Meal Planning around Christmastime

It's supposed to get very cold and possibly blizzardy starting on Thursday. It's currently Tuesday. Christmas is on Sunday. So I need to plan through Sunday at least. I think today we're going to have leftovers for dinner because there are currently several containers of leftovers in the fridge. I'm still eating dairy free and egg free, and I'd like to carry this on including on Christmas since it shouldn't make a huge difference in our meal planning. It basically just means I'm not making stuffed mushrooms, boxed potatoes, or green bean casserole, though Sameer can make and eat them if he wants to.

Vegan Baked Tofu Parmesan and Garlic Bread and Seared French Beans with Caper Bagna Cauda

Thursday, because I'm making French beans for Christmas too and don't want to make them back to back.

 

Taco Night with Red Cabbage Slaw and Fresh Guacamole and Fresh Salsa

Wednesday. Because Sameer wants to make salsa. Refried beans and lettuce and cheese for Sameer. Gardein fish and chipotle mayo dressing (plus the fresh salsa and slaw) for mine. Whichever Sim wants for hers.

Veggie Pizza

We can divide the dough into individual pizzas so I can omit the dairy from mine. Christmas Eve dinner.

 

Christmas 2022

 

Vegan BBQ Ribs  

Maybe Monday to go with leftover vegetable sides from Christmas. Because I've got half a bottle of barbecue sauce in my fridge leftover from last week.

 

Spaghetti & Plant-Based Meatballs (Delish Loves Disney, pg. 13)

[Edited 12/27/22: I used a leftover pizza dough from Sameer making pizza the other day and made it into garlic knots. The broccoli is just steam-in-bag florets from the freezer section with onion & herb Mrs. Dash sprinkled on top.]

Plant-Based Meatball Subs (from any leftover meatballs and hot dog buns)

These two might work best in the week after Christmas since they should use up their own leftovers and I want all leftovers gone by Wednesday night.

Beyond Brats

I'm going to buy these but keep them in the freezer so we can eat them in the week after Christmas if we need a quick meal to go with the hot dog buns or we can save them for later.

Ideas for January (because they both involve using the oven for long lengths of time and January is cold):

Falafel with Fresh Flatbread

 

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

Christmas 2022

Gardein Turkey Cutlets

 

Whipped Sweet Potatoes

 

Herbed Dinner Rolls

I'm going to try making these with vegan Parm, vegan butter, and soy milk in place of the dry milk powder and water.

[Edited 12/25/22: I made these in the bread machine on the 1.5 hour dough setting, then rolled them into eight rolls and let them rise again for 45 minutes. They got huge. Baked for about 25 minutes at 350. I replaced the milk powder and warm water with warm unsweetened soy milk, replaced the butter with Earth Balance, and replaced the parm with Violife vegan parm. They taste just like the non-vegan version I remember. Sim and Sameer love them too.]

 

Seared French Beans with Caper Bagna Cauda

 

Shaved Brussels Sprouts with Whole Grain Mustard Sauce  

 

Candied Pears

 

Pumpkin Pie  

 

 

"Clearing the Pantry Now That We Have the New Fridge" Meal Planning

The new fridge arrived today! 

 

My new goal now is using up dry goods I have too many of in my pantry (various dry lentils and beans, dry pastas, whole grains, and flours). I'm also no longer trying to keep the fridge cleared of leftovers, jars, and condiments, so I can make large freezer batches of things like black bean burgers or soup if I want to. Here is what I'd like to focus on using up now, generally because I just have too much: quinoa, polenta, split peas, pistachios, red kidney beans, vital wheat gluten flour, Panko, white whole wheat flour, rye flour, soy flour (what do I even do with this?), and elbow noodles. I'm also keeping it vegan for now to see if cutting out dairy has any positive effect on my ulcerative colitis (I've read that it can). I've already learned that eggs don't go well for me, so I've started avoiding them.

Vegan Irish Sausages and Colcannon (The No Meat Athlete Cookbook, pg. 164)

The sausages will use up some of my vital wheat gluten flour. Also, having to pare down the contents of the fridge and freezer so severely has made me want to buy and use a whole green cabbage, so that's happening.

 

Chilli-Garlic Noodles

To use up some of my whole wheat spaghetti and some of the green cabbage from the colcannon.

Black Bean Soup with Quinoa & Kale (The How Not to Die Cookbook, pg. 56)

Because it sounds exceedingly healthy and has enough protein to make a filling lunch. It'll also use up some of my quinoa stash. This can be served alongside whatever as a prelude to the meal. Reminder to self: You need to set aside lots of time to make the broth before you can make the soup. This will be a multi-hour undertaking.

