It was a lovely, drama-free week. I finished the final class of my four-week Plant-Based Bootcamp and, although I’m a little sad it’s over, I’m excited to be launching my new course, Plant-Based 2.0. If you already have a foundation in plant-based eating and want a more advanced program, consider joining Plant-Based 2.0. I’m offering website subscribers and former bootcamp students $100 off with the code YESPB2.
For my monthly online cooking class students: I’m filming your session this week and will upload it by February 10. It’s a fun class and I can’t wait to share it.
Are you planning snacks for the Super Bowl? Even though it will only be the four of us, I’m still laying out a spread. Below is the weekly dinner plan to make your week easy and delicious:
Meatless Monday: Try Hasselback Sweet Potatoes for a fully vegetable-focused meal. While the potatoes roast, toss sliced red onion, broccoli and kale with olive oil and sea salt on a sheet pan. Roast until crisp, then finish with lemon juice and a drizzle of tahini or use the lemon-tahini dressing.
Tuesday: Couscous with dried apricots and herbs, paired with Moroccan sheet pan chicken.
Wednesday: Mixed greens with blanched green beans, toasted almonds and dried cherry vinaigrette, served with a simple broiled fillet of sole or flounder.
Thursday: Chicken posole verde with radish, shredded cabbage and avocado garnishes. My son likes tortilla chips on the side. This makes a complete meal on its own, though a quesadilla or salad can be served alongside 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. You can also add any leftover animal protein from earlier in the week.
Saturday brunch: A warming winter smoothie makes a cozy weekend treat.
Sunday (Super Bowl): Taco pizza—perfect for sharing and customizing for different tastes.
Some favorite Super Bowl options to consider:
- Chili choices: Turkey and black bean chili, vegetable chili, or a slow-cooker sweet potato and black bean chili. Serve with cornbread or a baked potato bar with toppings and a Mexican chopped salad.
- Party mains: Meatball subs, homemade pizzas, vegetarian antipasto chopped salad, mini lasagne cupcakes, and an Italian 7-layer dip.
- Taco bar ideas: Ground turkey, beef, tempeh or barbacoa-style beef, slow-cooker chicken, and grilled fish tacos. Add refried beans, cilantro-lime slaw and arroz verde for a full spread.
Snacks I often make: guacamole with baked tortilla chips, thinly sliced jicama “chips,” vegan queso served with chips and baked sweet potato rounds, and crudités with hummus.
Other crowd-pleasers I’ve served are sliders or mini burgers, mini chicken tostadas, roasted baby potatoes with broccoli and cheese, and hot spinach-artichoke dip.
To make the week smoother, here are tasks you can do ahead:
Sunday:
- Wash and dry salad greens
- Prepare lemon-tahini sauce
- Make dried cherry vinaigrette
- Mix spices for the sheet pan dinner
Tuesday:
- Blanch green beans
- Prepare chicken stock if making from scratch
Wednesday:
- Cook black rice
- Make tomatillo sauce for posole
Saturday:
- Prepare 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 you make—please tag me @pamelasalzman and use #pamelasalzman so I can find them. If you have a minute, I’d be so grateful for an Amazon review.
Also take a look at my first cookbook, Kitchen Matters, for more tried-and-true recipes and inspiration.