Celery and Cucumbers with Cheese Spread?
This is just celery and leftover cucumber slices and the leftover seasoned cream cheese from tea sandwiches the other night. The celery is really good and made me think of celery with pimiento cheese spread at Christmas when I was young, but I'd rather use up the cheese spread I already made.
Gardein Turkey Cutlets with Gravy
Stuffed Mushrooms with Horseradish Cream Sauce
Boxed Mashed Potatoes
Pumpkin Pie
Time to clear out the fridge and freezer to make room for Christmas food. Here is what I have to use up: russet potatoes, sweet potatoes, seven eggs, flour tortillas in a variety of sizes, two open jars of salsa, two open jars of pickled jalapenos, and some random shredded cheeses. The freezer is mostly filled with frozen fruit and veg, which can be reduced by making a vegetable soup and a couple of kale/berry smoothies, maybe for my weekend breakfasts. Here is what I'll make:
Vegan Beef with Broccoli and Brown Rice
I've been making this every week (including last night) and see no reason to stop now when I have a huge bag of broccoli in the freezer.
Seven-Layer Tortilla Pie and Nopales
To use up the variety of flour tortillas and at least one of the open jars of salsa. The nopales are just an open jar in the fridge I need to use up.
Because it's pretty easy and we all seem to like it, and it'll use up some more of the russet potatoes in the pantry.
Black-Eyed Peas & Whipped Sweet Potatoes & Cornbread & Collard Greens & Nashville Hot Cauliflower Bites
Because I have way too many black-eyed peas, plus this will use up the sweet potatoes in the pantry and the cauliflower from the bourguignon. This is absolutely the best way to eat cauliflower, by the way. Everyone in the house agrees. I cook them in the air-fryer.
Vegetable Barley Soup & Vegetarian Reuben Sandwiches
To use up some of the frozen veg and also hopefully use up the giant jar of sauerkraut taking up space in the fridge.
Cucumber Tea Sandwiches and Deviled Eggs and Crumpets
My Bonne Maman advent calendar has yielded so many tiny jams and spreads that we decided we should have an afternoon tea themed meal and make crumpets to try them on. I'll make a pot of decaf black rose tea too. I'll devil all the eggs currently in the fridge.
To finish off the russet potatoes (as well as the homemade ranch dip in the fridge). I can fill them with the random shredded cheeses taking up space in the fridge. This can otherwise be a night of a thousand leftovers. I expect we'll need to have at least one leftover night anyway.
To use up the kale and some of the bananas and berries in the freezer. Weekend breakfasts.
Reminder to self: There are jars of nopales and kimchi in the fridge that can be eaten as savory snacks since I basically eat them cold from the jar anyway.
Eggs & Toast
Vegan Beef with Broccoli and Brown Rice
Vegan Lentil Quinoa Loaf and Whipped Sweet Potatoes and Garlic Sauteed Spinach
Veg Burgers and Nashville Hot Cauliflower Bites with Ranch Dip
Time for post-Thanksgiving meal planning. My goal is to clear out my fridge and freezer and use up some of what's in my pantry (e.g., beans, pasta). Here is what I'm making:
Vegan Beef with Broccoli and Brown Rice
Everyone in the family really liked this. It uses half a bag of soy curls and a bunch of frozen broccoli. Theoretically I could throw any leftover stir-fry vegetables into it.
Because I have two containers of cubed tofu in the freezer to use up.
Taco Night
Because there are way too many tortillas in the fridge right now.
