Meal Planning

Sameer and his mom are both going out of town Tuesday, so most of the week will just be Sim and me. There are still two dinners with all of us though, and Sameer should be back for dinner Friday. I'm going to try to clean out the fridge, freezer, and pantry a bit in the lead up to Thanksgiving. I also want to make some dishes I haven't made in the last few months, like some mushroom- and fake-meat-based dishes. I'm going to do easy meals that don't create a bunch of leftovers while it's just Sim and me (mostly sandwiches probably). Here is what I'm planning to make the rest of the time:

Avocado Grilled Enchiladas with Red Chile Pesto and Bagged Salad

There was a good deal on bagged salad, so I bought three, which leaves me with two more to use up quickly. I think we'll do this meal tonight.

Air Fryer Tofu with Rice and Bagged Salad

Monday night.

After Sameer gets home:

Vegan Mushroom Bourguignon

Instant Pot Garlic Mushrooms and Caulipots and Shaved Brussels Sprouts with Whole Grain Mustard Sauce 

Because the vegan mushroom bourguignon will yield extra potatoes and cauliflower.

Vegetarian Chili and Cornbread

I think I need more TVP. I mostly like making this because it's a way to use up random beans from my Rancho Gordo Bean boxes. Also, everyone likes cornbread.

Nashville Hot Cauliflower Bites

If there is even more leftover cauliflower.

Meal Planning

Red Beans & Rice 

Tonight (Sunday). I think last time I combined all the ingredients in the main Instant Pot insert and just cooked it on the rice setting, and everyone thought it was the best it had ever turned out. I think I also used white rice, which I'm out of, so I guess I'll use brown and just cook it longer.

Tostada Pizza

Monday because it'll be one of the cooler days.

Falafel (plus Red Sauce and Hummus) and Greek Salad

Tuesday. I want to try to find some frozen pita bread at the grocery store for optimal freshness without my having to make them entirely myself. Whole Foods allegedly sells good ones.

Instant Pot Mexican Quinoa and Black Beans 

Wednesday.

Grilled Cheese and Tomato Soup

Thursday night for a cozy post-trick-or-treat dinner for Simran.

Tuscan Kale Salad

This is my attempt at recreating the Tuscan kale salad from True Food Kitchen. The one at True Food Kitchen has breadcrumbs in it, which I don't include, but I think that's the primary difference. It's one of my favorite things to eat for lunch.

Ingredients

1/2 bunch Tuscan kale (also called lacinato or dinosaur kale)

Lemon Vinaigrette

1-2 tbs shaved Parmesan (I like Violife's vegan Parm.)

Directions

1) Remove woody kale stems and rip up the kale leaves. Rinse.

2) Pour boiling water over the kale; then drain and rinse with cold water immediately. (I doubt they cook the kale even this small amount at True Food Kitchen, but it makes it easy to digest and reduces the amount of dressing required to soften it up.) Let the leaves drain for a few minutes.

3) Dress with lemon vinaigrette and Parmesan. Serve immediately.

Lemon Vinaigrette

 Ingredients

1/4 cup fresh lemon juice

1-3 garlic cloves

1-2 tsp Dijon mustard

1/4 tsp sea salt

freshly ground black pepper

1/4 cup extra virgin olive oil

Directions

1) Put garlic cloves in a food processor and run until minced. 

2) Put all remaining ingredients in food processor and blend until smooth.

3) Keeps for up to a week in the fridge.

Meal Planning

Time for meal planning. Our neighbor gave us a few ripe red tomatoes and unripe green tomatoes from her garden, so I'm making plans for them.


