Monday: Dinner with Friends
Tuesday: Happy 4th
Burgers, corn, Tomato Salad, Watermelon Cooler, Watermelon
Wednesday: Pizza
Thursday: Summer Soup and Veggie Spring Wraps
We layered basil leaves, tomatoes, cucumbers, zucchini, peppers, and nasturtium & balsam flowers with a tahini maple syrup dipping sauce.
Friday: Greek Salad
Monday: Dinner with Friends
Tuesday: Roasted Vegetable Mac and Cheese
Wednesday: Portabella burgers and cucumber tomato salad
Thursday: Zucchini Soup and Chickpea salad wraps
Friday: Baked Tofu Salad
Monday: Dinner with Friends
Tuesday: Tuscan Soup
Wednesday: Pizza
Thursday: Rainbow Salad
We used a variety of peppers from the garden. We used adzuki beans instead of kidney. We used the brine from olives instead of olive oil. We also added some greens surviving the heat from the garden.
Friday: Beet, Bean and Mushroom Burger with baked sweet potatoes and a cucumber, red onion and tomato salad.
Monday: Falafel Pita with hummus and Harissa veggies
Hummus
Ingredients
1 can chickpeas rinsed drained, and rolled on paper towel to remove skin
1/4 cup olive water from olive jar
1/4 cup lemon juice
2-4 cloves of roasted garlic
2-4 TBS tahini
1 tsp cumin
salt and pepper to taste
Harissa Spiced Vegetables
Ingredients:
1 1/ 2 cups cauliflower florets
2 cups diced zucchini
1/ 2 bunch baby carrots or 3 regular carrots, peeled and cut into halves
2 red peppers
2 tbsp lemon juice
1 tbsp cold-pressed olive oil
1 tsp harissa spice
1/ 3 cup GF oat flour
1/ 2 tsp sea salt
1/ 4 tsp freshly cracked pepper
Place all the ingredients in a bowl and mix until all the vegetables are coated in the spice and almond flour. Spread onto a dehydrator sheet and dry at 115 ° F for 1 1/ 2 hours or spread on a lined baking sheet and bake at 350 for 30 minutes
Tuesday: Dinner with Friends
Wednesday: pizza
Thursday: Sweet Potato Burger with baked sweet potatoes
Friday: Chickpea salad wraps with cucumber, tomato red onion salad
We sub the olive oil with olive water
Monday: Dinner with Friends
Tuesday: General Tsos Cauliflower
We added snow peas and green onions to this dish because there are an abundance in the garden.
Wednesday: Chickpea Salad in a Swiss Chard wrap
Thursday: Vegan Chorizo Fava Bean Soup
We are at the end of our fava beans. We have an abundance of sweet potatoes and thought we would sub them for the Yukon. We used Hempe with a chorizo seasoning, we added 1 TBS grounded coriander to the mix, using 2 TBS of the mix on hempe crumbles. We also used vegetable broth instead of chicken broth.
Friday: Buffalo Burger with a warm Zucchini and tomato salad
4 cups watermelon chunks
1 cup raspberries
1/2 cup agave
1/2 cup lime juice
12 oz of sparkling water
Directions:
Blend all but the sparkling water
Pour the sparkling water over ice in 4 glasses and top with the watermelon/raspberry puree.
This is post 1000!!! I can't believe it, we started this 6/1/2013.
Monday: dinner with friends
Tuesday: vegan-mixed-grill-platter
We used a homemade ranch
Wednesday: French Onion Casserole
We altered this quite a bit, we used white beans instead of cashews and subbed our homemade dried Onion Soup Mix for the seasonings. We also added diced onion and minced garlic to the pasta.
Thursday: Smothered Burrito
Friday: BBQ Vegan Chik'n burger
We substituted coconut aminos for tamari and added 1 tsp of poultry seasonings. We also used our homemade BBQ sauce
