Meal Planning

It's that magical time of year between Thanksgiving and Christmas when I try to eat healthy and also use up stuff from my pantry. I currently have way too many beans, courtesy of the Rancho Gordo Bean Club. I'm trying to increase my protein intake without giving myself a stomachache, so I'm experimenting with some hummuses. I just made a classic hummus out of black tiny chickpeas from my latest bean box, which looks and tastes basically like any other classic hummus because it turns out the chickpeas aren't black on the inside. I'll buy some carrots to go with it. I replaced the oil with more aquafaba because I can't tell the difference in the final product and it makes it lower in fat.

I also want to try gingerbread hummus for eating with apples because it looks lower in fat than peanut butter and lower in sugar than date caramel, and I don't care for plain apples. It's snowy and cold out this week, so here is what I'm making for dinners:

Tofu Pot Pie

Tonight. To finish off the tofu in my freezer.

Instant Pot Mexican Quinoa and Black Beans 

Tuesday, with easy guacamole, because Simran has rehearsal until late.

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

Because I want the high protein sausages and it's a pretty low-fat, healthy meal.

Vegan Hot & Sour Soup

Because it sounds good and will use up some of the cabbage leftover from the colcannon. 

Chilli-Garlic Noodles

To finish off the cabbage.

Vegan Mushroom Bourguignon 

It's a nice cold weather stew.

Tofu Manchurian

Because it looks good, and I can scale up the sauce to include any leftover cauliflower from the bourguinon. I want to try making this in the air fryer instead of a skillet, but it might be smarter to just do the skillet version first. I'll probably go with skillet this time.

Thanksgiving 2025

 Deviled Eggs

Gardein Turkey Cutlets with Gravy 

 

Green Bean Casserole

Stuffed Mushrooms with Horseradish Cream Sauce

Boxed Mashed Potatoes

Dinner Rolls

Candied Pears

Pumpkin Pie

Meal Planning

I still haven't made everything from last week's meal plan, so there is some carry over. My goal is still to use up as much as possible of what's currently in my freezer and pantry. There is a new Rancho Gordo Bean box coming soon, so I'm always racing to make room for the new beans. Here is what I'm making for the next few days, plus some more recipe ideas for after that:

Huevos Rancheros

I'm making this tonight with midnight black beans I've already cooked.

Seven-Layer Tortilla Pie

Monday night, along with Mexican corn bag salad, with the remaining black beans, plus a cup of dry pinto beans. 

Catalan Polenta with Spinach and Butter Beans

To use up some polenta as well as some lima beans. The polenta is a time investment, but we all like it and I haven't made this one in a while.

Shakshuka

To use up some more beans as well as eggs and the spinach leftover from polenta night.

Curry Butternut Squash Soup and Sandwiches

The recipe calls for a can of pumpkin, but I have cubed butternut squash leftover from making cassoulet last week, so I'm just going to use that instead. I doubt it'll change the flavor much. Not sure what kind of sandwiches yet.

Chilaquiles Casserole

To use up yet more beans, plus the corn tortillas in the fridge and the corn in the freezer.

Vegan Lentil Quinoa Loaf and Whipped Sweet Potatoes and Veggie Side

To finish off the sweet potatoes in the pantry as well as the shaved brussels sprouts in the fridge.

Vegetarian Chili and Cornbread 

Because it uses up a lot of beans. I can make this whenever.

Chilli Miso Pasta

To use up some noodles from the pantry. Also because I love this dish.

French Onion Skillet Lasagna 

Just because I have a box of lasagna noodles to use up.

Vegetable Barley Soup and Sandwiches

Meal Planning

Tofu Pot Pie

Autumn Cassoulet and Cheese Herb Rolls and Kale with Lemon Vinaigrette

Ravioli with Arugula and Pecorino

Seven-Layer Tortilla Pie

Huevos Rancheros

Chilli Miso Pasta

Meal Planning

I made so many bean/vegetable stew type dinners this week. Time to write out what else I'm planning, starting today, Friday. I'm still cleaning out the fridge/freezer/pantry, and next week we'll have some colder autumnal weather. Here is what I'm making:

Autumn Cassoulet and Cheese Herb Rolls and Kale with Lemon Vinaigrette and Grey Stuff Pudding

Tonight, because I still have some ingredients to make the cassoulet again and I already bought more royal trumpet mushrooms. I already have kale and vinaigrette in the fridge. This will also finally finish off all the potatoes of every variety in my house, which is a great achievement. I bought the ingredients to make the grey stuff dessert from Delish Loves Disney at least a week ago, so I want to make that this weekend.