Fried Green Tomatoes and Zucchini Noodles with Haloumi and Pesto

Taco Tuesday with Vegan Mexican Corn Salad with Black Beans

Dal Bhaat Shaak Rotli with Dal Lasooni and Green Bean Shaak

Garlicky Vegan Korean Mac 'n Cheese 

Instant Pot Mexican Quinoa and Black Beans

Meal Planning

Air Fryer Tofu with Rice

Thai Green Curry

Pav Bhaji

Garlicky Vegan Korean Mac 'n Cheese 

Idli-Sambar

Chilaquiles Casserole

Meal Planning

Chilaquiles Casserole

Chilli-Garlic Noodles

Tofu Pot Pie

Grilled Cheese and Tomato Soup

Vegetable Lasagna

Meal Planning

Time for more meal planning. It's warm today, almost 80 degrees, but it's supposed to be in the lower 70s the rest of the week. Tuesday and Wednesday require quick and easy or entirely pre-made dinner due to appointments. Here is what I'm making:

Dumplings with Dipping Sauce and Crunchy Asian Slaw

I'm going to try air-frying the dumplings this time as it suggests on the packaging. I have dipping sauce and green cabbage leftover from last week.

Indian Style Sandwiches with fresh Cilantro Chutney

I'll pick up some fresh bread from the farmer's market while Sim is in voice lessons, and I'll make the chutney in advance and have the potatoes cooking in the Instant Pot while we're out of the house.

Spinach & Feta Pita Bake

I have some leftover spinach in the fridge, and this will be easy enough to throw together Wednesday after Sim's eye appointment.

Chilli-Garlic Noodles

Friday night dinner? If there is leftover cabbage.

Meal Planning

Autumn is finally here! Highs this week will be in the 60s and 70s, so I can just open the windows and cook whatever I want without fear of heating up the house too much. Here is what I have to use up: the plant-based dumplings we all love that I found on sale, some baby spinach. Here is what I'm making:

Ready-to-Eat Meal from Patel Brothers

Sameer has an eye appointment in Naperville this afternoon, so we're going to stop at Patel Bros to restock, and one of the things we'll buy is a selection of dishes from the hot foods bar (usually kadai paneer, dal makhani, and palak paneer, plus a bunch of samosas). Sameer can make some rice at home while I take Simran to and from her voice lesson. I'll also get some garlic naan and onion kulcha from the freezer section to just heat up in the toaster oven.

Dumplings with Dipping Sauce and Crunchy Asian Slaw

I made the slaw with all red cabbage last week because I had some to use up, and we just didn't eat as much of it. I think it's better with green. It's just more lettuce-like and less work to chew.

Air Fryer Tofu with Rice and leftover Crunchy Asian Slaw

Sameer suggested doing the tofu again because everyone likes it. I could theoretically just serve the slaw again to use it up. 

Red Chile Enchiladas 

Idli-Sambar

This dish is always a hit, plus Sameer's mom is here to make coconut chutney properly. Plus it's a thick, warm soup in autumn, and it's healthy, so I like all that. Lots of prep time though, both for soaking and fermenting the batter and for making the vegetable stock to make into soup.

Chilli-Garlic Noodles

To use up the cabbage, or at least some of it. Next week probably.

Vegetable Manchow Soup

As a side. Maybe. To finish off the cabbage. Can't do this while we have sambar though. Cannot house two leftover soups at one time.

Meal Planning

I was sick for almost a week, and we had a lot of random in-a-pinch type dinners. I didn't end up making everything on the last meal plan, short as it was. It's currently very hot here, so I'm avoiding using the oven. Here is what I have to use up: half a red bell pepper, half a green bell pepper, and russet potatoes. Here is what I'm making:

Air Fryer Tofu with Rice and Crunchy Asian Slaw

Making this tonight because I didn't make it yet. I'll make the rice in the Instant Pot, as we've taken to doing.

Indian Style Sandwiches with fresh Cilantro Chutney

Probably Tuesday so we can have everything ready to make into sandwiches when Sim gets home from voice lessons. I'll bake the potatoes in the Instant Pot to avoid the oven and also because I've learned it yields even better baked potatoes than the oven.

