Menu 4/4-4/8

 Monday: dinner with friends

Tuesday: spicy lentil quinoa wraps with tahini with sweet potato salad 

We used the water from our olives to replace the olive oil and salt.

Wednesday: leftovers or pizza

Thursday: Burgers and Artichoke Pasta Salad and baked beans

Friday: Sweet Potato Burrito Bowl
We substituted sweet potatoes for Yukon gold potatoes. We added canned tomatoes and taco seasoning to the rice. The varieties of lettuce are our garden. We added fresh tomatoes, red peppers, and red onions to the salad bowl. We also added aquafaba cheddar omitting the coconut oil

Menu 3/28-4/1

 Monday: Hempe Chic'k Cacciatore
we didn't use any oil. we added peppers and garlic. we substituted vegetable broth for chicken broth. We used the hempe chik'n instead of the chicken thighs.

Tuesday: Mushroom Millet Soup 

Wednesday: leftovers or pizza

Thursday: Pepper Ridge Sandwiches or a salad with Alfredo

Friday: Mexican Hash 

Menu 3/21-3/25

Monday: Dinner with Friends at Torero's

Tuesday: Open Face Banh Mi sandwiches, FoK summer 21, p51 with Harissa Roasted Potato Salad, FoK summer 21, p71
We used BFree baguettes for the bread for the sandwiches. We also used all sweet potatoes, no potatoes.

Wednesday: pizza or leftovers, I spend the day with my aging parents, so Wednesdays are something quick and easy.

Thursday: Baked Falafel Gyros, FoK spring 21, p67 with Costco's Balsamic veggies 

Friday: Sweet Potato and Kale Chili FoK summer, p30

Menu 3/14-3/18

 Monday: Torero's with friends

Tuesday: Bean and Beet burgers with slaw and baked sweet potatoes

Wednesday: leftovers

Thursday: Pizza served with a Mediterranean Chickpea salad 

We used packaged sundried tomatoes and rehydrated them in water. We used BFree pizza crusts. We used onions instead of leeks and topped with green onions.
For the salad we used the water from our olives instead of oil, similar taste with less calories and less fat.

Friday: Quesadilla 
We used BFree tortilla's and Vegan Cheddar omitting the oil.

the March garden

 Over the past few months lettuces and kale were planted and are growing nicely at all sizes due to the multiple planting dates.

The plants are mostly from seeds, some direct sow and others transplanted, with a few purchased seedlings

Broccoli

Bok Choy

Celery

Onion

kale and garlic

kale

snow peas

lettuce

baby lettuce

 

    

strawberr

strawberries

Saturday night we are to have a hard freeze. We will cover the plants with plastic row covers and then floating row covers. We are praying for the best. The beets and carrots aren't up yet.

We have started our summer seedlings as well. We have multiple types of peppers, tomatoes, our multiple squash families, edible flowers, pollinator flowers and pest deterrent flowers. 

March WFPB potluck 2022

 This month the theme was green and the food was amazing. Next month is skipped due to my mom's birthday.

Frittata

Bean Soup

Buck-eyes with spinach added

Corn muffins with cilantro added 

Engine 2, p 111

Menu 3/7-3/11

 Monday: Torero's with friends

Tuesday: Roasted Tomato and Sweet Potato Soup with sour dough bread

Dr Neal Barnard’s Cookbook for Reversing Diabetes
Page 119
Makes 4 Servings
1 ½ cup peeled, quarter onion (roughly 1 large onion)
4 cups cubed sweet potato (roughly 1-1 ¼ pounds before peeling)
4 cups (about 1 ½ pounds) quartered Roma or other tomatoes, juices squeezed out
1 ½ teaspoons dried basil
1 ½ teaspoons dried oregano
1 tablespoon balsamic vinegar
1 teaspoon blackstrap molasses
Freshly ground black pepper to taste
1 1/8 teaspoon sea salt
2 ¼-2 ½ cups water
¼ cup chopped fresh basil (optional)
Preheat the oven to 450 F
In a large baking dish, combine the onion, sweet potato, tomatoes, basil, oregano, vinegar,
molasses, pepper, and 1 teaspoon of the salt. Bake for 40 to 50 minutes, stirring a couple of
times, until the sweet potatoes are softened and the mixture is becoming caramelized. Transfer
the vegetables and any juices they’ve released in the pan to a medium soup pot, add 2 ¼ cups of
the water and the remaining 1/8 teaspoon salt, use an immersion blender to puree.
(Alternatively, you can transfer everything to a blender to puree). Blend to the desired
smoothness, using the additional ¼ cup of water if needed. Stir in fresh basil, if using, and serve.
Serving Idea: Try adding ½ to 1 cup of cooked brown rice and pureeing for a thicker, heartier
soup.
Idea: Leftover of this soup make a fantastic pasta sauce!
My note: I added Great Northern Beans.

Wednesday: Pizza

Thursday: Tuscan Soup with sour dough bread 

We used a sweet potato instead of potatoes. We also added chickpeas.

HOMEMADE 10-SPICE MIX (MAKES 1/2 CUP):

•  2 tablespoons smoked paprika
  1 tablespoon garlic powder
  1 tablespoon dried oregano
  1 tablespoon onion powder
  1 tablespoon dried basil
  2 teaspoons dried thyme
  1 1/2 teaspoons freshly ground black pepper
  1 1/2 teaspoons fine grain sea salt
  1 teaspoon white pepper (optional)
  1 teaspoon cayenne pepper

Friday: Black Bean Soup with Engine 2 corn muffins (p. 111)