Meal Planning

Since we're between Thanksgiving and Christmas, I'm doing what I usually do this month and trying to use up as much stuff from my fridge, freezer, and pantry as possible.  Here is what I'm making now through Friday:

Field Roast brand Veggie Frankfurters and Vegan Mac 'n Cheese and Vegan Cream of Broccoli Soup
I only have a small amount of chickpea shell noodles left, so I'm using those up by making them into vegan mac 'n cheese.

Crispy Breaded Tofu Strips and Mashed Potatoes and Random Vegetable Sides 

Spaghetti & Meatless Balls

Red Chile Enchiladas and Red Cabbage Slaw and Spanish Rice

Meal Planning

Pistachio-Crusted Tofu and Asparagus & Artichokes in Vermouth Brown Butter Sauce
I'm making this tonight.

Vegetarian Club Sandwiches and Vegan Cream of Broccoli Soup
Easy Tuesday night dinner.

Tortilla Pie
I didn't end up making this the last time I included it in my meal plan, so I still have the ingredients.  This will be our Wednesday meal.

Various Leftovers, including from the freezer
I think I might have some vegetarian lasagna in my freezer.  There are definitely some kind of soy or black bean burgers in there.  This will be our Thursday dinner while Sameer fasts.

Thanksgiving 2018

I'm pretty much doing a replica of last year's holiday meals.  It exclusively contains dishes of which I want to eat all the leftovers.

Crudites and Pumpernickel Bread with Homemade Ranch Dressing
For lunch and noshing on till dinner time.

Gardein Vegetarian Turk'y Cutlets
I love these things so much.  They are better than any vegetarian meat I've ever made from scratch, and they take little time and next to no effort.
Boxed Mashed Potatoes

Green Bean Casserole 

Stuffed Mushrooms with Horseradish Cream Sauce
I forgot I made these last year.  They are so good, even though I'm the only person in the house who eats them.
Candied Pears 

Pumpkin Pie
I want to try this recipe because 1) I love gingersnaps and was specifically seeking out a pumpkin pie with a gingersnap crust, and 2) Alton Brown recipes tend to be very reliably good.

Cherry Chocolate Chia Pudding

This is probably my favorite healthy dessert.  The original recipe, which I've barely personalized, comes from Dr. Michael Greger's How Not to Die Cookbook.  The link above includes an error in the amount of berries.  The version in the book calls for 500% more berries and, as I've made this many times now, I am confident the book version is correct.  Sometimes I double this recipe to use a whole avocado (and because I can eat a lot of this), but it's hard to fit that much in a Vitamix blender or any container I own.

Ingredients
1/2 ripe Haas avocado
1 1/4 cup pitted sweet dark cherries (I get them from the freezer section)
3 tbs unsweetened cocoa powder
2 tbs almond butter
1/2 cup date syrup (This syrup is another HNTD recipe -- 1 cup pitted dates soaked in 1 cup hot water for 1 hour, then blend on high speed with 1 tsp pureed lemon.)
1 1/2 cup unsweetened soy milk (or other non-dairy milk)
1/4 cup chia seeds

Directions 

1) Combine everything but chia seeds in high speed blender and blend smooth.

2) Stir in chia seeds by hand.

3) Cover and refrigerate for at least 8 hours before serving.


To Make Fudgsicles:

1) Omit chia seeds.  Combine everything in high speed blender until smooth.

2) Pour into popsicle molds and freeze.

Meal Planning

Pav Bhaji

Crispy Breaded Tofu Strips and Crudites and Hummus

Tortilla Pie

Brinner

Enchiladas Verdes and Black Beans and Red Cabbage Slaw

[Edited 11/6/2018:  Today (the day for crispy breaded tofu strips etc.) I also made vegan cream of broccoli soup (because it's getting cold out and its an easy veggie side I can dole out for up to a week) and cherry chocolate chia pudding (to help me wean off of Halloween candy).]