Meal Planning around Christmastime

It's supposed to get very cold and possibly blizzardy starting on Thursday. It's currently Tuesday. Christmas is on Sunday. So I need to plan through Sunday at least. I think today we're going to have leftovers for dinner because there are currently several containers of leftovers in the fridge. I'm still eating dairy free and egg free, and I'd like to carry this on including on Christmas since it shouldn't make a huge difference in our meal planning. It basically just means I'm not making stuffed mushrooms, boxed potatoes, or green bean casserole, though Sameer can make and eat them if he wants to.

Vegan Baked Tofu Parmesan and Garlic Bread and Seared French Beans with Caper Bagna Cauda

Thursday, because I'm making French beans for Christmas too and don't want to make them back to back.

 

Taco Night with Red Cabbage Slaw and Fresh Guacamole and Fresh Salsa

Wednesday. Because Sameer wants to make salsa. Refried beans and lettuce and cheese for Sameer. Gardein fish and chipotle mayo dressing (plus the fresh salsa and slaw) for mine. Whichever Sim wants for hers.

Veggie Pizza

We can divide the dough into individual pizzas so I can omit the dairy from mine. Christmas Eve dinner.

 

Christmas 2022

 

Vegan BBQ Ribs  

Maybe Monday to go with leftover vegetable sides from Christmas. Because I've got half a bottle of barbecue sauce in my fridge leftover from last week.

 

Spaghetti & Plant-Based Meatballs (Delish Loves Disney, pg. 13)

[Edited 12/27/22: I used a leftover pizza dough from Sameer making pizza the other day and made it into garlic knots. The broccoli is just steam-in-bag florets from the freezer section with onion & herb Mrs. Dash sprinkled on top.]

Plant-Based Meatball Subs (from any leftover meatballs and hot dog buns)

These two might work best in the week after Christmas since they should use up their own leftovers and I want all leftovers gone by Wednesday night.

Beyond Brats

I'm going to buy these but keep them in the freezer so we can eat them in the week after Christmas if we need a quick meal to go with the hot dog buns or we can save them for later.

Ideas for January (because they both involve using the oven for long lengths of time and January is cold):

Falafel with Fresh Flatbread

 

Korean Eggplant Tacos with Kimchi Mayo (Vedge, pg. 170)  

Christmas 2022

Gardein Turkey Cutlets

 

Whipped Sweet Potatoes

 

Herbed Dinner Rolls

I'm going to try making these with vegan Parm, vegan butter, and soy milk in place of the dry milk powder and water.

[Edited 12/25/22: I made these in the bread machine on the 1.5 hour dough setting, then rolled them into eight rolls and let them rise again for 45 minutes. They got huge. Baked for about 25 minutes at 350. I replaced the milk powder and warm water with warm unsweetened soy milk, replaced the butter with Earth Balance, and replaced the parm with Violife vegan parm. They taste just like the non-vegan version I remember. Sim and Sameer love them too.]

 

Seared French Beans with Caper Bagna Cauda

 

Shaved Brussels Sprouts with Whole Grain Mustard Sauce  

 

Candied Pears

 

Pumpkin Pie  

 

 

"Clearing the Pantry Now That We Have the New Fridge" Meal Planning

The new fridge arrived today! 

 

My new goal now is using up dry goods I have too many of in my pantry (various dry lentils and beans, dry pastas, whole grains, and flours). I'm also no longer trying to keep the fridge cleared of leftovers, jars, and condiments, so I can make large freezer batches of things like black bean burgers or soup if I want to. Here is what I'd like to focus on using up now, generally because I just have too much: quinoa, polenta, split peas, pistachios, red kidney beans, vital wheat gluten flour, Panko, white whole wheat flour, rye flour, soy flour (what do I even do with this?), and elbow noodles. I'm also keeping it vegan for now to see if cutting out dairy has any positive effect on my ulcerative colitis (I've read that it can). I've already learned that eggs don't go well for me, so I've started avoiding them.

