Mexican Potato Salad

This recipe comes from Dr. John McDougall's 10-day free meal plan.  I'm always looking for healthy Tex-Mex themed veggie sides, so I definitely plan to try this.

Ingredients
2 lbs red potatoes, cut into chunks
1 cup frozen corn kernels, thawed
1 large tomato, chopped
1 bunch scallions, chopped
1/2 cup salsa
2 tbs fresh lime juice
2 tbs fresh cilantro, chopped
Freshly ground black pepper

Directions

1. Place the potatoes in a large pot and cover with water.  Bring to a boil, reduce heat, cover, and simmer for 30 minutes, or until just tender. 

2. Remove from heat, drain, and place potatoes in a large bowl.  Add the corn, tomatoes, and scallions.

3. Combine the salsa and lime juice.  Pour over salad and mix well.  Add cilantro and a few twists of pepper.  Serve immediately or chill.

Meal Planning

Since Thursday is my usual grocery day lately, and this week is Thanksgiving, I'm doing my post-Thanksgiving meal planning right now.  Just easy stuff.  I want to clear out as much of my fridge and freezer and pantry as possible, plus do a bit of detox in the weeks between Thanksgiving and Christmas.  Here's what I've got planned for the days immediately following Thanksgiving:

Green Enchiladas and Mexican Chopped Salad
I still have the ingredients for Mexican Chopped Salad in the fridge.  I'll just whatever ones are still good and skip the rest.  The green enchiladas recipe is a new uber-healthy one.  I might make a more interesting blend with the white beans, maybe adding some garlic salsa.  We'll see.  It'll use up some of the corn tortillas in my fridge too.

Kichari and Cucumber-Tomato Salad
Last time I made this, it was surprisingly good and hearty for a clean, healthy meal.  Too much clove though, for both Sameer and me, so this time around I'll just use a dash of ground clove.

Chilli-Garlic Noodles
This will use up the chilli-garlic paste and green onions in the fridge.

Vegetarian Korma
I have tons of korma base taking up space in my freezer at the moment.  This will use up a full 3-cup container of it. 

Pav Bhaji
I can use up any remaining cauliflower or other random veg from the korma to make pav bhaji.  I might skip making rolls and just buy whole-grain hamburger buns.  It's so much easier.  I'm sick of making bread lately.

Seitan & Veggie Stirfry and Brown Rice
I always have chopped vegetables and seitan in my freezer ready to go for this dish.  It gives me a feeling of accomplishment to use them up.

Thanksgiving 2014

This year is another Thanksgiving with just immediate family.  Last year's homemade stuffed tofurkys were both difficult and underwhelming, so I'm doing something different this year.  I don't have high hopes for the Thanksgiving Loaf, but I am forever trying loaf-shaped fake meats, and I wanted a main course that wasn't heavy or cheesy so that I can eat everything else I'm making without feeling sick.  I think the fact that I'm not making any bread that requires kneading or any potatoes that require mashing should make the day pretty easy.  Here is what I'm making:

Cranberry Waldorf Salad  

Buttermilk Cornbread

Thanksgiving Meatless Loaf

Roasted Brussels Sprouts

Green Bean Casserole

Baked Apples with Cinnamon Ice Cream

Meal Planning

I have a lot of carry over from last week because I got lazy and made other unplanned stuff a few times.  Here is what I'm making:

Saag Tofu and Brown Basmati Rice and Naan  

Pudla with Lazy Coconut Chutney and Coriander Chutney and Roasted Tomato Coconut Bisque

Tofu Pot Pie 

Crispy Breaded Tofu Strips and Winter Squash Mac 'n Cheeze and Collard Greens with Almonds

Veggie Pizza and Crudites with Homemade Ranch Dip 
  
Bean Bolognese and Cinnamon Squash Chowder    

Meal Planning

Time for weekly meal planning.  Here is what I currently have to use up:  4 avocados, some celery, about 5 lbs of carrots, 2 yellow bell peppers, 1 red bell pepper, and a couple cups of fresh baby spinach.  Here is what I'm making:

Saag Tofu and Brown Basmati Rice and Naan  
I'm going to rinse and freeze the remaining fresh spinach and just throw it into this.

Seitan & Veggie Stirfry and Brown Rice
This will use up some of the yellow bell peppers.  I'll just chop them both and throw whatever I don't use into the freezer.

Black Bean Burgers on Pretzel Rolls with Chipotle Mayo and Cinnamon Squash Chowder
I'll set aside some of the short grain brown rice leftover from stirfry to make more black bean burgers.  The chowder will use up some of the squash in my freezer.  I have both delicata and butternut.

Pudla with Lazy Coconut Chutney and Coriander Chutney and Roasted Tomato Coconut Bisque
It occurred to me this could use a side dish (e.g., soup) rather than the additional chutney I had planned.  I'm going to blend it smooth and make it essentially function like a warm dipping sauce though. 


Seven Layer Tortilla Pie and  Mexican Chopped Salad 
This will use up some of the avocado in my fridge.

Tofu Pot Pie 
This will use up some of the celery and carrots.

Tofu Provençal and Baked Brown Basmati Rice Pilaf and Sauteed Carrots
and Collard Greens with Almonds  
I'm not sure if I'll actually serve collard greens with this.  It depends on what looks fresh when we go grocery shopping.  I just want something easy and green to serve with it.  We have leftover vegan cream of broccoli soup in a pinch. 

Meal Planning

Time for weekly meal planning.  Here is what I need to use up:  about 1/3 lb of spinach, a couple pounds of carrots, a few stalks of celery, half a red bell pepper, almost a pint of grape tomatoes, one avocado, and half a red onion.

Spicy Vegetable Curry and Brown Basmati Rice
This dish will use up some of the carrots in the fridge and some of the peas in the freezer.

Veggie Pizza and Crudites with Homemade Ranch Dip
I can use up the bell pepper on the pizza.

Bean Bolognese and Vegan Cream of Broccoli Soup 
The pasta will use up some of the celery and carrots.

Crispy Breaded Tofu Strips and Winter Squash Mac 'n Cheeze and Collard Greens with Almonds  

Tortilla Pie and Mexican Chopped Salad

Tofu Po'Boy Sandwiches and Crudites with Homemade Ranch Dressing   

Seitan & Veggie Stirfry and Brown Rice