Here is the Vegan Mother Hubbard menu for next week:
My friend Heidi told me that she recently had squash and black bean enchiladas, which sounded delish to me. I don't have a recipe, so I'm going to wing it. I'm going to serve them with Peas and Thank You Mmm Sauce. If the enchiladas turn out well, I'll share the recipe.
Earlier this week, completely out of the blue, I got a wicked craving for dumplings. I haven't had them since I went vegan. I'm going to make veggie soup using this dumpling recipe. I don't have a recipe for the soup. I'm going to see what looks good at the farmers market and take it from there.
For an easy meal, I'm going to make gnocchi with faux meatballs and marinara sauce. I bought packaged gnocchi and Newman's mushroom marinara sauce. I have some Trader Joe's vegan meatballs in the freezer. One day next week I'll be able to prepare an entire supper in about twenty minutes.
To keep the no-recipe trend going, I'm going to make crock pot tofu. I'll throw both firm and silken tofu in the crock pot, along with some onions, mushrooms, and whatever other veggies and seasonings appeal to me the day I make it. I will leave it in the crock pot all day, and serve it for supper with oven-roasted tomatoes and rice.
The last meal on the menu is seitan stew. This will be along the lines of beef stew, but without the beef. Instead, I'll use some super yummy seitan. I've made various vegan stews, but never using seitan. If it turns out, I'll share this recipe, too.
I am really looking forward to cooking and eating next week. I can't get enough warm, hearty fall foods lately.