Isn’t it great not having to decide on all those dinners by yourself?
I love it when I put the finishing touch to a meal plan and discover that it is 9 pages long instead of 10! Usually it means a shorter prep session for you, and lots of “cook once eat twice without getting bored” meals too!
FAMILY VERSION NOTES
Beefy pho soup is on the menu this week. It was inspired by a friend’s Facebook posts about travelling through Vietnam and documenting all the amazing vegan food he encountered. Memories of Montreal’s hole-in-the-wall Vietnamese restaurants – and their “steaming locomotive” bowls of fragrant soup – came rushing back in… and I just had to share. It’s really, really important to use whole spices there, not ground, otherwise you’ll end up with a gritty broth. If you do not already have star anise, whole cloves, or cinnamon sticks, I recommend asking a neighbour first, and secondly looking for them in bulk. You can also skip them altogether (especially if you are not a fan of that flavor combination) and enjoy your noodle soup in a regular vegetable broth. If you do have those spices at home already, but they are quite old, worry not: whole spices tend to keep their flavor much longer than ground.
I know I said I was going to put away my rolling pin until next December… but I lied! If yours is in storage, just cook some rice, or buy ready-made roti. But otherwise I recommend mustering the courage to roll your own Indian flatbread. It may sound a little bit scary, but it’s really easier than it seems… and weirdly empowering in this age of convenience food. WARNING: Only undertake this project if you have some time before the hungry hordes start rioting.
MINI VERSION NOTES
I appreciate your feedback so far! Please keep on emailing me with your questions and suggestions.