Menu 2/16-2/22

 Monday: dinner with friends at Chipotle

Tuesday: Potato Kale Soup

Wednesday: Creamy broccoli soup
We used oat milk as the milk replacer

Thursday: Vegan pizza

Friday: Black bean and sweet potatoes enchiladas 

Saturday: Vegetable Soup

Sunday: Spaghetti

Menu 2/9-2/15

 Monday: Feel Better Noodle Soup 

Tuesday: Italian Soup

Wednesday: Chili and cornbread

Thursday: leftovers or Potato Kale Soup

Friday: Wedding Soup for Bible study
We used Beyond meatballs and gluten free pasta

Saturday: Snobby Joe's and sweet potato fries

Sunday: Spaghetti

Vegan French Toast

A friend brought us a loaf of Gluten Free bread, so we thought we would make Easy Vegan French Toast (10 Minutes!) - Minimalist Baker Recipes

Ingredients

BATTER

• 3 Tbsp tapioca
• 1/2 cup oat milk 
• 2 tsp maple syrup
• 1 tsp vanilla extract
• 1/8 tsp black salt (kala namak — adds eggy flavor // or sub sea salt)
• 1/2 tsp ground cinnamon
• 2 large pieces sturdy day-old bread (we recommend sourdough)
• 2 tsp vegan butter (we like Miyoko’s with a hint of salt)

Instructions

• BATTER: To a shallow bowl or baking dish add tapioca starch, then slowly add in dairy-free milk while whisking. Whisk fully to ensure there are no clumps. Then add maple syrup, vanilla extract, black salt (or sea salt), and cinnamon. Whisk again to combine.
• Next, heat a large skillet over medium heat.
•  In the meantime, add your bread slices to the batter and soak on each side for ~15-20 seconds. It shouldn’t be super soggy, but they should be well coated. Option to dust each side with a bit more cinnamon
• COOK: Add a bit of vegan butter to the hot skillet and as many pieces of French toast as will fit comfortably. Cook for ~2 minutes, or until the underside is golden brown. Then flip with a fork or spatula and cook for 2 minutes more, or until both sides are golden brown and caramelized. Repeat as needed until all French toast is prepared.
• SERVING: Serve as is, or (our preferred) with vegan butter or nut butter, fresh fruit, and maple syrup. You could also sprinkle with organic powdered sugar or add coconut whipped cream for a more decadent touch.
• STORAGE: Best when fresh. Not freezer friendly. You can make the batter up to 2 days in advance, though best when fresh. Enjoy!

Vegan Panera Potato Soup

 

We altered several copycat recipes to make a vegan version

Ingredients

• 2 tablespoons vegetable broth
• 1 medium sweet onion diced
• 4 cloves garlic minced
• use 12 oz of cooked vegan bacon bits 
• 2 cups warm oat milk
• 2 pounds Yukon potatoes, diced
• 2 TBS nutritional yeast
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• 2 cups low sodium vegetable broth
• 2 tablespoons vegan butter unsalted
• 2 tablespoons all-purpose gluten free flour
• 1 cup heavy vegan cream (2/3 cup oat milk and 1/3 cup olive oil)
• 4 ounces vegan sour cream room temperature using fava bean tofu
• 3/4 cup vegan cheddar cheese Good Planet is our favorite
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

• Add broth to a hot medium pot or Dutch oven over medium heat.
• Add the onion and cook for 2-3 minutes, stirring occasionally.
• Add garlic and cook until fragrant, for about 1 minute, stirring all the time.
• Add potatoes, bacon bits, dried oregano, and dried parsley, and stir to combine.
• Add enough vegetable broth to cover the potatoes fully. Cook on medium heat for about 12 to 15 minutes, or until the potatoes are tender when pierced with a fork.
• Once the potatoes have cooked, Whisk the gluten free flour until completely combined with the heavy cream alternative. Whisk the flour mixture until smooth. 
• Add the flour mixture to the potatoes and gently stir to combine.
• Mash half of the potatoes or as much as you want using a potato masher. You can also add the soup to a blender or use an immersion blender.
• Add the vegan sour cream and vegan cheddar cheese stir until it melts.
• If the soup is too thick, add more chicken broth.
• Season with salt and black pepper. Taste and adjust.
• Garnish with chives, bacon bits, and cheddar cheese. Serve and enjoy!

