it with basmati rice and it tasted amazing, I have opted to use 1 cup of quinoa instead. I usually top with black beans and avocado or guacamole if I have it (which I now always want!). 1 cup of quinoa with the toppings come out to between 4 and 8 servings, for me at least.
Tofu and broccoli: Talk about a stereotypical veg/an dish. But it is sooo savory and delicious. I press a block of extra firm tofu, cut it into 16ths, and marinate it in vegetable broth at least overnight. I did use vegetable broth in aseptic packaging once but it costs much less to use a bouillon cube dissolved in boiling water. Then I take out of the broth and place on a cookie sheet greased with [olive] oil or with parchment paper on it. So far I've done 400 degrees at 30 minutes or 450 degrees at 25 minutes. Then I keep in the fridge. I eat it like nuggets sometimes for a quick, nutrition-packed pick me up or take 1/4 of the package (so, 4 cubes that I cut initially out of the 16) and slice it up into smaller pieces. I take 85 grams of broccoli and stir-fry-like cook it in a pan with a bit of olive oil and then cover. I throw in a tablespoon of water and the tofu pieces, cover again, and just watch to make sure the broccoli doesn't burn. PERRRRFECT!
Those 2 are my nutrition-packed meals. Some other things I make, keep in the fridge and eat often are:
Caesar salad: I use the Caesar dressing from the PPK http://www.foodily.com/r/iRXuSwIe2-a-really-decent-caesar-salad-by-the-ppk and let it sit at least overnight. The flavor of the dressing gets better over time. Then I eat with chopped romaine or Bibb lettuce and throw in some vegan parm if I have it. I eat it just like that but have eaten it with a serving of chickpeas thrown on top. The dressing lasts a while. I think I use 50g of dressing each time.
Basil hummus: From http://www.dailygarnish.com/2011/08/c... and I usually just eat it with veggies or chips/crackers. I'll look into eating it in a wrap with veggies.
- Pasta with a barely-cooked fresh tomato sauce and basil leaves
- "Rice with stuff" - basically chirashi sushi with what's on hand- cucumbers, broccoli, carrots, avocado, sometimes poached eggs, bamboo shoots in chili oil.
- "Pick three" salad: corn, beans, avocado, cucumber, mango, tomato, edamame, jicama; in whatever dressing seems appropriate
- panzanella - mostly tomato, bread, olives, sometimes with homemade mozzarella
- summer squash, onions, tomatoes sauteed til soft, over rice or grains or pasta
Around our house we make:
- vegetable lasagna (from the Williams & Sonoma Healthful Cooking cookbook)
- African Pineapple Peanut Stew over coconut rice (this is pretty indulgent, so we only make it every few weeks)
- baked potatoes with various toppings (black beans, broccoli, and feta; stewed tomatoes, mushrooms, and parmesan; spinach, sun dried tomatoes, and white beans)
- bean/tomato/corn salad served over baby spinach with avocado and feta
- roasted okra, corn on the cob, fresh tomato, a few chunks of aged white cheddar
- sweet potato and chickpea curry over coconut rice (loads of veggies in this - broccoli, bell pepper, diced tomatoes - plus golden raisins to balance out the spice)
- Spicy Cold Noodles - whole wheat spaghetti with a spicy peanut dressing and lots of crunch raw vegetables
- Chile over brown rice
I think those are most of our go-to meals. I teach and my husband works in a kitchen, so neither of us gets too excited about cooking during the week. So, we usually make two big meals on the weekend and eat them (or variations of them) during the rest of the week.
Please give the African Pineapple Peanut Stew a try. We tried it the first time just out of curiosity, and now it is one of my favorite dishes ever. Kick up the heat with some Sriracha and add fresh ginger with the onion. It's not much to look at, but it is delicious!