Meal Planning

I bought way too much produce in the last week, and some went bad before we could eat it, so my meals this week are just an attempt to use up the rest of what we have before it can spoil.  The meals are getting very redundant.  I'll mix things up a bit next week maybe.

Grilled Enchiladas with Summer Corn with Green Chile Cream (Vedge,  pg. 101) and Black Beans
I had a cold all weekend and didn't end up making the grilled enchiladas we had planned for Saturday, so now I have all this food, including four ears of corn and a poblano pepper (I made the corn once the previous week and it was fantastic, so I promptly bought the ingredients to make it again) and there's and red bell pepper and part of a red onion in my fridge, and they have to go immediately.  I'm making this tonight.

Vegetable Manchow Soup
I'm making this for myself alone because I wanted spicy soup this weekend when I was sick, and it's a healthy lunch.  Maybe I'll freeze all but a couple servings so I have it the next time I'm sick.

Chilli-Garlic Noodles
I'm making this because I have to use up the rest of the cabbage from the Manchow soup as well as the remainder of the homemade chile-garlic paste in my fridge, and I can shred the entire cabbage and some carrots in one go for this dish as well as the soup.  If I make the soup tomorrow, the chilli-garlic noodles will require very little prep work at all, so I think I throw this together for Friday's dinner.

Vegan Irish Sausages and Colcannon
I bought a couple pounds of potatoes when I was expecting to make the kohlrabi white bean potato salad again (the remaining kohlrabi and dill have since been tossed), so I'm using those as well as the last of the shredded cabbage from the soup and chilli-garlic noodles to make this dish.  No one in the house likes this as much as I do, but it's healthy and I have no problem eating all the leftovers.  I'll make this Wednesday.

Quesadillas and Beans
I have a little sour cream in my fridge to use up, so I'm going to make this Taco Bell-style sauce from it and make quesadillas Saturday night.  This will also give me the opportunity to use up the tomatoes on my table, and I already have two bags of vegetarian chik'n strips in my freezer and two bags of large flour tortillas in the fridge for the grilled avocado enchiladas.  So basically it's a junk food dinner for which I don't need to buy anything.

Things I'm also making this week include Cherry Chia Chocolate Pudding (because I need chocolate right now, and this is a way I can satisfy my sweet tooth without overeating) and Golden Chai (The How Not to Die Cookbook, pg. 209).  They will use up the homemade date syrup and half an avocado I'm clearing out of my fridge.  The tea is just pleasant, especially now that the weather is turning cooler, and I have an enormous collection of black tea that I'd like to put a dent in.  I usually drink about half of the chai in one day and put the rest in a mason jar in the fridge to drink chilled the following afternoon.  The only ingredient I need to buy for either of these recipes is some ginger root for the chai (I can also use it in the soup).