Menu 2/2-2/8

 Monday: Sourdough Mediterranean Veggie Pizza
We used artichokes, roasted peppers, vegan cheeses, olives, sun-dried tomatoes, and mushrooms.

Tuesday: Easy Three Bean Vegetable Chili, Eat to Live, Dr Fuhrman, p. 272

Wednesday: Veggie Lasagna 

Thursday: Tofu Pot Pie
We used Fava bean Tofu in place of chicken, adding poultry seasoning. We used premade gluten free pie shells, making a whole pie. We used vegan parmesan cheese and oat milk.

Friday: Leftovers or veggies burgers we have frozen with sourdough hamburger buns

Saturday: Spaghetti

Sunday: Winning Game Day Chili
We used Fava Beans and Beyond ground beef

Menu 1/26 - 2/1

 All this is subject to change with the ice storm approaching. Without power, we will be eating from pressure cooked prepared meals.

Monday: Mushroom Gnocchi 

Tuesday: One Pan Mexican

Wednesday: leftovers

Thursday: Chickpea Kale Curry
We used oat milk instead of coconut and hemp seeds instead of walnuts.

Friday: Lentil Soup

Saturday: Snobby Joe

Sunday: Spaghetti

Menu 1/19-1/25

 Monday:  Vegan Tofu Tacos 

1 14 oz package of fava bean tofu
1/2 tsp paprika
1/2 tsp chili powder
1/8 tsp black pepper
1/4 tsp cumin
1 TBS olive brine
Thinly slice tofu, using 1 TBS olive brine marinade the tofu slices in the spices and brine.

Veggies
2 bell peppers
1 red onion
1/2 tsp paprika 
1/2 tsp chili powder
1/8 tsp black pepper
1/4 tsp cumin
1 TBS olive brine
Toss veggies with brine and spices. 
Bake the veggies and tofu for 30 minutes at 400. Avoid the tofu touching each other, this will crisp them.

Tuesday: Roasted Tomato and Sweet Potato Soup with GF Sourdough Bread

Dr Neal Barnard’s Cookbook for Reversing Diabetes
Page 119
Makes 4 Servings
1 ½ cup peeled, quarter onion (roughly 1 large onion)
4 cups cubed sweet potato (roughly 1-1 ¼ pounds before peeling)
4 cups (about 1 ½ pounds) quartered Roma or other tomatoes, juices squeezed out
1 ½ teaspoons dried basil
1 ½ teaspoons dried oregano
1 tablespoon balsamic vinegar
1 teaspoon blackstrap molasses
Freshly ground black pepper to taste
1 1/8 teaspoon sea salt
2 ¼-2 ½ cups water
¼ cup chopped fresh basil (optional)
Preheat the oven to 450 F
In a large baking dish, combine the onion, sweet potato, tomatoes, basil, oregano, vinegar,
molasses, pepper, and 1 teaspoon of the salt. Bake for 40 to 50 minutes, stirring a couple of
times, until the sweet potatoes are softened and the mixture is becoming caramelized. Transfer
the vegetables and any juices they’ve released in the pan to a medium soup pot, add 2 ¼ cups of
the water and the remaining 1/8 teaspoon salt, use an immersion blender to puree.
(Alternatively, you can transfer everything to a blender to puree). Blend to the desired
smoothness, using the additional ¼ cup of water if needed. Stir in fresh basil, if using, and serve.
Serving Idea: Try adding ½ to 1 cup of cooked brown rice and pureeing for a thicker, heartier
soup.
Idea: Leftover of this soup make a fantastic pasta sauce!

My note: I added Great Northern Beans.

Wednesday: Black Forest Cream of Mushroom Soup, p 263-264 Eat to Live, Dr Joel Fuhrman

Thursday: Spicy Thai Cabbage

Friday: Bean Enchiladas, p 270, Eat to Live, Dr Joel Fuhrman

Saturday: Jambalaya 

Sunday: Spaghetti