Time for weekly meal planning. Here is what I'm planning to make:
Dal Makhani and Vegetable Biryani
I had to order some of the ingredients for the dal, so I haven't gotten around to making this yet. I have everything now though.
Chilli-Garlic Noodles
I have half a cabbage shredded and half of the milder chile-garlic paste leftover from making this last week, so I only have to buy green onions and a green bell pepper.
Veggie Pizza and Green Salad
I've been making this pretty much every week since we all like it. I already have pizza dough in the freezer.
Seitan & Veggie Stir-fry and Brown Rice
Crispy Breaded Tofu Strips and Macaroni & Cheese and Collard Greens with Almonds
Seven-Layer Tortilla Pie
Rigatoni alla Anthony
Tuesday, February 24, 2015
Tuesday, February 17, 2015
Meal Planning
Time for weekly meal planning. I have a couple carry over meals from last week. Here is what I'm planning to make:
Veggie Pizza and Green Salad
Bean Bolognese and Cinnamon Squash Chowder
The soup has been thawing in my fridge for so long that I'm not sure if it's still good. If it's not, I'll serve salad instead.
Taco Bowls
Haven't gotten around to making this one yet. I'm going to start refried beans going in the slow cooker tomorrow morning so we can have this tomorrow night.
Dal Makhani and Vegetable Biryani
We had really good takeout Indian food last weekend, and I'm going to try to replicate it to a certain extent. These seemed like two dishes I could make a healthy meal out of.
Chilli-Garlic Noodles
Simran has been asking when we're going to have this again, so I'm making it this week. I seriously doubt she'll actually eat it since I don't think she's ever even tasted it before, but she has definitely noticed how much I eat of the leftovers and has taken an interest.
Seitan & Veggie Stir-fry and Brown Rice
Crispy Breaded Tofu Strips and Winter Squash Mac 'n Cheeze and Collard Greens with Almonds
Veggie Pizza and Green Salad
Bean Bolognese and Cinnamon Squash Chowder
The soup has been thawing in my fridge for so long that I'm not sure if it's still good. If it's not, I'll serve salad instead.
Taco Bowls
Haven't gotten around to making this one yet. I'm going to start refried beans going in the slow cooker tomorrow morning so we can have this tomorrow night.
Dal Makhani and Vegetable Biryani
We had really good takeout Indian food last weekend, and I'm going to try to replicate it to a certain extent. These seemed like two dishes I could make a healthy meal out of.
Chilli-Garlic Noodles
Simran has been asking when we're going to have this again, so I'm making it this week. I seriously doubt she'll actually eat it since I don't think she's ever even tasted it before, but she has definitely noticed how much I eat of the leftovers and has taken an interest.
Seitan & Veggie Stir-fry and Brown Rice
Crispy Breaded Tofu Strips and Winter Squash Mac 'n Cheeze and Collard Greens with Almonds
Wednesday, February 11, 2015
Meal Planning
Time for weekly meal planning. I have been putting off making a fresh batch of pizza dough, so the pizza I planned last week won't happen until this Friday. Here is what I currently have in my fridge (or pantry) to use up: quite a bit of celery, romaine lettuce, several pounds of carrots (not a huge rush, but that's a lot to have on hand), two tomatoes, an avocado, a half-pound of baby spinach (I pln to use this to make green shakes for breakfast), a couple organic broccoli crowns cut into florets, a whole mess of sweet potato skins that have been gutted of their meat (a la potato boats), and a bunch of corn tortillas. Here's what I'm planning to make:
Veggie Pizza and Green Salad
I'll finally make the pizza dough tomorrow and then have pizza Friday (I like to give it 24 hours in the fridge to cure before using it). I'll use up a tomato and the romaine lettuce on the salad. I also have a fresh batch of ranch dressing in the fridge I could use on the salad.
Ravioli with Arugula & Pecorino and Peas & Carrots
I still have a bunch of cheese ravioli in my freezer and the better part of a brick of romano in the fridge. I think I might even have some shallots in the pantry. I pretty much just need the arugula.
Crispy Breaded Tofu Strips and Loaded Sweet Potato Skins and Stuffed Mushrooms with Remoulade Sauce and Green Salad
Simran has reached the point where she eats not only the tofu strips at dinner but the leftovers the next day for lunch, so I want to make them pretty much weekly. It's one of the few non-cheese-based meals she really seems to like. I haven't seen a recipe for sweet potato skins that looks appealing to me, so I'm just going to make one up. I will brush them with the same seasoned oil I use on the regular potato skins. I think diced tomatoes and green onions would be good in them, but I'm not sure what else. I feel like they're too sweet to go well with cheese and need things to stand out against the sweetness. I plan to serve them with the remoulade sauce. I have a package of cream cheese that needs to be used in the next couple weeks, so I'll use that up on the stuffed mushrooms.
Bean Bolognese and Cinnamon Squash Chowder
I haven't made this in awhile, but I can either set aside some of the pinto beans from making refried beans or use whatever canned beans are in the pantry. The cinnamon squash chowder is leftover from last week and already thawing my fridge.
Tofu Po'Boy Sandwiches and Crudites with Homemade Ranch Dressing
I will already have the remoulade sauce from the loaded sweet potato skins, so I figured I'd make po'boys. The side will use up the broccoli florets and some of the carrots from the fridge.
Taco Bowls
This will use up some of the corn tortillas without having to make enchiladas like I normally would. I plan to stuff the taco bowls with homemade vegetarian refried beans, lettuce, green onions, cheese, fresh guacamole, and I'm not sure what else.
Veggie Pizza and Green Salad
I'll finally make the pizza dough tomorrow and then have pizza Friday (I like to give it 24 hours in the fridge to cure before using it). I'll use up a tomato and the romaine lettuce on the salad. I also have a fresh batch of ranch dressing in the fridge I could use on the salad.
