Menu 1/20-1/24

 Monday: Shiitake Pasta Tagliatelle
We used oat yogurt for the creme fraiche

Tuesday: Fava Beans with Tomatoes

Wednesday: 3 Bean Chili Mac
We used, Oat milk, Oat-based cream cheese and Good Planet Mexican cheese.

Thursday: Vegetable Casserole 

Friday: Meatless meatballs and bean soup

Mushroom soup

This is from Epoch Times

Recipe for Delicious Mushroom Soup to Boost Vitamin D  1 tablespoon butter or olive oil 1 large shallot, chopped 2 cloves garlic, chopped 1 tablespoon grated ginger 8 shiitake caps (fresh or reconstituted), cut into bite-sized pieces 1 stalk celery, chopped 2 bay leaves 1/4 teaspoon red pepper flakes 1/4 teaspoon fresh ground pepper Sea salt to taste 4 cups liquid (use water, or chicken or vegetable broth, and/or soaking liquid if starting with dried shiitakes) 1 piece kombu seaweed (optional) 3 ounces soba noodles (buckwheat-based pasta) 1/2 cup cilantro, chopped Juice and zest of 1 lime

Begin by melting butter or oil in a large pot and adding shallot, ginger, garlic, celery, and shiitakes. Sauté the vegetables over medium heat until they become soft. Next, add bay leaf, red pepper flakes, ground pepper, and salt, and sauté for another minute. Then, add liquid and kombu to the pot. Just before the soup reaches boiling point, turn the heat down to low and cover the pot for 20 minutes.   While the soup simmers, cook the noodles according to the package directions, but leave them slightly underdone. Drain the noodles and add them to the broth. Turn off the heat and cover the pot until the noodles are tender (approximately two minutes). Discard the kombu and top each bowl with chopped cilantro, lime zest, and a splash of lime juice. Serve immediately.

Menu 1/13-1/17

 Monday: Candy Roasted Squash and Sage Risotto

Tuesday: Black bean tacos with Spanish rice 

Wednesday:  Falafels with Amaranth Tabbouleh

Thursday: Stir fry with Millet Ramen

Friday: Brenda is cooking the main dish for our Bible Study group, i will make a gluten free apple pie and have a green leaf salad.

Menu 1/6-1/10

 Monday: Alfredo Pasta
We used pinenuts and cannellini beans instead of cashews

Tuesday: Veggie Pizza

Wednesday: Vegetable Tikka Masala 

Thursday: Vegan Pastitsio with Lentils with Lentil Crackers

Friday: French Onion Gnocchi Soup

Menu 12/30-1/3/25

 Monday: Veggie Pizza

Tuesday: With the flu running through our home we switched dinner to Flu soup omitting the animal products and added 2 roasted heads of garlic for the stock. We also added more carrots and celery to the soup.

Wednesday: Black eyed pea
Since it is New Year's Day, Beyond Italian Sausage.

Thursday: leftovers

Friday: Bible study night.... and my dad's birthday. I might ask someone else to cook or it will be chili with Engine 2 corn muffins.

Menu 12/23-12/28

 Monday: Pizza

Tuesday: Lasagna 
We replaced the nuts with either pine nuts or sunflower seeds or hemp seeds

Wednesday: Tim is preparing the main dish for our Christmas meal. We will prepare green bean casserole, potato stacks and a green leaf salad

Thursday:  leftovers

Friday: Creamy Sherry Tofu

Saturday: Baked Bean casserole with burgers

Menu 12/16-12/20

 Monday: Napa Cabbage Tofu stir fry
We used Costo's stir fry veggies (2-3 cups) and a fava bean tofu. We served this over rice.

Tuesday: Baked Mac and Cheese
We omitted the Mexican cheese and added 1.5 cups of white beans pureed and added a pound of lightly steamed broccoli. 

Wednesday:  Spanish Fava Bean
For the Romesco Sauce we used this recipe. We used pine nuts instead of almonds.

Thursday: Winter Squash and Bean Soup

Friday: Brenda is cooking the main dish for our Hosea study tonight. I will offer a green salad. Others bring portions of the meal as well.
Cookies will be given away for those who join us tonight
White Chocolate Cranberry Cookies and Chocolate Chip (gluten-free and vegan)