meal prep for the week of 3/9

1 can black beans

1 can corn

1 can fire roasted rotel

garlic powder

onion powder


juice of 2 limes


1 cup uncooked rice

mix up everything except rice. refrigerate while rice cooks and cools.

cook rice, portion. allow to cool.

portion bean mixture.

we’ll see how well this reheats. last week’s chili was kinda bland, so next time i’ll dig up the chili mix that babish uses and try that instead.

meal prep for the week of 3/9

decided i’m going to make this:

Cilantro Lime Rice

Poor Man’s Burrito Bowls

maybe i’ll be able to find some less expensive vegan cheese to go with the bowl but i’m not going to hold my breath. my kroger only had the daiya block and i like that for breakfast.

also, breakfast! oh shit i’ve been making these sandwiches for this week. it’s an english muffin with a tempeh patty and some daiya on top. you can make them ahead of time, wrap them in a paper towel, refrigerate and then reheat later. it’s held up fine in the fridge so far.

tempeh sausage, loosely based on minimalist baker’s

8 oz tempeh

~2 oz diced onion

a shitload of fresh garlic, like 4 big cloves

a heaping tablespoon of poultry seasoning, probably closer to 2

a lot of crushed red pepper

some extra sage

some extra cayenne

mash all that together with a potato masher, form into patties and bake at 350 for about 25 minutes. they’re crumbly as shit this way so next time i’m adding a flax egg as a binder.

i’ll write another post after i make the next batch with the flax egg.

also my kombucha starter was “done” rehydrating as of last night. i made a half-gallon batch of tea and hopefully everything works out. we’ll see in a week.

meal prep for the week of 3/2/2020

so last week i had those 2 jackfruit based pouch meals. i’d get the tex mex version again, but the coconut curry was not good at all. it was incredibly bland and had an odd texture.

the lard soap i made last month were cured enough to use last week and it is fucking great. it smells kinda strong of, well, lard, but the smell doesn’t stick around long. i feel clean.

anyway this week is lentil & pinto bean chili. decides to use canned lentils and canned pintos because i just didn’t feel like putting the work in.

1 tbsp olive oil

1 onion

1 poblano pepper

1 green bell pepper

1 jalapeno

4-5 garlic cloves

1 can lentils

1 can pinto beans

1 package chili seasoning mix

1 can fire roasted rotel

~1 rotel can of water

1 tbsp tomato paste

1 tsp better than bouillon vegetable stock

1 cup frozen corn kernels

saute onions, peppers and garlic. add seasoning, saute a little longer. add rotel, water, tomato paste, bouillon, lentils and beans. simmer until heated through, about 20 minutes. add corn, simmer again about ~10 minutes. serve with rice.

meal prep for week of 2/18 and 2/24

last week’s lunch was a soup made with gardein crumbles, frozen vegetables and egg noodles. something easy and cheap for a short week and when i found out my truck’s radiator was leaking.

this week’s lunch are some jackfruit meal pouches i got from kroger along with cilantro lime rice. something also easy and relatively inexpensive (i think i spent $9 or $10 on 2 pouches and the seasoned rice packet). friday’s going to be ramen but that’s fine. as long as it’s not every day.

meal prep for 2/10

the orzo experiment was a success. it kept its texture the whole week. not sure if it’s because i cooked the orzo separately or not, next time i’ll cook everything together.

1 lb carrots

1/2 bunch celery

1 onion

a shitload of garlic

1 can green beans

1/2 lb baby spinach

2 tbsp better than bouillon seasoned vegetable stock

8 cups water

lemon juice, pepper, crushed red pepper, salt

1.5 cup dry orzo

4 cups of water

1 tbsp better than bouillon seasoned vegetable stock

saute onion, celery and carrots until onions are translucent. add garlic and saute a little longer.

add water, bouillon and seasonings minus the lemon juice. bring to boil. then reduce to a simmer while the orzo cooks. when the carrots are cooked through, add green beans, spinach, and lemon juice. allow to cool once spinach is cooked.

in another pan, boil water and add bouillon. add orzo and lower heat, simmer until tender. allow cooked orzo and leftover liquid to cook on the side.

stir together soup and pasta. portion out.

meal prep for the week of Feb 3

potato & pickle soup, loosely based on insane in the brine’s zupa ogorkowa

2 lb Yukon gold potato

1 lb carrots

1 small onion

5 stalks celery

2 bay leaves

8 cups water

2 tbsp better than bouillon vegetable stock

salt, pepper, crushed red pepper to taste

3 dill pickles, diced

2 tbsp pickle brine

saute onion, celery, and carrot. add potato, water, bouillon, bay leaves & seasonings. simmer until potatoes are cooked. add pickles and brine.

i pureed this soup before adding the pickles, next time i won’t be doing that. i’ll also reduce the amount of carrot by half- i went a little too hard on carrots in this because i love them in soup.

next week will be some sort of orzo soup, not sure exactly how but that’s what i’m feeling

lunch for the week of january 27

1 tbsp olive oil

1 small onion, diced

1/2 bunch celery, chopped

4 medium carrots, chopped (~3/4 lb)

2 tbsp better than bouillon vegetable stock

1 cup pearled barley

1 cup frozen green beans

1/2 cup frozen peas

1/2 cup frozen corn

1 can (14 oz can) fire roasted diced tomatoes

2 bay leaves

Black pepper

Lemon juice

~8 cups water

Cooked everything except barley, canned tomatoes, and frozen vegetables in Instant Pot. Sauteed onions and celery in olive oil. Added bay leaves, 1 tbsp bouillon, ~4 cups water. Pressure cook on high for 25 minutes. Allow to release pressure naturally while barley cooks on stove.

Cook barley for 20 minutes, covered, with 4 cups of water and 1 tbsp bouillon. Add contents of instant pot, tomatoes, and frozen vegetables and simmer another 10-15 minutes until barley is fully cooked.