This is my new go-to breakfast. I cook the BROL in advance and keep it in the refrigerator ready to go. One batch lasts almost a week. Then in the morning I put one cup of BROL, 1 tbs of ground flaxseed, and half a cup of frozen wild blueberries in a bowl and stir them up and microwave them for 90 seconds. Then cut up a banana on top for added sweetness.
Time for meal planning. Here is what I'm making:
Partly just so I have picnic food to take on Sim's and my field trip Friday.
Spaghetti & Plant-Based Meatballs from Delish Loves Disney
I made this last week, but I have half a batch of cabbage, carrots, and chilli-garlic paste to use up, so I might as well make it again.
Avocado Grilled Enchiladas with Red Chile Pesto and Red Cabbage Slaw
and Mexican Street Corn Salad
Classic Vegan Fish Tacos and leftover veggie sides
Vegan Spicy Mushroom Pepper Tostadillas
Vegan Spinach Cheese Melts and veggie sides
To use up any leftover spinach and mushrooms.
We've eaten pretty much everything from the last meal plan. Tonight we're going to have Indian sandwiches and tomorrow we'll have Shakshuka made from sundry leftover veg and some red beans I'm going to cook in the InstantPot. Here is what I'm going to make after that:
Because I love gochujang and this looks easy. I might buy a green cabbage and shred it and throw a bunch of that in here to add more veg.
Because, if I buy a cabbage for the other noodles, I'll need to use it up on something else.
Soup & Sandwich
Possibly. Based on what leftovers we have.
I have enough ingredients to make a few more meals. I'd like to put off grocery shopping again until the roofers are done replacing our roof so I can park in the garage and get the groceries in the house easily. Here is what I'm planning to make:
Things I still have the ingredients to make:
Korean BBQ Soy Curls Crunchwrap
Pasta Primavera with Pesto Alfredo
Vegan Thai Green Curry Noodles
Zucchini Cakes with Mac 'n Cheese
By Sameer's request:
Avocado Grilled Enchiladas with Red Chile Pesto and Red Cabbage Slaw
and Mexican Street Corn Salad
Perfect Scrambled Eggs with Toast and Cherry Tomatoes
It's going to be a hot week, so I'm doing low-heat and no-heat dinner prep. Friday will be a cheese fries junk food dinner followed by movie night at home with fruity drinks and popcorn.
Korean BBQ Soy Curls Crunchwrap
Junk Food Dinner
Cheese fries with ranch and a green salad also with ranch.
I'm mostly out of ingredients for making dinners after tonight, so I'm going to go grocery shopping tomorrow. Here is what I plan on making:
Veggie Burgers and Crudites
Mexican Street Corn Salad with Black Beans and Black Bean Quesaritos
Catalan Sauteed Polenta with Spinach and Butter Beans
General Tso's Chickpeas and Brown Rice
Enchiladas
My mother-in-law is coming to stay for awhile. I've never cooked for her before as far as I can remember, so I'm not sure what to make. It's supposed to be very hot this weekend, so I guess I'll just make the sort of thing I would make anyway to start.
Fresh Veggie Tacos and Red Cabbage Slaw
Avocado Grilled Red Chile Enchilada and Black Beans
Vegan Thai Green Curry Noodles
Probably not this week because of the heat, but I want to make her this vegan malai kofta because I think it's really good.
Creamy Sun Dried Tomato Pasta with Garlic Soy Curls
Because Sameer told his parents this was great and they said to make it for them sometime.
