Monday: dinner with friends at Chipotle
Tuesday: Lentil Loaf
Wednesday: Chickpea Curry over rice
We used 1 cup Oat milk with 1 TBS of tapioca starch instead of coconut milk, due to tree nut allergies
Thursday: MUSHROOM SHAWARMA (2 servings, 35min prep time):
-12 oz king oyster mushrooms-1 Tbsp lemon juice
-2 Tsp agave
-salt to taste
-1 Tsp each paprika, cumin and ground coriander
-1/2 Tsp dried oregano
-1/4 Tsp cinnamon
-oil to drizzle
Mix well on a baking tray and then put on skewers.
-8 oz cherry tomatoes
Drizzle with oil.
Bake everything at 400 for 25-30mins, flipping the skewers every now and then.
Tzatziki:
-1/2 cucumber (grated and squeezed)
-half a bunch parsley and dill, chopped
-2 cloves garlic, minced
-1/2 cup (150g) vegan yogurt
-a glug of olive oil
-1/2 lemon, juiced
-salt and pepper to taste
Mix and assemble everything in a wrap.
Friday: Passover-potato-pie for Bible study, making one with just eggs, vegan, and two with eggs from Britta, thank you Britta.
Saturday: Vegan Salisbury Steak
Sunday: Spaghetti
