Menu 11/2-11/8

 Monday: dinner with friends

Tuesday: Stroganoff

Wednesday: Falafels and roasted veggies

Thursday: Black Bean and sweet potato burrito

Friday: Creamy Chicken & Broccoli Soup

Sauté 1 diced onion and 2 minced garlic cloves in 1 tbsp olive oil. Add 1 package Abott's Chicken, 4 cups low-sodium vegetable broth, and 4 cups chopped broccoli. Simmer for 20 minutes. Blend 1 cup of the soup with 1 cup tofu ricotta, then stir it back into the pot for a creamy finish.

Saturday: Mexican Rice and Beans

Sunday: Spaghetti

Menu Oct 26 - Nov 1, 2026

Monday: Dinner with friends

Tuesday: Broccoli Gnocchi
Ingredients 1 pk GF gnocchi 4 ¼ cups broccoli (1 medium head broccoli) 1.5 cups onion 1 pk fava bean tofu 1 can white beans, drained  1 TBS dijon mustard 2 TBS nutritional yeast 1 tsp garlic powder (or fresh garlic) 1 cup Follow Your Heart Parmesan cheese salt and pepper to taste, we used thyme salt

Instructions
1.Chop the onions and add to a casserole dish along with the gnocchi. Season with a little water, salt and pepper. Place in the casserole dish you are cooking the recipe in and put in the oven at 180℃/356℉ for 10 minutes.
2.Meanwhile make the cheese sauce by combining the tofu, Dijon mustard, nutritional yeast, garlic powder, and blending until smooth.
3. Cut the broccoli into small florets.
4. Remove the onion and gnocchi from the oven.
5.Add the drained white beans and add the broccoli to the gnocchi and leeks. Mix.
6.Pour over all the tofu cheesy sauce and top with vegan cheese.
Bake for 15- 20 minutes.

Wednesday: Chickpea and Kale Stew with sourdough bread

Thursday: Leftovers

Friday: Melis Minestrone Soup with sourdough bread

Saturday: Mexican vegetables with rice and beans or leftovers

Sunday: Spaghetti

Menu October 19-25th

I will be out of town part of this week, so i will be fixing some on my son's favorites for while I am gone.

Monday: Dinner with friends

Tuesday: Vegan Pizza using Sunday's leftover sauce from the lasagna

Wednesday: Lo Mein
We used Millet Ramen noddles

Thursday: Baked Vegan ziti
This is from Costco Connection October 2026 altered to fit our needs

8 oz GF pasta, cook according to directions on box
1 red bell pepper
10 oz mushrooms
1 zucchini
1 tsp dried oregano
4 cups pasta sauce
1.5 cups Good Planet Mozzarella
1/2 cup tofu ricotta
1/2 cup Follow Your Hear Parmesan Cheese
Directions:
Place the vegetables in a large casserole dish with the spices and 1 TBS of water. Bake about 10 minutes
Remove vegetables from Dish
In casserole dish layer half pasta, sauce, vegetables, ricotta, and mozzarella. Repeat with the remaining. Top with the parmesan cheese. Bake 20 minutes and garnish with fresh basil.

Friday: Vegan Alfredo with a side of broccoli
We used pinenuts instead of cashews and fava bean tofu

Saturday: Loaded Mexican Rice

Sunday: Spaghetti

Menu 10/12-10/18

 Monday: dinner with friends

Tuesday: Spicy stir-fried oyster mushrooms lemongrass and sugar peas

Wednesday: Eggplant Minestrone Soup
While we still have eggplant we made this again. We used vegan ground beef, added 3 cups of cannellini beans, a can of tomato sauce, 4 extra cups of broth, 2 jars of tomatoes, plus the fresh tomatoes and 2 tsp of Basil Salt. 

Thursday: leftovers

Friday:  Chik'n Tortilla Black bean Soup
We used Abbott's chik'n

Saturday: Vegan Gumbo

Sunday: Vegan GF Lasagna
Using fava bean tofu/hemp ricotta, Good planet mozzarella, Follow Your Heart Parmesan, vegan sausage and GF noodles. 
Ricotta
1 pk of drained fava bean tofu cut into pieces
1/2 cup hemp hearts
2 TBS nutritional yeast
2 TBS olive oil
3 TBS lemon juice
1 tsp basil salt
1/2 tsp pepper
1 clove garlic
Pusle all ingredients in a food processor until it is crumbled. 

Italian Caviar

 

Ingredients:

• 1 pint grape tomatoes, chopped
• ½ cup chopped green olives
• ½ cup chopped black olives
• 1 package of Fava Bean Tofu 
• 1 cup artichoke hearts, drained and chopped
• ¼ cup sliced pepperoncini
• ¼ cup chopped fresh herbs, basil, oregano, parsley...
• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• 2 tbsp fresh lemon juice (optional)
• 2 tsp Italian seasoning

• minced garlic cloves to taste
• Salt, to taste 2 TBS olive brine
1 TBS nutritional Yeast
1 tsp dried oregano

Add everything to a bowl, toss, and serve with GF sourdough bread or GF crackers!

Tofu Burrata

 This is my favorite go-to appetizer recipe served with GF sourdough bread
Tofu Burrata: A Simple and Delicious Plant-Based Recipe for Any Occasion

Tofu Burrata

Tofu burrata is a vegan version of the popular Italian cheese dish made with tofu in place of traditional burrata cheese. This recipe is a delicious and healthy alternative to traditional burrata cheese that is suitable for those following a plant-based diet or looking for a healthier option.

Prep Time5minutes mins

Cook Time30minutes mins

CourseAppetizer

CuisineItalian

Ingredients

  

• 1 block of extra-firm tofu, we used fava tofu
• 1/4 cup of nutritional yeast
• 2 tablespoons of lemon juice
• 1/2 teaspoon of salt
• 1/4 cup of olive oil
• 2 cloves of garlic minced
• 2 cups of cherry tomatoes halved
• 1/2 cup of basil chopped

Instructions

 

• Preheat your oven to 400 degrees Fahrenheit.
• Cut the tofu into small cubes and place them on a baking sheet lined with parchment paper.
• In a small bowl, mix together the nutritional yeast, lemon juice, and salt. Sprinkle this mixture over the tofu cubes.
• Bake the tofu for 20-25 minutes, or until it is golden brown and crispy.
• While the tofu is baking, heat the olive oil in a pan over medium heat. Add the minced garlic and cherry tomatoes to the pan and cook for about 5 minutes, or until the tomatoes are soft.
• Once the tofu is done baking, add it to the pan with the tomatoes and stir to combine.
• Serve the tofu and tomato mixture over a bed of cooked pasta, rice, or quinoa. Garnish with the chopped basil. Enjoy!

Fermented Salsa

We love fermented foods, why not salsa? This is amazing and will be our go-to salsa.

Ingredients
8-12 Roma tomatoes, chopped
4-6 Jalapeno, seeded and chopped
1 medium onion, chopped
6 cloves of garlic
1 bunch cilantro, destemmed and chopped
juice from 1/2 lemon
2% salt by weight

Add everything to the food processor and pulse. Weigh the vegetable amount in grams. Add 2%  Kosher Coarse Salt, also in grams. Add all the ingredients to a 1/2 gallon mason jar and stir. Add a glass weight, using an airlock lid for fermentation. Check daily after 3 days until day 5 for desired fermentation level. Day 5 refrigerate the fermented salsa. It is good in the refrigerator for 3 months.