I tried to update my meal planning this morning, and blogger wiped out the entire post. When I tried to revert to draft, it insisted the draft was blank. So I have to do this all over again right before shopping. I hate this godforsaken site.
Vegan Pan Pizza with Sun-Dried Tomatoes, Olives, Caramelized Onions, & Breadcrumbs
and Rainbow Chard with Walnut Sauce
Vegan Pad Thai
Seitan & Veggie Stir-fry and Brown Rice
Truffled Seitans Roulade with Mushroom Duxelles and Broiled Asparagus & Artichokes with Vermouth Brown Butter and Potato Gratin
Red Chile Cheese Enchiladas and Red Cabbage Slaw
Veggie Fajitas with Fresh Guacamole and Leftover Red Cabbage Slaw and Leftover Refried Beans
Thursday, June 25, 2015
Wednesday, June 17, 2015
Meal Planning
Time for weekly meal planning. I didn't get around to the stir-fry last week (I decided to make pav bhaji instead on account of having so many whole wheat hamburger buns and potatoes to use up), and the pizza is happening tomorrow, so they'll be on the menu this week. Here is what I need to use up from my fridge: rainbow chard from the farmer's market, a few crowns of broccoli from the farmer's market, a couple pounds of organic russet potatoes, and an avocado. Here is what I'm making:
Vegan Pan Pizza with Sun-Dried Tomatoes, Olives, Caramelized Onions, & Breadcrumbs
and Rainbow Chard with Walnut Sauce
This is carry over from last week, so I already have all the ingredients. I'm making it tomorrow. I've switched out the green salad to use up the chard I found at the farmer's market this week.
Polish Sausage & Cabbage Skillet with Mashed Potatoes
I don't actually have vegetarian kielbasa (which Tofurky does make btw), but I think my vegan homemade Italian sausage would taste good with sauerkraut, and this seemed close enough to work. I just thawed some leftover homemade sausage the other day and found out it freezes and thaws beautifully, so I'm cleaning the sausage out of my freezer and doing a veg take on this recipe. I also have plenty of organic russet potatoes in my pantry for mashing. Since it calls for a full head of cabbage, I might use one and a half so I can use up the remainder making...
Chilli-Garlic Noodles
I have a meal's worth of chile-garlic paste in the fridge from last week's chilli-garlic noodles, so I'll use it up on this. I'm planning to have zero cabbage leftover between this meal and the sausage with cabbage. Other than cabbage, I think I only need to buy green onions.
Veggie Pizza and Green Salad
Yes, pizza twice this week. I found a dough in my freezer.
Vegan Pad Thai
Seitan & Veggie Stir-fry and Brown Rice
Vegan Pan Pizza with Sun-Dried Tomatoes, Olives, Caramelized Onions, & Breadcrumbs
and Rainbow Chard with Walnut Sauce
This is carry over from last week, so I already have all the ingredients. I'm making it tomorrow. I've switched out the green salad to use up the chard I found at the farmer's market this week.
Polish Sausage & Cabbage Skillet with Mashed Potatoes
I don't actually have vegetarian kielbasa (which Tofurky does make btw), but I think my vegan homemade Italian sausage would taste good with sauerkraut, and this seemed close enough to work. I just thawed some leftover homemade sausage the other day and found out it freezes and thaws beautifully, so I'm cleaning the sausage out of my freezer and doing a veg take on this recipe. I also have plenty of organic russet potatoes in my pantry for mashing. Since it calls for a full head of cabbage, I might use one and a half so I can use up the remainder making...
Chilli-Garlic Noodles
I have a meal's worth of chile-garlic paste in the fridge from last week's chilli-garlic noodles, so I'll use it up on this. I'm planning to have zero cabbage leftover between this meal and the sausage with cabbage. Other than cabbage, I think I only need to buy green onions.
Veggie Pizza and Green Salad
Yes, pizza twice this week. I found a dough in my freezer.
Vegan Pad Thai
Seitan & Veggie Stir-fry and Brown Rice
Wednesday, June 10, 2015
Meal Planning
Time for weekly meal planning.