Vegan Lentil Quinoa Loaf and Boxed Mashed Potatoes and Shaved Brussels Sprouts with Whole Grain Mustard Sauce
Vegetarian Chili and Cornbread
Green Enchilada Lasagna (I Can Cook Vegan, pg. 192)
Instant Pot Mexican Quinoa and Black Beans and Baked Potato Skins with Ranch Dressing
Vegetable Barley Soup & DIY Sandwiches
Gardein Turkey Cutlets with Gravy
Stuffed Mushrooms with Horseradish Cream Sauce
Boxed Mashed Potatoes
Pumpkin Pie
Time for meal planning again. Next week is Thanksgiving, and Sim will be off from school. This week is still normal though. For this week, here is what I have to use up: part of a sliced red bell pepper, half a head of cauliflower in florets, some nonfat yogurt, and about a cup of baby spinach. Here is what I'm making:
Vegan Beef with Broccoli and Brown Rice
I used to love beef & broccoli when I ate meat (and also the vegan version at Grasshopper Cafe in Allston, MA), so I have high hopes for this recipe.
Vegetable Barley Soup & DIY Sandwiches
It's soup season, and I can use up random weird beans in this soup.
Black-Eyed Peas & Cornbread & Collard Greens & Nashville Hot Cauliflower Bites
I have lots of black-eyed peas, including a fresh bag from my Rancho Gordo Bean box. I didn't make the Nashville hot cauliflower bites last week, so I want to do that asap. The cornbread will use up more of my yogurt. This will be a labor-intensive dinner compared with the others, but none of the dishes are particularly hard on their own, and I think it'll be good.
Chili Miso Pasta with Spicy Tofu Crumbles
I have no idea if this actually resembles the Chrissy Teigen spicy miso carbonara recipe I like to make vegetarian, but it sounds like it has some of the same flavors, so I'm looking forward to trying it. My version always gives me a stomachache because I still include egg yolks, so it would be great to have a vegan variety. If I recall correctly, I think I used shiitake mushrooms rather than cremini or white, so I might use them here as well.
Beyond Burgers & Fries & Bagged Salad
Easy Saturday night dinner.
Here is what I have to use up: about half a sliced red bell pepper, one avocado, half a dozen corn tortillas, half-and-half, heavy cream, and non-fat plain yogurt. I included some meals last week that I haven't made yet, so I'm copy/pasting them again to this week. Here is what I'm going to make:
Probably Sunday night (tonight). I still have some leftover 2% milk in the fridge, and I can use it to make the mashed potato topping.
Vegetarian Chili and Cornbread
I think I need more TVP. I mostly like making this because it's a way to use up random beans from my Rancho Gordo Bean boxes. Also, everyone likes cornbread.
Nashville Hot Cauliflower Bites
If there is even more leftover cauliflower. This is not a meal, but it could be a side, appetizer, or snack.
Green Enchilada Lasagna (I Can Cook Vegan, pg. 192)
Catalan Sauteed Polenta with Butter Beans
I'm anticipating Thursday will remain a dinner of leftovers for now. These dinners all require a decent amount of prep time and will probably yield some leftovers. I mostly just wanted to include mushrooms and a lot of vegan stuff and use up more of my Rancho Gordo beans.
Sameer and his mom are both going out of town Tuesday, so most of the week will just be Sim and me. There are still two dinners with all of us though, and Sameer should be back for dinner Friday. I'm going to try to clean out the fridge, freezer, and pantry a bit in the lead up to Thanksgiving. I also want to make some dishes I haven't made in the last few months, like some mushroom- and fake-meat-based dishes. I'm going to do easy meals that don't create a bunch of leftovers while it's just Sim and me (mostly sandwiches probably). Here is what I'm planning to make the rest of the time:
Avocado Grilled Enchiladas with Red Chile Pesto and Bagged Salad
There was a good deal on bagged salad, so I bought three, which leaves me with two more to use up quickly. I think we'll do this meal tonight.
Air Fryer Tofu with Rice and Bagged Salad
Monday night.
After Sameer gets home:
Instant Pot Garlic Mushrooms and Caulipots and Shaved Brussels Sprouts with Whole Grain Mustard Sauce
Because the vegan mushroom bourguignon will yield extra potatoes and cauliflower.
Vegetarian Chili and Cornbread
I think I need more TVP. I mostly like making this because it's a way to use up random beans from my Rancho Gordo Bean boxes. Also, everyone likes cornbread.
