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
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