Vegan Irish Sausages and Colcannon (The No Meat Athlete Cookbook, pg. 164)

The sausages will use up some of my vital wheat gluten flour. Also, having to pare down the contents of the fridge and freezer so severely has made me want to buy and use a whole green cabbage, so that's happening.

 

Chilli-Garlic Noodles

To use up some of my whole wheat spaghetti and some of the green cabbage from the colcannon.

Black Bean Soup with Quinoa & Kale (The How Not to Die Cookbook, pg. 56)

Because it sounds exceedingly healthy and has enough protein to make a filling lunch. It'll also use up some of my quinoa stash. This can be served alongside whatever as a prelude to the meal. Reminder to self: You need to set aside lots of time to make the broth before you can make the soup. This will be a multi-hour undertaking.

Vegan BBQ Ribs and Whipped Sweet Potatoes and Seared French Beans with Caper Bagna Cauda

Because I have an unopened bottle of barbecue sauce, and it'll also use up some more of the vital wheat gluten.

Garlicky Vegan Korean Mac 'n Cheese

To use up some of the elbow macaroni in the pantry and a bag of the frozen broccoli I foolishly bought and had to store in a cooler while the new fridge got situated. Also I just like it. It's a nice comfort food.

Vegetable Manchow Soup 

I don't think I've used this specific recipe before, but it has a lot of positive ratings and sounds easy enough. For using up any remaining green cabbage. I can also just set aside a few French beans, green onions, and half a green bell pepper from my other meal prep to make this. I might just put this soup the freezer if I have a lot of other food to eat because I like to have it on hand in case I get any kind of upper respiratory illness. Spicy vegetable soup is all I crave under those circumstances, and there's nowhere good around here anymore to buy it from.

 

Beyond Burgers

Because I get real lazy around Saturday afternoon and can't be trusted to cook a full meal. This could be served with any of the other sides leftover from other nights, including the soup. Extra burger buns can go with leftover vegan ribs to make a McRib-esque sandwich. 

"Still Keeping the Fridge Cleared Out" Meal Planning

After tonight's seitan chik'n and waffles, I will have made everything from the post-Thanksgiving meal plan. The refrigerator I ordered in September is still not in stock yet. It's currently expected to be available for delivery on December 15th, so I'm still avoiding buying much cold stuff or opening any large jars or making anything that'll yield too many leftovers. I'm also still working on using up refrigerated things like Bragg's liquid aminos, vegan Worcestershire, miso, and various chilli sauces and pastes that take up a lot of space. Here is what else I've got left to use up: homemade vegan ranch dressing, a little plain cashew yogurt, some buttermilk, some whole milk, package of corn tortillas I opened to make enchiladas last night, a few tablespoons of capers, about a cup of sour cream, about half a pound of baby spinach, Here is what I plan on making:

Ravioli with Arugula & Pecorino and Seared French Beans with Caper Bagna Cauda

The ravioi could use up some or all of the wedge of Parmesan left in my fridge (in place of the Pecorino), and the bagna cauda would finally use up the last of the capers in the fridge. I need ravioli, arugula, and haricot verts to make this dish, but they'll all get used up. I might have to make the ravioli and arugula twice before the new fridge arrives to use up all the ravioli. Maybe Thursday night because it's pretty quick to make if I prep the cheese and bagna cauda in advance.

Beyond Burgers

Mostly because it doesn't yield leftovers expect one lone burger I can have for lunch the following day. It'll also use up some more of the mustard, mayo, ketchup, and vegan havarti with jalapeno from the fridge. This might end up being next week rather than immediately.

Beyond Brats

It's just vegetarian hot dogs. This one may or may not happen, but it's good in the same ways the burgers are.

