Sunday, June 29, 2025

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

Thursday, June 19, 2025

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

Friday, June 13, 2025

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

Friday, June 6, 2025

Menu June 9-13

This week is "Eat from the Garden" week

Monday: Dinner with friends

Tuesday: Vegan Junk Food Mexican Casserole
We used a pinenut sour cream
3/4 cup soaked pinenuts for several hours, rinsed and drained
juice from 1 lemon
1/8 tsp salt
Blend until smooth

Wednesday: BLT sandwiches using lentil bacon and summer veggie soup

Summer garden vegetable soup

This recipe combines the freshest summer vegetables in a savory and comforting soup. You can adjust the ingredients based on your garden’s bounty and personal preferences.

Ingredients:

1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 cup chopped zucchini
1 cup sliced green beans
1 cup diced red potatoes
1 cup chopped tomatoes (fresh or canned)
4 cups vegetable broth
1 teaspoon dried thyme
Salt and pepper, to taste
Fresh parsley, chopped (optional)

Instructions:

Saute the aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.
Add the summer vegetables: Add the chopped zucchini, sliced green beans, and diced red potatoes. Cook for 5 minutes, stirring occasionally, until the vegetables start to tenderize.
Add the tomatoes and broth: Stir in the chopped tomatoes and vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes, or until the vegetables are tender.
Season and serve: Add the dried thyme, salt, and pepper to taste. Serve hot, garnished with chopped fresh parsley if desired.

Thursday: Asian Bowl using napa cabbage, garlic, carrots, fava bean tofu, Millet Ramen and snow peas

Friday: Black Bean Soup