Market Meal Plan: Week 26

This week is partially an ode to the bell pepper. This was one of the hardest week’s I’ve had to get down to one page front and back for the market. I love “Mississippi Vegan”’s “Dirty Rice-Stuffed Peppers with Cheesy Herbed Breadcrumb Topping” so much. Don’t be intimidated by the lengthy ingredient list! The Daily Co-op Spice section is your friend if you only want to grab a tbsp or so of each spice! I promise that if you make both the dirty rice one night and the peppers the other, you’ll be pleased.

At the market, I will be doing the cooking demo! I’ll be making North African inspired Shakshuka. Everything but the spices that go in to it are in season and it is a beautiful centerpiece for breakfast, lunch or dinner!

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Market Shopping List

3 large onion
3 garlic cloves
2 lbs tomatoes
5 ounces feta or similar cheese
6 large eggs
1 pint shishito peppers
1.5 lbs fingerling potatoes
2 head garlic
8 bell peppers
fresh parsley

Pantry Needs

Spices
ground cumin
sweet paprika
dried thyme
dried parsley
cayenne pepper
cayenne
salt
black pepper
nutritional yeast
vegan Worcestershire sauce
liquid smoke
dried parsley
sugar
smoked paprika
onion powder
garlic powder
dried thyme
celery seeds
cayenne pepper
ground white pepper
rubbed sage
6-8 bay leaves

Produce
cilantro
2 lemons
1 bunch celery
1 bunch green onions
2 cups stale bread

Pantry
2 cups long-grain white rice
One 14.5 oz can fire-roasted diced tomatoes

Fridge
One 14-oz block extra-firm tofu
1.5 cup shredded vegan mozzarella-style cheese

Oils & Vinegars
extra-virgin olive oil
Hot sauce
vegetable oil
tamari
rice vinegar
vegan Worcestershire sauce


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MONDAY

Shakshuka

Serves 4 | 45 minutes | Vegetarian, GF 
Source: New York Times

Serve this for breakfast, lunch, or dinner. Serve with a side salad and bread.

I made a vegan batch with some quick , dry-fried tofu that I tossed in.

3 tablespoons extra-virgin olive oil
1 large onion, halved and thinly sliced
1 large red bell pepper, seeded and thinly sliced
3 garlic cloves, thinly sliced
1 teaspoon ground cumin
teaspoon sweet paprika
⅛ teaspoon cayenne, or to taste
2 lbs roma/plum tomatoes, diced
¾ teaspoon salt
¼ teaspoon black pepper, more as needed
5 ounces feta cheese, crumbled (about 1 1/4 cups)
6 large eggs
Chopped cilantro, for serving
Hot sauce, for serving

  1. Heat oil in a large skillet over medium-low heat. Add onion and bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes.

  2. Make 6 indentions with the back of a wooden spoon. Gently crack eggs into skillet over mixture. Season with salt and pepper. Cover skillet and cook until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro, cheese, and serve with hot sauce.


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TUESDAY

Sauteed Shishito Peppers

Serves 2 | 15 minutes | Vegan, GF

Are shishitos the perfect non-potato side? Probably. Serve this with (veggie) burgers or daal & rice

1 pint shishito peppers
Olive oil
Sea salt
1 tbsp lemon juice

  1. Heat a little olive oil in a wide saute pan until hot but not smoking. Add peppers tossing frequently until they blister about 10-15 minutes. 

  2. Toss in sea salt and a squeeze of fresh lemon. 


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WEDNESDAY

Fingerling potatoes

Serves 4 |50 minutes | Vegan, GF

Are potatoes the perfect side? yes.

1.5 lbs fingerling potatoes, rinsed and quartered lengthwise
2 tbsp vegetable oil
½ tsp sea salt, to taste
½ tsp black pepper
1 tbsp nutritional yeast (optional)

  1. Preheat oven to 400 F. In a large mixing bowl toss all ingredients. 

  2. Arrange potatoes on a baking sheet lined with parchment paper

  3. Bake for 40 minutes, tossing halfway until potatoes have begun to brown


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THURSDAY

Dirty Rice with Smoky Baked Tofu

Serves 4-6 | One Hour | Vegan
Source: Mississippi Vegan by Timothy Pakron

Don’t be intimidated by this dish! There’s lots of spices but that makes for an amazing tasty meal. Be sure to save half for tomorrow.

