This Week's Vegetarian Meal Plan, December 26th to January 1st

© Jerry James Stone via Flickr

Wow, 2011 is almost over! Can you believe it? I cannot as it went by so fast; it always does. But I digress, let's talk about food. I want 2012 to be about peace and unity, and all those other treehuggin' values. So this week's meal plan celebrates people every where. It's a fun mix of ethnic food and familiar staples. Enjoy!

Monday: Vegetarian Phở
Tuesday: Lentil Stuffed Samosas with a green salad
Wednesday: Korean Fried Tofu and Brown Rice (and leftover Phở)
Thursday: Spanish Meatball Tapas
Friday: Vegetarian Meatloaf and Curried Mashed Potatoes
Saturday: Tempeh Buffalo Wings for any New Year's Eve Party!
Sunday Brunch: Honey-Lavender Baked French Toast

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© Jerry James Stone via Flickr

Vegetarian Phở

• 2 tablespoons coriander seeds
• 4 whole cloves
• 4 whole star anise
• 1 cinnamon stick
• 1 quart salt-free vegetable stock, preferably homemade
• 1 small onion, peeled and quartered
• One 3-inch chunk of ginger, peeled and smashed with side of knife
• 2 tablespoons ketjap manis (dark and sweet Indonesian soy sauce)
• 2 cups chopped bok choy
• 1 cup frozen shelled edamame
• 2 oz. rice noodles
• 1-2 tablespoon cilantro
• 1-2 tablespoon chopped green onions
• 1/2 lime, cut into wedges
• Sriracha chili sauce to taste

Lentil Stuffed Samosas with a green salad

• 1 cup toor dal/ split pigeon pea
• 1/2 cup spring onions, finely chopped
• 1/4 cup mint leaves, chopped
• 1/4 cup coriander leaves, chopped
• 1 green chilly, finely chopped
• 1 teaspoon red chilly powder
• 1 teaspoon garam masala
• 1 teaspoon roasted cumin powder
• Salt to taste
• ¼ cup all purpose flour
• 3 tablespoon water
• Ready to use spring roll wrappers

Korean Fried Tofu and Brown Rice

• 1 package (18 oz, 510g) firm tofu, drained and rinsed
• couple pinch salt
• 2 tablespoon grape seed oil or canola oil
• 3 tablespoon low sodium soy sauce
• 1 teaspoon Korean chili flakes
• 1 green onion finely chopped
• 1 garlic finely minced
• 1 teaspoon sesame oil
• 1 teaspoon roasted sesame seeds

Spanish Meatball Tapas

• 425g (15 oz) chickpeas (cooked or tinned)
• 3-4 tablespoon olive oil
• 3 garlic cloves, minced
• 1 lemon, zest
• 1/3 cup fine wholemeal breadcrumbs
• 1 teaspoon ground coriander
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cumin
• ½ teaspoon ground cinnamon
• 1 free-range egg
• 1 tablespoon olive oil
• 1 red onion, diced
• 1 garlic clove, mined
• 300g (10½ oz) ripe tomatoes, diced
• ½ cup dry white wine
• 1 cup vegetable stock
• 2 tablespoon tomato paste
• 2 teaspoon cayenne pepper
• ½ cup peas
• ½ cup fresh parsley &/or coriander, roughly chopped

Vegetarian Meatloaf and Curried Mashed Potatoes

• 1 12 ounce pkg. vegetarian burger crumbles
• 1 cup barbecue sauce (halved)
• 1/2 cup chopped onion
• 1/2 cup chopped green pepper
• 2 cloves garlic, minced
• 1/3 cup bread crumbs with Romano cheese
• 1 large egg, beaten
• 1/4 teaspoon dried parsley
• 1/4 teaspoon thyme
• 1/2 teaspoon basil
• Salt and fresh ground pepper to taste
• 1 pound of russet potatoes
• 2 tablespoons butter
• 1 small yellow onion, finely chopped
• 1 clove garlic, minced
• 2 tablespoons curry powder
• 1/4 cup sour cream
• 1/4 cup plain low-fat yogurt
• Salt and pepper to taste

Tempeh Buffalo Wings

• 1 (8 oz) pkg tempeh
• 1/3 cup soy milk
• 1/3 cup flour
• 1/2 teaspoon salt
• 1 teaspoon thyme leaves
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• Freshly ground pepper to taste
• 1 cup Italian seasoninged panko crumbs
• 1/2 cup Louisiana-style hot sauce
• 2 tablespoon butter
• 1 tablespoon ketchup

Honey-Lavender Baked French Toast

• 1 large loaf soft white Italian bread
• 6 eggs (cage free please)
• 1 1/2 cups half-and-half
• 3 tablespoons ground lavender
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground clove
• Pinch of salt
• 1/4 cup of honey