*Every Wednesday I write a blog post with all of the vegetarian dinners we ate this week!*

Wednesday: District Taco

I was not up for cooking, so we went to District Taco, everyone’s favorite!

Thursday: Macaroni and Cheese

I probably make this more than I should but it is so good and easy. It’s the definition of comfort food. I make my grandma’s recipe, but here is a similar one. I have never made it with a breadcrumb topping. My grandma always just crumbled whatever she had on hand for the topping–chips, crackers, cornflakes–and that works for me too! We ate this with some frozen peas and slices of fresh tomatoes from our CSA.

Friday: Halloween Party Food

Friday night was our neighborhood Halloween party which is always a blast. Everyone brings a dish to share so we made dinner out of that–hummus, pita, chips, deviled eggs, pasta salads, spinach casserole, etc. Aren’t these deviled eggs that my friend Silvana made wild??

Saturday: Baked Potato Soup

This soup is so yummy and the perfect way to use up the leeks we got this week in our CSA! I love making this during the winter months. I kind of spaced and forgot to plan a vegetable with this meal. It would have been great with a nice, green salad. But luckily Sam and Ben had made an apple crumble that afternoon, so we still got our daily serving of fruit in dessert!

Sunday: Date Night!

Ben and I went to an awesome restaurant for date night this week! Have you ever tried Sichuan Hot Pot? It is SO fun and really delicious. You pick a broth (mild or original), a protein, and some veggies. Then they bring your broth in a little hot pot that literally has flames coming out the side. They bring all of your fillings on little plates and you dump them into the boiling broth, then pull them out to eat them. For our protein we had tofu and for our vegetables we got potatoes, a crazy kind of mushroom, and spinach. This was our vegan meal for the week (easy to eat vegan at most Asian restaurants).

Monday: Ratatouille Soup

It is a miracle that this soup was even edible with all the ways I tried to sabotage it! Not really, but I couldn’t have screwed up more if I had tried. I was planning to make this earlier in the week but it got pushed back, so by the time I made it, the basil had gone bad, the baguette was stale, and we were missing the onion (who knows where that ended up). But I powered through and made the soup anyway, skipping the onion, subbing flat leaf parsley for basil, and broiling the baguette slices. Then of course, I got distracted while broiling the bread and completely burnt it. Ben suggested scraping it off and that was a good call! In the end, the meal was totally delicious. I can’t imagine how good it would be if you actually followed the recipe!

Tuesday: Tofu Fried Rice

My sister taught me how to make this long ago and it is still a fave. For the tofu, I chop it into small cubes, soak it in soy sauce, and then fry it with oil in a good non-stick pan over medium-high heat until the sides are crispy. Tofu is SO good cooked this way. You should totally try it if you aren’t a fan of tofu! For the rice, I fry cooked rice in a little oil over medium heat in a cast iron pan. Once it’s a little crispy, I add some frozen mixed veggies (e.g. corn, peas, green beans, carrots). When those are cooked through, scoot the rice mixture to the side and scramble an egg in the same pan (or skip this to make it a vegan meal). Stir the egg into the rice mixture once it is completely cooked. The last step is to add the fried tofu and a little soy sauce to taste. This is a great easy and fast meal.