June 6-10 Menu

 Monday: Sweet potato quesadillas leftovers from Friday

Tuesday: Dinner with Friends

Wednesday: Sourdough Pizza, fresh veggies from the garden

Thursday: Garden Veggie Budha Bowl with Sunflower sauce

Friday: Meatless Loaf with sweet potatoes

Menu May 30-June 3

 Monday: Mushroom Burger with Potato salad and Broccoli Slaw 

Tuesday: dinner with friends

Wednesday: leftovers

Thursday: Spiced Lentil Salad with Winter Squash from Vegan for Everyone from America's Test Kitchen, p 164 with spring wrappers with a sunflower sauce
Sunflower Sauce
½ cup sunflower butter
1 large clove garlic, coarsely chopped
3 TBLS coconut aminos
2 TBLS balsamic vinegar
1 TBLS maple syrup
Dash of cayenne
¼ tsp salt
½ C hot water
Combine all in a food processor, except the water, and puree until smooth. Gradually pour in the
water. Keeps for weeks in the refrigerator.

Friday: Sweet Potato Quesadillas using amaranth tortillas

Menu for May 23 - May 27

 Monday: No Tuna salad with wraps

Tuesday: Vegetable Lasagna or Dinner with friends, weather dependent 
for the ricotta we used
1 can chickpeas, rinsed and drained
1/4 cup nutritional yeast
2 TBS lemon juice
1 zucchini
1/3 cup pinenuts
1 clove of garlic
1/4 tsp salt
Blend in food processor or blender

Wednesday: Butternut Cream Pasta with Black Beans

Thursday:  Mushroom Tacos
We water sauteed, no oil

Friday: We found soy-free, chickpea tofu. We made a millet, tofu, mushroom bowl with kale, altering the recipe from Vegan for Everyone from America's Test Kitchen, p 172

Low Fat Lemon Dijon dressing

 A friend of ours made homemade Dijon mustard and shared a jar with us. We made salad dressing.

Thanks Kim!

Ingredients:
1/2 cup the water from a jar of olives
1 TBS Dijon mustard
1 tsp garlic powder
1 TBS honey
3 TBS lemon juice
freshly ground pepper to taste

Directions: whisk the ingredients together and serve

Menu 5/16-5/20

 
Forks Over Knives sent an email for pasta recipes

Monday: dinner with friends at Torero's

Tuesday:  noodles spring roll- bowls

Wednesday: Leftovers

Thursday: Chinese Noodles with Ginger Garlic Sauce

Friday: Mac and Cheese 

Saturday: BBQ Hempe, mushroom, and bell pepper Skewers over rice from Vegan for Everyone, p 214.

Menu 5/9-5/13

 Monday: Dinner with Friends at Torero's

Tuesday: Beans and Sweet Potato Enchiladas

Wednesday:  Polenta Pizza

Thursday:  Saucy Beans and Artichoke Hearts
We omitted the oil and substituted the feta for violife feta or a crushed pinenut, salt and garlic mix.

Friday: Garlic Mushroom Noodles

Menu May 2-6

 Monday: Dinner at Torero's with friends

Tuesday: Snobby Joe's served over baked sweet potatoes with a leafy green salad, so much lettuce in the garden...

Wednesday: leftovers

Thursday: French Stew

Friday: Thursday: Loaded Sweet Potatoes

Ingredients:
sweet potatoes
taco seasoning
black beans
chopped onions
garlic
diced bell pepper
guacamole
vegan cheddar
salsa

Wash and bake sweet potatoes at 400 for ~ an hour (until soft)
sauté onions, garlic, peppers in water or vegetable broth
add black beans with 1 TBS taco seasoning mix to the vegetable mix

top with guacamole and vegan cheddar