Sameer has gone back to intermittent fasting, so I'm not cooking as much this week. I made a batch of buffalo tofu so I could have vegan buffalo tofu salad for lunch, and I could make vegan breakfast burritos with items on hand for other off days and lunches when we don't have leftovers.
I'm ordering from Instacart today, so I need to plot out what we'll need for the next week and a half or so. I probably won't end up making all of these, but I want to have some extra dinners planned so I have some options. Looks like I'll also have ingredients on hand to make most of the dishes from my last meal plan (e.g., pizza, red beans & rice, black bean burgers, idli-sambar)
Italian Escarole Soup (The How Not to Diet Cookbook, pg. 6)
I'm trying to increase both my beans and greens intake, so I plan to make a pot of this soup and eat a cup of it before dinners.
This will be awhile in the future because it's mostly frozen veg and non-perishables and doesn't contain any leafy greens that could wilt in the meantime.
Garlicky Korean Mac and Cheese
I'm trying not to make this too often, but I like it so much and it's easy to make from ingredients I keep on hand. Again, nothing to wilt in this dish (I use frozen broccoli) so I can make it whenever.
Taco Night
At Simran's request. There is a puck of Beyond Meat in the freezer that could become taco "meat." My tacos will mostly be beans, guacamole, cilantro, and tomatoes in soft corn tortillas. Simran's will be mostly veg taco meat, cheddar, and lettuce in crunchy shells. Sameer's will be whatever combination appeals to him.
Louisiana-Style Soy Curls (The How Not to Die Cookbook, pg. 137)
Vegan Fried Chicken and Whipped Sweet Potatoes and Kale with Walnut Sauce
Planning to make this tonight, mostly to use up the remaining whipped sweet potatoes currently in the fridge.
This will use up the cubed tofu and some of the diced turnips in the freezer.
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