I bought way too much produce in the last week, and some went bad before we could eat it, so my meals this week are just an attempt to use up the rest of what we have before it can spoil. The meals are getting very redundant. I'll mix things up a bit next week maybe.
Grilled Enchiladas with Summer Corn with Green Chile Cream (Vedge, pg. 101) and Black Beans
I had a cold all weekend and didn't end up making the grilled enchiladas we had planned for Saturday, so now I have all this food, including four ears of corn and a poblano pepper (I made the corn once the previous week and it was fantastic, so I promptly bought the ingredients to make it again) and there's and red bell pepper and part of a red onion in my fridge, and they have to go immediately. I'm making this tonight.
Vegetable Manchow Soup
I'm making this for myself alone because I wanted spicy soup this weekend when I was sick, and it's a healthy lunch. Maybe I'll freeze all but a couple servings so I have it the next time I'm sick.
Chilli-Garlic Noodles
I'm making this because I have to use up the rest of the cabbage from the Manchow soup as well as the remainder of the homemade chile-garlic paste in my fridge, and I can shred the entire cabbage and some carrots in one go for this dish as well as the soup. If I make the soup tomorrow, the chilli-garlic noodles will require very little prep work at all, so I think I throw this together for Friday's dinner.
Vegan Irish Sausages and Colcannon
I bought a couple pounds of potatoes when I was expecting to make the kohlrabi white bean potato salad again (the remaining kohlrabi and dill have since been tossed), so I'm using those as well as the last of the shredded cabbage from the soup and chilli-garlic noodles to make this dish. No one in the house likes this as much as I do, but it's healthy and I have no problem eating all the leftovers. I'll make this Wednesday.
Quesadillas and Beans
I have a little sour cream in my fridge to use up, so I'm going to make this Taco Bell-style sauce from it and make quesadillas Saturday night. This will also give me the opportunity to use up the tomatoes on my table, and I already have two bags of vegetarian chik'n strips in my freezer and two bags of large flour tortillas in the fridge for the grilled avocado enchiladas. So basically it's a junk food dinner for which I don't need to buy anything.
Things I'm also making this week include Cherry Chia Chocolate Pudding (because I need chocolate right now, and this is a way I can satisfy my sweet tooth without overeating) and Golden Chai (The How Not to Die Cookbook, pg. 209). They will use up the homemade date syrup and half an avocado I'm clearing out of my fridge. The tea is just pleasant, especially now that the weather is turning cooler, and I have an enormous collection of black tea that I'd like to put a dent in. I usually drink about half of the chai in one day and put the rest in a mason jar in the fridge to drink chilled the following afternoon. The only ingredient I need to buy for either of these recipes is some ginger root for the chai (I can also use it in the soup).
Monday, August 26, 2019
Monday, August 19, 2019
Meal Planning
I have a lot of things in my fridge that need to be used up. I finally found kohlrabi, so I made that salad (it's good, reminiscent of my favorite creamy dill potato salad), but I have enough kohlrabi (and fresh dill) to make it again. I didn't make the corn, so I still have that. I have some red onion and green bell pepper diced up in a container in my vegetable crisper. I also have two watermelon radishes that I thought were kohlrabi when I bought them because they look similar and weren't labeled at the store. Also a container of cucumber slices. And some fresh tomatoes. Here is what I'm making in an attempt to use up as much as possible.
Vegan Ribs and Summer Corn with Green Chile Cream (Vedge, pg. 101) and Garlic Broccoli and leftover Kohlrabi White Bean Potato Salad
I already have all the ingredients for this entire meal. The kohlrabi salad was a little more tart than I wanted when I made it yesterday (too much dressing), and I had about a pound of baby Yukon gold potatoes sitting in my pantry left over from something else, so I quartered the potatoes and boiled them and added them to the last of the kohlrabi salad. It's really nice this way, but now I have enough for our entire family to eat it as a side tonight.
Homemade Pizza and Leftover Veggie Sides
My goal here is just to use up the container of diced red onion and green bell pepper I found in my fridge, leftover from making pizza last week. I have a new favorite pizza dough recipe that's sort of a blend of a couple different recipes I've previously used. I need to draw that up and link it here. I plan to make pizza on Wednesday night so I can pack leftovers in Simran's lunch the next day. She didn't end up liking the vegan pepperoni I made, though I thought it was really good on the vegan pizza and Sameer has been finishing off the rest of the pepperoni from the fridge as a snack.
Black Bean Burgers (The How Not to Die Cookbook, pg. 88) and Sweet Potato Fries and Pickled Watermelon Radish Salad
I made a double batch of black bean burgers last week, so I have plenty in my freezer, plus leftover vegan chipotle mayo I made for them last week, which everyone in the family liked, even Simran (I just left about a spoonful of the red chile pesto I was making in my food processor, added about a cup of Vegannaise, and blended -- laziness ftw). I will make the sweet potato fries in the air fryer. The pickled watermelon radish salad is basically going to be pickled watermelon radish, the leftover cucumber slices in my fridge, and any cherry tomatoes leftover after I make kebabs for Simran's lunches. Also the fresh dill leftover from making the kohlrabi salad, if it's still good by then. I might also make the kohlrabi potato salad again because I have three cups of kohlrabi shredded and ready to go.