Chilli-Garlic Noodles
I have leftover shredded cabbage and carrot from the Vegetable Manchurian, so I'm using them up here.
Creamy Vegan Mac 'n Cheese and Crispy Breaded Tofu Strips and Collard Greens with Almonds
I'm trying a new mac 'n cheese recipe. This one uses the vegan cheese sauce I loved so much from the grilled cheese (and have been continually using up on steamed broccoli). I'll be using quinoa/corn elbow macaroni since it's whole grain (I think -- it seems whole grain from the ingredient list, and that's the whole reason I bought it) and I had to order it by the case.
Veggie Summer Rolls and Miso Soup
Now that I have a basil plant, I can finally make summer rolls again. The miso soup recipe is new to me. I love miso, and it seems so simple and healthy, but I've never successfully made it before.
Seitan & Veggie Stir-fry and Brown Rice
I have a lot of random chopped vegetables leftover from other meals that I can use up in this meal.
Vegan 7-Layer Dip
I think I would consider this my first attempt at vegan junk food. I wanted something nacho-like, and it sounded more appealing than the nacho recipe from the same site (plus I don't have the tempeh called for in the nacho recipe and don't feel like trekking to Whole Foods).
Vegan Pan Pizza with Sun-Dried Tomatoes, Olives, Caramelized Onions, & Breadcrumbs
and Green Salad with Green Goddess Dressing
We haven't had pizza in a couple weeks, so this recipe seemed like a good idea. I basically just searched for "best vegan pizza recipe" and picked out the first one that looked appealing.
Chilli-Garlic Noodles
I have leftover shredded cabbage and carrot from the Vegetable Manchurian, so I'm using them up here.
Creamy Vegan Mac 'n Cheese and Crispy Breaded Tofu Strips and Collard Greens with Almonds
I'm trying a new mac 'n cheese recipe. This one uses the vegan cheese sauce I loved so much from the grilled cheese (and have been continually using up on steamed broccoli). I'll be using quinoa/corn elbow macaroni since it's whole grain (I think -- it seems whole grain from the ingredient list, and that's the whole reason I bought it) and I had to order it by the case.
Veggie Summer Rolls and Miso Soup
Now that I have a basil plant, I can finally make summer rolls again. The miso soup recipe is new to me. I love miso, and it seems so simple and healthy, but I've never successfully made it before.
Seitan & Veggie Stir-fry and Brown Rice
I have a lot of random chopped vegetables leftover from other meals that I can use up in this meal.
Vegan 7-Layer Dip
I think I would consider this my first attempt at vegan junk food. I wanted something nacho-like, and it sounded more appealing than the nacho recipe from the same site (plus I don't have the tempeh called for in the nacho recipe and don't feel like trekking to Whole Foods).
Vegan Pan Pizza with Sun-Dried Tomatoes, Olives, Caramelized Onions, & Breadcrumbs
and Green Salad with Green Goddess Dressing
We haven't had pizza in a couple weeks, so this recipe seemed like a good idea. I basically just searched for "best vegan pizza recipe" and picked out the first one that looked appealing.
Tuesday, June 2, 2015
Meal Planning
Time for weekly meal planning. Here is what I'm making:
Vegan Mushroom Stroganoff and Garlic Broccoli
I used to have a mushroom stroganoff recipe I really loved, but I can't find it anymore (it's not the one posted on my blog), and I want to make a vegan version anyway, so I'm trying this.
12-Minute Peanut Noodles
Black Bean Burgers with Chipotle Mayo and Garlic Broccoli
I didn't end up making the black bean burgers from last week yet, so I'm doing this tomorrow. I've switched out the planned chowder to go with another meal later in the week (when it's supposed to be rainy and I will finally be out of leftover tomato soup).
Vegan BLTs and Cinnamon Squash Chowder
This chowder is a carry over from last week. Everything is already chopped and stashed in my vegetable crisper. I have tempeh in the fridge already for the sandwiches and vegan mayo from my last trip to Whole Foods.
