Meal Planning

Time for weekly meal planning.  Two meals from last week are getting carried over.  I also have the following left to use up:  some celery and carrots and baby arugula.  Here is what I'm planning to make:

Vegan Enchiladas with Avocado Cilantro Cream Sauce
This is carried over from last week.  It will use up the remaining wholegrain tortillas.  I actually ran out of fresh spinach, so I have to buy more in order to make this dish tomorrow.

 Baked Tofu and Winter Squash Mac 'n Cheeze and Collard Greens with Almonds
This is also carried over from last week.

Dosa with Aloo Masala and Coconut Chutney and Sambar (but only if I have a mix because all the online from-scratch recipes make it look like a lot of work for a food I don't particularly like)

Chilli Garlic Noodles and Leftover Sambar

Quesadillas and Red Cabbage Slaw and Slow Cooker Refried Beans

Black Bean Nacho Pizza and Red Cabbage Slaw

Gnocchi with Spinach & White Beans

Meal Planning

Time for weekly meal planning.  I'm getting tired and lazy.  Here's what I'm making.

Seitan & Veggie Stir-fry and Brown Rice

Tofu Quiche and Zucchini Muffins

Easy Healthy Veggie Pizza
I bought a bag of wholegrain tortillas at least a week ago, and I need to use them before they go bad.

Vegan Enchiladas with Avocado Cilantro Cream Sauce
This will use up some more of the wholegrain tortillas.

Brie & Arugula Sandwiches and Curry Pumpkin Soup
This will use up some more of the arugula needed for the easy healthy veggie pizza.

 Baked Tofu and Winter Squash Mac 'n Cheeze and Collard Greens with Almonds 

Spaghetti with Marinara (with ground seitan) and Arugula Salad

Meal Planning

Time for weekly meal planning.  I think we went grocery shopping later last week, so there is some carry over from last week's meal plan.  Here is what's in the fridge to use up:  half a shredded red cabbage, some whole wheat hamburger buns, a bunch of corn tortillas, a crown of fresh broccoli, a couple hearts of romaine, a green bell pepper, and three avocados that weren't ripe enough last week.  Here is what I plan to make:

Crispy Breaded Tofu Strips and Winter Squash Mac 'n Cheeze and Peas & Carrots

Cheese Pizza and Garden Salad with Homemade Ranch Dressing

Loaded Nachos and Red Cabbage Slaw
Simran will probably eat a quesadilla instead of nachos, though she might sample both.  I plan to load the nachos up with cheddar, jalapenos, green onions, tomatoes, maybe some homemade refried (read: slow-cooked and pureed) beans, and serve them with guacamole and sour cream and salsa.

Vegetarian Korma with Brown Basmati Rice and Garlic Naan (from the freezer section)
I saved about half a head of cauliflower florets in the freezer after I made this dish last time, and I still have korma base in the freezer too, so this shouldn't be too time consuming.

Spaghetti with Marinara and Garden Salad with Homemade Ranch Dressing
I think I'll use this opportunity to eat the remaining vegan meatballs in the freezer, though I won't subject Simran to them.  I'll probably add ground and seasoned seitan to the sauce too.

Seitan & Veggie Stir-fry and Baked Brown Rice

Garden Pretzel Sandwiches and Cinnamon Squash Chowder
This will use up some of the squash and sweet potato in my freezer.  I'm starting to get sick of soup, but I'm trying to eat as much hot stuff as possible before the warm weather comes and I have to switch to salads.

Meal Planning

Time for weekly meal planning.  I have a few carry overs from last week that I haven't made yet.

Veggie Tacos and Red Cabbage Slaw

Cheese Pizza and Garden Salad with Homemade Ranch Dressing

Tofu Pot Pie

Seitan & Veggie Stir-fry

Black Bean Burgers on Oatmeal Rolls and Baked Sweet Potato Fries and Crudites with Homemade Ranch Dressing

Red Lentil & Squash Curry Stew and TLTs

Red Chile Cheese Enchiladas and Red Cabbage Slaw

Crispy Breaded Tofu Strips and Winter Squash Mac 'n Cheeze and Peas & Carrots