Grilled Avocado Enchiladas and Black Beans
Sameer has requested I just make this again Saturday since he really likes it and it fits my requirements of "tasty" and "doesn't require me to do a lot of work on a Saturday" since I can do most of the prep work in advance.
Vegan Ribs and Summer Corn with Green Chile Cream (Vedge, pg. 101) and Garlic Broccoli and leftover Kohlrabi White Bean Potato Salad
I already have all the ingredients for this entire meal. The kohlrabi salad was a little more tart than I wanted when I made it yesterday (too much dressing), and I had about a pound of baby Yukon gold potatoes sitting in my pantry left over from something else, so I quartered the potatoes and boiled them and added them to the last of the kohlrabi salad. It's really nice this way, but now I have enough for our entire family to eat it as a side tonight.
Homemade Pizza and Leftover Veggie Sides
My goal here is just to use up the container of diced red onion and green bell pepper I found in my fridge, leftover from making pizza last week. I have a new favorite pizza dough recipe that's sort of a blend of a couple different recipes I've previously used. I need to draw that up and link it here. I plan to make pizza on Wednesday night so I can pack leftovers in Simran's lunch the next day. She didn't end up liking the vegan pepperoni I made, though I thought it was really good on the vegan pizza and Sameer has been finishing off the rest of the pepperoni from the fridge as a snack.
Black Bean Burgers (The How Not to Die Cookbook, pg. 88) and Sweet Potato Fries and Pickled Watermelon Radish Salad
I made a double batch of black bean burgers last week, so I have plenty in my freezer, plus leftover vegan chipotle mayo I made for them last week, which everyone in the family liked, even Simran (I just left about a spoonful of the red chile pesto I was making in my food processor, added about a cup of Vegannaise, and blended -- laziness ftw). I will make the sweet potato fries in the air fryer. The pickled watermelon radish salad is basically going to be pickled watermelon radish, the leftover cucumber slices in my fridge, and any cherry tomatoes leftover after I make kebabs for Simran's lunches. Also the fresh dill leftover from making the kohlrabi salad, if it's still good by then. I might also make the kohlrabi potato salad again because I have three cups of kohlrabi shredded and ready to go.
Grilled Avocado Enchiladas and Black Beans
Sameer has requested I just make this again Saturday since he really likes it and it fits my requirements of "tasty" and "doesn't require me to do a lot of work on a Saturday" since I can do most of the prep work in advance.
Sunday, August 11, 2019
Meal Planning
It's back to school time. I'm planning to make homemade pizza in honor of the first day of school since Simran loves it and it might yield leftovers I can pack in her lunch the next day. It's also supposed to be the coolest weather of the week, which makes cranking the oven up to 500 degrees less unappealing.
I don't have much that needs using up right now, but I want to try some new recipes that don't look too labor intensive. I want to balance healthy meals with things that are easy and tasty enough I won't be tempted to order in instead of cooking, even on the weekend. I was a couple pounds heavier this morning than I expected to be and a few pounds heavier than I'd like to be, but eating my own cooking, no matter how unhealthy, tends to make losing weight a lot easier than eating anything I could buy from a restaurant (and I've eaten restaurant food three times already this weekend).
Grilled Avocado Enchiladas and Black Beans and Summer Corn with Green Chile Cream (Vedge, pg. 101)
The corn is a new recipe. I have all the ingredients already except for some fresh corn and a poblano. Looks pretty basic and like it might go well with the rest of the meal. I'm making the grilled enchiladas again at Sameer's request. He says it's his favorite thing I make, and I like it a lot too. Should be a good Saturday meal. I can do most of the enchilada and pesto prep while Sim is at school Friday, which makes it easier.
Homemade Pizza and Seared French Beans with Caper Bagna Cauda (Vedge, pg. 97)
I'm making the pizza with Daiya vegan cheeses (because it's less unhealthy and Sim will eat it either way) and maybe some vegetarian pepperoni (either store bought or homemade, depending on what I can manage) in addition to the sundry vegetables I'll put on half of it for Sameer and me. This should finish off the green bell pepper I cut up for last night's chilli-garlic noodles. The green beans are a recipe I've made before that didn't come off perfectly last time but which Simran announced was her new favorite vegetable dish (it was all the oil and garlic, I think).
