Monday, February 25, 2013

Make Sauce Tonight, Have Easy Meals for a Week!

If you're expecting a busy week, with little time to prepare meals, it really helps to have a simple plan in place - and not have to fuss a lot at meal times.

This plan fits the bill! Today, make a big pot of sauce and a batch or two of rice, and put them in the fridge. Each day, scoop out the needed amount of sauce, and add the extra ingredients to your Slow Cooker or Crock Pot or Stock Pot. Then, just serve with a nice Salad and Bread. Delicious home-cooked fare every night, with no more trouble than making sandwiches!

Of course, if you prefer, you can freeze the sauce and use this menu plan for your vertical meal planning, so that you have an easy meal for each Wednesday of Lent, or for each Music Lesson night for your kids.

Today, Make your Vat O Yachni Sauce  (Make a Quadruple Batch plus a Double Batch)

If you really want a special week, go ahead and mix some dough for homemade bread, too. You can either bake four loaves today, or bake it fresh throughout the week, depending on your schedule and what works for you. If you're Gluten Free, this bread dough is pretty good (though the basic recipe requires egg - there is also an egg-free variation, but I've had less success with making it egg-free)

In addition to being Quick & Vegan, these recipes area also Ultra-Frugal -and can be made Gluten-Free (make sure that ingredients are Gluten Free - especially things like condiments & seasonings that are added)

Then, here's the week's menu:

Monday: Greek Bean Soup ( Fasolia Yachni )
(You'll Add 3 Cans of Great Northern Beans, plus 1 Bag Frozen Mirepoix Mix)
Greek Bean Soup ( Fasolia Yachni )

Tuesday: Greek Okra & Tomato Stew ( Bamies Yachni )
(You'll add 2 Pounds - or 3 12oz bags - frozen Okra)

Greek Okra ( Bamies Yachni )

Wednesday: Indian Chickpeas in Ginger Sauce over Rice
(You'll add 3 Cans Chickpeas, Jarred Ginger & Garlic, Coriander & Cardamom, and Pepper)

Indian Chickpeas in Ginger Sauce

Thursday: Red Lentil Soup - Moroccan or Sephardic Styles
(You'll add Red Lentils, Paprika, Cinnamon, Turmeric & Ginger for Moroccan)

Moroccan Lentil Soup

Friday: Greek Stuffed Veggies ( Gemista )
(You'll Add Rice, Slivered Almonds, And Cinnamon to Hollowed Bell Peppers)

Greek Stuffed Veggies ( Gemista )

Saturday: Greek Peas & Artichokes Yachni
(You'll add 2 Pounds Peas & 1 12oz Bag Frozen Artichokes)

Greek Peas & Artichokes Yachni

Sunday: Tofu Creole
(This one is quick to make in a regular pot instead of a Slow Cooker - You'll add Celery, Green Bell Peppers, Worcestershire, Chili Powder & Sugar - Plus Sauteed Tofu if desired at the End)
Tofu Creole


  1. Thanks for stopping by my blog! You have get recipes. I signed up to follow via email :)

    Jackie (The Non-Martha Momma)

    1. Thanks a bunch! I enjoyed seeing your blog last night, too : )

  2. The creol sounds yummy! I might have to try that out some time. Thanks for sharing.
    Stopping by from MPM!

  3. This is a great idea and these look like great recipes!

  4. Thanks for linking up with What's for Dinner Menu Planning! Would you mind helping us spread the word about the link up? Please add the What's For Dinner button to your post or sidebar. Thanks so much!

    The peppers look yummy!

    1. I hate to admit this, Jill - but I've been trying to figure out how to get a button on here for weeks! Any tips would be appreciated : )

  5. Yum!

  6. Wow this recipe line up looks amazing and I have to say I am in particular fascinated by that chick pea stew I have a love affair with chick peas for some reason! I use dried chick peas do you think they will work? I have a fondness for stuffed peppers as well so I will be definitely trying those too! I am so glad you linked this post up to "The Ole' Saturday Homesteading Trading Post" blog hop this week!

    1. Thank you for stopping by & for your kind comments : ) Yes, dried chickpeas will work great. That's what I use most often, too. I prepare them this way
      and keep them on hand in the freezer (or fridge if using soon) so that they're ready to go. For 3 cans, you'll need 4 1/2 cooked cups.

  7. Thank you for sharing this with Healthy Vegan Fridays. Check back on Friday to see if you were one of the Top 3! We hope to see you again this week. You can submit a post from Friday to end of Tuesday:

  8. What a great Idea! I love cooking for one meal and using it for another. Thanks for linking this to Everyday Entrees for Around $5.00! See you next month.

    Cynthia at Feeding Big

    1. Thanks for stopping by - and thanks so much for hosting. It's a great idea for a blog hop in tough economic times!

  9. This is a great idea! Great time saver and the recipes look yummy!

  10. Your Greek Bean Soup ( Fasolia Yachni )kind of looks like what my Hubs family makes calle Pasta Fagoli, only they add the little pasta to their soup.

    1. There are some definite common themes in Mediterranean cooking! With both Italian & Greek family, though, we *perceive* the differences as HUGE ; )
      My Pasta e Fagioli has some different flavours from Fasolia Yachni - but the two are enough alike that I wouldn't serve them one after another! : )
      So glad you stopped by! : )


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