Nothing Vegan unfortunately... cioppino with shrimp, scallops and craw-fish for Friday, Steel head Trout with a warm lentil salad for Saturday, and Braised short-ribs with creamy polenta for Sunday.

Merquez (zoo not vegan!) and a vegetarian tagine... which could totally be vegan.
Chili and gruyere/corn muffins Sunday. Sigh. Midwinter just says slow-cooked (meat) to me.

For breakfast I made blueberry muffins, a healthy version that gets its bulk and moisture from a mixture of rolled oats and yogurt.

For lunch I had a salad of greens, pears, toasted walnuts and blue cheese.

I guess tonight's dinner is vegan though I Tonight is a stir fry of Chinese broccoli, oyster mushrooms, tofu in oyster sauce. Vegetarian rather than vegan because of the sauce.

Tomorrow I'm travelling but Sunday I will make my dad's recipe for "baked" beans, actually done mostly in the pressure cooker. I'm helping with dinner at a homeless shelter that rotates through the churches in town and will take the beans for a side dish for about 40 people.

soup! http://abcdsofcooking.blogspot.com/2010/11/winter-vegetable-soup-with-coconut-milk.html

Hmm, your cooking pot looks kinda like mine today! I made a big batch of mujadara, using quinoa instead of rice.

As for the rest of the weekend, I've got a giant celery root in the produce drawer that needs to be tackled, as well as a big block of tofu. Not necessarily in the same recipe, though . . .

I want to make something warm and filling this wintry weekend, maybe chowder or risotto, in a big batch that I can pick at all weekend. And some bready something that will warm up my house and smell amazing.

Last week's Italian wedding soup, that mushroom risotto, and if I'm feeling really ambitious, maybe some hot sausage calzones.

Gonna bake tonight after I get home from work. Tomorrow I'll do sort of a riff on a NYT recipe I saw for cabbage soup, but I'm adding chickpeas. It would be totally vegan, too, but I'm going to sweat the mirpoix in lard 'cause brassica goes even better with pig than it does with legumes!

Basic chicken stir fry for dinner tonight, dark and spicy gingerbread for a pot luck ladies' night tomorrow, and a baked french toast casserole + additional dishes for a family and friends brunch on Sunday.

Tonight's dinner was veal piccata with tagliatelle, tomorrow the husband is fending for himself (so, something with bacon and brussels sprouts), Sunday after the game will be Jamie Oliver's chicken in milk, and Monday night (I think) will be tart flambe with lardon, leeks, and onions.

This sounds kind of gross, but it is actually quite delicious: seitan & spiced turnips over brown rice with Sriracha & a dollop of the herbed tofu dip y'all featured earlier in the week. So delicious, in fact, that I'm currently making a double batch of the turnips, only this time I"m going to try it with the tamarind quinoa from Isa Chandra Moskowitz's "Appetite for Reduction".

Made mushroom risotto for supper. Could have been vegan, but can't resist adding unhealthy amounts of butter and parmesan.

I'm making vegetable bouillion, thanks for the tip! Otherwise I have an ambition to eat less meat, and with a breastfed baby that we have discovered is allergic to dairy and eggs, I'm checking out vegan recipes now. Today will be sesame rolled chickpea balls with tomato sauce and millet.

I'm making a vegan cassoulet tomorrow, even though it suddenly warmed up here in Portland. And thanks for dedicating a week to vegan food! I don't think it's the right eating plan for all, but everyone could benefit from eating meals that are less meat-centric. And vegan cookies are amazing (but not to be confused with health food)!

Probably some roasted tomato soup with bread, chocolate chip cookies for the mister, and some roasted chickpeas you guys featured a few weeks ago.

I'm going to attempt my first pot roast! With a nice hunk of CSA meat that is currently defrosting (slooooowly). And some slow-roasted root veggies. And wine. Also, my first no-knead bread! Oh, the pressure...

Apple cake! I've been meaning to make some all week, and it's the only cooking I've planned for the weekend.

No doubt I'll make some other dishes, but they aren't planned, just thrown together from whatever's in the cabinets: maybe some black bean soup (coincidentally vegan) and some bread.

homemade bread, chicken curry pie with puff pastry crust and a cherry-blueberry upside down cake. with a nice glass of white wine for the cook!

Went out last night and going out again tonight, but tomorrow might be the Bacon, Onion and Potato Tart from Mark Peel's Family Dinners Cookbook.

Might make an apple cake as well (Rosie's Bakery Cookbook).

I've been making a lot of the recipes from The Clinton Street Baking Company Cookbook, so, I plan to make a lot of breakfasty type foods this weekend. And maybe a dessert-like Pioneer Woman's Texas Sheet Cake.

Homemade vegan pizza! Veganize It...Don't Criticize it blog has a homemade vegan mozzarella recipe that I'm super curious about, so we're going to try it. It could really go either way, but it's worth an experiment, I think! Also going to carmelize some onions and roast some eggplant so I think either way, I'll have some tasty pizza!

First soup week, then vegan week, and next week is gluten-free? You are making this gluten-free quasi-vegan girl very happy! Thanks!!!

I just had a vegan grilled cheese and a massaged kale salad, but I'm much more excited about the butternut squash and red lentil curry I'm planning for this evening...
I'm also definitely going to be making that deli-style tempeh salad you featured for a work lunch monday!

I'm making soup and bread for a crowd. It started with an invitation to four people, then they invited people, then the husband invited people...

I tried to make no-knead bread but it didn't rise over night (first time this has happened to me- possibly wrong or dead yeast). So I made my first attempt at normal rolls and now my kitchen is a yeasty floury doughy disaster scene. Plus my whole apartment looks like a bomb went off.

I'll be huddled in the corner crying if anyone needs me.

I need to cook through a cluttered pantry, and I'm not 100% sure what's in there. I think a mushroom risotto with carmelized onion will materialize. Something with polenta? Red lentils and quinoa are lurking in there, too.

I have a request to make mini souffles with red pepper. I've made regular souffle before, but never mini, and never red pepper. I'm thinking of roasting and then pureeing the peppers? It's a project w/my 5 year old. I figure she can do use the blender and maybe the mixer for the egg whites.

Biftek Hache' a la Lyonnaise from Mastering the Art of French Cooking also known as hamburgers only ooh la la--vive la difference! Hamburgers with butter in them!!

a Kitchn featured recipe of fried rice with tofu and pepper beef, albondigas, tacos al pastor, chicken tortas

Omochi

Oh, I totally forgot: I'm also making cream puffs and thick chocolate rum sauce (a just-add-ice-cream profiterole kit to give my mom) and orange curd --- we were given a box of gorgeous juicy oranges at New Year's, but they won't stay gorgeous much longer!

I made homemade pasta (linguine) and alfredo for the first time this weekend--loving the Kitchenaid! I also made no-knead bread, and I bought some kale for kale chips, but haven't made them yet. They're probably tomorrow's project, since I don't have to work!