I had hip arthroscopy two weeks ago and I’ve been on limited weight bearing and I have to use crutches or a walker. My husband has been thrown into the deep end of the vegan kitchen. He has always cooked for the family but apparently vegan cuisine is intimidating. 🤷🏻‍♀️ Actually, I know that it is intimidating for most people

I’m so lucky to have him be my chauffeur, massage therapist, wipe my tears and keep me fed guy.  The difficult part for me has been to help him decide which meals to make and how to make them. I don’t use recipes so trying to explain what I mean by, “a handful of this and that, a few tablespoons of Italian herbs and a splash of balsamic”, has been a challenge. I think it’s important to think about how and why we create vegan meals so we can better communicate with others who are vegan curious.  I’ve been well fed so I must be communicating well. I love that he’s put his own spin on a few meals. Perhaps I should relinquish my hold on the kitchen and see what develops.

Here’s this weeks sample menu if you’re vegan curious.

Red lentil, red curry, pumpkin soup:

Sort and wash 1 1/2 cups of red lentils. Combine lentils, 4 cups of vegetable broth, 1 cup canned pumpkin, 1 cup diced onion, 1 inch of fresh ginger chopped finely, 2 cloves of garlic,  2 tablespoons of red curry paste (adjust for desired heat), 2 teaspoons cumin seed, 2 teaspoons crush coriander seed. Cook in Instant Pot for 40 minutes, rapid release. Add 14 oz can of coconut milk. Simmer on sauté until heated through and serve.

Grilled Caesar Salad and Spicy Chic peas:

Cut romaine lettuce into two to four pieces keeping the base intact, wash carefully. Brush with olive oil and grill on medium heat for 2-4 minutes on each side. Drizzle with vegan Caesar dressing and spicy chi peas. Serve whole or chop and toss before serving.

Vegan Caesar dressing: 

Soak 1 cup of unsalted raw cashews in boiling water for an hour or longer. Drain cashews and combine with 1/4 cup water, 2 tablespoons of capers, 2 tablespoons of nutritional yeast, 1/2 teaspoon of sea salt. Whirl in a blender until smooth.

Spicy chic peas: 

Drain and rinse one can of chic peas. Pat dry with a paper towel. Toss with 1 tablespoon of olive oil and 1 tablespoon of chili powder. Pan fry or roast until crispy tender.

Korean Tofu Lettuce Wraps:

Roasted Squash and Mushroom Lasagna:
I used roasted yellow summer squash, mushrooms and onions with this cashew ricotta cheese. So delicious.

Just a few ideas to whet your vegan appetite. Sometimes, I Google ideas like: vegan, chard, pasta and a recipe will pop up which gives me an idea about how I can use whatever produce I have available. Try it with the menu above and I bet you’ll find a recipe to try.

Check out my Vegan Lunch and Dinner Pinterest Board for lots of meal ideas. Enjoy the summer produce abundance!