Meal Prep Triple Feature: Stew, Scramble & ‘Shroom Tacos!
Hello friends. Once again I couldn’t pick just one thing to share with you today, so I decided to hit you with a whammy of a post featuring some of the photo-worthy meals I’ve got lined up for this week. Sunday was a lovely day to knock out my whole line up, which means we have lots of good stuff to enjoy the rest of this week. That helps since it is looking to be a busy one!
Despite the farmers market being a bit quiet this time of year, there is still plenty of fresh produce to be had to utilize in my meal prep. A few of my dear farmers are taking some Saturdays off here and there to get ready for the abundant spring season that is not too far away. Luckily there are enough awesome farmers and other vendors coming that I can still easily fill my bags on Saturday mornings. I was happy to find a few favorites this week, as you will see below…
First up for the week, I opted for a bit of a change from my recent affinity for pureed soups and went for a chunky sweet potato and broccoli stew. Potatoes and broccoli are a classic combination, and sweet potatoes make for a wonderful vibrant stand-in for the usual humble spud. The crucifers like broccoli and cauliflower are still found in abundance right now, so I am enjoying them as long as they are around. I started the soup base with leeks and celery, then added Italian seasoning, a few bay leaves, and vegetable stock.
The cubed sweet potatoes went in next to simmer long enough to start to soften before I added in the fresh broccoli florets and the last of my White Whipporwill Cowpeas. Finally, I tossed in a few big handfuls of curly kale to soften as the stew finished cooking before adding a splash of Lambrusco Vinegar and some fresh parsley to garnish. So simple, but so satisfying. I really do never get tired of all the ways you can toss vegetables into a pot and make a hearty, delicious meal!
Up next, I was pleasantly surprised to find a few lovely little Romanesco heads from Hearts of Harvest farm. You all know by now I can’t resist the stunning vegetable. As captivating as it looks, I do really enjoy the flavor, as well. It is more mild than cauliflower can be, and can be used just about anywhere you would normally use cauliflower or broccoli. This week I decided on a tofu scramble for breakfasts.
Just like soup or stew, a tofu scramble is an easy go to for my rotating weekly meal prep. I love that it is a great way to make sure I eat vegetables early on in the day, and it can be a perfect meal to utilize some of the extra goodies you pick up at the market if you are like me and buy too much. The flavor combinations truly are endless. This week I sautéed red onion and fennel, along with a lonely turnip that was left in the refrigerator. Once those started to soften I tossed in a few heads of the small Romanesco that I had cut up into bite size pieces along with some seasonings like dill, parsley, black pepper and a touch of turmeric.
The tofu I crumbled up with nutritional yeast, a few splashes of apple cider vinegar and the chopped fennel fronds before adding in to the pan with the cooked vegetables. I had a few cups of roasted potatoes left from last week that I placed in the bottom of a few of my containers to make the scramble stretch even further and make sure we don’t waste anything from the refrigerator. Whether I am at home or at work for breakfast, these are easy to grab and warm up to kick off the day with a punch of nutrients and plant-based protein.
I’ll round out my trio with my chestnut mushrooms from the awesome Bella Vita Mushrooms. These have become one of my new favorites, especially since the golden oyster mushrooms I also adore are not always available. They are hearty and have a great earthy flavor that isn’t too overpowering. I made an awesome gravy with them last time I had them, but this time I made some banging lentil and mushroom tacos.
Holy cow, did I mention these were delicious? My mouth is watering looking at the photos even after I just finished eating the leftovers for lunch today. I cooked a cup of simple dried brown lentils in a pot with a bay leaf and dried thyme. While the lentils were cooking, I sautéed shallots in a skillet before adding the mushrooms to cook through with a garlic and herb spice mix. At the end I added a splash of low sodium tamari and chopped tat soi greens just to wilt.
I warmed up basic organic corn tortillas, then placed a few chunks of vegan feta on top before scooping out a large spoonful each of the cooked lentils and mushroom mixture. It may sound strange to use “feta” in tacos, but the Violife vegan feta was so creamy and luscious in these once the veggies warmed it up! I do try to keep the vegan cheese alternatives to a minimum, but sometimes it just hits the spot to add a bit of richness to a healthy, homecooked meal. Plus, they can be a great way to stay on track for Veganuary and beyond! A bit of salsa to top it off and this plate was devoured in no time. I will definitely be recreating this meal in the very near future. The leftovers didn’t last near long enough!
Since my tacos are now gone, I did also make a farro and chickpea salad for lunches the remainder of the week, though I haven’t taken any photos just yet. I hadn’t baked anything in a few weeks either, so some lime poppy seed muffins were also pulled from the oven yesterday late afternoon. Yes, I ran out of lemons so I used a recipe for the traditional lemon poppy seed combination and just added lime juice/zest instead! I haven’t tried one yet, but the BF attests that they are a delicious bite.
As usual, nothing fancy going on over here, but plenty of good home cooking. I hope sharing these gets you inspired to get in the kitchen and put together some of your own yummy meals for the week ahead. Or maybe just dinner. Gotta start somewhere. 😉
Happy cooking!