Chile Bean Gorditas and Shaved Vegetable Salad with Green Goddess Dressing
I have a bunch of corn tortillas in my fridge, and I want to emulate a gordita recipe from my favorite takeout Mexican place. I'm using this recipe as a sort of base, except I'm using corn tortillas (warmed on both sides in a skillet beforehand to the point of being cooked) in place of the bread, and I might skip the yogurt in the beans (depends on if the yogurt in my fridge is still good when I get around to making this), and cut the poblanos in small pieces to intermingle with the cheese. It's kind of like a quesadilla. I'll make the cheese optional for Sameer since he's been avoiding animal products and just make his to order, and I'll skip the poblanos for Sim's because she doesn't like much heat or green things. I might include avocado in this too, or maybe even replace the cheese with whipped avocado and lime and garlic salt. And cilantro. It needs cilantro. I'll have to write this up as a recipe if it turns out to be worth making again.
Vegetable Manchurian with Rice and Cucumber Salad
The last time I tried to make vegetable Manchurian, I didn't know how to fry things and it went badly. I've since learned from some recipe that detailed really well how to test the oil (heat it on medium until a wooden skewer inserted in the oil sends off tiny bubbles but doesn't smoke) and now know what I'm doing. I'm going to try making this again.
Vegan BBQ Ribs and Steamed Broccoli with Cashew Cheese Sauce and Wild Rice Pilaf
The only reason I'm making this yet again is to use up my homemade BBQ sauce and cashew cheese sauce. I also have a backlog of wild rice in the pantry that I have no idea what to do with, thus the choice of starch.
Vegan Mushroom Stroganoff and Garlic Broccoli
I used to have a mushroom stroganoff recipe I really loved, but I can't find it anymore (it's not the one posted on my blog), and I want to make a vegan version anyway, so I'm trying this.
12-Minute Peanut Noodles
Black Bean Burgers with Chipotle Mayo and Garlic Broccoli
I didn't end up making the black bean burgers from last week yet, so I'm doing this tomorrow. I've switched out the planned chowder to go with another meal later in the week (when it's supposed to be rainy and I will finally be out of leftover tomato soup).
Vegan BLTs and Cinnamon Squash Chowder
This chowder is a carry over from last week. Everything is already chopped and stashed in my vegetable crisper. I have tempeh in the fridge already for the sandwiches and vegan mayo from my last trip to Whole Foods.
Chile Bean Gorditas and Shaved Vegetable Salad with Green Goddess Dressing
I have a bunch of corn tortillas in my fridge, and I want to emulate a gordita recipe from my favorite takeout Mexican place. I'm using this recipe as a sort of base, except I'm using corn tortillas (warmed on both sides in a skillet beforehand to the point of being cooked) in place of the bread, and I might skip the yogurt in the beans (depends on if the yogurt in my fridge is still good when I get around to making this), and cut the poblanos in small pieces to intermingle with the cheese. It's kind of like a quesadilla. I'll make the cheese optional for Sameer since he's been avoiding animal products and just make his to order, and I'll skip the poblanos for Sim's because she doesn't like much heat or green things. I might include avocado in this too, or maybe even replace the cheese with whipped avocado and lime and garlic salt. And cilantro. It needs cilantro. I'll have to write this up as a recipe if it turns out to be worth making again.
Vegetable Manchurian with Rice and Cucumber Salad
The last time I tried to make vegetable Manchurian, I didn't know how to fry things and it went badly. I've since learned from some recipe that detailed really well how to test the oil (heat it on medium until a wooden skewer inserted in the oil sends off tiny bubbles but doesn't smoke) and now know what I'm doing. I'm going to try making this again.
Vegan BBQ Ribs and Steamed Broccoli with Cashew Cheese Sauce and Wild Rice Pilaf
The only reason I'm making this yet again is to use up my homemade BBQ sauce and cashew cheese sauce. I also have a backlog of wild rice in the pantry that I have no idea what to do with, thus the choice of starch.
Subscribe to:
Posts (Atom)