Meal Planning

Pinto Bean & Greens Enchilada Casserole (No Meat Athlete Cookbook, pg 97)
I made this last week and it was fantastic.  I finished the leftovers for lunch the next day.  I have leftover cashew queso in the fridge, so I'm making this again.  Sim found it too spicy because there is a small amount of spice, but it's so good.  I used a couple fistfuls of spinach instead of kale, mixed the vegetables and beans all together rather than layering them, made it have two layers each of the tortillas and salsa and beans mixture, and covered it in black olive slices before baking.

Breakfast Tofu Burritos (No Meat Athlete Cookbook,  pg 69)
I have whole grain wraps I don't want going to waste, a cubed sweet potato, some cremini mushrooms, and chopped bell pepper in the freezer, so I'm going to throw these together one night.

DIY Sandwiches and Pumpkin Curry Soup
I want to use up the can of coconut milk I opened a couple days ago, so I'm making this soup.  If I have any sweet potato left over from the breakfast burritos, I'll throw it in the soup.

Nut-Crusted Tofu (No Meat Athlete Cookbook, pg 111) and Wild Rice and Broiled Asparagus & Artichokes with Vermouth Brown Butter
I'm going to make the asparagus and artichokes with the Miyoko's Creamery vegan butter I got from Whole Foods, so it will still be vegan.  It's better tasting than regular butter, but I think this has less to do with being vegan and more to do with being higher quality than the regular butter I buy.

Vegan Pad Thai
I have brown rice noodles I really want to use up.

Summer Rolls
I hope my basil plant is surviving the heat.