A whole week of Vegan.... ughhhh.... guess i will be browsing elsewhere for a week.... If God meant for us to be Vegan, why did he make animals out of meat? And why did he make them taste so delicious?

@cracar59 oh come on - let's make a wager.

We're doing healthy comfort food all month. I think we will post SOMETHING that will look delicious to you next week! ...starting with my favorite fast cake - vegan, yes, but EVERYONE loves it!

Gonna try Teriyaki chicken in the slow cooker with a recipe from Not Your Mother's Slow Cooker Cookbook. This is the first recipe I'm trying from this cookbook, so I hope it turns out.

Also will be poaching some chicken breasts and will freeze those for use in recipes later.

excited to hear about the vegan week! i'm not vegan, but my partner is vegetarian and lactose-intolerant, so we make a lot of vegan food here.

I think I'm going to try the pasta e fagioli recipe posted this week. Also, I ordered my very first Le Creuset dutch oven this week, so as soon as its delivered I'll be making my very first batch of home-made chicken stock.

mushroom toast (from Atlantis Home's website) for dinner tonight, macarons (matcha powder flavored with a jam filling) for a cocktail hour on Sunday, bread and turkey chilli for dinner on Sunday. Eager to try out a homemade chicken stock, but that will have to wait. Happy cooking, eveyone!

pasta with chard, mushrooms and tomatoes; idli and sambar; kale, mushroom empanadas.

@ny2midmo congrats!! What a fun purchase!

@kissandrachablis my new book is the latest in the Not Your Mother's series! (Casseroles) The slow cooker book is excellent.

hubby didn't do all that stalking for nothing! seared venison, balsamic glazed carrots, sauteed green beans....mmm hmmm!

Super, super excited for vegan week!!! Thanks in advance!

This weekend I'm planning to make:
- Roasted Tomato and Eggplant Soup
- Steel-Cut Oatmeal with Fruit
- Chickpea Dal
- Gobi Matar Masala
- my favorite brown rice
- Muesli
- Orange Tofu over Rice

Oops. Fixed link for the Roasted Tomato and Eggplant Soup

Vegan week! YAY! I think the only thing I'm going to be making this weekend is peanut sesame noodles and it's vegan!

It is cold in San Francisco, 40's, so we are making a big pot of black-eye pea soup with Portuguese chorizo and kale. Can't wait!

New England baked scallops for dinner tonight with hot cocoa for dessert, should warm us during a little snow storm. Mushroom and parmesan frittata for breakfast tomorrow.

It's snowing here in Boston so it's feeling like a soup kind of weekend!

Tonight I'm making Turkey Chili Soup from Serious Eats:
http://www.seriouseats.com/recipes/2011/01/dinner-tonight-turkey-chili-soup-with-hominy-recipe.html

Tomorrow I'm making the Pasta e Fagioli from this great site called The Kitchn:
http://www.thekitchn.com/thekitchn/onedish-meal/cozy-winter-recipe-onepot-pasta-e-fagioli-135992

tomorrow i'm making the posted curried lentil soup for sunday night dinner but, in honor of vegan week, i'm making it with chicken stock! <eg>
and last night i made my kasha-palooza - a kind of balls-to-the-wall kasha and whole wheat bowties that includes mushrooms, zucchini and shredded kale. omg....sooooooooooooo insanely good. (and only olive oil).

A veg soup and some cookies and applesauce. It's superchilly so anything that turns the oven on would be good!

I'm hosting the family 12th night dinner making the steakhouse steaks and easy "risotto" from Ina Garden's new book, How Easy Is That?"

This weekend I'm making red lentil soup from Food & Wine magazine. Looks delicious in the magazine!

We're eating up leftover beef and porter chilli, and thinking about cooking lunch for some friends tomorrow.

Elderflower blackberry fizz with foraged blackberries still kicking around from the autumn and some cava from Thanksgiving, cannellini bean bruschetta, tuscan lemon chicken with roasted butternut squash salad, then cranberry curd bars with all the extra cranberries from Thanksgiving.

Also daydreaming about decorating the bland, under-used office we've decided to turn into a dining room. Very excited. I'm thinking grey walls...

I've got plans for a big batch of vegetarian chili. And either bagels or bialys will certainly be happening for Sunday breakfast. Yum.

VERY excited about vegan week! So appreciative of this!

"God" made humans of meat, as well. I'm sure we'd taste delicious, too. You wont catch me slaughtering a human for a decent meal, though.

I wish vegan week wasn't automatically political...why don't the naysayers just look at it as a way of eating lighter? Or greener? Or just plain different and that's ok?

Sigh. Anyway, I'm making Heidi's Chunky Celery Soup from 101 Cookbooks, but adding white beans for some more umph on the fill-you-up side of things. Tomorrow I'd like to bake oatmeal choc chip cookies. I've got a paper to write so a baking project would be a nice diversion.

Pot roast in the oven, and Hasselback potatoes (thanks to Nigella Lawson), and a raspberry-peach gallette.

Keeping soup week going with Plantain Balls in beef broth - it's like a Puerto Rican version of matzoh balls!

I plan to make Clinton Street's Tomato Zucchini Bisque and Savory goat cheese muffins. And if I find some overripe bananas at the grocery store, some of Baked's Banana espresso chocolate chip muffins.

Prepped a batch of baked French toast to cook for brunch tomorrow morning.

Made a big pot of chickpeas and lima beans with mustard greens. It would have been completely vegan if I hadn't sweated the mirepoix in a mixture of butter and lard. I'm thinking tomorrow morning I'll make a loaf of bread and do up some linguini with the last of the mustard greens and oyster mushrooms.

http://www.flickr.com/photos/40964542@N08/5337267120/

I made Kale & Potato Soup yesterday for the week, adding some outstanding chicken & rosemary sausages from Savenors, the wonderful Boston butchers/grocers. It was all I could do to keep myself from eating the entire pot at one sitting.

Today I'm making a root veg puree with turnips, carrots & potatoes, a new thing for me. As others have noted, it's snowing in Boston, so it's a good day for it. I'll pair that with a loin pork chop and some homemade applesauce (I've got some apples that are past eating out of hand).

An entire week of vegan? So excited.

:)

Yay for vegan week! Can't wait!

Last night made a frittata with christmas truffles, yum. Tonight it's a loaf of no-knead, pasta and italian sausage, and for dessert a batch of the Inn at Little Washington's salted oatmeal cookies.

We made a delicious black-eye pea soup over the weekend; perfect! http://www.chezus.com/soup-stew/blackeyed-pea-soup/