Nashville Hot Cauliflower Bites
If there is even more leftover cauliflower.
Tonight (Sunday). I think last time I combined all the ingredients in the main Instant Pot insert and just cooked it on the rice setting, and everyone thought it was the best it had ever turned out. I think I also used white rice, which I'm out of, so I guess I'll use brown and just cook it longer.
Monday because it'll be one of the cooler days.
Falafel (plus Red Sauce and Hummus) and Greek Salad
Tuesday. I want to try to find some frozen pita bread at the grocery store for optimal freshness without my having to make them entirely myself. Whole Foods allegedly sells good ones.
Instant Pot Mexican Quinoa and Black Beans
Wednesday.
Grilled Cheese and Tomato Soup
Thursday night for a cozy post-trick-or-treat dinner for Simran.
This is my attempt at recreating the Tuscan kale salad from True Food Kitchen. The one at True Food Kitchen has breadcrumbs in it, which I don't include, but I think that's the primary difference. It's one of my favorite things to eat for lunch.
Ingredients
1/2 bunch Tuscan kale (also called lacinato or dinosaur kale)
1-2 tbs shaved Parmesan (I like Violife's vegan Parm.)
Directions
1) Remove woody kale stems and rip up the kale leaves. Rinse.
2) Pour boiling water over the kale; then drain and rinse with cold water immediately. (I doubt they cook the kale even this small amount at True Food Kitchen, but it makes it easy to digest and reduces the amount of dressing required to soften it up.) Let the leaves drain for a few minutes.
3) Dress with lemon vinaigrette and Parmesan. Serve immediately.
Ingredients
1/4 cup fresh lemon juice
1-3 garlic cloves
1-2 tsp Dijon mustard
1/4 tsp sea salt
freshly ground black pepper
1/4 cup extra virgin olive oil
Directions
1) Put garlic cloves in a food processor and run until minced.
2) Put all remaining ingredients in food processor and blend until smooth.
3) Keeps for up to a week in the fridge.
Time for meal planning. Our neighbor gave us a few ripe red tomatoes and unripe green tomatoes from her garden, so I'm making plans for them.
Fried Green Tomatoes and Zucchini Noodles with Haloumi and Pesto
Taco Tuesday with Vegan Mexican Corn Salad with Black Beans
Dal Bhaat Shaak Rotli with Dal Lasooni and Green Bean Shaak
Garlicky Vegan Korean Mac 'n Cheese
Instant Pot Mexican Quinoa and Black Beans
Time for more meal planning. It's warm today, almost 80 degrees, but it's supposed to be in the lower 70s the rest of the week. Tuesday and Wednesday require quick and easy or entirely pre-made dinner due to appointments. Here is what I'm making:
Dumplings with Dipping Sauce and Crunchy Asian Slaw
I'm going to try air-frying the dumplings this time as it suggests on the packaging. I have dipping sauce and green cabbage leftover from last week.
Indian Style Sandwiches with fresh Cilantro Chutney
I'll pick up some fresh bread from the farmer's market while Sim is in voice lessons, and I'll make the chutney in advance and have the potatoes cooking in the Instant Pot while we're out of the house.
I have some leftover spinach in the fridge, and this will be easy enough to throw together Wednesday after Sim's eye appointment.
Friday night dinner? If there is leftover cabbage.
Autumn is finally here! Highs this week will be in the 60s and 70s, so I can just open the windows and cook whatever I want without fear of heating up the house too much. Here is what I have to use up: the plant-based dumplings we all love that I found on sale, some baby spinach. Here is what I'm making:
Ready-to-Eat Meal from Patel Brothers
Sameer has an eye appointment in Naperville this afternoon, so we're going to stop at Patel Bros to restock, and one of the things we'll buy is a selection of dishes from the hot foods bar (usually kadai paneer, dal makhani, and palak paneer, plus a bunch of samosas). Sameer can make some rice at home while I take Simran to and from her voice lesson. I'll also get some garlic naan and onion kulcha from the freezer section to just heat up in the toaster oven.
