Meal Planning

Time for weekly meal planning.  I have a couple carry-over meals from last week.  Here is what I'm making:

Crispy Breaded Tofu Strips and Winter Squash Mac 'n Cheeze and Green Bean Casserole

Dosa with Aloo Masala and Coconut Chutney and Vegetable Barley Soup 

Kichari and Mixed Vegetable Raita

Seitan & Veggie Stirfry and Brown Rice

Fresh Veggie Tacos with Homemade Whole Wheat Tortillas and Slow-Cooker Refried Beans and Red Cabbage Slaw  

Ravioli with Arugula & Pecorino and Green Salad 

Vegetarian Korma and Brown Basmati Rice and Fresh Naan

Meal Planning

Time for weekly meal planning.  Here is what's currently in the fridge:  romaine lettuce, some avocados, and some baby spinach.  Here's what I'm planning to make:

Lasagna and Green Salad and Cheddar Bay Biscuits
I have pretty much all the ingredients for all these things, including homemade biscuit mix I'd like to use up.

Enchiritos

Brie & Arugula Sandwich and Vegan Cream of Broccoli Soup

Crispy Breaded Tofu Strips and Winter Squash Mac 'n Cheeze and Green Bean Casserole

Saag Paneer and Brown Basmati Rice and Fresh Naan

Dosa with Aloo Masala and Coconut Chutney and Vegetable Barley Soup

 

Meal Planning

I made some impromptu changes last week, so I have some carry-over meals.  Here is what I'm making, based otherwise entirely on what I feel like eating right now:

Dosa with Aloo Masala and a cucumber/tomato salad

Chilli-Garlic Noodles  

Cheese Pizza and Crudites with Homemade Ranch Dressing  

Seitan & Veggie Stirfry and Brown Rice

Nachos 

Tandoori Tofu and Cilantro-Lime Brown Basmati Rice and Palak Chaat 

Vegan Green Goddess Dressing with Grilled Veggie Kabobs and Cilantro-Lime Brown Basmati Rice and leftover Tandoori Tofu 

Meal Planning

Time for weekly meal planning.  We're going shopping a day earlier than last week, so I have some carry-over.  Here is what I currently need to use up:  SO MANY CUCUMBERS from our awesome neighbors' garden, a couple handfuls cherry tomatoes from our own plant, an entire green cabbage, green onions, and baby spinach.  Here is what I'm making:

Dosa with Aloo Masala and a cucumber/tomato salad

Chilli-Garlic Noodles  

Cheese Pizza and Crudites with Homemade Ranch Dressing  
 
Veggie Summer Rolls with Peanut Lime Sauce 

Loaded Spinach Salad and Black Bean Burgers on Pretzel Rolls with Chipotle Mayo 

Tofu Po'Boy Sandwiches and Crudites with Homemade Ranch Dressing  

Garden Pretzel Sandwiches and  Vegan Cream of Broccoli Soup

Meal Planning

Time for weekly meal planning.  I made some changes to the meal plan this past week, so I have a couple carry-over meals.  We have a hectic week ahead of us, so I'm trying to do some easy recipes.  I don't have much produce to use up, but I want to use up some more of the dry goods from the pantry.  Here is what I'm making:

Rigatoni alla Anthony 

Dosa with Aloo Masala 

Seitan & Veggie Stirfry and Brown Rice

Chilli-Garlic Noodles  

Vegan Mashed Potatoes and Vegan Fried Chicken and Crudites with Homemade Ranch Dip
Since I'm going to have the frying oil hot and the ranch dip out, I think I'll probably also fry up a box of breaded pickles currently taking up space in my freezer.  The mashed potatoes will use up the remaining potatoes purchased for aloo masala.

Veggie Fajitas and Red Cabbage Slaw and Slow-Cooker Refried Beans

Vegan Green Goddess Dressing with Grilled Veggie Kabobs and leftovers of other stuff

Raw Date Syrup

There are lots of recipes online for sweet things without refined sugar, but most still involve maple syrup or brown rice syrup or agave nectar, and those syrups still count as sugar since they have been stripped of their natural fiber.  I love medjool dates and use them to sweeten things like oatmeal and homemade granola bars, but today was the first time I heard of making syrup from them.  It involves blending up the whole date, so all the fiber is still in there.  I found this recipe on OhLadyCakes.  I'd like to come up with some variations on this to make flavored vegan milks for my coffee, since I currently use sweetened vanilla almond milk. 

Ingredients
8-9 medjool dates
1 1/4 cups filtered water, plus more for soaking dates
1 1/2 tsp lemon juice
1/2 vanilla bean, scraped

Directions
1. Place the dates in a small bowl; cover with warm water and let sit for 30 minutes.

2. Once the dates have soaked, drain the water then add the dates, filtered water, and lemon juice (and scrape one half of a vanilla bean if so desired) to the container of a high speed blender, such as a Vitamix. Blend for 45-60 seconds, or until smooth.
3. Transfer to an air tight container and store in the refrigerator for up to two weeks.

[Edited 8/29/2014: I used about 2 tbs of this date syrup in my coffee this morning with unsweetened plain almond milk.  It was good -- it didn't even taste weird!  I expected this to be something I could get used to, not something that takes no getting used to.  I am genuinely shocked and pleased.]

Meal Planning

Time for weekly meal planning.  I don't think I have much to use up aside from five avocados, one of which is already ripe and four of which are still green.  Here is what I'm making:

Tandoori Tofu and Cilantro-Lime Brown Basmati Rice and Palak Chaat

Quesadillas and Red Cabbage Slaw and Slow-Cooker Refried Beans

Vegan Green Goddess Dressing with Grilled Veggie Kabobs and Cilantro-Lime Brown Basmati Rice and leftover Tandoori Tofu
  
Cheese & Veggie Omelets and Vegan Sausage Patties 

Rigatoni alla Anthony 

Creamy Avocado & White Bean Wraps and Vegan Cream of Broccoli Soup

Dosa with Aloo Masala