One Pot Peanut Sauce Noodles

Because it generally yields no leftovers. The baby spinach that didn't fit into last night's enchiladas verdes can go into this too. So can the last of the celery and some of the carrots. I just need to buy a red bell pepper, tofu (or make more seitan), some green onions, and cilantro. [Edited 12/6/22: I made this tonight. I ran out of brown rice pad thai noodles, so it's partially brown rice mai fun noodles. It's been awhile since I've made this dish, and I realize I really need to record my changes somewhere because I don't remember them all. I always add light miso and replace the white vinegar with A LOT of Chinese black vinegar. I also end up doubling most of the sauce ingredients but not the noodles, and I never measure my veg. I need to measure this stuff and write it down at some point because the end result is delicious. I think the main difference between the dish as written and mine though is the addition of Chinese black vinegar.]

 

Veg Pepperoni Subs 

I have an open jar of marinara and some shredded mozzarella in the fridge, in addition to the seitan pepperoni I made. I figure I'll make some garlic bread (if I buy hot dog buns for Beyond Brats, I can use those) and make it all into something resembling a meatball sub except with homemade pepperoni in place of the meatballs. If I have red bell pepper leftover from the peanut sauce noodles, I can include those and some sliced onion.

 

Garden Pretzel Sandwiches 

This may or may not happen, but it's easy and good. I might be setting myself up to buy too many breads. 

Green Bean Casserole and Boxed Mashed Potatoes and Fried Seitan Chik'n

To use up the sour cream, milk, and more vital wheat gluten from the freezer. 

 

Enchiladas again 

To use up some more of the corn tortillas.

 

 Vegan Buffalo Tofu Salad

For lunches, to use up the ranch dressing. I don't know if I even need extra lunch food, but I don't want the ranch to go to waste and I do love this salad.

Post-Thanksgiving Meal Planning

It's the Sunday after Thanksgiving. We made all the "must do's" from the Thanksgiving 2022 post but none of the "may do's," so I still have a lot of ingredients to work with. We've finished most of the Thanksgiving leftovers, but I didn't make the vegan lentil loaf yet, so I'm making that tonight. 

Here is what I need to use up from my fridge and freezer (a lot is because I apparently overestimated how much I needed for Thanksgiving): a half pint of heavy cream, part of a half-gallon of whole milk, a bag of frozen corn, some dairy Parmesan and vegan Parmesan, a bunch of shredded Monterey Jack and white cheddar, shredded mozzarella, most of a container of fat free cottage cheese, 13 eggs (I don't know why I thought I needed the second dozen), a quart of buttermilk, part of a container of lite sour cream, frozen dark sweet cherries and tart cherries, frozen wild blueberries (one more small bag to go), a significant bag of frozen bananas (I'll just toss it if I don't finish it off, but I make quick work of frozen bananas when I make chocolate smoothies for breakfast like I've been doing), wonton wrappers, baby carrots, celery, fresh broccoli florets, shaved Brussels sprouts, haricort verts, the better part of a bag of frozen hashbrown potatoes, and several frozen homemade breakfast sausages. I've also still got a bag of Granny Smith apples on my counter for making apple pie filling and three Roma tomatoes.

Here is what I'm going to make:

 

Vegan Lentil Loaf and Shaved Brussels Sprouts with Whole Grain Mustard Sauce and Seared French Beans with Caper Bagna Cauda and Buttermilk Cornbread

Tonight. We've still got leftover cheesy creamed corn from Thanksgiving too. This will use up the haricort verts, most if not all of the last jar of capers in my fridge, and the brussels sprouts.

Cherry Pie Wontons

From cherry pie filling. This will use up the tart cherries and half the wonton wrappers.

Cream Cheese and Green Onion Wontons

To use up a brick of cream cheese, the last of the green onions, and the second half of the wonton wrappers.

 

Corn Risotto

This will use up the excess frozen corn and the vegan Parmesan. I just need a couple zucchini. Tuesday night. Possibly with the various wontons as well if I can make that much in one day. [Edited 12/1/2022: I did make them all on Tuesday, but I forgot to get a picture of the risotto.]

 

Enchiladas Verdes and Veg Refried Beans

This will use up the cottage cheese and a lot of the shredded cheddar/jack. I just need some spinach and enchilada salsa verde. I might need corn tortillas, but I think I have a bagful in the pantry. Saturday night.

