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