Meal Planning

At least one more week of summery weather lies before us.  I'm going to use up as much of what I already have on hand as I can.  Here is what I would like to use up:  romaine lettuce, celery, tempeh, Tofurky chik'n strips, tofu dogs, frozen peas, frozen broccoli, and frozen corn (because my freezer is stuffed).  Here is what I'm making:

Homemade Veggie Burgers and Crudites
Carry over from last week.  I have everything on hand already, mostly in my freezer.

Matar Tofu and Garlic Naan and Basmati Rice
Carry over from last week.  Will use up the prepared garlic naan and some of the peas in my freezer, as well as the tofu in the fridge.

Tempeh Reuben Bowls
I'm not sure how good this is, but I have tempeh with only a few days left before expiration, and I love Reubens.  This should also use up the remaining sauerkraut in my fridge currently taking up space in its massive jar.  I'm going to use some of my large collection of wild rice as the grain.  

Veggie-Beef Broccoli Stir-fry
This will use up a solid pound of frozen broccoli as well as the chopped red bell pepper in my freezer.

Vegan Fettuccine Alfredo
I'm going to make this with the asparagus and artichokes in my freezer, the chik'n strips in my fridge, and some cherry tomatoes, zucchini, and carrots.  I'll roast the vegetables and tofu chik'n in the oven with a light spray of oil and some salt and pepper before tossing them with the sauce and whatever is the widest whole wheat pasta I have on hand.  It might be fettuccine; it might be linguine.  No one cares.

Veggie Hot Dogs and Baked Beans and Grilled Corn Slaw
I'm using frozen corn in the slaw because I want to use up what I have on hand.  I think I might make a creamy dressing for it from a blend of plain yogurt, half an avocado, the lime juice, and garlic salt.  Sounds like an homage to Mexican street corn.  I might replace the queso fresco with Parmesan because I have it on hand, I've done it before, and because I hate queso fresco.

Red Chile Cheese Enchiladas and Red Cabbage Slaw
Mostly to use up the remaining red cabbage from the corn slaw.

Meal Planning

Vegetarian Club Sandwiches and Vegan Cream of Broccoli Soup

Homemade Veggie Burgers and Crudites

Matar Tofu and Garlic Naan and Basmati Rice

Sofritas Bowl with  pico de gallo and Cilantro Lime Rice
I made this last week and it was phenomenal.  

Meal Planning

Time for weekly meal planning.  I have some carry over from last week.

Tofu Banh Mi
I still haven't made this yet, but the sriracha tofu expires later this month, so I have to get on it.

Sofritas Bowl / Tacos
Sameer got really excited talking about the tofu sofritas that Chipotle serves as their vegan protein option, so I'm going to try making some, along with guacamole, pico de gallo, seasoned black beans (I have can after can of beans to use up at the moment), rice, and lettuce.  We have some small flour tortillas in the fridge too, but I plan to eat mine as a sort of salad over lots of lettuce.

Vegetarian Club Sandwiches and Vegan Cream of Broccoli Soup

Stir-fry with Gardein Veggie-Beef, Broccoli & Red Bell Pepper and Rice

Homemade Veggie Burgers and Crudites
The veggie burgers and sprouted grain buns are currently taking up space in my freezer.

Brinner
I have leftover pancakes taking up space in my freezer, veggie bacon strips, a couple veggie sausages, and eggs in the fridge.