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.