Hey there,
It's the first day of September, and thus the first official day of autumn – at least in meteorological seasons. It also happens to be the first week that my boyfriend and I introduced our favourite autumn dish into our weekly meal plan: pumpkin stew. Or, more precisely: hokkaido pumpkin stew 😍
Here's what we cooked last week!
Here's what we cooked last week!
↠ If you want to make your own menu for the week, you can download and print the template over here.
What's on the menu?
- On Monday I whipped up a quick one-pot lentil and potato stew with rice that turned out a little mushy but nice. Similar recipes: here and here.
- On
Tuesday my boyfriend and I made a lovely potato and green bean stir-fry (similar recipe: over here) with white onion, garlic, smoked tofu and a simple but super tasty sauce made of mustard and applesauce (yup, just those two ingredients).
- On Wednesday we made the previously mentioned and praised chunky and super delicious pumpkin stew made with hokkaido pumpkin, sweet potato, carrots, red lentils (brown lentils or chickpeas work great, too!), and some spinach to add some green to the overall orange colour. Similar recipes: here and here.
- On Wednesday we made the previously mentioned and praised chunky and super delicious pumpkin stew made with hokkaido pumpkin, sweet potato, carrots, red lentils (brown lentils or chickpeas work great, too!), and some spinach to add some green to the overall orange colour. Similar recipes: here and here.
- On Thursday my boyfriend made an easy broccoli and tomato pasta skillet made with cooked spelt noodles, pan fried broccoli, onions, garlic, canned chopped tomatoes, almond milk, Ajvar, salt and pepper. Similar recipe: over here.
- On Friday we tried our hand at a popular low-carb dish: mashed cauliflower. We paired this with oven roasted corn on the cob, and a fresh summer salad. Garlicky mashed cauliflower recipe: over here.
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On Saturday I dared to make another fat-free version of a leek and carrot quiche (because the one my boyfriend tried the week before didn't turn out so great), using soy milk blended with firm tofu, nutritional yeast and spices instead of soy cream, and using this potato crust. On Sunday we made our traditional oatmeal banana pancakes, and also a big batch of potato and zucchini fritters (similar recipe: over here) with chickpeas and vegan cheese sauce. Yum!
What's on your menu this week?
What's on your menu this week?
♥
Maisy
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