One 14-oz block extra-firm tofu
2 tbsp olive oil
2 tbsp tamari
2 tbsp nutritional yeast
2 tsp vegan Worcestershire sauce
1 tsp liquid smoke
Rice
3 tsp tamari
2 tbsp olive oil
2 tbsp nutritional yeast
1 tbsp rice vinegar
1 tbsp vegan Worcestershire sauce
1 tbsp fresh lemon juice
2 tsp dried parsley
1 tsp liquid smoke
1 tsp sugar
1 tsp smoked paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp dried thyme
1 tsp celery seeds
½ tsp cayenne pepper
½ tsp ground white pepper
½ tsp rubbed sage
½ tsp sea salt
½ tsp freshly cracked black pepper
2 cups long-grain white rice
6-8 bay leaves
3 cups water

To finish
3 tbsp olive oil
2 cups chopped onions
1 cup diced green bell pepper
1 cup diced celery
½ cup sliced green onions
¼ cup diced garlic
Chopped fresh parsley

  1. Preheat oven to 350 F. Line a baking sheet with parchment paper.

  2. Make the Tofu: Cut the Tofu into small, bite-sized cubes and place in a bowl. Toss in the olive oil, tamari, nutritional yeast, Worcestershire sauce, and liquid smoke. Mix well. Spread the tofu onto the lined baking sheet and bake until firm and chewy, about 30 minutes. Chop into bite-sized pieces. Set aside

  3. Make the rice. In a small pot or rice cooker, combine add rice ingredients but rice, water, and bay leaves. Mix into a smooth paste. 

  4. Place rice in a fine-mesh sieve and rinse thoroughly with water until the water runs clear. Add rice to pot along with bay leaves and water and mix well. 

  5. To finish: In a large pot, heat the olive oil over medium heat. Throw in the onion, bell pepper, celery, green onions, and garlic. Cook until the veggies are soft and the onions are slightly golden brown, 7-10 minutes. Add chopped tofu and rice. Cook for another 10 minutes. Serve garnished with more green onions and parsley.


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FRIDAY

Dirty Rice-Stuffed Peppers with Cheesy Herbed Breadcrumb Topping

Serves 6 | 90 minutes | Vegan

You’ve already put in the work making the dirty rice! These stuffed peppers are the most complicated thing I’ll implore you to make for the rest of the year but they are SO worth it.

6 bell peppers, seeded and tops cut off just under the stem
2 tbsp olive oil
Salt
Breadcrumb topping
2 cups diced stale bread
½ cup shredded vegan mozzarella-style cheese
2 tbsp olive oil
1 tbsp fresh lemon juice
1 tbsp nutritional yeast
½ tsp dried thyme
½ tsp dried parsley
Dash cayenne pepper
Sea salt

Filling
½ batch Dirty Rice
One 14.5 oz can fire-roasted diced tomatoes
1 cup diced vegan mozzarella

  1. Preheat oven to 400 F

  2. Prepare the peppers: Place the seeded peppers cut side up on a baking sheet. Drizzle with oil and salt, and rub gently all over. Bake for 20 minutes. Remove from the oven and drain any excess liquid from the peppers. Set aside to cool. Reduce oven temp to 350 F

  3. Make breadcrumb topping: Arrange stale bread on a baking sheet and toast in oven for 10 minutes.. Remove and let cool. Add bread to a food processor with other breadcrumb topping ingredients. Pulse until it is crumbly

  4. Make the Filling: In a large bowl, combine the dirty rice, canned tomatoes, mozzarella, and nutritional yeast and mix well. Season with salt and pepper to taste. 

  5. To assemble, pack them tightly with the filling. Mound breadcrumb topping on each stuffed pepper and place them in a small baking dish. Bake for 30 minutes. Remove from the oven and let stand for 15 minutes. Serve garnished with the green onion and sage leaves, if desired.

Landon Bubb