Meal Planning

We just got back from Boston this week. I'm trying to increase my vegetable intake as well as protein. My MIL doesn't eat vegan "fake meat," so I'm trying to maximize how much of that I enjoy while she is visiting family.

Everything Salad

Hard boiled some eggs and cooked some zipper cream peas from the pantry to add to a base of Greek Salad and some cherry tomatoes and lettuce greens I had to use up.

Vegan Pad Thai

Fresh Veggie Tacos with Fresh Guacamole

Burgers & Bag Salad

Easy Saturday night stuff. I already have bag salad in the fridge that needs to be used.

Vegan Fried Chicken Salad with Ranch

I have lots of soy curls in the pantry, plus some homemade yogurt ranch already in the fridge. I can throw any sprouts leftover from the veggie tacos into the salad.

French Onion Skillet Lasagna 

Because I can throw any leftover mushrooms from the veggie tacos into this, and it'll also use up my box of lasagna noodles.

Vegan BBQ Ribs and Easy Bean Salad and Fresh Veg Side (made of whatever I've got or whatever looks good at the store -- probably a green salad and maybe corn on the cob)

I have lots of dried beans to utilize, plus fat free Italian dressing already in the fridge.

Bran Muffins

While it's cool enough to bake in the oven. I also want to try a batch made in the style of Mocha Chocolate Chip Banana Muffins  by omitting the Craisins and including instant coffee, overripe bananas in place of some of the applesauce, and cacao nibs that are currently taking up space in my pantry.

Meal Planning

Tofu Salad Sandwiches

Vegetable Lasagna

Zucchini Noodles with Haloumi and Pesto

Red Chile Enchiladas

Veg Big Macs & Fries

Bran Muffins

 I made these muffins last week to use up a bag of oat bran that was taking up space in my freezer. 

Ingredients:

• 1/2 cup plain non-fat yogurt

• 2/3 cup water

• 1/2 cup date sugar

• ⅓ cup unsweetened applesauce

• 1 tbs ground flaxseed

• ½ teaspoon vanilla extract

• 1 ½ cups bran (wheat and/or oat)

• 1/2 cup all-purpose flour

• 1/2 cup whole wheat flour (or substitute another whole grain flour)

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• ½ teaspoon salt

• ½ cup Craisins (or raisins or other dried fruit)

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Directions:

1. Preheat oven to 375 degrees Fahrenheit.

2. Combine wet ingredients (yogurt through vanilla extract). Combine dry ingredients (bran through salt). 

3. Combine the wet and dry ingredients. Add Craisins and mix until combined.

4. Fill muffin liners in muffin tin and bake 15 to 20 minutes. 

Meal Planning

Ready-Made Frozen Indian Food and Dal Lasooni and Basmati Rice

Because I have the frozen meals taking up space in the freezer already, and I want to use up the can of tomato sauce I opened the last time I made the dal.

Instant Pot Mexican Quinoa and Black Beans 

Because it's quick and easy and Simran has her voice lesson Tuesday.

Gnocchi with Spinach and White Beans

Wednesday, so I can have some spinach set aside for pita pizzas Saturday.

Falafel (plus Red Sauce and Cucumber Yogurt Sauce and Hummus) with Fresh Pita Bread and Greek Salad

Friday, because I want it. I'm going to make extra pitas for the purposes of pita pizza Saturday night.

Pita Pizzas

Saturday, because it's tasty and very easy.

Meal Planning

Garlicky Vegan Korean Mac 'n Cheese 

Instant Pot Mexican Quinoa and Black Beans 

Vegan Shepherd's Pie

Dal Bhaat Shaak Rotli with Dal Lasooni and Green Bean Shaak

Falafel (plus Red Sauce and Cucumber Yogurt Sauce and Hummus) with Fresh Pita Bread and Greek Salad

Meal Planning

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

Frozen Pizza and Bagged Salad and Birthday Cake!

Creamy Sun-Dried Tomato Pasta with Garlic Soy Curls 

Air Fryer Tofu with Rice and Bagged Salad

Meal Planning

Garlicky Vegan Korean Mac 'n Cheese 

Tofu Salad Sandwiches

Red Beans & Rice

Ravioli with Arugula and Pecorino