Menu 8/21-8/25

 Monday: dinner wih Friends

Tuesday: Zucchini and Tomato Salad with an Italian Burger

Wednesday: No Fry Rice

Thursday: Pineapple teriyaki burgers 

Friday: Creole Beans

Menu 8/14-8/18

 Monday: Dinner with Friends

Tuesday: Lebanese Salad  and Lentil Soup
We used petit black lentils in the salad instead of beans

Wednesday: Cucumber and Onion Salad with Cauliflower Tacos
we used vegan mayo, wayfare sour cream and violife feta for the cilantra creme for the tacos.

Thursday: Asian Green Bean Salad with an Asian Burger

Friday: BBQ Cauliflower Pineapple pizza

Menu 8/7-8/11

We have sweet potatoes still from last year and they need to be used up. 

Monday: Dinner with Friends

Tuesday: Roasted Tomato and Sweet Potato Soup 

Dr Neal Barnard’s Cookbook for Reversing Diabetes, Page 119
Makes 4 Servings
1 ½ cup peeled, quarter onion (roughly 1 large onion)
4 cups cubed sweet potato (roughly 1-1 ¼ pounds before peeling)
4 cups (about 1 ½ pounds) quartered Roma or other tomatoes, juices squeezed out
1 ½ teaspoons dried basil
1 ½ teaspoons dried oregano
1 tablespoon balsamic vinegar
1 teaspoon blackstrap molasses
Freshly ground black pepper to taste
1 1/8 teaspoon sea salt
2 ¼-2 ½ cups water
¼ cup chopped fresh basil (optional)
Preheat the oven to 450 F
In a large baking dish, combine the onion, sweet potato, tomatoes, basil, oregano, vinegar,
molasses, pepper, and 1 teaspoon of the salt. Bake for 40 to 50 minutes, stirring a couple of
times, until the sweet potatoes are softened and the mixture is becoming caramelized. Transfer
the vegetables and any juices they’ve released in the pan to a medium soup pot, add 2 ¼ cups of
the water and the remaining 1/8 teaspoon salt, use an immersion blender to puree.
(Alternatively, you can transfer everything to a blender to puree). Blend to the desired
smoothness, using the additional ¼ cup of water if needed. Stir in fresh basil, if using, and serve.
My note: I added Great Northern Beans.

Wednesday: pizza

Thursday: Tuscan Soup

Friday: Buddha Bowl

Menu 7/31-8/4

 Monday: Dinner with Friends

Tuesday: Vegan Gumbo and the seasonings and okra from this vegan gumbo 

Wednesday: Pizza

Thursday: Grilled Fajita Platter, Forks over Knives, Summer 2023, p 54

Friday: Summer Squash and Succotash Bowl, Forks over Knives, Summer 2023, p 78

Candy Roaster Squash Party

 First we want to thank all the women who made these dishes, no one had ever cooked with a Candy Roaster Squash (CRS).

There are 18 of us today voting on the best CRS dishes prepared today. Everything was so DELICIOUS!!! We are so blessed to have you in our lives.

Spicy Candy Roaster Squash Salad
She used CRS instead of sweet potatoes. Family Emergency, so this recipe didn't arrive.

VOTED #3  Candy Roaster Squash, White Bean and Ginger soup

Candy Roaster Squash Vegetable Rice Soup
She used the CRS as her winter squash

Tomato-less Candy Roaster Chili

VOTED #2 Candy Roaster Squash Pie
Ingredients

2 cups of puréed candy roaster squash 1/2 cup of sugar Slightly over a1/4 cup of brown sugar 1 tsp of cinnamon Slightly over a1/4 tsp of nutmeg 1/4 tsp of ginger 1 cup of applesauce *Usually heavy cream goes with a squash pie so I substituted oat milk creamer Maybe 1/2 cup, just watch consistency so not too watery and I put oat milk in last Directions: Mix all ingredients together until smooth and pour in pie shell. Bake at 450 degrees for 15 minutes and then change oven to 350 degrees for 45 minutes

VOTED #1 Candy Roaster Squash Bread

She left out the nuts, used flax for eggs, non dairy sour cream-added a little bit of cinnamon

Candy Roaster Squash

1. Roast squash at 350 F until done. 2. Scrap flesh from squash in a dish. Discard skin. 3. Add vegetable broth to squash and blend. 4. Add garlic salt, blend. 5. Add a dash of maple syrup.

Others dishes added to the feast were:

Cob on the cobb

Carrot Cake

Chicken, Quinoa, Sweet Peppers and Pineapple Casserole

Super Salad

Fruit Salad

Blackberry Cobbler

Brownies

Chips and Hummus

Mini Cheezecakes

Drinks

Tomato-less Candy Roaster Chili

We hosted a Candy Roaster Squash Party and one of our friends is allergic to tomatoes, so we made a tomato-less chili with roasted Candy Roaster Squash.

Ingredients
1/2 pound soaked adzuki beans
1/2 pound soaked black beans
an assortment of peppers from the garden - poblano, Anaheim, banana, pippin, king, lipstick, salsa, jalapeno...
1 large onion
4 cloves garlic
2 TBS chili powder
1 tsp cumin
1 tsp paprika
1/2 tsp salt
1 tsp oregano
1 tsp black pepper
1/2 cup red wine
4 cups vegetable broth
1/2 cup coconut aminos
1 TBS molasses
1 TBS cacao powder
2 cups roasted candy roaster squash with salt, pepper and garlic for 20 minutes at 400
1 cup corn

Directions:
Sauté the vegetables in a little broth. Add the remaining ingredients through coconut aminos to the instant pot and cook on beans for 12 minutes. After a 10 minute quick release, add the last 4 ingredients and cook on slow cook until time to serve.

Mini Cheezecakes

We made individual cheesecakes vegan style.

Ingredients:
2 packages of Violife cream cheese
1/2 container of wayfare sour cream
1/4 cup powdered sugar
1/2 TBS vanilla
1/4 cup lemon juice
1 cup oat milk

Partake Double Chocolate cookies as the base
Blackberries

Directions: blend until smooth with an electric mixer
Place cupcake liners in pan. 
Place cookie on the bottom
Spoon cheesecake mix over top, 3/8 cup
Sprinkled crumbled cookies on top with a blackberry
Refrigerate for at least an hour

this made 20 individual cheesecakes