Meal Planning

I've used up all my bananas and have no meal plans left beyond today, so it's time for meal planning and some grocery shopping. Last meal plan lasted a bit longer than anticipated because we dined out a couple times and ate random leftovers / easy meals a couple of nights. Here is what I need to use up this week: some carrots, four roma tomatoes, a small amount of homemade refried beans, about 8 oz of red enchilada sauce, at least a container and a half of plain vegan cashew yogurt, and the better part of a loaf of marble rye. Here is what I'm making:

Naked Samosa Burgers (The No Meat Athlete Cookbook, pg. 105) and Masoor Dal Tadka 

I haven't made this yet, so it's happening today.

 

 

Korean Eggplant Tacos with Kimchi Mayo (from Vedge, pg. 170)

It won't be particularly hot tomorrow (this recipe has a nice summer flavor but requires a hot oven), and I still have kimchi mayo taking up space in the fridge from the last time I made these. I also have an open package of corn tortillas in the fridge I could use on this. I'll only need to buy produce (eggplants, cilantro, scallions).

 

Saturday night we're planning to go out to dinner.

 

All of next week is supposed to be pretty hot, so I'll try to minimize stove/oven usage.

 

Veggie Summer Rolls

This will use up some of the carrots.

 

Fresh Veggie Tacos and Red Cabbage Slaw 

I started sprouting some broccoli seeds two days ago. The slaw will use up some of the vegan cashew yogurt.

 

Vegan Fried Chicken with Homemade Ranch Dip 

Not sure what else would go with this (steamed broccoli?), but it's tasty and the ranch dip will use up a fair amount of the vegan yogurt.

 

Jalapeno Popper Melts 

This will use up a significant portion of the bread, plus it requires very little heating. It'll also use up some if not all of the red bell pepper leftover after the summer rolls.

 

Vegan Garlicky Korean Mac and Cheese 

This one is just a maybe. Because it's easy and I still have roasted garlic in the fridge. It could potentially go alongside the vegan fried chicken.

 

Buffalo Tofu Salad

For some of my lunches. I'm hoping to make this tomorrow while it's cool and rainy outside. Also because I bought some vegan blue cheese at Whole Foods that I want to try, and it'll use up the ranch dressing I'm making from the cashew yogurt.

[Edited 6/12/2022: The Nuts for Cheese Super Blue fermented cashew cheese doesn't have the crumbly texture of dairy blue cheese, but the flavor -- within the context of this salad anyway, didn't try it plain -- was spot on. Highly recommend trying it. I hope the local Whole Foods keeps selling it because it's a great addition to the vegan version of this salad.]

Random Leftovers

I envision this using up the last of my corn tortillas, enchilada sauce, refried beans, and random veg. I could make some kind of microwave enchiladas or chilaquiles type thing. I just know I don't want to have any leftovers after next week because we have plans.