However, a couple weeks ago, Potokar was having some medical concerns and was pretty stressed out. It also didn't help that she was pretty stressed out at work and she told me that she had eaten McDonald's fries and a vegan donut for lunch! What the heck! No good upstanding friend nor wanna-be chef can let this happen!
I mean I just couldn't let that slide. So... I spent some time (it really was only about 5 hours start to finish) and created a weeks worth of meals for her. I am including the links of the items I made plus the info on the items I "created."
For Breakfasts -
- OhSheGlows - Sun Dried Tomato Mushroom and Spinach Tofu Quiche This is delightfully gluten/wheat free and Potokar raved about it! For those reading... Oh She Glows cookbooks and blog are the best! We haven't had a bad meal from these recipes!
- Homemade Instant Oats from OhMyVeggies This ensured they were Gluten/Wheat free. I packaged them up with dried blueberries, dried chopped mango and currants in little snack size ziplocs.
For Lunch
- Chickpea Salad Sandwich - This was made how I like my egg salad. Course Chopped Chickpeas, vegan mayo, mustard, a small dab of pickle relish. salt and pepper. This was placed in a small containers with notes "Spread Me" on them and bread was in a Ziploc with a note "Toast Me"
- OhSheGlows - Carrot Apple Ginger Soup - I picked this one specifically because the reference to wanting while the author was sick. Not to mention the bright color was just cheerful - just the pick-me-up Potokar needed.
- The fixings for Pesto Hummus Tomato Sandwich - I used my own recipe for hummus (which REALLY isn't much different than any other you will find on the web.) I got the inspiration for the sandwich from The Simply Vegan Blog. I didn't cut up the tomato or avocado - I put instructions in the lunch bag to cut that morning so they wouldn't get soggy or gross. The bread was in a Ziploc with a note "Toast Me", and the hummus and pesto in separate little containers with notes "Spread Me" on them (the pesto was in a previous post)
- Stuffed Sweet Potato - baked sweet potato with a black bean salsa (chopped tomatoes, onion, green chili's, garlic powder and salt/pepper)
- I also included sliced apples with peanut butter. (Potokar insists on PB that is only peanuts and salt.)
- Additionally homemade hummus with celery to dip was included on various days.
For Dinners
- My Recipe for Chili - I put these in Mason Jars and the left overs went in the freezer
- Pastaless Lasagna - homemade marinara (simple cans of petite diced tomatoes, sauteed garlic and onion with a sprinkling of oregano and basil - simmered for about 1/2 hour then into the food processor til smooth), layers of thinly sliced zucchini, yellow squash and spinach. The ricotta was made up on the fly as the local store didn't have the vegan brand. I mixed vegan cream cheese, soaked cashews, garlic powder and parsley in the food processor until consistency of ricotta. This was in between the layers. Along with cashew Parmesan.
- Salad mix - we LOVE the mix in the Chicago Diner Cookbook. They don't have the link online that I can see... so I am not sure how it works with sharing something like that... so I linked you to their cookbook. It is basically red leaf lettuce, cabbage, rocket/arugala and some delicious other items.
The menu was a guideline to ensure I had the right amount of meals for her. The note said she could change it up however she liked.
This was left on the door of her garage. I think I forgot to mention this was all done without her knowing. I met up with her after delivery and didn't say a word. It was SO hard not to blurt out that I had snuck into her house and delivered all the meals!
This is what her fridge looked like. The extra chili, soup and lasagna was in the freezer. Top shelf left were breakfasts, right lunches. Second shelf dinners with the bag-o-salad mix.
I was a little disappointed that I didn't get a chance to make the dressing for the salad or the gluten-free cornbread to go with the chili. But I think it was a hit anyway!
