I realize that these posts are really more like meal reflections for me, but I am hoping that by keeping track of our meals for a few weeks I can begin to actually start planning our meals better. So this post is again reflecting back on our families week in meals, so that I can get an idea of what we eat and what I could add and also to inspire those who are looking to see what a vegan family eats and survives on and to share some recipes. I have also linked the recipes that are on the blog in blue for your convenience.
As with everything in life, our life in meals is constantly changing. We really do eat differently week by week, depending on what is on sale and whether I am on a real big cooking or baking kick or not. This week I baked quite a few times, made some soup and bread and also made a few new recipes some of which I have already posted (chocolate pudding and apple pecan cinnamon rolls) and others that I am planning to share on the blog throughout the week.
Here is our past week in meals.
Breakfast -Oatmeal, cinnamon, chopped apples, walnuts, maple syrup and almond milk
Snack – whole wheat vegetable crackers
Lunch – Peanut butter and apple butter sandwiches and banana
Snack – Whole Wheat Chocolate Chip Cookies and milk
Dinner – Taco Casserole
Snack – Apple Pecan Cinnamon Rolls
Breakfast – Oatmeal, strawberries, almonds, maple syrup and almond milk
Snack – Fruit source bar
Lunch – Leftover Taco Casserole
Snack – raw vegetables and dip
Snack – Mesa Sunrise cereal, almond milk and sliced banana
Breakfast – Whole Wheat Crepes with strawberries
Lunch – Tofu dogs, raw vegetables and dip
Snack -apple slices and natural peanut butter
Snack –Whole Wheat Chocolate Chip Cookies and almond milk
Breakfast –Blueberry Banana Muffins
Snack – Grapes
Lunch – Whole Wheat Vegan Perogies and side garden salad
Snack – chocolate chip cookies and milk
Dinner – Crispy tofu nuggets (made into tofu strips), buttery chive mashed potatoes and raw vegetables
Snack –Pumpkin Cinnamon Rolls and milk
Breakfast – Pumpkin Cinnamon Rolls
Snack – Banana and walnuts
Lunch – Leftover crispy tofu strips, mashed potatoes and vegetables
Snack – apple slices
Snack – Oatmeal, strawberries, maple syrup and almond milk
Breakfast -Oatmeal, cinnamon, apples, walnuts, maple syrup and almond milk
Snack – Chocolate Pudding and sliced banana
Snack – chocolate chip cookie and a fruit bar
Snack – Cereal and sliced banana
Breakfast – Oatmeal, blueberries, walnuts, maple syrup and almond milk
Snack – Brownie Bite Cookies (recipe to come) and almond milk
Snack – apple slices
Dinner – Veggie Loaded Lasagna (recipe to come) and vegan caesar salad
Snack – organic blue corn chips and salsa
In this post I wanted to share the recipe for the Buttery Chive Mashed Potatoes that we had with the tofu strips on Thursday. These potatoes are our favorite mashed potatoes. This recipe I actually came up with in the summer when I was making perogies. It is similar to the filling of my perogy recipe. Sometimes when I feel like pergoies and don’t want to go through all the trouble of making them, I make these mashed potatoes instead.
Buttery Chive Mashed Potatoes
- 5 lbs russet potatoes, peeled and chopped
- 1/2 cup vegan margarine
- 1/2 cup minced fresh or freeze dried chives
- 1 teaspoons sea salt
Bring a large pot of water to boil, add the chopped potatoes and boil 15-20 minutes, until soft and fragile when poked with a fork. Drain the cooked potatoes and place them in a large mixing bowl. Add the vegan margarine, chives and sea salt. Mash the potatoes along with the rest of the ingredients in the mixing bowl with a potato masher until free of lumps and smooth.
Hope that this post has been helpful. By next week I hope to have meal plans ready to go and actually share my meal plans on the blog on Mondays. I don’t know why planning things is so difficult for me, but it seems so tedious a thing.
Have a great day! 🙂