Time to order groceries again, so I need to plan our meals for the next week or more. Tonight we're going to have red beans & rice because it'll use up the last of my cut red bell pepper and it's pretty easy and healthy. I'm going be repeating some other easy dinners that we already have the ingredients to make. A couple days in the next week and a half we will be ordering in dinner for Simran's birthday. The meals later in the list will just be things I can make from what I will already have on hand. They may or may not happen.
Creole Red Beans & Rice
French Onion Skillet Lasagna
Because I have enough lasagna noodles left in one box to make it again. And spinach too if I make it soon.
Black Bean Burgers and Baked Truffle Fries
I need to make a fresh batch of black bean burgers, and between this and the French Onion skillet lasagna, I'll use up the container of mushrooms. I put the fries on here because I have pounds of potatoes.
Idli-Sambar
Because it's supposed to be cool again for awhile and I have some random veg and cashew yogurt to use up.
Vegan Methi Chik'n Curry and Basmati Brown Rice
Because it's easy and will use up ingredients I already have.
Buddha Bowl from The No Meat Athlete Cookbook
Because I really want to try this for lunches and I'm concerned I can't eat that much all on my own, especially when there are leftovers from other dinners, so I might just make it for dinner one night to try it out.
[Edited 4/18/2021: I ended up just making this for myself for lunch today. You can't really tell what's in it from the picture with the lettuce on top, but I used a base of the basic BROL recipe from The How Not to Diet Cookbook because I made it a few days ago for another dish and had some to use up. The No Meat Athlete Cookbook calls for a cup of quinoa or brown rice, but I did about 3/4 cup BROL in anticipation of this thing being so filling I wouldn't be able to eat that much. I added about 4 ounces of tempeh I had marinated and baked according to the recipe as well as a Korean BBQ sauce recipe from the same book. Microwaved it about a minute then added about 1/2 cup of shredded carrot, 1/2 cup of vegan kimchi, 1/2 avocado, and as much lettuce as I could fit in the bowl. The recipe calls for 1/2 cup of mung bean sprouts too, but I didn't have any at present. It would be a good addition. This Buddha bowl definitely has a kick to it from the spicy kimchi, but I can't imagine eating it without the kimchi. I love kimchi and it sort of makes the thing. If you don't like kimchi, I think you'd need something healthy and saucy and flavorful to replace it, like chipotle salsa and make it into a Mexican style bowl. I like this dish. I will definitely eat it again (now that I've made the BROL and tempeh and sauce, it'll take two minutes to put together, and it turned out to be a reasonable amount of food for lunch). I made Simran try a kimchi-free bite and she deemed it "meh," which is better than the gagging and fussing I had imagined.]
Creamy Sun Dried Tomato Pasta with Garlic Soy Curls
Vegan Garlicky Korean Mac and Cheese
One Pot Peanut Sauce Noodles
Pav Bhaji