Ravioli with Arugula and Pecorino

Because it's easy, quick, good, and I noticed I still have cheese ravioli in my freezer. Low effort Saturday night dinner.

Vegan Beef with Broccoli and Brown Rice

Sunday night I think because I didn't make it this past week. I will throw my cauliflower in here rather than make it into something else. Then I'll just have one half-bag of soy curls left to use up.

Lasagna

Because I have some no-boil lasagna noodles taking up space in the pantry. I think I have some frozen spinach I can throw into this. And any tomato products in the fridge that are still good can become sauce.

Tofu Pot Pie

There is cubed tofu in my freezer this could use up, plus lots of random vegetables.

Chilaquiles Casserole

I'd like to make Vegetable Barley Soup and some kind of sandwiches another night, but I think I'll take inventory and figure all that out after I've made some of these meals.

[Edited 10/22/2025: So far I've made the cassoulet and rolls, vegan beef & broccoli, soup and sandwiches, and ravioli. One shallot and another small container of arugula would be enough to make the ravioli again. I could make the vegan beef & broccoli one more time with the ingredients I have on hand, and my stockpile of soy curls will finally be used up. One more container of mushrooms and I could make cassoulet and rolls again, since I had to buy more sweet potatoes anyway for making groatnola. Next week might largely be a repeat of this week. I'm making chilaquiles tonight, prepping lasagna for tomorrow, and doing tofu pot pie Friday night, at which point I'll still have one container of tofu cubes and one of diced red bell pepper in my freezer. Haven't decided what we'll do Saturday night yet. Maybe some kind of tacos or enchiladas to use up the tortillas in the fridge. Seven Layer Tortilla Pie maybe.]

Meal Planning

We had so many leftovers this past week that I didn't end up making the mushroom bourguignon. Here is what I'm making starting tomorrow, Saturday.

Spinach & Feta Pita Bake

Because I have leftover pitas, mushrooms, spinach, and a second container of feta. This will be an easy Saturday night meal that only requires me to buy another jar of sundried tomato pesto.

Vegan Mushroom Bourguignon 

To use up any leftover mushrooms. It'll also finish off my russet potatoes, some of my spinach, and possibly my flageolet beans now that I include those in the bourguigon.

Vegetarian Chili and Cornbread 

Tuesday. Because it can be made in advance and uses up beans.

Vegan Lentil Quinoa Loaf and Whipped Sweet Potatoes and Veggie Side

To use up my sweet potatoes.

Vegan Beef with Broccoli and Brown Rice

To use up half the last bag of soy curls.

Hot Cauliflower Bites with Homemade Ranch Dip

or 

Black Pepper Cauliflower

Meal Planning

Fresh Veggie Tacos

Monday because it's still hot out.

Spinach & Feta Pita Bake

Autumn Cassoulet and Pistachio-Crusted Tofu and Garlic Sauteed Spinach

Vegan Mushroom Bourguignon 

To use up any leftover mushrooms from the week.

Beet Salad and Hot Cauliflower Bites with Homemade Ranch Dip and Baked Potato Skins 

To use up leftover cauliflower and russet potatoes.

Meal Planning

Simran is going on a school trip this week, so I won't be cooking quite as much. Here is what I'm making:

Huevos Rancheros

Because I have corn tortillas, eggs, black beans, and avocados to use up. I'm going to make a very lazy version of the ranchero sauce and just mix some jar salsa and chipotle salsa (already open in the fridge) until it tastes good enough.

Instant Pot Mexican Quinoa and Black Beans 

Tuesday because Simran has rehearsal and voice lessons until dinner time.

Pasta Salad 

Wednesday night because Sim doesn't love it and she will be eating at the airport. Also, I already have all the ingredients.

