Time to meal plan again. I made everything from last week's meal plan except the stir-fry. We ended up having various leftovers instead that night. It's Friday, it's hot outside, and I need a meal plan to get me from tonight through at least Tuesday night (taking on less than a week at a time definitely makes it easier to avoid food waste, and I go shopping pretty regularly now -- I'm no longer stretching up to 2 weeks between shopping trips like I did at the beginning of the pandemic, before I was vaccinated or had KF94 masks). Here's what I'm making:
Tonight. It involves some cooking on the stove top, but not too much (it's nearly 90 outside today, and I'm trying not to overwork my A/C).
Saturday because it's easy, it involves minimal actual heating of anything (still pretty hot out, though less so), and it'll use up my sourdough bread that needs to go. Also we all like it, which is important on a weekend dinner because it makes it easier to avoid the temptation of scrapping the meal plan and ordering in.
Tofu & Veggie Stir-fry with Brown Rice
Sunday (Healthy Day). No oil.
Vegan Fried Chicken with Homemade Ranch Dip and Vegan Elote
Monday. I'm not sure if these things go together, but I needed something with vegetables to serve with the vegan fried chicken, and it all tastes good.
Louisiana-Style Soy Curls (The How Not to Die Cookbook, pg. 137) and Collard Greens with Almonds
This will be Tuesday (a Healthy Day). I've never had the soy curl recipe before, but I like spicy, saucy soy curls, and I like the collards.
Wednesday tentatively. It's supposed to be reasonably cool outside that day, so I won't feel bad using the oven. I don't think I'll buy the ingredients for this yet. I'll probably go shopping again next Wednesday morning.
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