Menu 12/15-12/21

 Monday: Snobby Joe

Tuesday: Lo Mein with Napa Cabbage and Bok choy and millet ramen noodles

Wednesday: Caldo Verde

Thursday:  Ribollita Soup

Friday: Pizza for Bible Study

Saturday: Vegetable Soup

Sunday: Spaghetti

Menu 12/8-12/12

 Monday: Snobby Joe's with Sassool's Sweet Potato Salad

Tuesday: Red Lentil Kale Stew

Wednesday: Gumbo
We used Abbott's chicken and beyond Italian sausage

Thursday: Lentils and Rice with caramelized Onions 

Friday: leftovers

Saturday: Chili

Sunday: Spaghetti

Menu 12/1-12/5

 Monday: Mediterranean Pasta
We used Abbot's ground beef. It is made from mushrooms. We used vegan parmesan cheese

Tuesday: Southwestern Mac and Cheese
Too many leftovers last week, so we are making it this week

Wednesday: No Chicken Noodle Soup

Thursday: Mushroom Stroganoff

Friday: Bible Study night potluck

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 Brenda)
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.

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.

High Protein Chocolate Cheezecake

 Ingredient
1 can chickpeas, drained and rinsed
1/2 cup cacao powder
8 Medjool dates
1 tsp vanilla
12 oz fava bean tofu
1 cup oat milk

Preheat the oven to 350.
Place all the ingredients into a high-speed blender. Blend until smooth. Line the cheesecake pan with parchment paper. Pour the blended mixture into the cheesecake pan. Bake for 40 minutes. Cool completely in the refrigerator. Once cool, slice and serve.

The next time this is made, it will have a GF graham cracker, melted vegan butter substitute, and date crust

Menu 9/22-9/26

 Monday: Leftover spaghetti sauce, so we had sourdough pizza instead

Tuesday: One Pot Black Bean Enchiladas

Wednesday: Lentil Soup 

Thursday:  Pesto Bake

Friday: Red Lentil Dahl with rice
We used Fava bean tofu instead of coconut milk

Menu 9/15-9/19

 Monday: Chili (vegan) and cornbread

Tuesday: Minestrone Soup

Wednesday: Quesadillas using leftover chili and vegan queso cheese 

Thursday: Mac and Cheese with broccoli added

Friday: Bible study potluck, pasta bar

We will be brings Zucchini fritters instead of Greek style, Italian style. We will top them with tomato sauce and vegan cheese, then give them a quick broil to melt the cheese.

Menu 9/8-9/12

 Monday:  Chick'n Tortilla Soup

Tuesday: Baked Ratatouille Pasta

Wednesday: Zucchini Fritters

Thursday: Honeynut Squash and Black Bean quesadilla 

Friday: White Bean Soup

Menu 9/1-9/6

 Monday: CLT sandwiches with avocado

Tuesday: Chickpea salad

Wednesday: Vegetable Frittata

Thursday: Mushroom Leek Kugel
instead of eggs we used aquafaba

Friday: Bible study potluck
We made Vegetarian Moussaka Greek style using vegan butter and vegan cheeses
Feta

Menu 8/23-29

Our meals for even the weekend this week.

Saturday: Chili

Sunday: Pita and Falafels with roasted veggies including honeynut squash

Monday: Tacos 
using Chipotle black beans and veggies

Tuesday: Veggie Pizza

Wednesday: Burgers, baked beans, smashed potatoes and slaw

Thursday: Spaghetti with Lentil Balls

Friday:  Burritos
Using Chipotle black beans and veggies including honeynut squash

Pippin's final transition

 

December 14, 2015, Pippin and my heart were joined. The dog picked me. He had been a rescue that was found in a storage unit. He was around 1-2 years old. He had been in 3 foster homes and destroyed them, blinds, crates, curtains, walls, doors... My late husband was recovering from rotator cuff surgery, saw how this dog loved me and told I had to adopt him. So i reluctantly did; i wasn't sure i wanted another dog.
Pippin loved me with his whole heart. He was there when my late husband was diagnosed with cancer, surgeries, and passing; then our move to downsize, the passing of his brother Solomon. He snuggled with me every night. If i was too anxious, he would lay across my lap to make me rest.
 For the last few years he has been failing due to pancreatitis and often not eating, recently his hind quarters were becoming unstable and failing.
He fought the sedative and then his vein rolled for 10 minutes using several needles to euthanize him. He didn't want to leave me.
Thank you  Jyl and Bil for being there with me!!!
Pippin, You are loved and will be dearly missed.