Meal Planning

False Fall has ended. Second Summer has begun. Time for hot weather meals again.

Air Fryer Tofu with Rice and Bagged Salad

Tofu Salad Sandwiches and Greek Salad

Avocado Grilled Enchiladas with Red Chile Pesto and Black Beans

Zucchini Noodles with Haloumi and Pesto

Pasta Salad 

Meal Planning

Zucchini Noodles with Haloumi and Pesto

Tofu Salad Sandwiches

Red Beans & Rice 

Idli-Sambar with Coconut Chutney

Tofu Provencal and Brown Basmati Rice Pilaf and Shaved Brussels Sprouts with Whole Grain Mustard Sauce 

Red Chile Enchiladas

Meal Planning

Paryushan ends Wednesday. My primary goal this week is using up some things we already have. It's going to be a busy week though.

Vegan Beef with Broccoli and Brown Rice

DIY Tacos and Red Cabbage Slaw

Because we have multiple bags of Gardein veg fish filets in the freezer.

Red Chile Enchiladas 

Gnocchi with Spinach and White Beans

Instant Pot Mexican Quinoa and Black Beans 

Because Thursday is going to be really busy.

Dumplings and Fried Green Tomatoes and Bagged Salad

Because our neighbor gave us a bunch of green tomatoes from her garden. 

Meal Planning

Air Fryer Tofu with Rice and Bagged Salad and Baked Potato Skins

Chana Masala with Basmati Rice and Garlic Naan

Spicy Chik'n Sandwich and Cucumber Salad

Vegan Beef with Broccoli and Brown Rice

Pasta Salad 

Chili Miso Pasta

Meal Planning

 For today through Sunday, so I can stop looking up every individual recipe.

Dal Makhani and Spiced Spinach Tofu Curry and Basmati Rice and Garlic Naan

Instant Pot Mexican Quinoa and Black Beans 

Breakfast Burrito

Meal Planning

Sameer is going to a work conference tomorrow through Wednesday, so it's just Sim, me, and Sameer's mom. Then I've got a week of no raw fruit/veg, no quinoa, and no dairy to prepare for my colonoscopy. I've never received a full week of restrictions before, but I'm really good at following directions, and I will do anything that promises to make colonoscopy prep better. Here is what I'm making:

Air Fryer Tofu with Rice and Bagged Salad

Tonight.

Instant Pot Mexican Quinoa and Black Beans and Cucumber Salad

Monday night.

Pasta Salad 

Tuesday night when Sim has voice lessons.

Creamy Sun-Dried Tomato Pasta with Garlic Soy Curls 

Wednesday.

Meals I Could Eat the Week Leading up to Colonoscopy:

Garlicky Korean Mac 'n Cheese with Gochujang 

Vegan Beef with Broccoli and Brown Rice

Red Beans & Rice 

Chilli-Garlic Noodles

Tofu & Veggie Stir-fry with Brown Rice

Urad Daal

Chana Masala with Rice

[Edited 7/9/2025: Other hospitals' online pre-colonoscopy diets say to avoid all beans/legumes for three days and say dairy is fine, so I'm just trying to do this as strictly as possible. I guess I'll do tofu stir-fry or vegan breakfast burritos (with peeled potatoes and minus the tomato) on Sunday and spaghetti with tomato sauce and a side of canned green beans on Monday. Tuesday is my liquid diet.]

Meal Planning

Avocado Grilled Enchiladas with Red Chile Pesto and Black Beans

Potato/Cucumber/Tomato Sandwiches and Bagged Salad

Pasta Salad 

Ready Made Indian Dishes from Patel Bros

Meal Planning

It's going to be in the 90s for most of the week, so I'm avoiding the oven as much as possible. Here is what I'm making:

Veggie Summer Rolls

Fresh Veggie Tacos and Red Cabbage Slaw 

Avocado Grilled Enchiladas with Red Chile Pesto and Black Beans

Idli-Sambar

Potato Salad and Corn on the Cob and Baked Beans and Shaved Brussels Sprouts with Whole Grain Mustard Sauce 

