It was a lovely, drama-free week. I finished the final class of my four-week Plant-Based Bootcamp and, while I’m sad it’s over, I’ve already started my new advanced course, Plant-Based 2.0. If you already have some experience with plant-based eating and want a more in-depth program, consider joining Plant-Based 2.0. Subscribers and past bootcamp participants can use the code YESPB2 for a $100 discount.
This week I’m filming the monthly online cooking class for my students and will have the recording uploaded by February 10. It’s a fun class with useful techniques and recipes.
Are you planning a Super Bowl spread? Even if it’s just the four of us, I still plan all the snacks. Below is a dinner planner for the week to make cooking simpler and more enjoyable.
Meatless Monday: Try an all-vegetable meal with Hasselback Sweet Potatoes. While the potatoes roast, toss sliced red onion, broccoli and kale with olive oil and sea salt and roast them on a sheet pan until crisp. Finish with a squeeze of lemon and a drizzle of tahini or use this lemon-tahini dressing.
Tuesday: Couscous with dried apricots and herbs and Moroccan sheet pan chicken (recipe reference in QTQ).
Wednesday: Mixed greens with green beans, almonds and a dried cherry vinaigrette, served with a simple broiled fillet of sole or flounder (recipe in Kitchen Matters).
Thursday: Chicken posole verde with radish, cabbage and avocado garnishes. My son likes tortilla chips with this. It’s a complete meal on its own, but you can add a quesadilla or salad if you want more. To make it meat-free, swap in pinto beans instead of chicken.
Friday: Black rice salad with edamame and broccoli, paired with stir-fried tofu (see the tofu stir-fry recipe). Leftover roast or grilled animal protein also works well if you prefer.
Saturday brunch: Try a warming winter smoothie for a cozy, nutrient-packed start to the day.
Sunday (Super Bowl): Taco pizza for an easy and crowd-pleasing game-day main.
Some favorite Super Bowl options I often make:
- Turkey and Black Bean Chili, Vegetable Chili, Slow Cooker Sweet Potato and Black Bean Chili, Cornbread, Baked Potatoes with a topping bar, Mexican Chopped Salad
- Meatball subs, homemade pizzas, Vegetarian Antipasto Chopped Salad, Mini Lasagne Cupcakes, Italian 7-Layer Dip
- Taco bar with ground turkey or beef, barbacoa, slow-cooker chicken, or grilled fish; plus refried beans, cilantro-lime slaw and arroz verde
I also like to prepare Guacamole and Baked Tortilla Chips, jicama “chips,” Vegan Queso with chips and baked sweet potato rounds, and a crudité platter with light, airy hummus.
Other crowd-pleasers include sliders and mini burgers, Mini Chicken Tostadas, Roasted Baby Potatoes with Broccoli and Cheese, and spinach and artichoke dip.
To make game day and the week easier, here are some things you can do ahead:
Sunday:
- Wash salad greens
- Make lemon-tahini sauce
- Make dried cherry vinaigrette
- Mix spices for the sheet pan dinner
Tuesday:
- Blanch green beans
- Make chicken stock if you prefer homemade
Wednesday:
- Cook black rice
- Prepare tomatillo sauce for the posole
Saturday:
- Make vegan queso
- Cook black beans if using dried beans
My newer cookbook, Quicker Than Quick, is available now. I love seeing your photos of recipes from the book on Instagram — please tag me @pamelasalzman and use #pamelasalzman so I can see what you make. If you have a spare minute, an Amazon review for the book would mean a lot to me.
You can also take a look at my first cookbook, Kitchen Matters, for more recipes and ideas.