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Menu; modified recipe planning; money in the bank

December 4th, 2010 at 12:36 pm

Working on the menu for the week. NT requested tater tot hot dish (a very Midwestern dish I'd never heard of till I moved to Minnesota!), so I was looking around and found a promising vegan one. But I think it needs some modification, so I thought I'd post my revised recipe here, so I have it easily accessible for when I need to cook it!

White sauce:

* 2 cups soy milk
* 3 T. Earth Balance margarine
* 2 T. flour
* salt and pepper to taste
* 1 t vegetable broth powder

Casserole:

* 24 oz of mixed frozen veggies (carrots, green beans, peas, carrots)
* 8-10 oz mushrooms, 2/3 chopped onion & 3 minced garlic cloves, lightly sauteed
* 1 bag Morningstar burger-style crumbles
* 1 bag of tater tots, use only enough to cover the top of the casserole
* 1/2 bag of Daiya cheddar cheese & similar amount of regular shredded cheddar
* several small dabs of Earth Balance margarine

1. Lightly saute the mushrooms, onion and garlic (about 5 mins over medium-high heat).
2. Over medium-low heat, melt butter and add flour to create a roux in small saucepan, whisking constantly. When light brown and bubbly, remove from heat and add soy milk slowly while whisking.
2. Return sauce to medium heat and cook until it thickens. Add salt, pepper & veggie broth powder. Use a wire whisk constantly as sauce thickens.
3. Once thickened, remove from heat.
4. In a 9 x 9 inch casserole, mix the Daiya with 1/2 the frozen veggies, mushrooms, crumbles and white sauce. In another 9 x 9, mix the real cheese with the rest of the above.
5. Scatter the dabs of Earth Balance on top.
6. Top with 1 layer of tater tots, side-by-side, end-to-end.
7. Bake for 45 mins at 375 F.

So here's the menu for today through next Saturday:
Tonight: Crispy vegan beef with Brussels sprouts & water chestnuts stir-fry
Sunday lunch: Baked portobellos, tater tots & salad
Sunday dinner: Pizza
Monday: Mushroom-walnut loaf, carrots & spinach
Tuesday: Tofu franks & beans
Wednesday: Baked stuffed peppers & lemon-butter broccoli
Thursday: Stir-fry with frozen tofu, broccoli & cashews
Friday: Veggie burgers or ribs with corn & carrots
Saturday lunch: Grilled cheese sandwiches, tomato soup & salad
Saturday dinner: Tater tot hot dish and sauteed spinach

Oh, and my dad's gift made it into my bank account Friday!! I opened three Roth IRAs and set up an extra student loan payment that same day. Smile

3 Responses to “Menu; modified recipe planning; money in the bank”

  1. creditcardfree Says:

    Yipee on starting the Roth's. I don't think you'll regret it!

  2. scottish girl Says:

    Great news!

  3. Frugaltexan75 Says:

    Can I come eat at your place? Yum! Smile

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