At our office, we used a google spreadsheet to lay claim to a week and plot out our menus to give the new parents variety. Then we write on note cards the menus and delivery dates as a gift. There are fancier websites for coordinating the meals, but we use the google platform at work so it was easiest. This week was my turn, and I made a variation of swiss chard and potato enchilada casserole (recipe here) and a variation of my Asian jicama-mango salad (recipe here.)
| Jicama, mango, radish and red cabbage with a vinaigrette provides a |
refreshing and quick alternative to standard coleslaw.
For moms who are breastfeeding, you're supposed to go light on the spiciness for the wee one's sake, so I omitted the habaneros and cut back on the chilis. I wasn't sure what else was to be avoided for the benefit of the baby, but this was a helpful resource (not only vegan.) The casserole lends itself well to freezing to give the new parents options.
|Swiss Chard and Potato Enchiladas with homemade sauce |
and topped with Go Veggie Mexican Blend Dairy Free Cheese
After a busy weekend, it was nice to spend some quiet time cooking and thinking about sharing food with friends. The brightly colored veggies in the pan was a kaleidoscope of positive wishes for the new family and hopefully would be a welcome break from what I can only imagine is a stressful time of learning about life with a baby.
|Onions, zucchini, red bell peppers, potatoes, swiss chard stems |
(greens added later) make for a colorful filling