Meal Planning

Time for more meal planning. I've got a cup or two of cauliflower leftover from last week's meal plan, and the latest Rancho Gordo Bean box arrived last night. Here is what I'm making, at least for the next couple of days. 

Vegan Mushroom Bourguignon and Onion Bread

The onion bread is a bread machine recipe from a book I got at the library's used cookbook sale earlier this month. I'll have to get it from the book. The bourguignon will use up the cauliflower and really only required me to buy mushrooms and potatoes.

Beans and Rice with Roasted Sweet Potatoes and Green Sauce (from The Rancho Gordo Vegetarian Kitchen, Volume 1)

This recipe came with my latest Rancho Gordo Bean box, which included both Rio Zape beans and brown rice. I've also got New Mexican chile powder because it came in a previous box and was so good I bought more, and I've got a bag of sweet potatoes and some plain nonfat yogurt to use up, so this recipe only requires buying a little produce.

Beans and Rice with Roasted Sweet Potato and Green Sauce

From The Rancho Gordo Vegetarian Kitchen, Volume 1 (Rancho Gordo Press, 2019)

Ingredients

3 large sweet potatoes, peeled and sliced into rounds or wedges

4 tbs extra virgin olive oil

Rancho Gordo Stardust Dipping Powder or New Mexican Chile Powder

Salt and pepper

2 cups cooked Rancho Gordon Rio Zape or Midnight Black beans

2 cups cooked brown or white rice

For the green sauce:

1.5 cups plain yogurt (or sour cream)

1 small bunch fresh cilantro, stems removed

2 green onions, chopped

1 garlic clove, chopped

1 small jalapeno chile, seeded and chopped (optional)

Juice of 1 to 2 limes

Salt

Makes 6 servings

Directions

1) Preheat oven to 400 degrees F. Line a large baking sheet with foil and coat with 1 tbs olive oil.

2) In a bowl, toss the sweet potatoes with the remaining 3 tbs olive oil and a liberal amount of Stardust, salt, and pepper. Spread the sweet potatoes on the baking sheet in a single layer; bake until soft, about 30 minutes. 

3) Raise the oven temperature to 450 degrees F and bake until the edges of the sweet potatoes are caramelized, about 10 more minutes. Check the sweet potatoes often and move them around on the sheet to make sure they don't stick or burn.

4) In a small saucepan, warm the cooked beans over low heat. Add the cooked rice and stir to combine. Keep warm.

5) To make the green sauce, place the yogurt, cilantro, green onion, garlic, and chile (if using) in a blender; blend until smooth. Add lime juice and salt to taste.

6) Divide the rice and bean mixture among plates, top with sweet potatoes, and drizzle with the green sauce. Serve extra sauce at the table.

Meal Planning

Vegetarian Reubens and Vegan Cream of Broccoli Soup

Because I have a haircut appointment tomorrow, so I want something quick and easy.

Southern Comfort Bowl (from I Can Cook Vegan, pg. 164)

Because I want to make a recipe from my new cookbook. This recipe is collard greens, potato/cauliflower mash, bean-based gravy, and tofu masquerading as a sort of chicken fried steak.

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

Because I'll have a little green cabbage leftover from tonight's chilli-garlic noodles, and I'll have potatoes leftover from the Southern Comfort Bowls. I just need to make sure I have everything I need to make the sausages.

NY Style Veggie Pizza and Green Salad

To finish off the pizza dough in the freezer and the green bell pepper from tonight's chilli-garlic noodles. I already have pizza sauce and mozzarella.

Seven-Layer Tortilla Pie

Maybe Saturday night because it's pleasant to eat and not that hard to make.

Saturday Night Dinner

Simran got home from a sleepover having discovered a new love of baked mac 'n cheese, so we're making a sort of junk food dinner featuring baked mac 'n cheese. I bought so many dinnertime components -- way more than I'd usually take on on a Saturday night -- that I've listed them here just so I can keep track of everything. Sim is going to be point person for the baked mac 'n cheese because she's gotten very competent at food prep and cooking in recent months. Here is what we're making tonight:

Baked Macaroni & Cheese

Pan-Steamed Asparagus with Lemon-Caper Mayonnaise

Because asparagus was on sale for cheap at the store today.

Seared French Beans with Caper Bagna Cauda

Because there were French beans at the store. In hindsight, I'm wondering if I have enough capers for both of these vegetable dishes.

Impossible BBQ Wings 

From the freezer section.

Cheddar Bay Biscuits 

From the freezer section because I had a coupon and they just sounded like an appealing junk food for a Saturday night.

Sparkling Pear Cider

Might as well list it. I bought way too much food.