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
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
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
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