Falafel (plus Red Sauce and Hummus) and Greek Salad

Maybe Wednesday night because it's a bit labor intensive, and Sim will be at school late so I'll have more time. I'll make the falafel in the air fryer. I think I did that once before and it was good. I think the recipe I normally use calls for egg, but I'll replace it with aquafaba from the cooked, refrigerated chickpeas. I'll have to remember to put the chickpeas to soak tonight (Monday) so I have plenty of time to do all this. So many sauces.

Catalan Sauteed Polenta and Butter Beans

I have more than one kind of butter beans from my Rancho Gordo bean boxes, and I haven't made this in a while. I'm going to try making the polenta in the Instant Pot. If it doesn't turn out, I'll scrap this recipe for now. I'm not doing the oven version I normally do in this heat. If I soak the beans and make the polenta on Thursday, this could be pretty easy to throw together Friday night. Thursday we'll just eat leftovers.

Red Beans & Rice and Green Salad

An easy Sunday or Saturday night dinner if we can't come up with something better.

Meal Planning

Paryushan is over. Time for meal planning again. It's cool outside today, but there will highs in the 80s the rest of the week, so I'd like to do one meal today that uses the stove and oven a lot and do less heat-based cooking the rest of the days. Here is what I've got to use up: about half a sliced red bell pepper, half a head of red cabbage, some spring mix lettuce, two bags of shaved brussels sprouts, some microgreens, 

Spiced Spinach Tofu Stir-Fry and Rice and Garlic Naan

Air Fryer Tofu with Rice and Crunchy Asian Slaw

California Wraps

Pav Bhaji

Meal Planning

My mother-in-law has arrived, and it's time for more meal planning. It's also supposed to be in the 90s here all week, so I'm trying to avoid using the stove/oven much. I bought some okra from Patel Brothers yesterday, so I'll need to use that this week, but we've finished up most other things. We'll plan on eating leftovers Thursday since my MIL just has fruit and snacks on Thursdays. Here is what I'm making:

Dal Bhaat Shaak Rotli  with Dal Lasooni and Bhinda Nu Shaak 

Taco Tuesday with Vegan Mexican Corn Salad with Black Beans

It's supposed to be the hottest day this week, and Sim has voice lessons, so I'll make some black beans in the Instant Pot and have everything else be prepped ahead and served cold.

Creole Red Beans & Rice and Green Salad

Avocado Grilled Enchiladas with Red Chile Pesto and Red Cabbage Slaw

Air Fryer Tofu with Rice and Crunchy Asian Slaw

I'm probably saving this idea for later, but I'm including it as a just-in-case meal here:

Jalapeno Popper Melts

Meal Planning

It's our first week with Sameer's mom again, so meal planning is adjusted to her preferences. Here is what Sameer has planned for the first week:

Chana Masala with Basmati Rice and Kachumber Salad

Pav Bhaji

Indian Style Sandwiches with fresh Cilantro Chutney

Thursday will be leftovers while Sameer's mom eats fruit and snacks, and Friday we might get takeaway from Patel Brothers. It's supposed to be hot starting next weekend, so we'll have some InstantPot meals, like Red Beans & Rice.

Meal Planning

I've got a lot of random stuff to use up, and Sameer's mom is coming to stay in a week, so we're also eating things she doesn't eat before she gets here (e.g., mushrooms, veggie burgers). Here is what I've got to use up: shaved brussels sprouts, an heirloom tomato, six eggs, creme fraiche, lettuce, buttermilk, heavy cream, burger buns, microgreens, nonfat plain yogurt, and avocados. Here is what I'm going to make:

Portobello Mushroom Stroganoff

I'm going to use creme fraiche in place of the sour cream, just to use it up.

Veggie Burgers and Fries and Shaved Brussels Sprouts with Whole Grain Mustard Sauce

I made some vegan special sauce a la Big Mac awhile back, and I've still got that in my fridge. 

