Menu 4/20-4/27

 Monday: Dinner out with Friends

Tuesday: leftovers

Wednesday: Mexican Casserole

Thursday: Broccoli Tofu stir-fry

Friday: Italian Wedding Soup

Saturday:  Burgers and Sweet potatoes

Sunday: Spaghetti

Menu 4/13-4/19

 Monday: Veggie Pizza

Tuesday:  Baked Pasta with Braised Artichoke

Wednesday: Pepper Ridge Sandwiches 

By Ann Esselstyn

Makes: 4-6 sandwiches

1 jar roasted red peppers, packed in water

2 tablespoons balsamic vinegar

1 teaspoon oregano

1 teaspoon thyme

1 teaspoon rosemary

1 teaspoon basil

1-2 cloves garlic, minced

16 oz. barbecue sauce, your favorite

20 slices of portabella mushrooms

1 loaf Ezekiel Sprouted Grain Bread, GF bread

1 cup oil free hummus

1 bunch scallions, chopped, pickled red onions

1 container organic baby spinach, spring mix

1 avocado, sliced, guacamole

 

Preheat oven to 400. Place mushroom slices on parchment-paper-lined sheet pan and brush with barbecue sauce. Cook for 30 minutes - or until cooked through.

Place roasted red peppers and their liquid in a bowl. Tear peppers into strips and add balsamic vinegar, oregano, thyme, rosemary, basil, and garlic.

Toast the bread.**  

Construct each sandwich by spreading hummus on one piece of toast.

Sprinkle a thin layer of scallions onto the hummus then add a layer of barbecued portabellas.

Add a layer of roasted red peppers.

Add a layer of spinach.

Add a layer of avocado.

Place a piece of toast atop the stack.

Slice into halves or quarters and serve!

Thursday: Gnocchi with Zucchini and Tomatoes

Friday: Vegan Salisbury Steak
We had too many leftovers last week

Saturday: Loaded Nachos

Sunday: Spaghetti

Menu 4/6-4/11

 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