Meal Planning

Time for weekly meal planning.  Today I'm using up the last of my sweet potatoes by boiling and immersion blending them into whipped sweet potatoes.  I'm also making crispy breaded tofu strips and an arugula salad (still have lots of arugula) topped with artichoke hearts and my fresh batch of creamy roasted red pepper dressing.  Here is what else I have to use up:  1 ripe avocado, some fresh but aging broccoli florets (just now tossed them in the freezer), the better part of a pound of spinach, about half a pound of cheese ravioli, about half a pound of arugula, and a few sticks worth of celery.  Here is what I'm making:

Ravioli with Arugula & Pecorino Romano and Vegan Cream of Broccoli Soup
I'm making this again to use up the ravioli in the fridge, the last of the arugula, and at least some of the remaining romano cheese in the fridge. 

Vegan Black Bean Quesadillas with Fresh Guacamole and Tex-Mex Green Salad with Creamy Chipotle Dressing 
I'm still plotting the creamy chipotle dressing recipe (a chipotle, adobo sauce, white beans, garlic, fresh lime juice, a dash of salt, maybe a squeeze of mustard or some white wine vinegar -- I'll see how it tastes and go from there), but the salad will include lettuce (any kind), black beans (which I'll already have on hand for the quesadillas), avocado (which I'll probably substitute with a dollop of fresh guacamole this time around), diced tomatoes, maybe some sweet corn from frozen, and some strips of corn tortilla toasted in a pan until crunchy.

Tofu & Veggie Stir-fry and Brown Rice  
This will use up the remaining broccoli florets, as well as some cubed tofu already in my freezer.

Vegan Lasagna and Green Salad
I have multiple boxes of whole wheat no-boil pasta from Whole Foods.  I also plan to substitute my fresh spinach for some of the recipe's frozen, just to use mine up.

Slow-Cooker Dal Makhani and Brown Basmati Rice and Saag Dip (?!) with Raw Veggies (and the quarter bag of pita chips still in my pantry)
I don't know what this saag dip is all about, but it sounds my style.  I don't want to mess with a recipe I haven't even tried yet, but instinct tells me the addition of fresh cilantro would be positive.  I'll cut my remaining celery into sticks to serve as part of the crudites.

Falafel with Flavor Sauce
I'm going to make a batch of soy yogurt so I can see how vegan flavor sauce turns out.  I think I'll make the falafel in burger form and serve them on Food4Life's whole grain sprouted buns (freezer section) topped with tomato and romaine and maybe some tahini sauce too, as displayed at the end of the falafel recipe.  Or maybe mix some tahini and garlic and cayenne pepper into my creamy roasted red pepper dressing in an attempt to make what we call Liberty Sauce (a sort of spicy of red bell pepper sauce we had once with falafel at an aunt's house).