Nicoise Salad 

To use up the eggs.

Pancakes

To use up the buttermilk. I can just stash them all in the freezer for later. I also bought some frozen sliced strawberries to make into compote.

Buddha Bowl

I think this will just be for me, but I do have BROL, home baked tofu, and sauce that needs to be used up, plus the avocados, kimchi, and microgreens.

Buffalo Tofu Salad

I have some vegan blue cheese that I need to eat within the next few weeks, plus I can make ranch dressing from the nonfat plain yogurt. This is usually just a week of lunches for me, so maybe I'll do this after finishing off my buddha bowl ingredients.

Edited 8/16/24: I'm using up stuff from the fridge tonight, so lots of veggie sides:

Shaved Brussels Sprouts with Whole Grain Mustard Sauce

Vegan Fried Chicken

Seared French Beans with Caper Bagna Cauda

Cucumber Salad

Patatas con Alioli

Meal Planning

Time for meal planning again. Sameer and Simran are going out of town starting next Sunday, so I'm planning until then. It's hot this week, so I'm avoiding the stove as much as possible. Here is what I have to use up: fresh green beans, nonfat plain yogurt, a tomato, a few red potatoes, most of one red onion, and some leftover homemade ranch dressing and about half the buffalo sauce from when I made buffalo cauliflower. Here is what I'm making:

Veggie Summer Rolls

This meal might be Tuesday, so I can prep it before Sim goes to voice and we can eat as soon as we get home.

California Wrap

This meal is just handy for using up the julienned vegetables from the spring rolls, and it's quick and easy to make. The cucumber dill sauce will use up some of the yogurt.

Fresh Veggie Tacos with Fresh Guacamole

Broccoli Salad and Air Fryer Buffalo Cauliflower with Ranch Dip and Seared French Beans with Caper Bagna Cauda

I'll make this early in the week, maybe tonight, because it requires the stove and will also probably yield a decent amount of leftovers. The green beans I'm only making because I have the better part of a bagful leftover from a meal last week. 

Breakfast Burrito and Pancakes

This will use up the potatoes. I've also been wanting pancakes with strawberry compote, so I'll make some more of that from a bag of frozen strawberries. If I make a new batch of pancakes, that will use up the last of the nonfat yogurt.

Meal Planning

Time for meal planning. It's July and hot outside, but we're supposed to get a couple cooler days this week. Here is what I have to use up: some little red potatoes, veggie hot dogs, four eggs, a head of cauliflower, and some sliced bell peppers. Here is what I'm making: 

Nicoise Salad 

This will use up the red potatoes and eggs.

Tofu Salad Sandwiches

If I can get fresh sourdough bread and microgreens from the farmer's marker Tuesday, this would be a good Tuesday night dinner.

Garden Pretzel Sandwiches

Air Fryer Buffalo Cauliflower

Veggie Dogs

Zucchini Noodles with Haloumi and Pesto

Red Beans & Rice 

To use up the bell pepper in my fridge and freezer.

Meal Planning

We've basically finished last week's meal plan, but we've got lots of random leftovers, so I think it's going to be leftover night for dinner. Last week's meal plan did use up a lot of random ingredients though. Here is what I'm planning to cook this week:

Red Curry Tempeh Summer Rolls with Manchurian Sauce

July 3rd/4th: Hot dogs, deviled eggs, Easy Bean Salad, Patatas con Alioli, Shaved Brussels Sprouts with Whole Grain Mustard Sauce 

This is too many dishes for three people in one day, but maybe we'll do some on the 3rd (when our town is having their Independence Day Extravaganza and fireworks) and their leftovers plus the rest on the 4th (actual holiday), maybe with homemade black bean burgers or Beyond burgers on the non-hot dog day.

Tofu Salad Sandwiches

I haven't found baked tofu in the "savory" flavor I normally use, but I did find a truffle and sea salt variety, so I'm going to try it here and see how it turns out.