McDonald's-Style Breakfast Sandwiches

From buttermilk biscuits and my vast number of eggs. It'll put a dent in the buttermilk. Monday night since Sameer says he'll be eating something else.

 

Apple Crisp and Cinnamon or Vanilla Ice Cream

This would get rid of the apples, the cream, a couple eggs, and part of the milk. [Edited 12/4/2022: I made this last night and forgot to take a picture. If you want a fantastic vanilla ice cream recipe, just use the one in the cinnamon ice cream link and replace the cinnamon with an extra teaspoon of vanilla extract. It's one of the best ice creams I've ever had.]

Vegan Shepherd's Pie

This would use up a bunch of the carrots, celery, any excess corn, and milk from making the potato topping. I don't need to buy anything to make this. Thursday night. Not actually vegan since I'm using dairy milk.

Hashbrown Waffles

To use up the last of the hashbrown potatoes in the freezer. It could also use up some of the shredded cheese and potentially be topped with some of the sour cream, salsa, and jalapeno slices currently in the fridge. Maybe Friday night. I'd also like to have vegan fried chick'n with it, partly because I like the idea of chicken and waffles even though I've never had it, and partly because I've unearthed a surplus of vital wheat gluten in my freezer. There are two open bags in there. It's more than I ever realized I had. Here is the recipe I'd use for frying, if I end up doing it. Sameer isn't eating with us Friday night, so I might end up saving this for Sunday and just having leftovers and quesadillas with Simran on Friday.

Vegan Pepperoni

For snacking on and to use up more vital wheat gluten from my freezer. I chose this recipe partly for the positive ratings and partly because it contains a bunch of ingredients I want to use up and doesn't require me to buy anything I don't already have, which is very important to me right now.

Thanksgiving 2022

Our new refrigerator was supposed to be delivered last week, after weeks of our slowly consuming the contents of our current previously full fridge, but it still isn't in stock yet. The store we ordered it from says it'll hopefully arrive before the end of the month. It's just two days till Thanksgiving now, so I think it's safe to assume the new fridge won't arrive until after the holiday. Time to go shopping and start cooking.

For breakfast on Thanksgiving morning, Sameer wants to make Cheesy Amish Casserole. I bought Morningstar crumbles to go in place of the bacon. I also plan to add a diced green bell pepper for flavor. We can eat this while watching the Macy's Thanksgiving Day Parade on TV.

Tomorrow night (Thanksgiving Eve) we're having nachos because it's easy and yields no leftovers. I'm including it in this meal plan so I get all the ingredients I need at the store today. We didn't end up making this last week, so I think I just need to pick up some guacamole from the Whole Foods.

Last year I ended up doing a lot of extra cooking on Thanksgiving just because I was bored and felt like it. We'd like to eat those same items, but it seems like a big commitment, so I'm dividing this year's recipes into "must do's" and "may do's." If I have the energy and desire, I'll make the may do's, but they are at the lowest priority level and can be made over the following days as necessary.

 

 

Must Do

Crudites with Homemade Ranch Dressing
For lunch and noshing on till dinner time.

 

Gardein Turkey Cutlets with Gravy 

I already found a bag of these at the grocery store a few days ago, which makes me very happy.

 

Green Bean Casserole

 

Easy One-Hour Dinner Rolls

Sameer picked out this recipe to make himself.

 

Stuffed Mushrooms with Horseradish Cream Sauce

 

Cheesy Creamed Corn

Boxed Mashed Potatoes

 

Whipped Sweet Potatoes

I bought a bag of sweet potatoes a few days ago. I'm just going to bake them and then peel and whip them in the standing mixer. No additional ingredients, same as always. It's nothing fancy, but it's healthy and I like it.

Candied Pears

Pumpkin Pie

I think I'm just going to buy a pie at the store today because I don't like making pumpkin pie and I don't care what it tastes like because it's always the worst part of the entire meal in my opinion. My family cannot tell the difference and doesn't care where it comes from as long as we have it.

