There’s nothing spookier for your waistline than an empty fridge and a stack of take out menus (or a neighborhood full of taco trucks, as the case may be).
I’ve been guilty of some excessive eating out lately, in fact I type this as I wait for the fam to bring home sandwiches for a lazy Sunday lunch. Because, you know, toasting stuff between two pieces of bread is REALLY taxing in the kitchen. Ahem.
I hit up a Houston favorite to stock up on cheap-ish groceries this week – Super H Mart, a veritable techno music playing kimchi heaven. My goal was to spend as little as possible on some fresh ingredients we don’t use as often (* = what I’m most nervous about cooking this week):
- Bitter melon*
- Giant king oyster mushrooms
- Oyster mushrooms
- Chinese long beans
- Red sanchoy
- 2 cans of jackfruit in brine
- Leek
- Turnips
- Red cabbage
- Fresh udon noodles
Bringing this week’s vegetarian menu to look like this:
- Vegan San Choy Bow with quinoa - probably on a bed of greens, instead of iceberg lettuce cups, and next to some garlic-y Chinese Long Beans
- BBQ pulled jackfruit sandwich with fresh bolillos and a side of breaded and fried King Oyster Mushrooms
- Seitan pot roast with root veggies, served with some nice sauteed greens
- Purple Haze raw red cabbage and lick-the-bowl Asian dressing (from Radical Eats)
- Simple udon noodle bowl
- Still thinking on the (semi-dreaded) bitter melons – suggestions? (maybe this one)
What are YOU cooking this week? Photo thanks to Flickr user daytraitors
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