Meal Planning

Last full week before Christmas.  Also the last week of CSA until next June.  The box is arriving Thursday.  Here is what I have to use up between now and then:  leftover roasted butternut squash (from making the carbonara last week), golden beets, tons of various potatoes, two large Japanese sweet potatoes, some tomatoes, three tiny butternut squash, like five avocados, and a few celery root.  There's also a bit of the seasoned tofu leftover from the carbonara.  We ordered a bunch of delicious Indian food Saturday night, so we're still finishing off those leftovers too.  Here is what I'm making this week:

Celery Root Fritters with Remoulade (Vedge, pg. 130) and Curry Butternut Squash Soup and Salt-Roasted Golden Beets with Dill, Avocado, Capers, and Red Onion (Vedge, pg. 45)

I'm using up the roasted butternut squash in place of the pumpkin the pumpkin curry soup recipe.  I've done it before and it worked out well.  This will be a lot of cooking, but it'll use up most of the last CSA box, so I think I'll do this tonight.

Vegan Methi Chicken Curry and Aloo Matar and Brown Basmati Rice 

I didn't get around to this one last week since we ended up ordering in on Saturday.  The aloo matar will use up some of the potatoes.

 

Black Bean Burgers and Japanese Sweet Potato Fries

In case I run out of time or am too tired to cook on any given night, I can make this.  I made a double batch of the burgers last week and they're just sitting the freezer waiting to be reheated.  The fries are just a way to use up the Japanese sweet potatoes that I think stands a better chance of working out than the last time I tried baking them when they were just awful.  I'll just cut them into wedges, toss them with olive oil and salt, and bake them like I do the truffle fries.  I still have some garlic aioli I made leftover from last week's truffle fries too.

Brinner

Sameer made a big batch of waffles yesterday, and I can always make sausage and the innards of breakfast burritos.  Also pancakes.  I have a lot of yogurt, and those use up some yogurt.

My favorite breakfast burrito with the tofu egg scramble and potatoes from the VeganRicha link above, the vegan sausage from the other link above, sliced tomato, vegan garlic aioli (I just use Vegannaise when I don't have garlic aioli premade for something else, but it's even better garlicky), and sriracha.

On Thursday we're supposed to receive in the CSA box:  sweet potatoes, fennel, either kale or bok choy, greenhouse lettuce, sunchokes, apples, fresh popcorn, and more butternut squash.  I could make the fennel into Tuscan White Bean Soup with Roasted Fennel from the new How Not to Diet Cookbook, pg. 32.  When the fennel arrives, I'll have all the ingredients.