Cinnamon Ice Cream

May Do

Buttermilk Cornbread

Shaved Brussels Sprouts with Whole Grain Mustard Sauce

Seared French Beans with Caper Bagna Cauda

Cherry Pie Wontons

I made this last year without a recipe, but here is a recipe for the cherry pie filling. This is assuming I can find frozen tart cherries at the store.

Apple Pie Filling

Because I could make apple pie wontons too. Or maybe an apple crisp with to serve with leftover cinnamon ice cream over the weekend.

Cream Cheese and Green Onion Wontons

I just made these last year to use up some wonton wrappers and because I love to eat them, but everyone felt they were a great addition to snack on ahead of dinner. I think they had forgotten how delicious a fried wonton wrapper filled with cheese is.

 

We are going to have a vast amount of Thanksgiving leftovers, especially if I make all the may do's listed, but we always finish them off within a couple of days, ever since I started limiting my holiday cooking to things I really love to eat (e.g., no more stuffing or cranberry Waldorf salad) . Last year I made vegan lentil loaf the next night to eat with the rest of the sides since the Gardein turkey cutlets yield little to nothing in the way of leftovers. I plan to do the same this year. We already have plans to get takeout from Simran's favorite pizzeria next Saturday night, so we should be set for meals throughout next weekend.

Meal Planning

I can make a couple more dinners out of what I've got on hand, but I'm planning to go to Whole Foods tomorrow, so I want to have a multi-day meal plan I can shop while I'm there. I didn't make the barley vegetable soup yet, so I've still got everything to do with that. Tomorrow is supposed to be rainy and starting to get cooler again, so maybe the soup and sandwiches from the fresh bread I'm going to buy. Here is what else I'm making:

Sandwiches and Vegetable Barley Soup

I still have mozzarella and cream cheese that could easily become grilled cheese. I also have vegan Swiss cheese and vegan butter and veg turkey, lettuce, and tomatoes that could become the garlic bread sandwiches. Or club sandwiches. I might do soup and sandwiches two different nights, with different soups and different sandwiches. I just need a loaf of bread to make these two dinners.

[Vegetable barley soup and garlic bread sandwich with veg turkey etc. I made these Saturday night. Sim had "pizza sandwich" (veg pepperoni and cheese on garlic bread) and the soup. I tossed the last of the green beans from the freezer into the soup. Friday night we had grilled cheese and tomato soup.]

 

Breakfast Burrito with sausage

Haven't made this one in the past week. Still using up sausages from the freezer. I'm planning to do this one tonight for dinner for Sim and me. This might use up the potatoes in the pantry.

Lasagna and Garlic Bread and Green Salad

I could use up the last of my mixed greens and some of the salad dressing from the fridge making salad, and any sourdough leftover from sandwiches could become garlic bread. There is an open jar of pizza sauce in the fridge that could be dumped into the lasagna. Maybe the kalamata olives too. Why not. I also have a bag of cut spinach in the fridge, half of which could probably fit into a lasagna.

Tofu Provencal and Brown Basmati Rice Pilaf and Some Kind of Veggie Side

Because I'm still working on finishing off the capers currently in the fridge.

 

Falafel

Because I have half a jar of tahini and a full container of cashew yogurt in my fridge, and a falafel dinner could use up part of those. I really only need to buy parsley, pita bread, and a cucumber or two for this.

 

Spiced Spinach Tofu Stir-Fry and Brown Basmati Rice

To use up the remainder of the frozen spinach and some if not all of the cashew yogurt. I really just need some fresh spinach and some tofu to make this.

 

Nachos

It's a fun junk food dinner, and it can use up the last vestiges of cheese and pickled jalapeno from the fridge. Might put this one off until closer to fridge delivery date, especially since it doesn't yield leftovers.

Cherry Chocolate Chia Pudding 

Still need to use up some more dark cherries from the freezer (there's at least one bag left), but I need to buy more dates first.

 

Chocolate Banana Shake

Because it uses up the bananas in the freezer. It's also a nutritious way to offset a chocolate craving since it's just unsweetened soy milk, frozen bananas, and unsweetened cocoa powder.