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

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

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

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:

1. 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.
2. 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.
3. 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.
4. 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

Menu June 2- June 6

 Monday: Dinner with friends

Tuesday: Lentil Artichoke Pasta

Wednesday: Jerk Tofu Bowl

Thursday: Quiche

Friday: Vegan Meatloaf

Menu 5/26-5/30

 Monday: Cookout for Memorial Day
Vegan burgers, Mediterranean Potato Salad, Corn on the cob and a green salad

Tuesday: Vegan Pizza

Wednesday: Vegan Chili

Thursday: Vegan Mac and cheese Pasta

Friday: Black bean Tacos

Saturday: Red Lentil Spaghetti

Menu 5/19-5/23

 All this week's recipes are from the Rainbow Challenge from Food Revolution

Monday: Dinner with friends

Tuesday: White Bean and Mushroom Burgers

Wednesday: Hemp Seed Angel Hair Pesto Pasta

Thursday: Summer Rainbow Spring Rolls with Sweet Chili Mango Sauce

Friday: Hearty Minestrone Sweet Potato Soup
We used sweet potatoes instead of squash

Menu 5/12-5/16

 Monday: Air Fried Taquito

Tuesday: Italian Zucchini with Fava Beans

Wednesday: Vegan Lasagna using this ricotta

Thursday: Vegan Mac and Cheese

Friday: Minestrone Soup

Menu May 5-9

Monday: dinner with friends

Tuesday: Pesto Bake

Wednesday: Lemon Zucchini Pasta  
Ours is vegan, so the milk is oat and cheese vegan. We added cannalini beans

Thursday: Teriyaki Mushroom Tofu
Too many leftovers last week

Friday: Chorizo Sweet Potato Soup

Menu 4/28-5/2

 Monday: Dinner with friends

Tuesday: Veggie Pizza

Wednesday: Ranch Taco Soup
We used Vegan Ranch Seasoning and vegan ground beef

Thursday: Shawarma Tofu Pita with roasted veggies and Fava Bean Salad

Friday: Teriyaki Mushroom Tofu

Elote (Vegan Street Corn)

 

We altered this recipe from Forks over knives to meet our needs.

 We used Soyfree fava based tofu and added 2 TBS of nutritional yeast to give it a cheesier taste.

Menu 4/21-4/25

 Monday: Dinner with Friends

Tuesday: Quiche
We used a gf premade crust

Wednesday: Ratatouille Lentil Soup

Thursday: One Pan Pasta

Friday: Salad and sourdough blueberry muffins, someone else is bring the main dish for Bible Study

Menu 4/14-4/18

 Monday: Dinner with friends

Tuesday: Vegan Gyro

Wednesday: Enchilada Cakes

Thursday: Teriyaki Stir Fry

Friday: Lentil Chorizo Soup

Menu 4/7-4/11

 Monday: Vegan Shawarma

Tuesday: Lentil Soup with gluten-free sourdough bread

Wednesday: Mango Black Bean Taco

Thursday: Buddha Bowl

Friday: Dump Chikn and Dump Chicken for Bible study 
We used this recipe for the French dressing

Menu 3/30-4/4

 Monday: Cabbage Stir Fry Tofu

Tuesday: Veggie Vegan Alfredo Pasta

Wednesday: Black Bean Soup

Thursday: Broccoli Mac and Cheeze

Friday: Dump Chikn
We used this recipe for the French dressing

Menu 3/24-28

 Monday: Dinner with friends

Tuesday: Beluga Lentil Salad

Wednesday: White Bean Enchiladas

Thursday: Vegan Gnocchi Creamy Pesto Crispy Tofu

Friday Brenda is cooking for Bible study tonight

Menu March 17-21

 Monday: Irish White Bean and Cabbage Soup with Potato Pancakes

Tuesday: Mediterranean Roasted Tomato Bowl
We used rice instead of Orzo.

Wednesday: Mexican Stuffed Sweet Potatoes

Ingredients: 2 large sweet potatoes, scrubbed 1 tbsp olive oil ½ tsp salt 1 ½ cups (15 oz) black beans, precooked 1 cup corn (fresh or frozen) ½ red bell pepper, diced ½ red onion, diced 1 small tomato, diced 1 tsp olive oil ½ tsp cumin ½ tsp smoked paprika ½ tsp chili powder ¼ tsp garlic powder Salt & pepper to taste 1 tbsp lime juice 2 tbsp chopped fresh cilantro Toppings:  1 avocado, mashed or diced 2 tbsp dairy-free sour cream or plain coconut yogurt Sliced jalapeños (optional, for heat) Extra cilantro & lime wedges

Instructions: Preheat the oven to 400°F (200°C). Rub sweet potatoes with olive oil and salt, then place on a baking sheet. Roast for 40-50 minutes, or until fork-tender. To make the filling, heat olive oil in a pan over medium heat. Sauté the onion & bell pepper for 3-4 minutes until softened. Add black beans, corn, tomato, cumin, smoked paprika, chili powder, garlic powder, salt, and pepper. Stir and cook for another 5 minutes. Remove from heat and stir in lime juice and cilantro. To assemble, slice each sweet potato open and gently fluff the inside with a fork. Fill with the black bean & corn mixture. Top with avocado, dairy-free sour cream, salsa, jalapeños, and extra cilantro. Serve warm with extra lime wedges for a fresh, zesty kick!

