What we bought this week: one bag of Swiss chard, one bag of curly kale, one bunch of purple sprouting broccoli, 2 freakishly large parsnips, a pile of carrots, one big leek, and four portabello mushrooms.
Some weeks are full of culinary disappointments. Some weeks everything I make turns to gold. This week was of the latter kind.
Wholewheat Spaghetti with Marinara Sauce, topped with Swiss Chard and Carmelized Onions
(Chard recipe from The Vegan Table, rest my own recipe)
Marinated Portabello Burgers with Salad topped with Miso Tahini Dressing
(Portabello recipe from The Vegan Table, dressing from Veganomicon. Holy freaking frack this meal was amazing. It knocked my little vegan socks off.)
Three Bean Chili with Steamed Kale and Brown Rice, topped with Avocado
(Own recipe. I've made similar chilis before and they were good, but this one was delicious and I don't know what I did differently. More corn? Maybe I used more corn. I don't think I would use the kale in quite the same way though.)
Leek and Potato Cakes with a side of Steamed Purple Sprouting Broccoli with Cheezy Sauce
(Cakes own recipe. Cheezy sauce from Veganomicon. Yum! I was pleasantly surprised by the cheezy sauce.)