Garden Pretzel Sandwiches

Meal Planning

My MIL will be returning tomorrow. Here is what we're eating this week, through Wednesday:

Pasta Salad 

Zucchini Noodles with Haloumi and Pesto and Greek Salad

Indian Potato/Tomato/Cucumber Sandwiches with Cilantro Chutney

Creamy Sun Dried Tomato Pasta with Garlic Soy Curls  

Meal Planning

It's Simran's last week of school and our last week of cool weather for awhile. It's already Tuesday and Sim has voice, so we'll do broccoli soup and DIY sandwiches with our leftover pretzel rolls tonight. Sameer and I will probably go to Totopos Taqueria tomorrow while Sim goes to an end of school sleepover with friends. The other meals should get us through Saturday. 

New box of Rancho Gordo beans is out for delivery today, so I'm trying to use up as much as I can, hence making the easy bean salad again this week. I finished off one bag of white beans today making the soup. I've got a bunch of bags with about half a cup of dried beans (about a can's worth cooked) left in each.

Vegan Cream of Broccoli Soup and DIY Sandwiches and Arugula Salad

Vegetarian Chili and Cornbread 

Veg Sloppy Joe's and Greek Salad and Easy Bean Salad

Fresh Veggie Tacos and leftover salads

Meal Planning

It's cool weather again, so I'm making hot foods again, mostly because I won't be making them in summer.

Vegetarian Chili and Cornbread and Greek Salad

Monday night because Sim has voice until 5:30, and this can be ready to eat when we get home.

Vegan Lentil Quinoa Loaf and Whipped Sweet Potatoes and Shaved Brussels Sprouts with Whole Grain Mustard Sauce

Tuesday night because I really need to use the shaved brussels sprouts in my fridge.

Veg Sloppy Joe's and leftover sides

Vegan Cream of Broccoli Soup and DIY Sandwiches 

Thursday night because we have Sim's NJHS induction ceremony and this will be easy to have ready to go.

Pizza and Bagged Salad

Friday night. Because there is dough taking up space in the freezer, and I don't like heating up the oven to 500 degrees for pizza when it's warm outside.

Meal Planning

Things I need to use up: buttermilk, eggs, creme fraiche, about a cup of homemade marinara, butter lettuce, an heirloom tomato, about a pint of grape tomatoes. It's going to be warm outside this week, so I'm aiming to minimize oven use. Here is what I'm making:

Sausage/Egg/Cheese Biscuits

To finish off the buttermilk. It'll also finish off some if not all of the eggs. I already have Beyond vegetarian breakfast sausage patties in the freezer.

Brie & Arugula Sandwich and Green Salad 

This will use up the heirloom tomato. It's also a nice no-cook meal. I'll make the green salad out of any remaining arugula, the butter lettuce, some of the grape tomatoes, and lemon vinaigrette.

Pasta Primavera with Tomato Cream Sauce and Soy Curls

I'm going to make the sauce from the leftover marinara and creme fraiche. I can also put the last of the grape tomatoes into this dish.

Fresh Veggie Tacos and Black Beans

Easy Bean Salad and Greek Salad

Meal Planning

Vegan Cream of Broccoli Soup and DIY Sandwiches 

Vegetarian Chili and Cornbread

Tofu Pot Pie

Lasagna

Hot Cauliflower Bites with Homemade Ranch Dip and Baked Potato Skins and Bag Salad

Meal Planning

Spicy Chik'n Sandwich

Gnocchi with Spinach and White Beans

Sloppy Joes

Sameer wants to try making these Saturday night with a Beyond Beef puck in place of the meat.

Vegetarian Chili and Cornbread

Vegan Mushroom Bourguignon 

Hot Cauliflower Bites with Homemade Ranch Dip and Baked Potato Skins and Bag Salad

Meal Planning

We're already halfway through the week, so I'm just planning a little.

