Many of you have expressed interest in the culinary concoctions created in our kitchen. I’ve created this blog as a way to share our weekly menus with interested parties. In the interest of full disclosure, my Iron Chef husband is currently doing most (OK, all) of the cooking. Once hockey season is over (which hopefully won’t be for another week), I plan on getting back into my apron. For now, I continue in the capacity of menu planner while my dutiful house elf husband executes my poorly laid plans.
Spaghetti squash with black bean “meat” balls: http://plantbasedonabudget.com/recipe/black-bean-meatballs/
Quinoa & kale cakes with African peanut soup: http://www.theveganhousehold.com/mains/quinoa-and-kale-cakes/ & http://www.elephantjournal.com/2013/10/the-most-interesting-vegan-in-the-world-2-extraordinary-soup-recipes/
Chickpea & cauliflower tacos: http://www.veganricha.com/2013/10/chickpea-cauliflower-tacos-with-lentil.html
Black bean pupusas & acorn squash with quinoa-mint salad: http://blog.fatfreevegan.com/2007/10/limericks-and-pupusas.html & http://www.treehugger.com/easy-vegetarian-recipes/roasted-acorn-squash-quinoa-and-mint-salad-vegan.html
Thai coconut corn soup with “crab” rangoon: http://www.vegkitchen.com/recipes/everyday-meals/soulful-soups/nearly-instant-thai-coconut-corn-soup/ & http://www.olivesfordinner.com/2013/06/vegan-crab-rangoon.html