Menu 3/30-4/5

 Monday: Falafels and Roasted Mediterranean Veggies

Tuesday: Buddha Bowl with Turmeric Tahini dressing

Wednesday: Mexican Meatball Soup

Thursday: leftovers

Friday: Sweet Potato Chorizo Soup

Saturday:  Spaghetti

Sunday: Happy Resurrection Day!
Tim's preparing the main dish with roasted veggies, garlic roasted potatoes and a leafy green salad from the garden and a lavender-lemon balm lemonade from the garden.

Menu 3/23 - 3/29

 Monday: Veggie pizza

Tuesday: Burgers with Buffalo Cauliflower and Quinoa Salad

Wednesday: Curry Squash Soup
we added lentils

Thursday: Vegan Quiche with a potato crust

Friday: Chik'n Tortilla Soup

• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 jalapeno pepper , seeded and diced
• 1 tsp ground cumin
• 1 tsp chili powder
• Abbott Fajita Chicken
• 20 oz crushed tomatoes
• 32 oz chicken broth 
• 14 oz black beans, drained and rinsed
• 2 cups frozen corn
• 1/2 cup cilantro, chopped, divided (reserve 1/4 of it for garnish)
• 1 lime, juiced
• 1 tsp salt, or to taste
  
  

• 1. Preheat a pot with oil over medium-high heat. Add chopped onion, garlic and chopped jalapeño and sauté until veggies soften.

  2. Add fajita chicken, corn, beans, chilli powder, cumin, crushed tomatoes, salt, ¼ cup of cilantro and chicken broth. Bring to a boil and let simmer for at least 25 minutes.

  3. Add lime juice.

  4. Serve the soup with some tortilla strips, pieces of avocado, fresh cilantro and lime wedges.

Menu 3/16-3/22

 Monday: Sourdough Veggie Pizza

Tuesday: Irish Stew
We substituted mushrooms for the beef and vegetable broth for beef broth. We added 1 cup of red lentils and an extra 2 cups of broth.

Wednesday: Burgers and sweet potatoes

Thursday: Vegan Chili with Engine 2 corn muffins

Friday: Leftovers

Saturday: Loaded Nachos

Sunday: Spaghetti

Jackfruit pot roast

 With the last few cold days of the season, a pot roast seemed to be an awesome choice
Ingredients

 1 tbsp olive oil
 1 large sweet onion, cut into chunks
 4 medium garlic cloves, chopped
 2 tbsp tomato paste

 1/4 cup pomegranate juice
 1/4 cup tamari low-sodium
 1 tbsp tapioca starch
 2 cups vegetable broth
 2 tbsp vegan Worcestershire sauce
 1 tsp salt
 1/2 tsp pepper, dried oregano
 1 lb baby potato medley
 4 medium carrots, peeled, cut into 1-inch pieces
 20-30 ounces jackfruit, canned, drained, rinsed, (565g)
 8 ounces cremini mushrooms, whole or halved, (227g)
 3 sprigs thyme
 1 sprig rosemary

1️⃣ Preheat the oven to 400°F (200°C).

2️⃣ Heat your pot over medium-high heat. Sauté the onions in olive oil until they are slightly browned. Add the garlic and tomato paste to the pot. Stir as the paste spreads and cooks for 1-2 minutes.

3️⃣ Pour in the red wine. Deglaze the pot by scraping the bits off of the bottom.

4️⃣ Mix the cornstarch into the tamari in a small container until it's smooth. Stir in the tamari mixture, broth, Worcestershire, salt, pepper, and oregano.

5️⃣ Bring the gravy to a boil, then reduce the heat and let it simmer for 3-4 minutes.

6️⃣ Add the potatoes, carrots, mushrooms, jackfruit, and herbs to the pot. Stir everything to coat it in the sauce. Cover the dish and cook it in the oven for 50-60 minutes.

7️⃣ Give it a stir halfway through and add a bit more water if it looks like it's drying out.

8️⃣ The pot roast is done when the vegetables are fork-tender. Remove the herb stems and enjoy!

Menu 3/2-3/8

Monday: Fava Bean Tofu Soy-free stir fry, using frozen summer veggies served over rice

Tuesday: Jackfruit Pot roast

Wednesday: Buddha Bowl over Millet

Thursday: Loaded Sweet Potato Nachos with Abbott's chorizo, black beans, onion, pepper, salsa and avocado/guacamole 

Friday: Veggie burgers with Sweet Potato Fries and slaw

Saturday: Falafels and Mediterranean Veggies 

Sunday: Spaghetti