Updated Meal Planning

I made the mushroom bourguinon, Nashville hot cauliflower, Korean garlicky mac 'n cheese, and Korean eggplant tacos. I still have small amounts (1-2 servings each) of leftovers of everything but the bourguinon. Tonight we're having DIY tacos to finish off more of the red cabbage slaw. I also didn't end up using the entire red cabbage or the second eggplant I bought for the eggplant tacos, so I have those to use up.

I'm going to Whole Foods tomorrow while running other errands in a town that has a Whole Foods, so I want to update my meal plan for the weekend and apparently the upcoming week plus. Here is what I'm making:

Grilled Cheese and Tomato Soup

Friday night. Because it seems a shame to have access to fresh sourdough from the Whole Foods bakery and not make delicious sandwiches for dinner the same night.

 

Spiced Spinach Tofu Stir-Fry and Brown Basmati Rice

This is my plan for Saturday night because it's fairly simple, unless we just end up finishing off the rest of our leftovers that night, which also might be necessary.

 

Vegan Eggplant Parm with Whole Wheat Spaghetti 

To use up the remaining eggplant. We could have green salad, green beans, or some basic steam-in-bag broccoli with it, depending on what I've got on hand that needs to go.

[Edited 1/17/23: I made this last night and everyone liked it. Sim's only complaint was that she'd have liked it better with dairy cheese. No surprise there. I opted to go with the Seared French Beans with Caper Bagna Cauda as a side, and I made the last of my sourdough loaf into garlic bread. I finished off a container of fresh spinach by chopping it up and adding it to the sauce. There is enough of the eggplant parm left over that I'm going to make it into eggplant parm sandwiches for dinner tonight, with the last of the French beans and some brussel sprouts because I bought a bag of shaved brussel sprouts on Friday without a plan for it.]

Chilli-Garlic Noodles

To use up the leftover chilli-garlic paste. Initiates the purchase of a whole green cabbage.

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

To use up the green cabbage I have to buy to make the chilli-garlic noodles (and manchow soup). Initiates the purchase of a whole bag of russet potatoes.

Pav Bhaji

Uses up some potatoes. Initiates purchase of a bag of burger buns.

Breakfast Burritos with Vegan Breakfast Sausage and Pancakes  

Uses up remainder of potatoes and is a beloved comfort food.

 

Vegetable Manchow Soup and Peanut Sesame Noodle Salad

Making this into an official meal since I can use up the remainder of my shredded red cabbage on this sesame noodle salad, which I've made before and remember being good, albeit cold.

[Edited 1/19/23: Made this last night and it was good. Used brown rice pad Thai noodles for the noodle dish and added shiitake mushrooms to the soup and cooked it in the InstantPot -- saute function for the mushrooms and veg and then added the water and cooked on low pressure for 30 minutes followed by natural pressure release, since this seems to work well for soups in general. Sameer said he really liked dinner and hadn't been expecting to like the soup. The noodle dish did NOT use up the remainder of the red cabbage. I might have to make a small batch of slaw again soon to finish it off. Maybe 2 cups red cabbage left.]

DIY Sandwiches and Leftover Soup

Uses up remaining burger buns and whatever soup or other leftovers are still sitting in the fridge. 

Creole Red Beans & Brown Rice