Zucchini Noodles with Haloumi and Pesto

I bought haloumi on a whim after we were served it so often in London, so I need to actually make it into something. Plus, I haven't used my vegetable spiralizer in a while.

Vegan Pasta Salad

I might not make this dish this week, but I'm putting it here so it stays on my radar.

Meal Planning

I've got a lot of random little things in the fridge to use up: arugula, spinach, sliced white mushrooms, an heirloom tomato, pesto mayo, spicy red sauce for falafels, a mixture of radicchio and iceberg lettuce, mozzarella pearls, a package of feta, microgreens, nonfat Greek yogurt, a cucumber, cooked chickpeas and an avocado. It's not going to be quite as hot this week (mostly highs in the 80s, some lower, one or two days higher), so I won't be concentrating as hard to avoiding using the stove. Sameer is planning to implement alternate day fasting this week, so I'm not sure how exactly this will go since cooking on nights when he doesn't eat can yield way too many leftovers. Here is what I'm making:

Falafel (plus Red Sauce and Hummus) and Greek Salad

The yogurt sauce will use up the nonfat Greek yogurt and cucumber. We can use up the last of the red sauce I made last time. I can make hummus from the already cooked chickpeas in the fridge and Greek salad from the feta. I just need to cook more chickpeas and buy more cucumbers, kalamata olives, cherry tomatoes, pita bread, and parsley. I air-fried the falafel in the Breville last time and it turned out really well.

Brinner with Omelets and Pancakes

I have a bunch of pancakes and some veggie sausages in the freezer. I just need to buy some eggs for this dinner, and the omelets will use up some cheese and random veg from the fridge. This one involves turning the stovetop on for a few minutes, so I'll do it on a cooler night.

Garden Pretzel Sandwiches and Easy Bean Salad

Ravioli with Arugula & Pecorino and Italian Chopped Salad

I already have a shallot and arugula, and I can also throw my fresh spinach in here. I just need the cheese ravioli.

California Wrap

Because we all like it and it finishes off the yogurt sauce from the falafel.

Instant Pot Mexican Quinoa and Black Beans

Meal Planning

 It's hot here this week, so I'm trying out some no-cook meals. Here is what I'm planning to make:

California Wrap and Easy Bean Salad

Vegan Fried Chicken with Ranch Dip and Sweet Potatoes and Crudites

Because I have homemade ranch dip in the fridge and sweet potatoes in the pantry that I can steam in the Instant Pot.

Veggie Summer Rolls

Vegan Seafood Salad and Hummus with Crudites

Italian Chopped Salad with Cheese Herb Bread

I'm going to make the bread as a loaf in the bread maker (to avoid heating up the house) and we'll see how it goes.

Fresh Veggie Tacos with Fresh Guacamole and Red Cabbage Slaw

Vegetable Sushi

I want to master the basics of this and then make different recipes (e.g., a vegan spicy California roll I saw online). I just need to find my sushi mat among all my currently-not-in-use kitchen supplies.

No Cook Meals for Hot Summer Nights

I'm compiling a list of things I can make when it's hot outside so I don't heat up the house even more. Right now it's only June and we're looking at highs in the 80s and 90s for the foreseeable future, according to the weather app. Our first summer here, it only got that hot for one week. Here are some things I already make and like:

Veggie Summer Rolls

Garden Pretzel Sandwiches

Fresh Veggie Tacos with Fresh Guacamole

California Wrap

Vegan Seafood Salad

Greek Salad

Hearty Veggie Hoagies    

Tofu Salad Sandwiches

Indian Potato/Tomato/Cucumber Sandwiches

I can steam the potatoes in the Instant Pot, which keeps its heat pretty well contained and also keeps them from getting dried out like microwaving them does.