Black Bean Burgers (The How Not to Die Cookbook, pg. 88) and Kohlrabi Salad with White Beans & Horseradish (Vedge, pg. 38)
I've been eyeing this kohlrabi salad recipe since we got this cookbook last Christmas, but I couldn't find kohlrabi the last time I looked. It's the only ingredient I might not be able to find (this cookbook features all kinds of ingredients I've never seen in stores). Since it's a chilled salad, I'd like to try it while it's still hot outside. I've made the black bean burgers before, and they turned out to be both better and easier to make than the recipe I invented. I'll probably put the burgers on pretzel rolls and also make some vegan chipotle aioli to go on them because I like that a lot. I'm planning to make this for dinner Friday. I can prep everything hours in advance, which makes this dinner more likely to happen than something I have to cook after Simran gets home from school.
Hearty Veggie Hoagies (The No Meat Athlete Cookbook, pg. 74)
These are an easy make-in-advance sandwich that I don't think anyone in the house loves as much as I do. We have orientation for the new school year tomorrow though right when I'd normally be cooking dinner, so I want to have something that'll be ready to eat as soon as we get home. I can make these without much ado tomorrow afternoon and just pull them out of the fridge after orientation.
I don't have much that needs using up right now, but I want to try some new recipes that don't look too labor intensive. I want to balance healthy meals with things that are easy and tasty enough I won't be tempted to order in instead of cooking, even on the weekend. I was a couple pounds heavier this morning than I expected to be and a few pounds heavier than I'd like to be, but eating my own cooking, no matter how unhealthy, tends to make losing weight a lot easier than eating anything I could buy from a restaurant (and I've eaten restaurant food three times already this weekend).
Grilled Avocado Enchiladas and Black Beans and Summer Corn with Green Chile Cream (Vedge, pg. 101)
The corn is a new recipe. I have all the ingredients already except for some fresh corn and a poblano. Looks pretty basic and like it might go well with the rest of the meal. I'm making the grilled enchiladas again at Sameer's request. He says it's his favorite thing I make, and I like it a lot too. Should be a good Saturday meal. I can do most of the enchilada and pesto prep while Sim is at school Friday, which makes it easier.
Homemade Pizza and Seared French Beans with Caper Bagna Cauda (Vedge, pg. 97)
I'm making the pizza with Daiya vegan cheeses (because it's less unhealthy and Sim will eat it either way) and maybe some vegetarian pepperoni (either store bought or homemade, depending on what I can manage) in addition to the sundry vegetables I'll put on half of it for Sameer and me. This should finish off the green bell pepper I cut up for last night's chilli-garlic noodles. The green beans are a recipe I've made before that didn't come off perfectly last time but which Simran announced was her new favorite vegetable dish (it was all the oil and garlic, I think).
Black Bean Burgers (The How Not to Die Cookbook, pg. 88) and Kohlrabi Salad with White Beans & Horseradish (Vedge, pg. 38)
I've been eyeing this kohlrabi salad recipe since we got this cookbook last Christmas, but I couldn't find kohlrabi the last time I looked. It's the only ingredient I might not be able to find (this cookbook features all kinds of ingredients I've never seen in stores). Since it's a chilled salad, I'd like to try it while it's still hot outside. I've made the black bean burgers before, and they turned out to be both better and easier to make than the recipe I invented. I'll probably put the burgers on pretzel rolls and also make some vegan chipotle aioli to go on them because I like that a lot. I'm planning to make this for dinner Friday. I can prep everything hours in advance, which makes this dinner more likely to happen than something I have to cook after Simran gets home from school.
Hearty Veggie Hoagies (The No Meat Athlete Cookbook, pg. 74)
These are an easy make-in-advance sandwich that I don't think anyone in the house loves as much as I do. We have orientation for the new school year tomorrow though right when I'd normally be cooking dinner, so I want to have something that'll be ready to eat as soon as we get home. I can make these without much ado tomorrow afternoon and just pull them out of the fridge after orientation.
Monday, August 5, 2019
Meal Planning
Vegan Irish Sausages and Colcannon (The No Meat Athlete Cookbook, pg. 164)
It's the first week of August and it's about 90 degrees. I'm not sure how much using the stove top heats up the house compared with the oven (I assume less), but this seemed like a good meal option that is healthy and that I enjoy.
Chilli-Garlic Noodles
I'm making this to use up the rest of the cabbage from the colcannon.
Vegan Meatball Subs
It occurs to me I'm not sure if the meatless balls from Trader Joe's are actually vegan or just vegetarian, but the rest of this dish is vegan. I'm making this to use up some hot dog buns before they go bad. I use Miyoko's Creamery brand vegan cultured butter and garlic salt to toast them into garlic bread, then top them with the meatless balls warmed up in marinara sauce and put Daiya provolone or mozzarella on top and toast them a bit again. I need to buy some sort of vegetable to go along side this. Maybe the garlicky green bean recipe Simran loves from the Vedge cookbook.
This is meant to be Monday/Wednesday/Friday. I'll make sandwiches or quesadillas for Sim and me on the other nights while Sameer is fasting or at a work dinner.
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