Monday because it's still hot out.
Autumn Cassoulet and Pistachio-Crusted Tofu and Garlic Sauteed Spinach
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.
Simran is going on a school trip this week, so I won't be cooking quite as much. Here is what I'm making:
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.
Wednesday night because Sim doesn't love it and she will be eating at the airport. Also, I already have all the ingredients.
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
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.
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.
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
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
