Menu 3/23 - 3/29

 Monday: Veggie pizza

Tuesday: Burgers with Buffalo Cauliflower

Wednesday: Curry Squash Soup

Thursday: leftovers

Friday: Mexican Meatball Soup

Menu 3/16-3/22

 Monday: Sourdough Veggie Pizza

Tuesday: Irish Stew
We substituted mushrooms for the beef and vegetable broth for beef broth. We added 1 cup of red lentils and an extra 2 cups of broth.

Wednesday: Burgers and sweet potatoes

Thursday: Vegan Chili with Engine 2 corn muffins

Friday: Leftovers

Saturday: Loaded Nachos

Sunday: Spaghetti

Jackfruit pot roast

 With the last few cold days of the season, a pot roast seemed to be an awesome choice
Ingredients

 1 tbsp olive oil
 1 large sweet onion, cut into chunks
 4 medium garlic cloves, chopped
 2 tbsp tomato paste

 1/4 cup pomegranate juice
 1/4 cup tamari low-sodium
 1 tbsp tapioca starch
 2 cups vegetable broth
 2 tbsp vegan Worcestershire sauce
 1 tsp salt
 1/2 tsp pepper, dried oregano
 1 lb baby potato medley
 4 medium carrots, peeled, cut into 1-inch pieces
 20-30 ounces jackfruit, canned, drained, rinsed, (565g)
 8 ounces cremini mushrooms, whole or halved, (227g)
 3 sprigs thyme
 1 sprig rosemary

1️⃣ Preheat the oven to 400°F (200°C).

2️⃣ Heat your pot over medium-high heat. Sauté the onions in olive oil until they are slightly browned. Add the garlic and tomato paste to the pot. Stir as the paste spreads and cooks for 1-2 minutes.

3️⃣ Pour in the red wine. Deglaze the pot by scraping the bits off of the bottom.

4️⃣ Mix the cornstarch into the tamari in a small container until it's smooth. Stir in the tamari mixture, broth, Worcestershire, salt, pepper, and oregano.

5️⃣ Bring the gravy to a boil, then reduce the heat and let it simmer for 3-4 minutes.

6️⃣ Add the potatoes, carrots, mushrooms, jackfruit, and herbs to the pot. Stir everything to coat it in the sauce. Cover the dish and cook it in the oven for 50-60 minutes.

7️⃣ Give it a stir halfway through and add a bit more water if it looks like it's drying out.

8️⃣ The pot roast is done when the vegetables are fork-tender. Remove the herb stems and enjoy!

Menu 3/2-3/8

Monday: Fava Bean Tofu Soy-free stir fry, using frozen summer veggies served over rice

Tuesday: Jackfruit Pot roast

Wednesday: Buddha Bowl over Millet

Thursday: Loaded Sweet Potato Nachos with Abbott's chorizo, black beans, onion, pepper, salsa and avocado/guacamole 

Friday: Veggie burgers with Sweet Potato Fries and slaw

Saturday: Falafels and Mediterranean Veggies 

Sunday: Spaghetti

Menu 3/9 - 3/15

 Monday: We had so many leftovers, we didn't get to make this
Sweet Potato noodles with crispy tofu

This is the dinner I make when I'm craving takeout but don't want to wait for delivery. Everything happens in one large skillet, including the tofu, which gets beautifully golden and crispy around the edges. Press and cube firm tofu, then pan-fry it in a bit of oil until crispy on all sides. Remove it from the skillet and set aside. In the same pan, cook your noodles according to package directions, or use pre-cooked rice noodles. Whisk together peanut butter, soy sauce, rice vinegar, maple syrup, and sriracha. Toss the noodles in the sauce, add back the tofu, and throw in whatever vegetables you have: shredded carrots, edamame, sliced bell peppers. The peanut sauce coats everything in that glossy, savory-sweet way that makes you want to keep eating long after you're full.

Tuesday: Chili with Engine 2 corn muffin

Wednesday: Snobby Joe's with Sweet Potatoes and a Winter Slaw

Thursday: Vegetable Soup with GF Sourdough bread

Friday: Bible study we brought Engine 2 corn muffins

Saturday: leftovers

Sunday: Spaghetti

Menu 2/23-28

 Monday:  Sheet pan chickpea shawarma with vegetables

This one hits all the right notes: warm spices, crispy edges, and that deeply savory quality that makes you forget you're eating something healthy. Toss drained chickpeas with cumin, coriander, turmeric, paprika, and a good glug of olive oil. Spread them on a sheet pan alongside thick wedges of red onion and chunks of cauliflower or sweet potato.

