Lightweight Eats

This week's menu feature a number of leftovers, as well as a trip to the Eat Real Festival, about a mile from our apartment. Usually, we don't hear about these things until the last minute and have already eaten when we go. This time, we're planning ahead, so we can enjoy the food!

Otherwise, we are celebrating the transition to fall with the re-introduction of soup. (Cold soups still weird me out, and therefore soup is avoided for much of summer.)

1. Mexican sweet potato soup
2. Leftover vegetarian chili (in our freezer, from ages ago), with cornbread muffins on the side
3. Black lentils, leftover grilled eggplant, sauteed kale over rice with leftover peanut sauce: this dish was admittedly inspired by all of the delicious grain bowls at Cafe Gratitude
4. Fried rice with the leftover rice from #3
5. Thai tofu w/ long beans: we didn't get around to making this one last week
6. Grilled chicken (Dan), sauteed mushrooms (me), grilled broccoli, quinoa: we still need some sort of sauce for this one, maybe BBQ sauce for Dan, and mushroomy gravy for me
7. Eat Real Festival

I also came up with some lunch ideas:
- salad with lettuce, tomatoes, cucumber (from the garden!), bell pepper, avocado, olives, salad dressing
- hard-boiled eggs, veggies sticks w/ peanut sauce
- hummus w/ pita triangles, fresh fruit
- tacos w/ leftover grilled veggies + scrambled eggs or black beans

A few of these dishes will also help us use up some pantry items, like the sweet potato soup, which uses nutritional yeast!