Tonight was all about cooking multiple meals at once. I’m not sure why I was so motivated to stock the fridge with prepped meals. Now that I’m back to my cooking routine, I find that I can’t wait to get into the kitchen after work. It’s somehow relaxing to chop vegetables and assemble new recipes after long days of meetings and desk time.
The reason I had to race the clock even more than if I was just making a bunch of meals was that I also want to get in a 3-mile run (which I still have to do after writing this). So, without further ado, here are tonight’s meal creations:
This is a super easy and quick pasta dish. I layered the pan with uncooked whole wheat pasta, marinara sauce/water, frozen peas, cottage cheese, goat cheese, and salt and pepper and baked it at 350 degrees for 40 minutes. Leftovers for tomorrow’s lunches included!
Then, I made a pumpkin curry with a quinoa and brown rice mix base. For the curry, I used half an onion, 3 cloves of garlic, 1/2 cup of almond milk, 1.5 cans of pumpkin, 2 heaping teaspoons of curry powder, salt & pepper, as well as some chopped walnuts and sunflower seeds for garnish. This is a good sauce! Awesome vegan alternative to cream-based curry, and way less heavy on the stomach. Again, this gave me some good leftovers for meals later this week.
This is an awesome dessert – I mixed a frozen banana, 1/3 cup of almond milk, 2 table spoons chia seeds, 2 graham crackers, and 5 Trader Joe’s dark chocolate crisps and put them in the blender. Then I used additional graham crackers for dipping.
So dinner was a bit unusual, since I served two entrees plus dessert. Dave had just been watching a competitive cooking show while cleaning up our camping gear, so he joked that he felt like he was being asked to sample and rate each dish. He liked them all. We were both especially impressed with the pumpkin curry sauce.
After dinner, I decided to make one more dish. For this purpose, I peeled and chopped my first ever butternut squash.
Thank God for Youtube, but it still took me about 15 minutes.
The cubes are now in the slow cooker, submerged in almond milk. I’m planning to end up with a vegan cheesy sauce for a pasta casserole, so stayed tuned for the results.