We've always been keen meal planners but lockdown has made us...well, bordering on the obsessive. We both pore over the spreadsheet which meticulously lists out what we will be eating for weeks in advance. We have a colour coding system. We have multiple tabs - for the current meal plan, the future meal plan, the archive meal plan, the freezer inventory and the shopping list - it's becoming ridiculous. But perhaps all of us have sought order and structure in strange places through this strangest of years. And budget wise, it really is astounding what a difference it makes.
Anyway, this is not a post in praise of meal planning per se, but it is a record of the week just gone which we decreed "Veggie week". Because sometimes, to shake things up a bit, a themed week is just the ticket.
We've done veggie weeks before, and always end up eating incredibly well although I do find that I have to try and avoid my natural compulsion to cover everything in cheese!
Saturday - shallot Tarte Tatin. I came across this while browsing through an old blog that I used to follow, but the recipe is originally Gordon Ramsay's. I tweaked it ever so slightly by adding the tomatoes and goats' cheese to the top (or bottom) of the shallot layer before covering with pastry. I didn't quite understand the point of just dumping them on top at the end.
It was something of a labour of love this, but I made things more difficult for myself by making my own rough puff pastry - using shop bought would have been more straightforward. Regardless, it was a delicious and beautiful thing and well worth the effort. Equally good warm from the oven and cold for lunch the next day.
Sunday - shepherdess pie. I was so proud of this one! The lentil mix which formed the base was actually entirely vegan but still had a fantastic richness to it. To make: blitz or very finely chop one onion, two sticks of celery and four chestnut mushrooms. Put into the slow cooker alongside a small handful of soaked porcini mushrooms (along with the soaking liquid), four roughly chopped sundried tomatoes in oil, an undrained can of kidney beans, 80g of Puy lentils, a bay leaf and a decent sprig of rosemary. Then, whisk together 1.5 tablespoons of brown miso, a tablespoon of tomato ketchup and 240ml of boiling water, and pour over the pulse mix. Season, and cook on low for six and a half hours.
At this point, if you choose to smother it with buttery, cheesy mashed potato and bake in the oven...obviously it was cease to be vegan. But it will be very tasty nonetheless (and am sure a non dairy mash would be almost as good).
Monday - refried bean and avocado quesadillas. I bloody love refried beans! I am also slightly obsessed with the TikTok quadrant wrap technique being someone who loves wraps but is incapable of eating one without tipping half the contents down her front. I do not have TikTok (I am not really sure what it is) but an explanation of the wrap "hack" can be found here, and it is very clever. And I can tell you that if your quadrants contain beans, cheese and avocado you will produce a delicious and very filling meal.
Wednesday - ooh, now this was nice although written down it will sound a bit random and, indeed, the main point of it was to use up some bits and pieces that had been hanging around for a while. So, we had Gochujang noodles (using the dressing found in this recipe), kale stir fried with tahini, chilli and soy and boiled eggs. I ate the leftovers cold for lunch and found them to be even more delicious for a couple of days ruminating in the fridge.
Friday - to finish the week, mushroom and halloumi "burgers". I have to put burgers in quotation marks because I object to the use of the word in this context and yet can't think of an alternative. Anyway, Portobella mushrooms were topped with a garlicky mushroom farce (just blitzed chestnut mushrooms and trimmings cooked down with garlic and a little thyme before being finished with a tablespoon of cream cheese to create a pate like texture) and baked before being served in buns with slices of fried halloumi and a caper mayonnaise garnish. Indulgent fare for Friday night, especially with a heap of homemade slaw on the side.
So, veggie week - done, with some very pleasing new recipes added to the repertoire. Even a committed carnivore like D had no cause for complaint - although he did proceed to cook pork chops for tea on Saturday...
