For the Week

I mentioned before about the importance of meal planning, preparing and shopping.  I just got done making the menu for the week and shopping.  I plan to add a couple new recipes this week that I really love.  I like to fine turn the recipes I post as I make them because I tend to add more spices and ingredients.  I want the recipes to have the same big, bold flavors as the food I actually prepare.

Mushroom Ramen

We are big Ramen fans, but too often anything you come across in restaurants that is vegan lacks the depth of flavor we love.  I have worked on a Ramen recipe for a while and it is really good.  You build the broth flavor with dried mushrooms as the base.  You can also use a more traditional  dashi type broth using Kombu (kelp) and seaweed for your Ramen, but my wife prefers the mushroom base – so you can guess what we use!  I will post this recipe later this week.

Family Favorites

Another recipe I will post is called Veggie Hash.  This recipe got its motivation from a local vegetarian restaurant we loved to go to.  It is not exactly like the original, but the family loves it the way I make it.  It contains lots of fresh veggies, stir fried and then covered in a ginger, garlic, lemon sauce and broiled in the oven until nice and brown.  Add a dollop of vegan sour cream and you have a meal.  It sounds pretty basic, but it brings some great flavors.

The other recipe I will post is for a soup – Spicy Corn Chowder.  This soup is great for cold days as it brings some heat to really warm you up from the inside.  We like to make some homemade corn bread as a side – can you ever have too much corn?

So, come back later this week to find these new recipes.  In the meantime, I have some of our favorites already up and ready for you.  Try the Buffalo Chickpea Burgers with brussel sprouts and fries.  I would also recommend the Drunken Noodles or the Chickin’ and Dumplings – both are outstanding.  Really, you can’t go wrong with any of my recipes – they are family tested and approved!