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.
To use up the eggs.
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.
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.
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
Seared French Beans with Caper Bagna Cauda
Patatas con Alioli
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