Menu 1/30-2/2

 Monday: Dinner with friends

Tuesday: Bean Enchilada Bake

Wednesday: Vegan Gumbo

Thursday: Burger with Mac and Roasted Red Pepper Cheeze

“Cheese” Sauce use a high speed blender

• 1 can cannellini beans (15-ounce) low-sodium, drained and rinsed
• 1⁄2 cup roasted red peppers drained, packed in water
• 1⁄3 cup nutritional yeast
• 4 tbsp fresh lemon juice
• 2 tbsp tahini
• 1 tsp yellow mustard
• 1⁄2 tsp salt
• 1⁄2 tsp garlic powder
• 1⁄2 tsp onion powder
• 1 1⁄2 cups vegetable broth

Friday: Meati Chikn to make Dump Chikn, serving over rice
We used this recipe for the French dressing

Menu 1/22-1/26

 Monday: Dinner with friends

Tuesday: Stroganoff

Wednesday: Black Bean Soup

Thursday: Hempe mushroom Burger

Friday: Lasagna 

Menu 1/15-1/19

 Monday: Dinner with friends

Tuesday: Mediterranean Bowl

Wednesday: Sunny burger

Thursday: Vegan Divan

Friday:  Butternut Squash Soup  

Sassool's Fava Bean Salad

This is a Sassool's fava bean salad knock off

Ingredients
3 cups Fava beans cooked
1 can Chickpeas, drained, rinsed and mashed
1 bunch Parsley
1 red onion, diced
2 tomatoes, diced
2 TBS Mint
1 jalapeño, seeded and diced

Dressing:
1/4-1/2 cup whipped garlic
1 tsp salt
1/2 tsp red hot pepper
1 tsp black pepper
1 tsp oregano
1 lemon juiced
1/4-1/2 cup olive oil

mash chickpeas, add fava beans (unpeeled), dice onion, tomato, mint and jalapeno
Prepare the dressing and add to the salad.

Menu 1/8-1/12

 Monday: Dinner with friends

 Tuesday: Kale, Lentil and Potato Salad

Wednesday: Pepper Ridge Sandwiches a sweet potato and a green salad

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: Leftovers or pizza

Friday: Vegan mushroom stew

Mushroom Stew (Costco November 2023, p 19)

Ingredients:
1 cup carrot, sliced
1 cup celery, sliced
1 pound mushrooms, sliced, we used the Eat Meati Steak version of mushrooms
6 garlic cloves
2 tsp thyme
1 tsp oregano
1/2 tsp sage
2 TBS tapioca starch
1/2 cup balsamic vinegar
2 TBS coconut amino
1 cup split red lentils
1 pound potato
1 15-oz can tomato sauce
3 cups vegetable broth
2 bay leaves
parsley for garnish

Directions: sauté veggies, add herbs. Add starch, deglazing with vinegar. Add remaining ingredients. Boil then reduce to medium high until potatoes are tender.

Menu January 1-5

 Happy New Year's!!! My Goals for this year are to know where my food comes from and grow closer to the LORD!

Monday: Dinner with friends

Tuesday: Hempe Mushroom Burgers

Wednesday: Potato Leek soup

Thursday: leftovers

Friday: Sweet Potato Chorizo Soup 

Sprouted Lentil Salad

 I made this recipe from Healthy Christian Home. I had a jar of sprouted lentils and was looking for a salad. This salad is delicious. I did alter it though to fit our needs.

Ingredients

• *1 cup uncooked lentils
• 6 cups water for cooking
• 1 pint grape tomatoes, halved
• 1 red onion, diced
• *1 cup cucumbers
• *1/4 cup sliced olives
• 1 bunch parsley, finely chopped
• 1 container Follow Your Heart Vegan feta cheese, crumbled

Lemon Garlic Dressing

• *2 TBS quality olive oil
  
• *6 TBS Brine from the olive jar
• 4 Tablespoons fresh lemon juice (from about 2 lemons)
• 4 teaspoons lemon zest from about 2 lemons)
• 4 cloves garlic, minced
• 1 Tablespoon dried oregano
• 1/2 teaspoon sea salt
• 1 teaspoon black pepper

Instructions

1. Prepare the lentils by sorting and rinsing them. Soak overnight for 6-10 hours.

2. Drain the soaking water off and give your lentils a good rinse. Repeat this twice a day until the quart jar is filled. This took three days

3. Every 12 hours, check on your lentils and give them a rinse. 

4. Make dressing by combining zest and juice of 2 large lemons (preferably organic), extra virgin olive oil, minced garlic, dried oregano, and sea salt and pepper.

5. While you make the dressing, cook the sprouted lentils. Cover with water and bring to a boil, then reduce heat. Simmer for 20-25 minutes, until lentils are soft.

6. Drain the cooked lentils and allow to cool.

7. To a large salad bowl, add chopped parsley, halved grape tomatoes, diced red onion, olives, cucumbers and crumbled feta cheese.

8. Add your cooked/cooled lentils and dressing to the bowl. Mix thoroughly and marinate in the fridge for a couple hours before serving (for best flavor).

Notes

Store salad in an airtight container in the fridge for up to 1 week.

* changes made from the original recipe