Here are some recipes I haven't tried yet but would like to:

Red Curry Tempeh Summer Rolls

Vegan Fresh Spring Rolls with Peanut Sauce

Tofu Mango Summer Rolls with Makhani Sauce

Cold Soba Noodle Salad

If I use rice noodles, they can cook in standing boiling water from the tea kettle. No stove needed at all.

Vegetable Sushi

Kachumber Salad

This seems good to serve alongside curries.

Easy Bean Salad

I like that I could theoretically use any of my random Rancho Gordo Beans.

Big Italian Salad

Epic Summer Salad

51 Salad Recipes

A lot of these look good.

Meal Planning

It's nice and cool outside today, but it's going to get HOT later this week, so I want to do some cooking today that heats up the house and do no-cook meals later in the week. Here is what I'm planning to make:

French Onion Skillet Fettuccine and Shaved Brussels Sprouts with Whole Grain Mustard Sauce 

Tonight so I can use up the mushrooms leftover from veggie tacos. I changed the skillet lasagna to skillet fettuccine based on what I currently have in the pantry.

Pasta Salad and Bagged Salad

Because tomorrow is going to be very busy, and I need something I can have ready to eat when Sim comes home from her voice lesson. If I prep the soy curls (veg chik'n) and pasta today, it will be fully no-cook tomorrow.

Falafel (plus Red Sauce and Hummus) and Greek Salad

Because I still haven't made this yet. I'll make it in the air fryer to avoid heating up the house much. I already have everything I need.

Veggie Summer Rolls

Friday night dinner. It's a fair amount of work, but it's no-cook and we all like it. Sim can help make the rolls.

Garden Pretzel Sandwiches

Saturday night because it's no-cook, it's easy, and everyone in the house likes it.

Meal Planning

Three days this week are supposed to be over 80 degrees, so I want some dinners that don't require the stove/oven. I didn't make everything on last week's meal plan, so some of that might repeat here. Here is what I have to use up: one egg, open jar of marinara, open jar of pizza sauce, about a cup of fresh white mushrooms, about a cup of nonfat Greek yogurt, about 1/2 cup of sour cream, lettuce, and a few avocados. Here is what I'm making:

Black Bean Quesaritos

I can use up the remaining sour cream on this, as well as the container of chipotle salsa and open jar of nacho cheese in the fridge. I think I just need big flour tortillas to have all the ingredients.

Fresh Veggie Tacos with Fresh Guacamole

Because it's easy and I love it and it doesn't involve heating up the house at all. I could use up the last of the mushrooms and most of the avocados on this meal. And some of the lettuce.

Pasta and Greek Salad

I will use up the sauces in the fridge, plus the small amount of heavy cream in there and maybe an open cream cheese to make a sort of vodka sauce. Then throw in whatever veg I want to use up from the fridge and freezer and maybe some soy curls from the pantry (or make and steam veg pepperoni in the Instant Pot to slice up and throw in if I'm feeling ambitious), along with whatever dried pasta I want to use up. Sim loved the Greek salad last week, and I have another container of fat free feta, so I'll make it again this week. I just need cucumbers and tomatoes to make this meal.

Falafel (plus Red Sauce)

Later in the week when it's cooler out since it involves baking in the oven. I might try making the falafel in the new toaster oven on its air fryer mode. It's smaller, but it would be quicker and might turn out really well. I'll have to figure out cooking times, etc. The sauce would probably use up the last of the yogurt in the fridge too.

California Wrap

Because it calls for the same sauce as the falafel. I didn't end up making this OR the falafel last week. I'll hold off on buying ingredients for these wraps until I've made the falafel.

Green Enchilada Lasagna

When it gets cooler out maybe.

Meal Planning

Two weeks have passed since my connective tissue graft surgery. Everything went well, and now I can eat normally again. Here is what I'm making (I might be going overboard with the planning, but as long as I only buy enough ingredients for the first couple nights, it's fine):

Vegan Fish Tacos with Red Cabbage Slaw and Black Beans and Elote

I want to eat all this tonight. I got some small heirloom black beans from my latest Rancho Gordo Bean box, so I'm using those.

