What I’m Cooking This Week
Project 365, Day 142/365
I’m changing this up a little this week! A while back, I asked on my Instagram account what day people did their recipe and grocery plans for the upcoming week, and the majority leaned toward Saturday, with a smaller handful saying Sunday and an even smaller handful saying they shopped sporadically through the week.
My “what to cook this week” post, as you may know, usually goes live on Sunday, so I thought I’d try something different and shift it up a day in case that’s helpful to anyone out there. I mentioned last week that I’m eating pretty strictly plant-based for the next few weeks, but I do get to add in wild-caught salmon in the next few days and I’m pretttty excited. Though, I will say, if it wasn’t for the morning coffee I’m still mourning the loss of, my insides sure do feel more…efficient? A week straight of vegetables, fruits, seeds, and the occasional bean truly does do a body good.
Okay, here’s what I’m going to be cooking up this week:
Mexican Quinoa Stuffed Peppers via Minimalist Baker
Minimalist Baker has been a God-send for me lately. It’s a vegan cooking website if you haven’t checked it out but she comes up with lots of very yummy looking things. I’ll need to make some adjustments to this for myself this week (no corn, for instance) but it seems pretty fail-proof even with some tweaks.
Shaved Brussels Sprouts Salad via What’s Gaby Cooking
Man oh man do I love a shaved brussels sprouts salad. It’s crunchy, it’s earthy, it doesn’t wilt easily…it’s great! I’ll sadly be skipping out on the marcona almonds and the parmesan cheese but if you eat dairy and nuts, I’m sure those two components will really take this over the top!
Savory Chickpea Pancakes with Leek and Mushrooms via Minimalist Baker
I’m VERY excited about this one this week…I sure do hope it’s not a bust. I’ve never worked with chickpea flour before, but guessing it’s similar enough to other grain-free flours, yeah? The leek and mushroom filling is probably something I’ll shovel into my mouth straight out of the pan and will have to control myself enough to get it into the “pancakes” and onto a plate.
Black Bean Sweet Potato Chili via What’s Gaby Cooking
I’m not actually making this this week (will be making my massaged kale salad with a bunch of left over veggies), but I did consider making it so I figured I’d share! What’s not to love about a warm chili? I think the sweet potato would be a nice counterpart to the spices, made only better by a smattering of cheese (that I cannot have…let me live vicariously through you and your cheeses, please).
Vegan Garlic Mashed Cauliflower via Minimalist Baker
For my one salmon dish this week (to be cooked in the air fryer simply), I’m pairing that with mashed cauliflower and asparagus with a tahini garlic dressing. If I have the time and bandwidth, I may roast the garlic to kick things up a notch. Roasted garlic is something I’ll happily tilt my head back and squeeze into my mouth straight out of the bulb it’s so delicious.
Fluffy Paleo Sweet Potato Breakfast Bowl via Eat With Clarity
A reader shared this last week (I think it was Kelli possibly?) and today, when I was almost out of options for what to eat for lunch, I remembered it and decided to whip up an amended version of it and it was DELICIOUS! I thought it would be strange, but it was great. The soft, sweet potato with the tart blueberries together were a great combination. I can imagine with a fistful of granola, it’d be even better.
And that’s what I’ve got for you today.
See you tomorrow, FOAS.