Vegan BBQ Ribs and Whipped Sweet Potatoes and Seared French Beans with Caper Bagna Cauda

Because I have an unopened bottle of barbecue sauce, and it'll also use up some more of the vital wheat gluten.

Garlicky Vegan Korean Mac 'n Cheese

To use up some of the elbow macaroni in the pantry and a bag of the frozen broccoli I foolishly bought and had to store in a cooler while the new fridge got situated. Also I just like it. It's a nice comfort food.

Vegetable Manchow Soup 

I don't think I've used this specific recipe before, but it has a lot of positive ratings and sounds easy enough. For using up any remaining green cabbage. I can also just set aside a few French beans, green onions, and half a green bell pepper from my other meal prep to make this. I might just put this soup the freezer if I have a lot of other food to eat because I like to have it on hand in case I get any kind of upper respiratory illness. Spicy vegetable soup is all I crave under those circumstances, and there's nowhere good around here anymore to buy it from.

 

Beyond Burgers

Because I get real lazy around Saturday afternoon and can't be trusted to cook a full meal. This could be served with any of the other sides leftover from other nights, including the soup. Extra burger buns can go with leftover vegan ribs to make a McRib-esque sandwich. 

"Still Keeping the Fridge Cleared Out" Meal Planning

After tonight's seitan chik'n and waffles, I will have made everything from the post-Thanksgiving meal plan. The refrigerator I ordered in September is still not in stock yet. It's currently expected to be available for delivery on December 15th, so I'm still avoiding buying much cold stuff or opening any large jars or making anything that'll yield too many leftovers. I'm also still working on using up refrigerated things like Bragg's liquid aminos, vegan Worcestershire, miso, and various chilli sauces and pastes that take up a lot of space. Here is what else I've got left to use up: homemade vegan ranch dressing, a little plain cashew yogurt, some buttermilk, some whole milk, package of corn tortillas I opened to make enchiladas last night, a few tablespoons of capers, about a cup of sour cream, about half a pound of baby spinach, Here is what I plan on making:

Ravioli with Arugula & Pecorino and Seared French Beans with Caper Bagna Cauda

The ravioi could use up some or all of the wedge of Parmesan left in my fridge (in place of the Pecorino), and the bagna cauda would finally use up the last of the capers in the fridge. I need ravioli, arugula, and haricot verts to make this dish, but they'll all get used up. I might have to make the ravioli and arugula twice before the new fridge arrives to use up all the ravioli. Maybe Thursday night because it's pretty quick to make if I prep the cheese and bagna cauda in advance.

Beyond Burgers

Mostly because it doesn't yield leftovers expect one lone burger I can have for lunch the following day. It'll also use up some more of the mustard, mayo, ketchup, and vegan havarti with jalapeno from the fridge. This might end up being next week rather than immediately.

Beyond Brats

It's just vegetarian hot dogs. This one may or may not happen, but it's good in the same ways the burgers are.

One Pot Peanut Sauce Noodles

Because it generally yields no leftovers. The baby spinach that didn't fit into last night's enchiladas verdes can go into this too. So can the last of the celery and some of the carrots. I just need to buy a red bell pepper, tofu (or make more seitan), some green onions, and cilantro. [Edited 12/6/22: I made this tonight. I ran out of brown rice pad thai noodles, so it's partially brown rice mai fun noodles. It's been awhile since I've made this dish, and I realize I really need to record my changes somewhere because I don't remember them all. I always add light miso and replace the white vinegar with A LOT of Chinese black vinegar. I also end up doubling most of the sauce ingredients but not the noodles, and I never measure my veg. I need to measure this stuff and write it down at some point because the end result is delicious. I think the main difference between the dish as written and mine though is the addition of Chinese black vinegar.]

 

Veg Pepperoni Subs 

I have an open jar of marinara and some shredded mozzarella in the fridge, in addition to the seitan pepperoni I made. I figure I'll make some garlic bread (if I buy hot dog buns for Beyond Brats, I can use those) and make it all into something resembling a meatball sub except with homemade pepperoni in place of the meatballs. If I have red bell pepper leftover from the peanut sauce noodles, I can include those and some sliced onion.

 

Garden Pretzel Sandwiches 

This may or may not happen, but it's easy and good. I might be setting myself up to buy too many breads. 

Green Bean Casserole and Boxed Mashed Potatoes and Fried Seitan Chik'n

To use up the sour cream, milk, and more vital wheat gluten from the freezer. 

 

Enchiladas again 

To use up some more of the corn tortillas.

 

 Vegan Buffalo Tofu Salad

For lunches, to use up the ranch dressing. I don't know if I even need extra lunch food, but I don't want the ranch to go to waste and I do love this salad.