Fresh Veggie Tacos with Fresh Guacamole and Leftover Sides

Any leftover red cabbage slaw, black beans, or elote can go with this.

Black Bean Burgers and Greek Salad

Shakshuka and Leftover Greek Salad

If I have mushrooms leftover from the veggie tacos and eggs still in the fridge. 

Falafel (plus Red Sauce)

Because it's a nice sandwich but also requires heating up the oven, and it's not supposed to be particularly hot this week.

Vegan Seafood Salad

If I have leftover pita pockets from the falafel.

California Wrap

Because it calls for the same sauce as the falafel.

Meal Planning after Connective Tissue Surgery

I'm getting my stitches out tomorrow. I've been eating foods that require no chewing and can't get stuck in stitches for the last week. After the stitches are out, I am graduating to soft foods that can require some light chewing. This is what we're making:

Garden Pretzel Sandwiches

I'll just eat more drinkable foods this night.

Takeout Pizza

Simran is singing at a local restaurant for a fundraiser Tuesday night, so we'll get a pizza while we're there. I'll have drinkable soup, etc.

Indian Butter Tofu and Rice

I might use this recipe for the sauce instead. It's InstantPot and easy.

Spaghetti & Meatless Balls (Delish Loves Disney)

Malai Kofta and Rice

McDonald's Style Breakfast Sandwiches

Last week Sameer made the following for Simran while I mostly ate Vegan Cream of Broccoli Soup, cream of wheat, scrambled eggs, whipped sweet potatoes, homemade refried beans with whipped avocado, cottage cheese, green smoothies (no straw! because surgery), and yogurt:

Garden Pretzel Sandwiches

Vegetable Lasagna

Boxed Mac 'n Cheese and Morningstar Buffalo Wings

Prepared foods.

Veggie Dogs & French Fries

Duchess Potatoes

I was able to eat this. They supplemented with veggie dogs while I had other soft foods.

Meal Planning

We're expecting three warm days this week (by which I mean over 75 degrees, warm enough we'll need to open the windows if not turn on the A/C) followed by three cool days (by which I mean no chance we'll need to use the A/C -- highs in the 60s or lower), so I'm planning three meals that use the whole oven on the cool days and three meals that don't for the warmer days. Next Monday I have another gum graft surgery, so I want to use up any crunchy foods before then because I'll be on a liquid/soft diet for a couple of weeks, and Sameer and Simran historically have eaten mostly prepared foods during that time. Here is what I have to use up: a couple kinds of lettuce, arugula, an heirloom tomato, some hot dog buns, a bag of shaved brussels sprouts, and some homemade ranch dressing. Here is what I'm making: 

Vegan Air-Fried Soy Curls with Homemade Ranch Dip and Baked Beans and Arugula Salad and Corn on the Cob

Veg Kielbasa with Sauerkraut and Mashed Potatoes and Shaved Brussels Sprouts with Whole Grain Mustard Sauce

DIY Sandwiches and Leftover Sides

Green Enchilada Lasagna (I Can Cook Vegan, pg. 192)

Tofu Pot Pie

Because I have tofu in the freezer, as well as frozen veg. I don't make this much after it gets hot outside since it involves a lot of oven baking, which heats up the house, and we all like this meal.

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

I can eat these in the second week after my gum graft surgery, so I'll make them this Thursday or Friday when it's cool out and put them in a bag in the freezer for later.

French Onion Skillet Lasagna

To finish off the mushrooms from the meatless balls and the spinach from the green enchilada lasagna.

Loaded Nachos

Sunday night since it yields no leftovers and I'll be eating pretty lean for the next week (mostly blended soups, pureed sweet potato, homemade refried beans, and yogurt) so I might as well have a junk food dinner beforehand.