The whole wheat scones with strawberries and peanut butter chips made for a wonderful Sunday breakfast.
A few weeks ago I began using my Sunday afternoons to prepare huge amounts of food. Today was no exception, and I have been on my feet for the past five hours cooking my little heart out to stock the fridge with ready-made goodness for the coming week.
These marathon cooking sessions have been a great way to improve my family’s weekday meals without spending a fortune on prepared (and possibly artificially enhanced) foods. My kids and husband can now easily put together a high quality lunch featuring baked tofu, flavored tempeh, whole grain rice, fruits, and veggies with less effort than it used to take to make a pb&j.
Today, for example, I stocked up with the following:
- Whole wheat vegan scones with peanut butter chips and fresh organic strawberries
- Maple bacon flavored tempeh crumbles
- BBQ baked tofu, complete with homemade BBQ sauce
- Whole wheat vegan cookies with carob and peanut butter chips
- Seitan of Greatness–We love this so much I made a triple batch
- Mahogany and black rice cooked in mushroom broth
- Chickpeas
- Almond butter
- Slow-rise pizza dough
Tonight’s dinner will likely feature the pizza dough and the seitan, which has a nice sausagey taste. The seitan will also make an appearance in a vegan dirty rice later this week. I may make a soup using both the rice and the chickpeas–the light beans look so nice against the dark rice. I have enough scones for three days of breakfast, and we’ll have almond butter on toasted whole wheat mini bagels the other days. The tofu will likely vanish into lunch boxes, and I plan to eat that tempeh over salads for my own lunches, if the husband doesn’t beat me to it. In all, this one day of cooking provided for at least half this week’s meals, which means that no matter how tired this week gets me, I have no excuse to eat crap.