Roast everything at 425°F for about 30 minutes, giving it one good stir halfway through. The chickpeas get wonderfully crispy while the vegetables caramelize around the edges. Serve it over store-bought hummus with warm pita and a drizzle of tahini.

Tuesday: Skillet white bean and tomato bake

This rustic, Italian-inspired dish is what I make when I want something that feels homemade without fussing over multiple components. It's hearty, protein-rich, and comes together in a single cast iron skillet. Sauté garlic and a pinch of red pepper flakes in olive oil, then add a can of crushed tomatoes and let it simmer for a few minutes. Stir in drained white beans, a handful of olives, and some capers if you have them. Tear in fresh basil or add dried oregano. Let everything bubble together until the sauce thickens slightly, then serve it straight from the skillet with crusty bread for dipping. The beans get creamy, the tomatoes become jammy, and your kitchen smells incredible. Sometimes Marcus and I eat this standing at the counter, tearing off pieces of bread between bites.

Wednesday: Loaded sweet potato nachos

Who says nachos can't be dinner? When you build them on a base of roasted sweet potato rounds instead of chips, you've got something substantial enough to call a meal. Slice sweet potatoes into half-inch rounds and arrange them on a sheet pan. Roast at 400°F for about 20 minutes until tender. Then layer on black beans, corn, diced jalapeños, and dollops of cashew queso or your favorite vegan cheese. Pop the pan back in the oven for another 5 minutes until everything is warm and melty. Finish with avocado, salsa, cilantro, and a squeeze of lime. It's messy in the best way, and there's something deeply satisfying about eating dinner that feels a little rebellious.

Thursday:  Mediterranean baked orzo

This is the dish I make when I want something that feels a little fancy but requires almost no attention. Everything goes into one baking dish, including the uncooked orzo, which absorbs the liquid as it bakes. Combine dry orzo with vegetable broth, diced tomatoes, minced garlic, olive oil, and a generous amount of dried herbs like oregano and thyme. Stir in artichoke hearts, sun-dried tomatoes, and kalamata olives. Cover tightly with foil and bake at 375°F for about 35 minutes. Uncover, stir, and bake another 10 minutes until the top gets slightly golden. The orzo becomes tender and infused with all those Mediterranean flavors. It's the kind of dish that makes people ask for the recipe, and you get to smile knowing how little effort it actually took.

Friday: Sweet Potato noodles with crispy tofu

This is the dinner I make when I'm craving takeout but don't want to wait for delivery. Everything happens in one large skillet, including the tofu, which gets beautifully golden and crispy around the edges. Press and cube firm tofu, then pan-fry it in a bit of oil until crispy on all sides. Remove it from the skillet and set aside. In the same pan, cook your noodles according to package directions, or use pre-cooked rice noodles. Whisk together peanut butter, soy sauce, rice vinegar, maple syrup, and sriracha. Toss the noodles in the sauce, add back the tofu, and throw in whatever vegetables you have: shredded carrots, edamame, sliced bell peppers. The peanut sauce coats everything in that glossy, savory-sweet way that makes you want to keep eating long after you're full.

Saturday: leftovers

Laundry Detergent

 

I found this recipe on Instagram from 

life.curating

. It works great, our special needs son wets the bed and it rids the urine smell better than store bought detergent. It is so easy to make.

 

🧴 DIY Non-Toxic Liquid Laundry Detergent

Simple, plant-based, and made with everyday ingredients 🌿 Don’t have store-bought expectations - clean doesn’t need scent or foam to prove it’s working

Recipe: (5-quart batch)
My glass jug is from @IKEA
21 cups distilled water
1¼ cups washing soda
⅔ cup baking soda
2 tbsp Epsom salt
⅓ cup Sal Suds
20 drops essential oil + ½ tsp polysorbate

Use ¼ cup per load (HE) or ½ cup (top load).
Biodegradable · naturally scented · no parabens or phosphates.
We reduced the volume to fit our jar.
Recipe for a 5 cup batch 4.25 cups water ¼ cups washing soda
2 TBS baking soda
1/2 TBS Epsom salt
1 TBS Sal Suds
6 drops essential oil 10 drops polysorbate