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