Dumplings with Dipping Sauce and Crunchy Asian Slaw
I made the slaw with all red cabbage last week because I had some to use up, and we just didn't eat as much of it. I think it's better with green. It's just more lettuce-like and less work to chew.
Air Fryer Tofu with Rice and leftover Crunchy Asian Slaw
Sameer suggested doing the tofu again because everyone likes it. I could theoretically just serve the slaw again to use it up.
This dish is always a hit, plus Sameer's mom is here to make coconut chutney properly. Plus it's a thick, warm soup in autumn, and it's healthy, so I like all that. Lots of prep time though, both for soaking and fermenting the batter and for making the vegetable stock to make into soup.
To use up the cabbage, or at least some of it. Next week probably.
As a side. Maybe. To finish off the cabbage. Can't do this while we have sambar though. Cannot house two leftover soups at one time.
I was sick for almost a week, and we had a lot of random in-a-pinch type dinners. I didn't end up making everything on the last meal plan, short as it was. It's currently very hot here, so I'm avoiding using the oven. Here is what I have to use up: half a red bell pepper, half a green bell pepper, and russet potatoes. Here is what I'm making:
Air Fryer Tofu with Rice and Crunchy Asian Slaw
Making this tonight because I didn't make it yet. I'll make the rice in the Instant Pot, as we've taken to doing.
Indian Style Sandwiches with fresh Cilantro Chutney
Probably Tuesday so we can have everything ready to make into sandwiches when Sim gets home from voice lessons. I'll bake the potatoes in the Instant Pot to avoid the oven and also because I've learned it yields even better baked potatoes than the oven.
Falafel (plus Red Sauce and Hummus) and Greek Salad
Maybe Wednesday night because it's a bit labor intensive, and Sim will be at school late so I'll have more time. I'll make the falafel in the air fryer. I think I did that once before and it was good. I think the recipe I normally use calls for egg, but I'll replace it with aquafaba from the cooked, refrigerated chickpeas. I'll have to remember to put the chickpeas to soak tonight (Monday) so I have plenty of time to do all this. So many sauces.
Catalan Sauteed Polenta and Butter Beans
I have more than one kind of butter beans from my Rancho Gordo bean boxes, and I haven't made this in a while. I'm going to try making the polenta in the Instant Pot. If it doesn't turn out, I'll scrap this recipe for now. I'm not doing the oven version I normally do in this heat. If I soak the beans and make the polenta on Thursday, this could be pretty easy to throw together Friday night. Thursday we'll just eat leftovers.
Red Beans & Rice and Green Salad
An easy Sunday or Saturday night dinner if we can't come up with something better.
Paryushan is over. Time for meal planning again. It's cool outside today, but there will highs in the 80s the rest of the week, so I'd like to do one meal today that uses the stove and oven a lot and do less heat-based cooking the rest of the days. Here is what I've got to use up: about half a sliced red bell pepper, half a head of red cabbage, some spring mix lettuce, two bags of shaved brussels sprouts, some microgreens,
Spiced Spinach Tofu Stir-Fry and Rice and Garlic Naan
Air Fryer Tofu with Rice and Crunchy Asian Slaw
My mother-in-law has arrived, and it's time for more meal planning. It's also supposed to be in the 90s here all week, so I'm trying to avoid using the stove/oven much. I bought some okra from Patel Brothers yesterday, so I'll need to use that this week, but we've finished up most other things. We'll plan on eating leftovers Thursday since my MIL just has fruit and snacks on Thursdays. Here is what I'm making:
Dal Bhaat Shaak Rotli with Dal Lasooni and Bhinda Nu Shaak
Taco Tuesday with Vegan Mexican Corn Salad with Black Beans
It's supposed to be the hottest day this week, and Sim has voice lessons, so I'll make some black beans in the Instant Pot and have everything else be prepped ahead and served cold.
