Meal Planning

I'm mostly using up things we have on hand right now.

Gardein Veggie Burgers and Crudites

Brinner

I'm going to buy some buttermilk and make a large batch of pancakes to freeze as well as some buttermilk biscuits with which to make breakfast sandwiches.

Tofu & Vegetable Stirfry with Brown Rice

Quesadillas

Spaghetti & Meatless Balls

Meal Planning

General Tso's Chickpeas and Brown Rice
Still haven't made this one yet.

Spaghetti & Meatless Balls

Garden Pretzel Sandwiches & Crudites

Easy Cheese Enchiladas

Brinner

Chik Tenders & Crudites & Various Leftovers

Meal Planning

Ravioli with Arugula & Pecorino Romano
I have half a package of ravioli in the fridge that I just saw yesterday, so I'm making this again.  I only need to buy arugula.

General Tso's Chickpeas and Brown Rice
I skipped this last week, so I still have all the ingredients.  I'm not sure if the green onions are still fresh.  I need to check.

Brinner
I still have eggs, homemade pancakes in the freezer, and various veggie bacon and sausages.  I also have a few random ingredients I could use up in omelets like a tomato, avocado, and leftover havarti cheese from the California wraps.  

Gardein Veggie Burgers & Cheese Fries with Homemade Ranch Dressing & Green Salad
I really want to eat cheese fries, and this is the most reasonable way to do that.  I just get the seasoned ones from the freezer section and put shredded cheese on them and pop them back in the oven for a couple minutes after they're cooked.  This will be a Friday or Saturday junk food dinner (to prevent me from saying "I don't want to make that" when the time comes and making something even unhealthier or going out to dinner, which is inevitably worse).

Portobello Mushroom Stroganoff
I have some lite sour cream in the fridge to use up, and I've been craving this meal.  I just need to buy egg noodles and mushrooms.  I'm making this tonight on account of the looming expiration date on the sour cream.

Meal Planning

Today is Labor Day.  Here is what I'm planning to make for dinners this week.

Vegetarian Frankfurters & Pasta Salad & Corn on the Cob & Crudites with Homemade Ranch Dressing

Easy Healthy Veggie Pizza
Haven't made this yet so it's getting carried over from last week's meal plan.

California Wraps
Haven't made this yet so it's getting carried over from last week's meal plan.  I just started soaking the broccoli seeds to sprout this morning.

Brinner
I made a batch of pancakes last week and stashed them in the freezer.  I'll probably just add eggs or omelets, toast, and vegetarian sausages and bacon to make this a meal.  The only thing I need to buy is eggs.

Ravioli with Arugula & Pecorino Romano
I made this yesterday, so I have half the package of ravioli leftover to use up.  I also still have shallots in the pantry, so I only have to buy arugula when I decide to make this.  I usually use Parmesan in place of the Romano these days.

General Tso's Chickpeas and Brown Rice

Now that fall is upon us, I also want to make -- maybe next weekend since we tend to have a weekend dessert -- Baker, Baker and Cinnamon Ice Cream.

Healthy Dinners to Make Soon

Despite having this blog, it's hard to browse all my recipes (this is probably not the best format for a collection of recipes), which makes meal planning harder and makes recipes easier to forget about, so as I'm running across them, here are the vegan, mostly no-oil recipes I'm looking forward to making for dinner now that school is back in session.

Red Beans & Rice
I need to write up my own version of this with the times and amounts for brown rice just so I don't have to look it up and estimate all over again every time I make this.

Nut-Crusted Tofu
This is good with any vegetable side, from plain steamed broccoli with Mrs. Dash on it to Broiled Asparagus & Artichokes in Vermouth Brown Butter.  I make the asparagus and artichoke dish vegan now but not oil free by replacing the butter with cultured vegan butter from Miyoko's Creamery, sold at Whole Foods.

Vegan Cream of Broccoli Soup

Pasta Salad
I might make pasta salad this week just to have something different to put in Simran's lunches. 

Dum Aloo and Dal Makhani and Brown Basmati Rice
The dum aloo isn't vegan when I make it because I use plain non-fat yogurt.  I am the only one in the house who likes it for some reason.  I also use ghee because I have a jar on hand to use up, though vegan butter or vegetable oil would also work.  The dal makhani is a magically delicious vegan and no-oil masterpiece if you ask me.  It does have coconut milk in it though.  It's fine without but much spicier and not quite as creamy.  

Pinto Bean & Greens Enchilada Casserole (No Meat Athlete Cookbook, pg 97)
I need to copy this one onto this site so I don't have to keep getting the cookbook out.  It's a good, hot, vegan, no oil dinner.  It's also filling, and the middle of that Venn diagram doesn't contain a lot of recipes.

Vegan Mac 'n Cheese
I like this sauce on elbow macaroni, but it's also good over steamed broccoli or with pumpernickel bread dipped in it (I often end up doing that for lunch right after I make it -- it's really good with bread dipped in it like fondue).

Crispy Breaded Tofu

Beefless Stew