Wednesday, December 13, 2006
Whole Wheat spaghetti with fire roasted tomato sauce, steamed spinach and Italian baked tempeh (used the VWAV marinade + a little water and more braggs).
This is the first week in quite a few that I have not had more meal ideas for the week. I know I can think of stuff, but I'm not "oo tempeh tacos monday, lasagna tuesday, baked tofu and salad wednesday" etc. I credit the formerly giant block of frozen tempeh and soup leftovers I've been having for lunch, our kitchen is pretty stocked and it's coming in handy.
I've been doing repeats like white beans, garlic & spinach, mac & cheez and spinach and snacking on noochy popcorn. Last night we had..take out! I rarely, rarely rarely do that (I'm cheap and love cooking), but we were both tired and I felt like cookingmy lunch for tommorow, though not dinner, who knows why.
I really do like meal planning, but it's nice to have a short break. I'm mostly focusing on stocking the apartment for my sister's upcoming visit. Remind me to buy maple syrup!
Our to go order from Red & Black Cafe - tempeh bacon sandwich with herbed mayo on sourdough, with chips and a pickle. This photo does not do it justice at all, but it's the best damn vegan sandwich in PDX.