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.

Pineapple Upside Down Cookies

 Today is Bil's birthday and he loves Pineapple Upside Down Cake. Cookies are easier to take places, so we are trying these today to take to share with friends at dinner

Ingredients
1 cup vegan soy-free butter
1 TBS flax meal and 3 TBS water
1 cup sugar
1 tsp vanilla

2.5 cups King Arthur Gluten Free flour
1 tsp baking powder
0.5 tsp baking soda
0.5 tsp salt

Topping
1 can pineapple rings, reserve juice
0.25 melted vegan soy-free butter
0.5 cup brown sugar
Maraschino cherries

Directions:
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Beat in the egg and vanilla extract, mixing until well blended.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Gradually add the dry mixture to the creamed butter mixture, stirring gently until just combined.

In a small saucepan, melt ¼ cup of unsalted butter with the brown sugar over medium heat, stirring continuously until bubbly and smooth.

Scoop about 1 tablespoon of cookie dough and gently spread it over each pineapple slice, ensuring to cover it slightly while keeping some fruit visible.

Bake in the preheated oven for 12-15 minutes, or until the cookie edges turn light golden brown.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack for complete cooling.

Spinach Artichoke Pull Apart Bread

We saw this recipe Spinach Artichoke Pull Apart Bread and thought YUM!!!
It was easy to make vegan using vegan cheeses (Follow Your Heart and Good Planet), our homemade oat yogurt, and vegan cream cheese.

Menu 10/6-10/10

 Monday: Taco Bowl

Tuesday: Shredded BBQ tofu
1TBS smoked paprika
1.5 tsp salt
pepper to taste
4 TBS olive oil
Mix well with shredded tofu
Bake for 25 minutes at 450 on a lined baking sheet.
Mix with BBQ sauce and serve.

Wednesday:  Vegan Cassoulet

Thursday: Vegan Meatless Loaf
We used pumpkin seeds instead of walnuts. We used the entire cans of beans. We added onion. We used oats instead of rice.

Friday: Spaghetti

Horehound Cough drops

 

 I used this recipe with the horehound growing in the yard to make horehound cough drops. I filled candy molds instead of rolling it.

Worst and best foods to eat when you are sick

This is an old article from Dr Mercola. Much of the information is still words of wisdom

Menu 9/29-10/3

Monday: Veggie Pizza

Tuesday: Falafels and Mediterranean Roasted veggies

Wednesday: Vegan Meatless Loaf
We used pumpkin seeds instead of walnuts. We used the entire cans of beans. We added onion. We used oats instead of rice.

Thursday: Mediterranean Gnocchi

Friday: Bible study night, we are hosting a chili night, I'll make vegan, and Brenda will make meat based.