Menu for 10/18-10-22

 Monday: Tomato Stew with a white bean wrap 

We used tomatoes from our garden instead of tomatillos. We used 3 cups of Adzuki beans. We also added about 1/2 cup of fermented tomatoes. We pureed the cilantro, from our garden but left the rest chunky.
We added pea sprouts to the wraps.

Tuesday: Three Bean Chili with sweet potato bruschetta 
We used black beans, adzuki beans and chickpeas in this recipe. Our tomatoes and peppers, lesya  and banana, are fresh from the garden.

Wednesday: garlic soy glazed wild mushroom spinach thai rice noodles 

We substituted coconut aminos for the soy and bok choy for the spinach. We used chickpeas instead of edamame and peanuts (allergies of peanuts and soy). We reduced the pepper flakes to 1/2 tsp and the ginger to 1 tsp, my son doesn't like spicy. 

Thursday:  Curry Lentil Stew 

Friday: Veggie Stew 

We used what we had, so carrots instead of red potatoes and butternut squash instead of corn, zucchini and eggplant. We also had an abundance of basil, so a branch of basil was thrown in for a summer taste.