Creole Red Beans & Rice and Green Salad
Avocado Grilled Enchiladas with Red Chile Pesto and Red Cabbage Slaw
Air Fryer Tofu with Rice and Crunchy Asian Slaw
I'm probably saving this idea for later, but I'm including it as a just-in-case meal here:
It's our first week with Sameer's mom again, so meal planning is adjusted to her preferences. Here is what Sameer has planned for the first week:
Chana Masala with Basmati Rice and Kachumber Salad
Indian Style Sandwiches with fresh Cilantro Chutney
Thursday will be leftovers while Sameer's mom eats fruit and snacks, and Friday we might get takeaway from Patel Brothers. It's supposed to be hot starting next weekend, so we'll have some InstantPot meals, like Red Beans & Rice.
I've got a lot of random stuff to use up, and Sameer's mom is coming to stay in a week, so we're also eating things she doesn't eat before she gets here (e.g., mushrooms, veggie burgers). Here is what I've got to use up: shaved brussels sprouts, an heirloom tomato, six eggs, creme fraiche, lettuce, buttermilk, heavy cream, burger buns, microgreens, nonfat plain yogurt, and avocados. Here is what I'm going to make:
Portobello Mushroom Stroganoff
I'm going to use creme fraiche in place of the sour cream, just to use it up.
Veggie Burgers and Fries and Shaved Brussels Sprouts with Whole Grain Mustard Sauce
I made some vegan special sauce a la Big Mac awhile back, and I've still got that in my fridge.
To use up the eggs.
To use up the buttermilk. I can just stash them all in the freezer for later. I also bought some frozen sliced strawberries to make into compote.
I think this will just be for me, but I do have BROL, home baked tofu, and sauce that needs to be used up, plus the avocados, kimchi, and microgreens.
I have some vegan blue cheese that I need to eat within the next few weeks, plus I can make ranch dressing from the nonfat plain yogurt. This is usually just a week of lunches for me, so maybe I'll do this after finishing off my buddha bowl ingredients.
Edited 8/16/24: I'm using up stuff from the fridge tonight, so lots of veggie sides:
Shaved Brussels Sprouts with Whole Grain Mustard Sauce
Seared French Beans with Caper Bagna Cauda
Patatas con Alioli
Time for meal planning again. Sameer and Simran are going out of town starting next Sunday, so I'm planning until then. It's hot this week, so I'm avoiding the stove as much as possible. Here is what I have to use up: fresh green beans, nonfat plain yogurt, a tomato, a few red potatoes, most of one red onion, and some leftover homemade ranch dressing and about half the buffalo sauce from when I made buffalo cauliflower. Here is what I'm making:
This meal might be Tuesday, so I can prep it before Sim goes to voice and we can eat as soon as we get home.
This meal is just handy for using up the julienned vegetables from the spring rolls, and it's quick and easy to make. The cucumber dill sauce will use up some of the yogurt.
Fresh Veggie Tacos with Fresh Guacamole
Broccoli Salad and Air Fryer Buffalo Cauliflower with Ranch Dip and Seared French Beans with Caper Bagna Cauda
I'll make this early in the week, maybe tonight, because it requires the stove and will also probably yield a decent amount of leftovers. The green beans I'm only making because I have the better part of a bagful leftover from a meal last week.
Breakfast Burrito and Pancakes
This will use up the potatoes. I've also been wanting pancakes with strawberry compote, so I'll make some more of that from a bag of frozen strawberries. If I make a new batch of pancakes, that will use up the last of the nonfat yogurt.
Time for meal planning. It's July and hot outside, but we're supposed to get a couple cooler days this week. Here is what I have to use up: some little red potatoes, veggie hot dogs, four eggs, a head of cauliflower, and some sliced bell peppers. Here is what I'm making:
This will use up the red potatoes and eggs.
