Menu Planning: Week of April 20th
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I am going frugal. I must. I have $97.00 until I am paid again and I have to feed four other people besides myself breakfast, lunch and dinner on it as well as get to and from work. Each week, I will be posting my kosher vegetarian dinner meal plan for the week and at the end of the week, the amount of money spent to get the ingredients.
You will note the Friday/Sunday option. Sometimes we are invited out for Shabbat and in that case, the recipe will be for Sunday. Thursdays will always be quick leftovers because it is Taekwando night.
Recipes of a select few to follow the menu. Some are tried and true (TT) and some are newbies (N).
Monday: grilled tomato sandwiches, veggie baked beans, baked french fries
Tuesday: veggie chili, cornbread
Wednesday: veggie stroganoff
Thursday: leftovers
Friday/Sunday: witch's soup
Baked French Fries (TT)
4 potatoes
2 t each of paprika, onion powder, garlic powder
olive oil
Mix olive oil and spices. Coat potatoes. Bake at 450 degrees for 45 minutes.
Veggie Stroganoff (N)
1 bag fav pasta noodles
1/2 cup chopped mushroom
1/4 cup flour
1 T onion powder
1 cup cold water
1 cup milk
1/2 t mustard
3 T butter
1/2 bag fake meat crumbles
1/4 cup nutritional yeast
1 t salt
1/2 t garlic powder
1 cup veggie broth
1/2 t taco seasoning
1/4 t lemon juice
salt and pepper to taste
Prepare noodles according to box. Over medium heat, saute crumbles and mushrooms in lightly oiled pan. In a sauce pan, mix yeast, flour, salt, onion, taco seasoning and garlic. Add water and stir until mixture is smooth and sauce begins to thicken. Add butter, vegetable broth, mustard, lemon juice and milk. Stir until blended and creamy. Adjust milk to consistency you prefer. Add crumbles/mushrooms to sauce and then fold in pasta.
Tomato Scramble (N)
Creamy Sauce...
2 T flour
1/4 t salt
2 T nutritional yeast
Pinch of tumeric
1/4 t yellow mustard
3/4 cup cold veggie broth or water
Pinch of ground pepper
1/4 t garlic powder
1/4 t lemon juice
1 T butter
Scramble...
1/4 small onion, chopped
4 dices and drained tomatoes
Olive oil
1 cup sliced mushrooms
eggs (2 per person) or veggie crumbles
Sauce: Mix over medium heat the flour, salt, yeast, tumeric and garlic powder. Add broth and mix until dissolved. When thick and bubbling, add lemon juice, butter and mustard. Remove from heat.
Scramble: Heal olive oil over medium heat. Saute chopped onion and mushrooms until soft then add eggs or crumbles. Scramble cook until browned if using eggs or saute crumbles until lightly golden. Mix in tomatoes and saute a few more minutes.
Toast bread. Serve Scramble over toast. Serve creamy sauce over entire thing.
I am going frugal. I must. I have $97.00 until I am paid again and I have to feed four other people besides myself breakfast, lunch and dinner on it as well as get to and from work. Each week, I will be posting my kosher vegetarian dinner meal plan for the week and at the end of the week, the amount of money spent to get the ingredients.
You will note the Friday/Sunday option. Sometimes we are invited out for Shabbat and in that case, the recipe will be for Sunday. Thursdays will always be quick leftovers because it is Taekwando night.
Recipes of a select few to follow the menu. Some are tried and true (TT) and some are newbies (N).
The Week of April 20th
Monday: grilled tomato sandwiches, veggie baked beans, baked french fries
Tuesday: veggie chili, cornbread
Wednesday: veggie stroganoff
Thursday: leftovers
Friday/Sunday: witch's soup
Select Recipes
Baked French Fries (TT)
4 potatoes
2 t each of paprika, onion powder, garlic powder
olive oil
Mix olive oil and spices. Coat potatoes. Bake at 450 degrees for 45 minutes.
Veggie Stroganoff (N)
1 bag fav pasta noodles
1/2 cup chopped mushroom
1/4 cup flour
1 T onion powder
1 cup cold water
1 cup milk
1/2 t mustard
3 T butter
1/2 bag fake meat crumbles
1/4 cup nutritional yeast
1 t salt
1/2 t garlic powder
1 cup veggie broth
1/2 t taco seasoning
1/4 t lemon juice
salt and pepper to taste
Prepare noodles according to box. Over medium heat, saute crumbles and mushrooms in lightly oiled pan. In a sauce pan, mix yeast, flour, salt, onion, taco seasoning and garlic. Add water and stir until mixture is smooth and sauce begins to thicken. Add butter, vegetable broth, mustard, lemon juice and milk. Stir until blended and creamy. Adjust milk to consistency you prefer. Add crumbles/mushrooms to sauce and then fold in pasta.
Tomato Scramble (N)
Creamy Sauce...
2 T flour
1/4 t salt
2 T nutritional yeast
Pinch of tumeric
1/4 t yellow mustard
3/4 cup cold veggie broth or water
Pinch of ground pepper
1/4 t garlic powder
1/4 t lemon juice
1 T butter
Scramble...
1/4 small onion, chopped
4 dices and drained tomatoes
Olive oil
1 cup sliced mushrooms
eggs (2 per person) or veggie crumbles
Sauce: Mix over medium heat the flour, salt, yeast, tumeric and garlic powder. Add broth and mix until dissolved. When thick and bubbling, add lemon juice, butter and mustard. Remove from heat.
Scramble: Heal olive oil over medium heat. Saute chopped onion and mushrooms until soft then add eggs or crumbles. Scramble cook until browned if using eggs or saute crumbles until lightly golden. Mix in tomatoes and saute a few more minutes.
Toast bread. Serve Scramble over toast. Serve creamy sauce over entire thing.
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