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.
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.
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.
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