Meal Planning

Today is the end of my last meal plan, so I need to plan for the next several days. Here is what I've got to use up: homemade vegan ranch dip, 4 Roma tomatoes and some cherry tomatoes, a couple cups of baby spinach, a red bell pepper, four burger buns, variety of lettuces, and some julienned cucumbers and carrots leftover from the summer rolls. Here is what I'm making:

Pav Bhaji

This is tonight, just carry over from last week's meal plan. It'll use up some of the tomatoes (probably most of the cherry ones because they are the oldest and cooking them will hide that), 2-3 of the burger buns I've still got, and at least half of the red bell pepper in the fridge.

 

Vegan Fried Chicken with Homemade Ranch Dip and Baked Beans and Corn on the Cob and Steamed Broccoli

Tuesday. Aside from there being salt in the bouillon, the vegan fried chicken is all whole food / plant based. The corn on the cob and broccoli are just plain vegetables. The baked beans are from a can and contain at least sugar, and the ranch dip contains Vegannaise, but Sameer considers Tuesday/Thursday/Sunday "fast days" even though I've been cooking entire whole food / plant based meals with no oil or salt or sugar and it's what we've all been eating, so he can just skip those parts. Also there is a bunch of homemade vegan ranch dip in the fridge and I don't know what else to use it up on.

Spiced Spinach Tofu Stir-Fry and Brown Basmati Rice

I'll need more spinach for this, but it'll use up what I've got plus some of the naan I've got in the freezer.

Black Bean Burgers and Green Salad

Thursday Healthy Dinner. I still have the homemade black bean burgers and some whole grain buns in the freezer. This will use up most of the lettuce, a tomato, and some avocado from my fridge. I can throw the julienned carrots and cucumbers into the lettuce to make green salad. I also have some homemade garlicky caesar dressing from The How Not to Die Cookbook and some homemade ranch too. 

Homemade Pizza and Seared French Beans with Caper Bagna Cauda and Garlic Sauteed Spinach

It'll be a cool, rainy day, so I don't mind heating up the oven for hours, and I have a pizza dough taking up space in the freezer. The spinach will only happen if I have spinach leftover to use up after Wednesday's spiced spinach tofu stir-fry.

 

Saturday we're going to a cookout over dinnertime, so I assume we'll just eat there. If I'm wrong, we'll get takeout or something. I'll figure out Sunday later. Might end up being another Creole red beans & rice night, though I'm getting sick of having that every week.