Monday: Portobello Red Pepper Pita with a salad, p. 278 Eat to Live, Joel Fuhrman MD
Tuesday: Hamburger Soup
Wednesday: Gold Austian Cauliflower Cream Soup, p.265 Eat to Live, Joel Fuhrman MD
Thursday: Lentil Soup
Friday: Vegan Tofu Tacos for Bible Study
1 14 oz package of fava bean tofu
1/2 tsp paprika
1/2 tsp chili powder
1/8 tsp black pepper
1/4 tsp cumin
1 TBS olive brine
Thinly slice tofu, using 1 TBS olive brine marinade the tofu slices in the spices and brine.
Veggies
2 bell peppers
1 red onion
1/2 tsp paprika
1/2 tsp chili powder
1/8 tsp black pepper
1/4 tsp cumin
1 TBS olive brine
Toss veggies with brine and spices.
Bake the veggies and tofu for 30 minutes at 400. Avoid the tofu touching each other, this will crisp them.
Saturday: Chili
Sunday: Spaghetti
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