Thursday: Spring Pasta Salad

Friday: Black bean Tacos

Menu 3/10-3/14

 Monday: Falafels and Harissa roasted veggies

Tuesday: Pasta Primavera

Wednesday: Chik'n Tortilla Black Bean Soup with Engine 2 Corn muffins
We used a mushroom based Abbott's vegan chicken

Thursday: Buddha Bowl

Friday: Bible Study dinner Chicken and Rice Soup
Last study night someone brought two rotisserie chickens and a veggie tray. The carcass and leftover veggies were boiled with the meat being picked off. The stock was frozen to be used for this soup, adding more veggies and rice  

Menu 3/3-3/7

 Monday: Sweet Potato Black Bean Quesadilla 

Tuesday: Lemony Broccoli Pasta

Wednesday: Vegan Lasagna

Thursday: Mexican Lentil Soup

Friday: Crispy Tofu Stir Fry

Menu 2/24-2/28

 Monday: Lentil Soup

Tuesday: One Pan Pasta 

Wednesday:  Mushroom Lentil Stew

Thursday: Veggie Burger and Sweet Potato Fries

Friday: Italian Sausage Potato Soup

2/17-2/21

 Monday: Veggie Pizza

Tuesday: Broccoli Mac and Cheeze

Wednesday: Winter Vegetable Mulligatawny Soup
This was so good we are making it again

Thursday: Black Bean and Sweet Potato Quesadilla

Friday: No-Creme of Mushroom Soup
Instead of cashews we used white beans

Menu 2/10-2/14

 Monday: One Pot White Bean Kale Sun-dried Tomato Millet

Tuesday: Lentil Casserole

Wednesday: Pepper Ridge Sandwiches

Thursday: Tamale Pie

Friday: Lasagna Soup

Menu 2/3-2/7

 Monday: Dinner with friends

Tuesday: Broccoli, Mushroom and Rice Casserole

Wednesday: Vegetable Mulligatawny Soup

Thursday: Snobby Joe's with Slaw

Friday: Baked Mac and Cheese
We omitted the Mexican cheese and added 1.5 cups of white beans pureed and added a pound of lightly steamed broccoli. 

Menu 1/27-1/31

 Monday: Homemade veggie pizza, then meeting friends

Tuesday: Sweet potato and black bean quesadilla 

Wednesday: mushroom burgers and slaw

Thursday: Roasted Tomato and Cannellini Bean Pasta 

Friday: Brenda is cooking for bible study tonight. I offer a salad and gluten free bread. We will get a carrot cake for Van's birthday.

Menu 1/20-1/24

 Monday: Shiitake Pasta Tagliatelle
We used oat yogurt for the creme fraiche

Tuesday: Fava Beans with Tomatoes

Wednesday: 3 Bean Chili Mac
We used, Oat milk, Oat-based cream cheese and Good Planet Mexican cheese.

Thursday: Vegetable Casserole 
This really is one of the best veggie casseroles i have had. We didn't have panko crumbs, so used GF fried onion crisps

Friday: Meatless meatballs and bean soup

Mushroom soup

This is from Epoch Times

Recipe for Delicious Mushroom Soup to Boost Vitamin D  1 tablespoon butter or olive oil 1 large shallot, chopped 2 cloves garlic, chopped 1 tablespoon grated ginger 8 shiitake caps (fresh or reconstituted), cut into bite-sized pieces 1 stalk celery, chopped 2 bay leaves 1/4 teaspoon red pepper flakes 1/4 teaspoon fresh ground pepper Sea salt to taste 4 cups liquid (use water, or chicken or vegetable broth, and/or soaking liquid if starting with dried shiitakes) 1 piece kombu seaweed (optional) 3 ounces soba noodles (buckwheat-based pasta) 1/2 cup cilantro, chopped Juice and zest of 1 lime

Begin by melting butter or oil in a large pot and adding shallot, ginger, garlic, celery, and shiitakes. Sauté the vegetables over medium heat until they become soft. Next, add bay leaf, red pepper flakes, ground pepper, and salt, and sauté for another minute. Then, add liquid and kombu to the pot. Just before the soup reaches boiling point, turn the heat down to low and cover the pot for 20 minutes.   While the soup simmers, cook the noodles according to the package directions, but leave them slightly underdone. Drain the noodles and add them to the broth. Turn off the heat and cover the pot until the noodles are tender (approximately two minutes). Discard the kombu and top each bowl with chopped cilantro, lime zest, and a splash of lime juice. Serve immediately.

Menu 1/13-1/17

 Monday: Candy Roasted Squash and Sage Risotto

Tuesday: Black bean tacos with Spanish rice 

Wednesday:  Falafels with Amaranth Tabbouleh

Thursday: Stir fry with Millet Ramen

Friday: Brenda is cooking the main dish for our Bible Study group, i will make a gluten free apple pie and have a green leaf salad.

Menu 1/6-1/10

 Monday: Alfredo Pasta
We used pinenuts and cannellini beans instead of cashews

Tuesday: Veggie Pizza

Wednesday: Vegetable Tikka Masala 

Thursday: Vegan Pastitsio with Lentils with Lentil Crackers

Friday: French Onion Gnocchi Soup