Monday: Black Bean and Chorizo Soup vegan style
We used Hemp Chorizo.
Tuesday: dinner with Friends
Wednesday: Pizza
Thursday: Kale, Squash, Bean Soup
I pureed a can of drained Great Northern Beans with 1 cup vegetable broth and 1/4 cup nutritional yeast to replace the cream and cheese.
Friday: Vegan Chickpea Pie
Monday: Dinner with Friends
Tuesday: Lentil and Kale soup
Wednesday: veggie and hummus wraps
Thursday: Anti-Cancer Soup
Friday: Hungarian Mushroom Soup
We used oat milk and pureed great northern beans instead of sour cream/yogurt
Monday: Dinner with Friends
Tuesday: Coriander and Sweet Potato Soup with Spicy Chickpea Croutons
Wednesday: Fajitas
Thursday: Lentil and Hempe Sausage Soup
We used Hempe Italian Sausage and vegetable broth
Friday: Butternut Squash Soup
Saturday: We hosted a Halloween party/potluck and served Fall Fiesta Sweet Potato Chorizo Soup
This is a wonderful orange soup. We used Hempe with a chorizo seasoning, we added 1 TBS grounded coriander t the mix, using 2 TBS of the mix on hempe crumbles. We also used vegetable broth instead of chicken broth.
Monday: Roasted Vegetables and Artichoke Pizza
Tuesday: Sweet Potato Chili
Wednesday: Bean Wraps with a baked sweet potato
Thursday: Tomato and Bean Soup
Friday: Lentil Stew
We are continuing the Soup Challenge and continuing with soups. We listened to Dr Joel Fuhrman give a webinar on healing and sleep. Eating soup for dinner assists with regeneration of the body while we sleep. Not having a heavy dinner allows the body to focus on regeneration instead of digestion while one sleeps.
Monday: Dinner with Friends
Tuesday: Vegetarian Tortilla Soup, we will use baked corn tortillas instead of chips
Wednesday: Thai Coconut Soup, we won't use the coconut milk
Thursday: Vegetarian Split Pea
Friday: Vegetarian Ramen Soup
Wet Ingredients:
1 cup plant-based stick margarine
1 cup sugar
1 cup brown sugar
1/4 cup aquafaba
1 cup pumpkin puree
2 tsp vanilla
2 cups Lily Semi-sweet chips (stevia sweetened, dairy free)
Directions:
Preheat the oven at 350
Whisk together the dry ingredients
Using a mixer blend the wet ingredients
Slowly add the dry to the wet and mix. When all is incorporated, fold in the chips.
Place cookie scoop, ~1 TBS, on silicon mat lined cookie sheets, place cookie sheet in the oven and bake for 15-20 minutes.
Allow to cool for a couple of minutes before placing them on a cooling rack.
Enjoy!
We are doing the Simply Green Soup Challenge
Monday: Potato Comfort Soup
Tuesday: Spiced Lentil Soup
Wednesday: too many leftovers to make another soup tonight
Thursday: Bieler's Blended Soup, we won't blend it
Friday: 1-Pot Vegetable Noodle Soup
Saturday: Vegan Tomato Soup
Sunday: Slow Cooker Minestrone Soup
