Vegan MoFo #4: Let’s all become vegan food factories.
First up, if you’re not on the ppk, tomorrow I will be posting the first Iron Chef challenge tomorrow, so check back for more information!
In the waffles post, I mentioned that I usually pick one day a week to making a lot of one or two kinds of foods to eat all week. Sadly, I have other things to do today, so I thought I would just post some ideas for cooking marathons! If you want to make multiple things, it’s best to pick recipes that might take a lot of time, but don’t require a lot of attention.
Polenta – it cooks quickly, and you can put it into muffin tins to chill, so you don’t even have to cut it into squares. Polenta is good with pasta sauce, pan fried, or if you add herbs, just warmed up in the microwave.
Chickpea Cutlets – Isa just posted this updated recipe for a double batch. Honestly, if you’re going to make chickpea cutlets, you might as well make a bunch for sandwiches and stuff. Or you can just stand at the fridge and eat them if you’re sad and lonely like me. If you bake them instead of frying them, you can put them in the oven and do something else while they bake.
Seitan sausages – These are great for batch cooking because the dough comes together quickly, they don’t need supervision while steaming, and if you’re still busy when they’re done steaming, you can just move the pot off of the heat and let them sit in the foil for awhile. If you have some collards, you can wash and chop those and sometime during the week, you can quickly throw together the Sausage and Greens recipe from Vegan Brunch.
Waffles – I just covered this, and really, I don’t think anyone needs convincing to make waffles.
Bread – That link is to a post I made last year about why you should make your own bread. It’s great to make on a batch cooking day since the bread has a long rising time, so you can start the dough, make a few other things for an hour or two, pop it in the oven, clean up while it bakes, and then you’re done and you get to reward yourself with warm bread!
Baked Tofu – Baked tofu is great for throwing into sandwiches, stir fries, salads, directly into your mouth…you get the idea.
Granola – My favorite thing about making granola is that it’s so flexible, obviously you need oats, but the sweetener, fat, spices, and add-ins are all up to you. Just take a basic recipe and run with it!