Sameer is going to NYC again this week, so Simran and I are having another week of sandwiches. Currently in the fridge I have about a cup and a half of cubed sweet potato, 8 oz. of cremini mushrooms, and a bag of baby spinach to use up. I also seriously need to clear out the contents of the freezer. The thing is packed full, mostly with homemade stuff in plastic containers. Here is what I'm making this week:
Chunky Ratatouille Sauce over Barley and Collard Greens with Almonds
I'm not sure what Simran will think of this recipe, but it will use up the cremini mushrooms as well as some celery still in my fridge. The ratatouille recipe is a new one from Neal Barnard's The Cancer Survivor's Guide.
Garden Pretzel Sandwiches and Crudites with Homemade Ranch Dip
Vegetarian Reuben Sandwiches and Crudites with Homemade Ranch Dip
Vegetarian Turkey Club and Vegan Cream of Broccoli Soup
New York-Style Veggie Pizza and Kale in Walnut Sauce
This will use up the walnut sauce in the fridge, as well as one of the homemade pizza doughs in my freezer.
Thai Green Curry
This dish will use up my leftover sweet potato.
Tofu Scramble and Green Banana Power Blended Salad and leftover Zucchini Raisin Muffins from the freezer
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