This week was finals week, so I didn't really make a menu at all. But it's all over with now and I'm free from classes until January 20th. Like everyone else, we're also a little short on cash (nothing major, just not a lot left over for extra things), so I've decided to try to use up my massive stock-pile of food in the pantry and only buy fresh fruit and veggies from the store. So far, so good. This week we ate:
Navy Bean Soup. It never got made last week, so I made it this week. I added some liquid smoke to the recipe, and ended up adding a lot of extra salt, but it was great!
Homemade Bread. This loaf didn't raise very well, but I think my yeast may be dead. We ate it with the navy bean soup.
Vegan egg-salad sandwiches. I need to experiment a little more, but it was pretty good between slices of homemade bread.
Sausage, potato, and cabbage soup. I had some leftover homemade vegan sausages, half a head of cabbage, and some potatoes left over from the last farmers' market. Not the best soup ever, but it was warm and filling and a great way to use up some odds and ends.
Eggplant Parmesan. This would have been absolutely wonderful, except for one thing. I forgot that I'm not a fan of eggplant. For some weird reason I was craving eggplant though, and since it was on sale at the co-op, I figured it was perfect to use up some odds and ends. I'll probably try the recipe again as lasagna or with zucchini and summer squash.
Tonight and tomorrow David is at work, so I'll probably just be using up more leftovers and cleaning out the fridge. We're traveling to our respective parents' houses on Monday or Tuesday to spend Christmas with our families. I haven't decided what I'm making for Christmas dinner, but for sure there will be at least a couple of cookies and spinach-artichoke dip.
Now that I've realized that Christmas is less than a week away, I need to go finish preparing gifts and pick up a couple of gifts still.
Happy Vegan Thanksgiving!
4 years ago