Planning weekly for our family meals is the only way to stay ahead on the grocery buying and food budget! PAXdaddy plans breakfasts, lunches are almost always left overs, and dinners have been strictly vegan for weeks! After 9 weeks of vegan meals every night of the school week, my children finally asked me ever so politely if I could PLEASE cook them some “meat!” Of course, I was compelled to say YES, and luckily my Instant Pot was ready and willing to be put to the test! It’s my new best friend, and with my big kids’ help who assist me in the kitchen a few nights a week, there is now “meat” on our table almost daily! I hope you can use some of these recipes for your own family, and maybe my meal plan will inspire you to get more organized too! When 4:30 comes around, the only thing that keeps me from losing my mind is knowing that I have a plan, the ingredients, and the time set aside for a nutritious meal for my family!
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Please note that I cook with all gluten free and sugar free ingredients. If a substitute needs to be made, I use gluten free flours or coconut sugar! Lucy and I are also following the AIP (autoimmune protocol) diet because of our autoimmune issues so we omit or sub out the nightshades including pepper, tomatoes, potatoes, and paprika!
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Short meal plan :

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Long recipe filled meal plan :

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Bon appetite!

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As a relatively new vegan cook, I found myself in a rut, a chickpea rut to be exact! But after spending a lot of time with meat free blogs, creative cookbooks, and good old trial and error, I have branched out into the art of cooking with raw cashews! The raw cashew can be wonderfully versatile, unbeknownst to me who has always thought that unless the food in question was roasted and salted within an inch of its life, it was useless! Behold, the raw cashew transformed into a delicious “cheese” sauce, sauteed with onions and mixed with fresh kale to create a delicious wilted kale appetizer or entree depending on how you choose to serve it! There are a few variations to this recipe so I’ll include them all to inspire your creativity!

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Start with your ingredients:

As much kale as you can get your hands on – 4 cups of destemmed and chopped kale per recipe of sauce

1 chopped onion – one per recipe of sauce so if doubling, add more onion!

1 cup raw cashews

1 cup water

3 garlic cloves / 3 tablespoons pre chopped garlic

1/4 cup nutritional yeast flakes

salt & pepper to taste – I don’t usually add any

* 12 ounces mushrooms

* 1 tablespoon pine nuts for topping

* 1/2 tablespoon turmeric

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Cooking steps :

* Saute the pine nuts in olive oil on low heat and set aside

Saute the onion(s) in olive oil

Blend together the cashews, water, garlic and yeast flakes (mushrooms are optional but add creaminess) (add turmeric here too if wanted)

Add sauce to onions and mix in completely over low heat

Add kale by the pinch to the mix and stir stir stir

As the kale wilts, it gets much smaller so add slowly

Serve either hot or cold, with pine nuts or not, or reheated and crisped up in a little oil

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ENJOY! And *happy cooking*

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