Menu 7/28-8/1

 Monday: Dinner with friends

Tuesday: Mediterranean Pasta Salad
Instead of feta we used cannellini beans

Wednesday: Minestrone Soup

Thursday: Stroganoff over pasta

Friday: Honeynut and Poblano Cheezy Pie

Menu 7/21-25

 Monday: Dinner with friends

Tuesday: Roasted Honeynut Squash Gnocchi
We used a chickpea ricotta

• 1 (15 oz) cans of chickpeas, drained and rinsed
• 1/3 cup soaked pinenuts
• 1/4cup nutritional yeast
• 2 TBS lemon (juice)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
  

place all the ingredients in a high speed blender. Add water if needed to obtain the consistency desired.

Wednesday: We had so many leftovers we didn't make Falafel with roasted potatoes with fennel leaves, adding roasted veggies and a tahini sauce from FoK

Thursday: Vegan Buffalo Wings with garden veggies

Friday: Bible study and fellowship - pizza night. We made Gluten free, vegan, veggie pizza using GF sourdough crust

Menu 7/14-7/18

 Monday: Vegan Chili Mac and cheese

Tuesday: leftovers

Wednesday:  Falafel with roasted potatoes with fennel leaves

Thursday: Costco July Connection's p.30-31 Pineapple Boats. We used tofu instead of chicken and didn't use the Bourbon.

Friday: Curried Lentil Soup

Menu July 7-11

Monday: dinner with friends

Tuesday: Garlic Butter Mushroom Bits with Cheezy Pasta
We used mushrooms, earth balance soy-free butter, good planet olive oil cheddar cheese, oatly cream cheese and oatly milk

Wednesday: Summer Vegetable Pasta Salad
we used summer squash, long beans, tomatoes, peppers, onions and garlic with Greek Dressing

Thursday: Sweet Potato Chili

Friday: The bible study group is a sandwich bar. We will be making Chickpea Salad

Menu 6/30-7/4

 Monday: Dinner with friends

Tuesday: Vegan Loaded Potato Meatloaf 
we used pumpkin seeds instead walnuts for the vegan meatloaf
For the dairy we used Good Planet Olive oil Cheddar cheese, Oatly cream cheese and Oatly milk

Wednesday: Buddha Bowl
Using sunflower butter, coconut aminos, and sunflower seeds

Thursday: leftovers

Friday: Pineapple Teriyaki Burgers
we used pumpkin seeds instead of walnuts

Menu 6/23-27

Again we are eating from the garden. We have an abundance of napa cabbage, Swiss chard, kale, red onions, tomatoes, cucumbers, peppers, berries and summer squash.

Monday: dinner with friends

Tuesday: Asian Slaw

Wednesday: Bean Salad
We added long beans because they are plentiful today

Thursday: tofu and cabbage soup

Friday: Our bible study group decided to have a taco bar instead of tomato quiche
We will be providing Black Bean Salad and Chipotle Black Beans

Menu 6/16-6/20

Again we are eating from the garden

Monday: Dinner with friends

Tuesday: Black Bean
we had so many leftovers that we moved this to this week

Wednesday: Veggie Kabobs with fava bean tofu over rice

Thursday: Beet, bean burger

Friday: Italian Vegan Stuffed Peppers (Best Ever!) - The Simple Veganista