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.
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.]
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.
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.
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.
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