Menu 4/7-4/11

 Monday: Vegan Shawarma

Tuesday: Lentil Soup with gluten-free sourdough bread

Wednesday: Mango Black Bean Taco

Thursday: Buddha Bowl

Friday: Dump Chikn and Dump Chicken for Bible study 
We used this recipe for the French dressing

Menu 3/30-4/4

 Monday: Cabbage Stir Fry Tofu

Tuesday: Veggie Vegan Alfredo Pasta

Wednesday: Black Bean Soup

Thursday: Broccoli Mac and Cheeze

Friday: Dump Chikn
We used this recipe for the French dressing

Menu 3/24-28

 Monday: Dinner with friends

Tuesday: Beluga Lentil Salad

Wednesday: White Bean Enchiladas

Thursday: Vegan Gnocchi Creamy Pesto Crispy Tofu

Friday Brenda is cooking for Bible study tonight

Menu March 17-21

 Monday: Irish White Bean and Cabbage Soup with Potato Pancakes

Tuesday: Mediterranean Roasted Tomato Bowl
We used rice instead of Orzo.

Wednesday: Mexican Stuffed Sweet Potatoes

Ingredients: 2 large sweet potatoes, scrubbed 1 tbsp olive oil ½ tsp salt 1 ½ cups (15 oz) black beans, precooked 1 cup corn (fresh or frozen) ½ red bell pepper, diced ½ red onion, diced 1 small tomato, diced 1 tsp olive oil ½ tsp cumin ½ tsp smoked paprika ½ tsp chili powder ¼ tsp garlic powder Salt & pepper to taste 1 tbsp lime juice 2 tbsp chopped fresh cilantro Toppings:  1 avocado, mashed or diced 2 tbsp dairy-free sour cream or plain coconut yogurt Sliced jalapeños (optional, for heat) Extra cilantro & lime wedges

Instructions: Preheat the oven to 400°F (200°C). Rub sweet potatoes with olive oil and salt, then place on a baking sheet. Roast for 40-50 minutes, or until fork-tender. To make the filling, heat olive oil in a pan over medium heat. Sauté the onion & bell pepper for 3-4 minutes until softened. Add black beans, corn, tomato, cumin, smoked paprika, chili powder, garlic powder, salt, and pepper. Stir and cook for another 5 minutes. Remove from heat and stir in lime juice and cilantro. To assemble, slice each sweet potato open and gently fluff the inside with a fork. Fill with the black bean & corn mixture. Top with avocado, dairy-free sour cream, salsa, jalapeños, and extra cilantro. Serve warm with extra lime wedges for a fresh, zesty kick!

Thursday: Spring Pasta Salad

Friday: Black bean Tacos

Menu 3/10-3/14

 Monday: Falafels and Harissa roasted veggies

Tuesday: Pasta Primavera

Wednesday: Chik'n Tortilla Black Bean Soup with Engine 2 Corn muffins
We used a mushroom based Abbott's vegan chicken

Thursday: Buddha Bowl

Friday: Bible Study dinner Chicken and Rice Soup
Last study night someone brought two rotisserie chickens and a veggie tray. The carcass and leftover veggies were boiled with the meat being picked off. The stock was frozen to be used for this soup, adding more veggies and rice  

Menu 3/3-3/7

 Monday: Sweet Potato Black Bean Quesadilla 

Tuesday: Lemony Broccoli Pasta

Wednesday: Vegan Lasagna

Thursday: Mexican Lentil Soup

Friday: Crispy Tofu Stir Fry

Menu 2/24-2/28

 Monday: Lentil Soup

Tuesday: One Pan Pasta 

Wednesday:  Mushroom Lentil Stew

Thursday: Veggie Burger and Sweet Potato Fries

Friday: Italian Sausage Potato Soup