Menu 8/18-8/22

 Monday: Dinner with friends

Tuesday: Beet Bean Burgers with roasted potatoes

Wednesday: Sundried Tomato Gnocchi Bowl
We used oat milk instead of cream

Thursday: Taco Bowl

Friday: potato bar for BIble study tonight

Menu 8/11-8/15

 Monday: Dinner with Friends

Tuesday: Tacos with Melon Salsa

Wednesday: Egyptian Fava Bean

Thursday: Tuscan-white-bean-pasta

Friday: Chik'n Tortilla Soup

Chik'n Tortilla Soup

• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 jalapeno pepper , seeded and diced
• 1 tsp ground cumin
• 1 tsp chili powder
• Hempe Chik'n Strips
• 20 oz crushed tomatoes
• 32 oz chicken broth 
• 14 oz black beans, drained and rinsed
• 2 cups frozen corn
• 1/2 cup cilantro, chopped, divided (reserve 1/4 of it for garnish)
• 1 lime, juiced
• 1 tsp salt, or to taste
  
  

• 1. Preheat a pot with oil over medium-high heat. Add chopped onion, garlic and chopped jalapeño and sauté until veggies soften.

  2. Add hempe chik'n strips, corn, beans, chilli powder, cumin, crushed tomatoes, salt, ¼ cup of cilantro and chicken broth. Bring to a boil and let simmer for at least 25 minutes.

  3. Add lime juice.

  4. Serve the soup with some tortilla strips, pieces of avocado, fresh cilantro and lime wedges.

Menu 8/4-8/8

 Monday: Dinner with friends

Tuesday: Mediterranean Pizza
We used sundried tomatoes, roasted peppers, artichoke, red onion, and pesto

Wednesday: Falafels and roasted veggies

Thursday: leftovers if enough. If not, then a Tuscan white bean salad (we used vegan cheese and butter)

Friday: Bible study night, I'll be making veggie chili.

Menu 7/28-8/1

 Monday: Dinner with friends

Tuesday: Mediterranean Pasta Salad
Instead of feta we used cannellini beans

Wednesday: Minestrone Soup

Thursday: Stroganoff over pasta

Friday: Honeynut and Poblano Cheezy Pie

Menu 7/21-25

 Monday: Dinner with friends

Tuesday: Roasted Honeynut Squash Gnocchi
We used a chickpea ricotta

• 1 (15 oz) cans of chickpeas, drained and rinsed
• 1/3 cup soaked pinenuts
• 1/4cup nutritional yeast
• 2 TBS lemon (juice)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
  

place all the ingredients in a high speed blender. Add water if needed to obtain the consistency desired.

Wednesday: We had so many leftovers we didn't make Falafel with roasted potatoes with fennel leaves, adding roasted veggies and a tahini sauce from FoK

Thursday: Vegan Buffalo Wings with garden veggies

Friday: Bible study and fellowship - pizza night. We made Gluten free, vegan, veggie pizza using GF sourdough crust

Menu 7/14-7/18

 Monday: Vegan Chili Mac and cheese

Tuesday: leftovers

Wednesday:  Falafel with roasted potatoes with fennel leaves

Thursday: Costco July Connection's p.30-31 Pineapple Boats. We used tofu instead of chicken and didn't use the Bourbon.

Friday: Curried Lentil Soup

Menu July 7-11

Monday: dinner with friends

Tuesday: Garlic Butter Mushroom Bits with Cheezy Pasta
We used mushrooms, earth balance soy-free butter, good planet olive oil cheddar cheese, oatly cream cheese and oatly milk

Wednesday: Summer Vegetable Pasta Salad
we used summer squash, long beans, tomatoes, peppers, onions and garlic with Greek Dressing

Thursday: Sweet Potato Chili

Friday: The bible study group is a sandwich bar. We will be making Chickpea Salad

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