Vegan Garlicky Korean Mac and Cheese 

Vegan Beef with Broccoli and Brown Rice

Zucchini Noodles with Haloumi and Pesto

Meal Planning

We're detoxing nutritionally and financially after spring break (meaning I'm cooking vegetable-forward meals at home after a week of barely cooking at home and way too much cheese). Things to use up: red bell pepper, some baby spinach, about half a package of corn tortillas, shaved brussels sprouts. Here is what I'm making:

Vegan Beef with Broccoli and Brown Rice

Tonight because it's easy, healthy, and we like it okay. I pretty much always have all the ingredients on hand, so I can save grocery shopping for tomorrow.

Vegetarian Chili and Cornbread

Because it's an easy Tuesday night dinner that can cook in the Instant Pot while we're at voice lessons, and it uses up a cup of dried beans. I think this will use up the bell pepper.

Vegan Mushroom Bourguignon and Shaved Brussels Sprouts with Whole Grain Mustard Sauce

I put flageolet beans in the bourguignon last time, and it was a good addition. This will finish off the spinach.

Red Chile Enchiladas and Bagged Salad

To finish off the corn tortillas.

Vegan Garlicky Korean Mac and Cheese 

I keep including this on the meal plan to use up the roasted garlic, but I keep not making it because I don't have to buy anything to make it so nothing is going to waste.

[Edited 4/10/2025: I've made the first three meals listed above, and we still have some amount of leftovers from each, so I'm making tonight a leftover night, plus serving the brussels sprouts, which I didn't end up making last night. Tomorrow night I'll use up the cauliflower and potatoes leftover from last night's bourguignon by making Nashville Hot Cauliflower Bites with Homemade Ranch Dip (already have the ranch in the fridge) and Baked Potato Skins, served with bagged salad -- a lovely Friday night junk food dinner we'll all enjoy. I'm moving the enchiladas to Saturday because I can prep them a day in advance to avoid Saturday cooking (the pinto beans are already soaking), and we'll do Chili Miso Pasta Sunday night to use up the mushroom surplus from the bourguignon and tofu in the fridge. Garlicky Korean Mac and Cheese is moved to Monday.]

Meal Planning

Chili Miso Pasta

Red Chile Enchiladas and Bagged Salad

Black Bean Burgers

Spinach & Feta Pita Bake

Vegan Garlicky Korean Mac and Cheese 

Meal Planning

I have way too many beans and soy curls still, in addition to wanting to clean out the freezer, so I'm making meals that use up at least some of my surplus and involve buying as little as possible. I was doing this last week too.

Vegan Fried Chicken and Nashville Hot Cauliflower Bites with Homemade Ranch Dip and Baked Beans and Cucumber Salad

Labor intensive, so I'll probably do this Wednesday while Sim is at yoga club. It'll use up some of my beans and soy curls though, as well as the cauliflower florets I didn't finish off last week and the non-fat yogurt in the fridge.

Tofu Pot Pie

Uses up the cubed tofu from the freezer. I don't think I need to buy anything to make this. Extra pie crust will be baked into flaky cookies and served with preserves from my Bonne Maman advent calendar.

Red Beans & Rice 

Because it uses up some of my red beans and a container worth of diced bell peppers from the freezer.

Vegetarian Lasagna

To finish off the spinach in my fridge and freezer and some of the lasagna noodles in my pantry. I'm going to make it with Beyond Meat since I haven't made that style of lasagna in a long time.

Spaghetti & Meatless Balls and Green Salad and Garlic Bread

Because the largest container taking up space in my freezer is holding meatless balls leftover from the last time I made them.

Meal Planning

Vegetarian Chili and Cornbread

Tonight because I can have it ready in the Instant Pot when we get home from voice lessons.

Vegan Lentil Quinoa Loaf and Whipped Sweet Potatoes

To finish off the sweet potatoes in the pantry.

Vegan Mushroom Bourguignon

To finish off the russet potatoes in the pantry. I want to try including some flageolet beans or similar in the bourguinon, partly for the protein and partly just because I have so many interesting beans at the moment.

Seven-Layer Tortilla Pie

To finish off the flour tortillas in the fridge.

Veg Burgers and Nashville Hot Cauliflower Bites with Ranch Dip

To finish off the cauliflower from the bourguinon.

Garlicky Korean Mac 'n Cheese with Gochujang and Green Salad

To use up the roasted garlic in the fridge.