Another gum graft surgery next week, another two weeks of very soft foods, so I want to use up anything this week that won't keep that long. Here is what I need to use up: vegan snacking gouda (because I eat it with crackers, and also it's covered in mustard seeds), vegan corned beef, plain cashew yogurt with a best buy date looming, some burger buns leftover from veggie burgers, and a container of full fat cottage cheese (which I don't want to eat because I basically just like one brand of nonfat cottage cheese) purchased by an Instacart shopper when I had COVID. Here is what I'm making:
Taco Night with Red Cabbage Slaw
The red cabbage slaw will use up some of the plain cashew yogurt. If there is any left, I'll throw it into a smoothie. There is Gardein vegan fish in the freezer I could use in my tacos, and I'll just make some beans and basic taco accoutrements for Sameer and Simran.
To finish off any leftover slaw as a side, and also because I haven't made this dish in a while and have missed it.
Penne alla Vodka with Veggies and Vegan Pepperoni
Because I just remembered I have a zucchini and green bell pepper in the fridge.
Vegetarian Lasagna and Garlic Bread
I moved the puck of Beyond Meat from the freezer to the fridge to thaw, and this will use up the chopped onion in my crisper as well as the full fat cottage cheese. Also some of the chopped spinach in the freezer. I think I also have oven ready lasagna noodles. I can make garlic bread from the leftover burger buns and whatever bread I've got on hand. If there are any lasagna leftovers I can't finish in time, they'll keep in the freezer.
To use up the veg corned beef. Maybe with some soup on Friday night. Or Sunday.
Maybe Saturday night as a junk food dinner, mostly because it leaves no leftovers and I don't want to have anything leftover Monday that will go to waste while I just eat soup and soft foods for two weeks.