If I can get fresh sourdough bread and microgreens from the farmer's marker Tuesday, this would be a good Tuesday night dinner.
Veggie Dogs
Zucchini Noodles with Haloumi and Pesto
To use up the bell pepper in my fridge and freezer.
We've basically finished last week's meal plan, but we've got lots of random leftovers, so I think it's going to be leftover night for dinner. Last week's meal plan did use up a lot of random ingredients though. Here is what I'm planning to cook this week:
Red Curry Tempeh Summer Rolls with Manchurian Sauce
July 3rd/4th: Hot dogs, deviled eggs, Easy Bean Salad, Patatas con Alioli, Shaved Brussels Sprouts with Whole Grain Mustard Sauce
This is too many dishes for three people in one day, but maybe we'll do some on the 3rd (when our town is having their Independence Day Extravaganza and fireworks) and their leftovers plus the rest on the 4th (actual holiday), maybe with homemade black bean burgers or Beyond burgers on the non-hot dog day.
I haven't found baked tofu in the "savory" flavor I normally use, but I did find a truffle and sea salt variety, so I'm going to try it here and see how it turns out.
Zucchini Noodles with Haloumi and Pesto
I bought haloumi on a whim after we were served it so often in London, so I need to actually make it into something. Plus, I haven't used my vegetable spiralizer in a while.
I might not make this dish this week, but I'm putting it here so it stays on my radar.
I've got a lot of random little things in the fridge to use up: arugula, spinach, sliced white mushrooms, an heirloom tomato, pesto mayo, spicy red sauce for falafels, a mixture of radicchio and iceberg lettuce, mozzarella pearls, a package of feta, microgreens, nonfat Greek yogurt, a cucumber, cooked chickpeas and an avocado. It's not going to be quite as hot this week (mostly highs in the 80s, some lower, one or two days higher), so I won't be concentrating as hard to avoiding using the stove. Sameer is planning to implement alternate day fasting this week, so I'm not sure how exactly this will go since cooking on nights when he doesn't eat can yield way too many leftovers. Here is what I'm making:
Falafel (plus Red Sauce and Hummus) and Greek Salad
The yogurt sauce will use up the nonfat Greek yogurt and cucumber. We can use up the last of the red sauce I made last time. I can make hummus from the already cooked chickpeas in the fridge and Greek salad from the feta. I just need to cook more chickpeas and buy more cucumbers, kalamata olives, cherry tomatoes, pita bread, and parsley. I air-fried the falafel in the Breville last time and it turned out really well.
Brinner with Omelets and Pancakes
I have a bunch of pancakes and some veggie sausages in the freezer. I just need to buy some eggs for this dinner, and the omelets will use up some cheese and random veg from the fridge. This one involves turning the stovetop on for a few minutes, so I'll do it on a cooler night.
Garden Pretzel Sandwiches and Easy Bean Salad
Ravioli with Arugula & Pecorino and Italian Chopped Salad
I already have a shallot and arugula, and I can also throw my fresh spinach in here. I just need the cheese ravioli.
Because we all like it and it finishes off the yogurt sauce from the falafel.
It's hot here this week, so I'm trying out some no-cook meals. Here is what I'm planning to make:
California Wrap and Easy Bean Salad
Vegan Fried Chicken with Ranch Dip and Sweet Potatoes and Crudites
Because I have homemade ranch dip in the fridge and sweet potatoes in the pantry that I can steam in the Instant Pot.
Vegan Seafood Salad and Hummus with Crudites
Italian Chopped Salad with Cheese Herb Bread
I'm going to make the bread as a loaf in the bread maker (to avoid heating up the house) and we'll see how it goes.
Fresh Veggie Tacos with Fresh Guacamole and Red Cabbage Slaw
Vegetable Sushi
I want to master the basics of this and then make different recipes (e.g., a vegan spicy California roll I saw online). I just need to find my sushi mat among all my currently-not-in-use kitchen supplies.
