Menu 11/24-11/28

 Monday: Black Bean Stew

Tuesday: Southwestern Mac and Cheese

Wednesday: Leftovers while preparing for Thanksgiving or pizza

Thursday: Thanksgiving with friends and family
Apple Cranberry Pie
Smoked Turkey (thank you Craig)
Chickpea cutlets
Chocolate Raspberry Pie from tofu (thank you Betty)
Herbed potatoes (thank you Craig)
Gluten free stuffing
Regular Stuffing (thank you Benda)
Keto stuffing (thank you Joe and Tim)
Mushroom vegan gravy
Turkey gravy (thank you Joe)
Hot Cranberry Cider
Sweet Potato dish (thank you Elizabeth)
Sourdough Dinner Rolls

Friday: Thanksgiving Leftovers

Menu 11/17-11/21

 Monday: Chorizo Potato Tacos

Tuesday: leftovers

Wednesday: Mediterranean lentil soup with sourdough focaccia

Thursday: Vegan Thai Bok Choy Noodles & Mushrooms

Friday: Vegan Lasagna for Bible Study
We used fava bean tofu for the ricotta and mozzarella . We split a block of fava bean tofu, half we used for each cheese recipe and halved the recipes. this is the parmesan cheese recipe we use

Menu 11/10-11/14

 Monday: Sunflower Stir-fry Noodle
We used sunflower butter instead of peanut butter

Tuesday: Veggie Sourdough Pizza

Wednesday: Broccoli Soup and No Tuna Salad

Thursday: Cowboy Soup
Use Abbott's ground beef

Friday: Gumbo We used Abbott's chicken, beyond sausage, and adzuki beans

Menu 11/3-11/7/25

 Monday: Hash Brown Casserole
We added a can of white beans to the vegetable broth and blended. We used this recipe for the vegan cream of mushroom soup

Tuesday: leftovers

Wednesday: Moussake 
We used aquafaba for the eggs. We used tofu feta for the feta

Thursday: Chickpea salad with Sweet Potato Salad

Friday: Chik'n and Rice Soup
We used Abbott's Chicken instead of seitan.

Menu 10/27-10/31

 Monday: Dinner with Friends, if raining too much to go out, leftovers

Tuesday: Vegetable Stew

Wednesday: Broccoli Cheddar and Chickpea salad
We omitted the coconut oil in the cheese and added a can of drained, rinsed white beans pureed as protein and a thickener.
We also made GF Sourdough Focaccia

Thursday: Marry Me Lentil soup

Friday: Skillet Lasagna
We used Fava Bean Tofu for the vegan ricotta and mozzarella.  This is the parmesan cheese.

Pantry Challenge Menu 10/20-10/24

I read this article for the Pantry and Freezer Challenge and thought we need to do this. We could probably do this monthly to clean out the old and afterwards bring in the new.

Monday: Vegan Lasagna using fava bean tofu for the ricotta and mozzarella . We split a block of fava bean tofu, half we used for each cheese recipe and halved the recipes. this is the parmesan cheese recipe we use

Tuesday: Lentil stew
Using candy roaster squash instead of sweet potatoes and Abbot ground meat replacement for the stew meat

Wednesday: Millet Lentil Cakes
We used oat yogurt and oat milk

Thursday: Black Bean Quesadilla

Friday: Candy Roaster Squash Chorizo Soup 
We used candy roaster squash instead of sweet potatoes and Abbott's Chorizo

Menu 10/13-10/17

 Monday: Snobby Joe's with Sweet Potato Fries

Tuesday: Lo Mein
We used Millet/rice Ramen noodles and fava bean tofu

Wednesday: Pesto Bake over pasta

Thursday: Mac and Cheese

Friday: Vegan Corn Chowder
We substituted white beans for the almond flour to make the cream.