Menu 7/20-7/26

 Monday: Vegan Sourdough Pizza

Tuesday: Buddha Bowl

Wednesday: Chili or vegetable soup that i canned last year

Thursday: Italian Sweet pepper, Onions and Beyond Italian Sausage grilled

Friday: Gut Healing Chicken Soup

Saturday: Loaded Nachos

Sunday: Spaghetti

Menu 7/13-7/19

Monday: Dinner with friends

Tuesday: Tofu and Pineapple Skewers

Wednesday: Beet Bean Burgers

Thursday: Italian Stuffed Peppers
We used fava bean tofu instead of tempeh

Friday: Summer soup with No Tuna Salad 

Saturday: Loaded Nachos

Sunday: Spaghetti

homemade plant-based eggs

This made over 3-16 oz jars. We froze two of them. The jar upside-down doesn't have a lid to fit. This is so easy but not that good. It is really pasty, next time I would leave out the flour.

2 cups split mung beans
soak overnight in water and refrigerate
drain, rinse add to blender

Blend 2 cups water
1/4 cup nutritional yeast
5 TBS rice flour
2 tsp baking powder
3/4 cup aquafaba
store in the refrigerator for 3-5 days, can be frozen 

Menu 7/6-7/12

Monday: Dinner with friends

Tuesday: Falafel (leftover and frozen from last week) with Baked Greek Potato zucchini

Wednesday: Pesto Bake
We added Fava bean tofu for protein.

Thursday: Mexican Meatball Soup

Friday: Veggie Pasta Salad without the broccoli for Bible Study Group
We added tofu feta to the Pasta salad. We needed some protein with the meal

Saturday: loaded Nachos

Sunday: Spaghetti

Menu 6/29-7/5

Monday: Dinner with Friends

Tuesday:  Veggie Pasta Salad with Pulled BBQ Jackfruit and slaw
We added tofu feta to the Pasta salad. We needed some protein with the meal

Wednesday: Tacos

Thursday: Garlic Herb Pattypan Squash with Falafels

Friday: Loaded Nacho

Saturday: 4th of July Burgers

Sunday: Spaghetti

Menu 6/22-6/28

 Monday: Boursin Pasta
We used pine nuts instead of cashews for the Boursin. We used Abbott's Chicken. We added zucchini and cherry tomatoes to the pasta. Both vegetables were parboiled with the pasta for the last 2 minutes.

Tuesday: Black Bean Ceviche

Wednesday: Tomato Soup with No Tuna Sandwich on GF sourdough bread

Thursday: Beet Burgers and Smoked Baked Beans with slaw

Friday: Lazy Skillet Dumplings
We used Adzuki beans (vegan) instead of pork and spring roll wrappers instead of wonton wrappers due to celiac 

Saturday: Loaded Nachos

Sunday: Spaghetti

Menu 6/15-6/21

 Monday: Dinner with Friends at Chipotle

Tuesday:  Adzuki Bean Rice Bowl

Wednesday: Fava Bean Salad with Ratatouille  

• Ingredients:
  • 1 cup dried fava beans
  • 4 cups water
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
• Instructions:
  1. Cook the Fava Beans: Rinse and cook the fava beans in 4 cups of water, boiling for 45 minutes to 1 hour until tender. Drain and let cool.
  2. Prepare the Salad: In a large bowl, combine the cooked fava beans, cherry tomatoes, diced cucumber, red onion, and parsley.
  3. Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper. Pour over the salad and toss to combine.
  4. Chill and Serve: Refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled.

Thursday: leftovers

Friday:  Cream of Corn Soup for Bible study potluck
We used oat yogurt instead of heavy cream

Saturday: Loaded Nachos

Sunday: Spaghetti