Ravioli with Arugula & Pecorino and Peas & Carrots
I still have a bunch of cheese ravioli in my freezer and the better part of a brick of romano in the fridge. I think I might even have some shallots in the pantry. I pretty much just need the arugula.
Crispy Breaded Tofu Strips and Loaded Sweet Potato Skins and Stuffed Mushrooms with Remoulade Sauce and Green Salad
Simran has reached the point where she eats not only the tofu strips at dinner but the leftovers the next day for lunch, so I want to make them pretty much weekly. It's one of the few non-cheese-based meals she really seems to like. I haven't seen a recipe for sweet potato skins that looks appealing to me, so I'm just going to make one up. I will brush them with the same seasoned oil I use on the regular potato skins. I think diced tomatoes and green onions would be good in them, but I'm not sure what else. I feel like they're too sweet to go well with cheese and need things to stand out against the sweetness. I plan to serve them with the remoulade sauce. I have a package of cream cheese that needs to be used in the next couple weeks, so I'll use that up on the stuffed mushrooms.
Bean Bolognese and Cinnamon Squash Chowder
I haven't made this in awhile, but I can either set aside some of the pinto beans from making refried beans or use whatever canned beans are in the pantry. The cinnamon squash chowder is leftover from last week and already thawing my fridge.
Tofu Po'Boy Sandwiches and Crudites with Homemade Ranch Dressing
I will already have the remoulade sauce from the loaded sweet potato skins, so I figured I'd make po'boys. The side will use up the broccoli florets and some of the carrots from the fridge.
Taco Bowls
This will use up some of the corn tortillas without having to make enchiladas like I normally would. I plan to stuff the taco bowls with homemade vegetarian refried beans, lettuce, green onions, cheese, fresh guacamole, and I'm not sure what else.
Friday, February 6, 2015
Meal Planning
Weekly meal planning time. I wrote everything on a scrap of paper immediately before grocery shopping this week, and that's starting to prove inconvenient, so I now I have to write and link to everything here before I lose the paper. Here is what I'm making, including some carry over:
Veggie Pizza and Green Salad
Tofu Provencal and Brown Basmati Rice Pilaf and Sauteed Dill Carrots
Carry over from last week.
Chilli-Garlic Noodles
I made this last week, but now I have mild chilli-garlic paste and half a green cabbage to use up, so I'm making it again. And I just realized I forgot to buy green onions.
Seitan & Veggie Stir-fry and Brown Rice
I skipped the stirfry the last week or two, so I've got everything pretty much prepped to go.
Vegan Fried Chicken and Collard Greens with Almonds and Whipped Sweet Potatoes and Southern Fried Pickles and Spicy Ranch Dipping Sauce
I bought collard greens because it's one of my favorite all-healthy dishes. I have some chicken-style homemade seitans in the freezer and an entire bag of organic sweet potatoes I bought last week (it's the only way you can buy organic potatoes here without driving all the way to Whole Foods), so I decided to make a Southern themed dinner. I know there are tons of ways to do sweet potatoes, but since they taste good plain, I plan to just bake them like I do russet potatoes and then gut them and whip the insides. Or maybe I'll do that and save the skins to make baked sweet potato skins with some weird fillings. Maybe red onion and tomato and some kind of tangy dipping sauce. That sounds like a good idea.
I almost forgot. I don't like to fry only one thing. It feels like a waste of oil, so I'm also trying my hand at making my own southern fried pickles. They were the best thing on the menu at a local restaurant full of fried things, and then they took them off the menu, effectively making it pointless for us to eat at their restaurant at all (it was the only thing I couldn't make better myself at home).
Garnet Yam & Avocado Panini
I remember this sandwich being good the last time I made it, so I'm going to set aside a couple of sweet potatoes for making it. This link has a slideshow that's supposed to be helpful. I also found out ciabatta is really easy to make.
Veggie Pizza and Green Salad
Tofu Provencal and Brown Basmati Rice Pilaf and Sauteed Dill Carrots
Carry over from last week.
Chilli-Garlic Noodles
I made this last week, but now I have mild chilli-garlic paste and half a green cabbage to use up, so I'm making it again. And I just realized I forgot to buy green onions.
Seitan & Veggie Stir-fry and Brown Rice
I skipped the stirfry the last week or two, so I've got everything pretty much prepped to go.
Vegan Fried Chicken and Collard Greens with Almonds and Whipped Sweet Potatoes and Southern Fried Pickles and Spicy Ranch Dipping Sauce
I bought collard greens because it's one of my favorite all-healthy dishes. I have some chicken-style homemade seitans in the freezer and an entire bag of organic sweet potatoes I bought last week (it's the only way you can buy organic potatoes here without driving all the way to Whole Foods), so I decided to make a Southern themed dinner. I know there are tons of ways to do sweet potatoes, but since they taste good plain, I plan to just bake them like I do russet potatoes and then gut them and whip the insides. Or maybe I'll do that and save the skins to make baked sweet potato skins with some weird fillings. Maybe red onion and tomato and some kind of tangy dipping sauce. That sounds like a good idea.
I almost forgot. I don't like to fry only one thing. It feels like a waste of oil, so I'm also trying my hand at making my own southern fried pickles. They were the best thing on the menu at a local restaurant full of fried things, and then they took them off the menu, effectively making it pointless for us to eat at their restaurant at all (it was the only thing I couldn't make better myself at home).
Garnet Yam & Avocado Panini
I remember this sandwich being good the last time I made it, so I'm going to set aside a couple of sweet potatoes for making it. This link has a slideshow that's supposed to be helpful. I also found out ciabatta is really easy to make.
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