It’s been a heck of a week….
Kid 3 started running a fever on Monday morning, and couldn’t go back to school until Thursday. Kid 1 threw up and got sick Wednesday at school, and had to come home early. Kid 2 started feeling sick Thursday morning, and has spent the past 2 days home. So…not a ton of cooking going on, and definitely a quarantine type situation at our house!
Wednesday was my birthday, and my husband made me breakfast! This is pretty remarkable since 1-he doesn’t cook, and 2-cooking vegan food scares the crap out of him. Nonetheless, he made me not only breakfast, but a really good breakfast! So technically…my husband participated indirectly in Vegan MoFo month!
He made me Cinnamon Apple French Toast, recipe courtesy of Vegetarian Times. And coffee. Of course. And I ate in bed!
It was still a work day, and as far as that goes, it wasn’t awful. I spent half of it working from home, and tag teamed with D so I could hit some important afternoon meetings in person.
We had plans to go out to dinner, but with Kid 3 coming home sick, we scrapped that. My birthday dinner was Chinese take out. Kinda sad, I know.
On a redeeming side though, D bought me 3 vegan cupcakes from the Carolina Cupcakery (remember how much vegan cooking scares him?? That’s NOTHING compared to his fear of vegan baking!). One Chocolate, one Vanilla, and one Key Lime! They were all very good (and 3 days later, I’m still eating them). Key Lime was my fav.
Thursday’s at our house is what we call Fend for Yourself Thursday’s. R has gymnastics at 7, which totally cuts into our ability to eat as a family. It usually ends up that whomever takes R to gymnastics, takes her to eat after (subway, pizza, etc). Everyone else figures out what they’re going to eat based on what leftovers are lying around.
I threw together another crock pot creation, I’m calling the Kitchen Sink Stewp. There used to be a small restaurant in Milwaukee (Hales Corners actually) called Stewps that D and I would hit up at least once a month (I’ve heard they’ve closed down). Every day they would offer a selection of 3-4 stewps…not soups, but not stews either…sort of a combo. You’d order a pint or quart of the stewp you wanted, and then they added either rice, noodles, or spaetzel to the container before filling it up. That, plus a hunk of the bread of your choice (Italian, Sourdough, or Whole Grain), and you’d have a rockin lunch or dinner. This recipe is my homage to them. And honestly…it was a way to continue cleaning out my cupboards, fridge, and freezer.
There are a LOT of options with this, and I suggest using your largest crock for it. I used my 6 qt and it was almost bubbling over.
Crissie’s Kitchen Sink Stewp
*2 cans diced tomatoes, not drained
*6-7 cups of any combination of veggies you have (I used frozen peas, frozen corn, diced carrots, cubed sweet potatoes, and cubed butternut squash)
*1/2 cup uncooked grain, I used quinoa
*1/2 cup red or green lentils, I used red
*1 can beans, rinsed and drained. I used chickpeas.
*1 chopped onion
*1/4 cup vegan worsteshire sauce (not sure it did anything to the taste…but I only have it for bloody mary’s and figured it was time to add it to something else!)
*4 tbsp tamari/soy sauce
*5 cups veggie broth
*1 1/2 tsp sea salt
*1 tbsp seasoning (I used the last of some Italian Seasonings I had)
*throw it all into the crock, and cook on low 6-8 hours. You’ll end up with a creamy and thick stewp…and enough to freeze or can.
Random Birthday Pictures!