Menu 6/8 - 6/14

Monday: Sourdough veggie pizza

Tuesday: Garlic Tofu Stir Fry
Ingredients (1 serving)

For the noodles
80 g noodles (ramen, wheat or protein noodles)

For the tofu
200 g firm tofu, pressed and cubed
1 tsp neutral oil
1 tbsp cornstarch
Salt & black pepper

For the chili garlic sauce
1 tbsp soy sauce
1 tsp sesame oil
1 tsp maple syrup
1 tsp rice vinegar
2 garlic cloves, minced
1 tsp chili flakes or chili paste
½ tsp grated ginger
60 ml water

For the vegetables
1 spring onion, sliced
100 g pak choi or cabbage, sliced

Optional
Sesame seeds
Extra chili oil

⸻

🍳 Instructions

• Cook noodles according to package instructions, drain
• Toss tofu with cornstarch, salt & pepper
• Heat oil in a pan and fry tofu 6–8 min until golden and crispy
• Remove tofu and set aside
• In the same pan sauté garlic and ginger for 30 sec
• Add soy sauce, sesame oil, maple syrup, vinegar, chili and water
• Simmer 1–2 min until slightly thickened
• Add pak choi or cabbage and cook briefly
• Toss noodles in the sauce until fully coated
• Let noodles sit for 1–2 min to develop crispy caramelized edges
• Top with crispy tofu, spring onion and sesame seeds

Wednesday: roasted squash with falafels and pita 

Thursday: Kale, Lentil, Potato Salad with Burgers or leftovers

Friday: Marry Me Lentils
We used oat yogurt to replace the heavy cream and pinenut parmesan cheese.

Saturday: Loaded Nachos

Sunday:  Spaghetti

Elderflower Raspberry Mocktail

Ingredients:
2 cups raspberries
1/3 cup elderflower cordial
2 TBS lemon juice
handful of mint
1 quart of water

In a jar add the cordial and lemon juice and mix.
Divide the raspberries among the bottles.
Pour the cordial mix over the berries
Add mint to the bottle and refrigerate.

Enjoy over edible flower ice cubes with an extra sprig of mint.

To make it a sparkling mocktail, substitute the water for seltzer water and serve immediately

Menu 6/1-6/7

 Monday: Dinner with Friends

Tuesday: Mexican Bowl
Black beans, rice, sweet potatoes, onion, roasted peppers, garlic, avocado, salsa

Wednesday: Southwest Tofu

Thursday: leftovers

Friday: Bible Study Potluck Italian Zucchini Soup

Saturday: Loaded Nacho

Sunday: Spaghetti

Menu 5/25-5/31

 Monday: veggie pizza

Tuesday: Fajitas

Wednesday: Chick'n gnocchi Soup
We used vegetable broth and Abbott's chick'n

Thursday: leftovers

Friday: Summer veggie Soup
We added cannellini beans to this soup.

Saturday: Loaded Nachos

Sunday; Spaghetti

Menu 5/18-5/24

 Monday: Dinner with friends

Tuesday:  We didn't get a chance to make this last week,
grill tofu souvlaki style served in a pita with tzatziki sauce
We used Fava Bean Tofu instead of beef                                                                                                       Hummus
Tzatziki Recipe: 8 oz oat yogurt
1/2 English cucumber, peeled
1 small garlic clove, smas
1/2 tbsp white wine vinegar for the cucumbers
1 tbsp white wine vinegar for the yogurt
1 tbsp olive oil
¼ bunch fresh dill, finely chopped
Salt and pepper  Directions: Grate the cucumber
Add salt and 1/2 tbsp vinegar
Let it sit 20 to 30 minutes
Squeeze out all the liquid
This step brings everything together
Add to yogurt
Mix in garlic, remaining vinegar, olive oil, dill
Season and chill
Serve cold. Drizzle with olive oil.
Add a sprig of thyme and an olive if you like. 

Wednesday: Stuffed cabbage leaves

Thursday: Burgers with roasted potatoes and garlic kale

Friday: Chik'n Tortilla soup for the Bible Study Potluck

• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 jalapeno pepper , seeded and diced
• 1 tsp ground cumin
• 1 tsp chili powder
• Abbott's Fajita Chicken
• 20 oz crushed tomatoes
• 32 oz chicken broth 
• 3 cans of black beans, drained and rinsed
• 2 cups frozen corn
• 1/2 cup cilantro, chopped, divided (reserve 1/4 of it for garnish)
• 1 lime, juiced
• 1 tsp salt, or to taste
  
  

• 1. Preheat a pot with oil over medium-high heat. Add chopped onion, garlic and chopped jalapeño and sauté until veggies soften.

  2. Add Fajita chicken corn, beans, chili powder, cumin, crushed tomatoes, salt, ¼ cup of cilantro and chicken broth. Bring to a boil and let simmer for at least 25 minutes.

  3. Add lime juice.

  4. Serve the soup with some tortilla strips, pieces of avocado, fresh cilantro and lime wedges.

Saturday: Loaded Nachos

Sunday: Spaghetti

Menu 5/11-5/17

 Monday: Veggie pizza

Tuesday: grill tofu souvlaki style served in a pita with tzatziki sauce
We used Fava Bean Tofu instead of beef
Hummus 

Tzatziki Recipe:

8 oz oat yogurt
1/2 English cucumber, peeled
1 small garlic clove, smas
1/2 tbsp white wine vinegar for the cucumbers
1 tbsp white wine vinegar for the yogurt
1 tbsp olive oil
¼ bunch fresh dill, finely chopped
Salt and pepper

Grate the cucumber
Add salt and 1 tbsp vinegar
Let it sit 20 to 30 minutes
Squeeze out all the liquid
This step brings everything together
Add to yogurt
Mix in garlic, remaining vinegar, olive oil, dill
Season and chill
Serve cold. Drizzle with olive oil.
Add a sprig of thyme and an olive if you like.

Wednesday: carne-asada portabella
we substituted large portabella for the beef. We served this with refried black beans and Mexican rice.

Thursday:  Tofu Lemon and Rice Soup
We will substitute the turkey with fava bean tofu and use a vegan cream of celery soup.

Friday: Warm Pasta salad with white beans and pesto
1 pint roasted tomatoes, 1 red onion roasted, 1.5 cups cannellini beans, add pesto to pasta and vegetables

Saturday: leftovers or loaded nachos

Sunday: Spaghetti

Menu 5/4-5/10

 Monday: Dinner with friends

Tuesday: sweet potato and black bean tacos

Wednesday: Vegan Salisbury Steak 

Thursday: Chik'n Tortilla Soup

• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 jalapeno pepper , seeded and diced
• 1 tsp ground cumin
• 1 tsp chili powder
• Abbott's Fajita chick'n
• 20 oz crushed tomatoes
• 32 oz vegetable broth 
• 14 oz black beans, drained and rinsed
• 2 cups frozen corn
• 1/2 cup cilantro, chopped, divided (reserve 1/4 of it for garnish)
• 1 lime, juiced
• 1 tsp salt, or to taste
  
  

• 1. Preheat a pot with oil over medium-high heat. Add chopped onion, garlic and chopped jalapeño and sauté until veggies soften.

  2. Add Abbott's fajita chick'n, corn, beans, chilli powder, cumin, crushed tomatoes, salt, ¼ cup of cilantro and vegetable broth. Bring to a boil and let simmer for at least 25 minutes.

  3. Add lime juice.

  4. Serve the soup with some tortilla strips, pieces of avocado, fresh cilantro and lime wedges.

Friday: Bible study potluck
We made White Bean Risotto

Saturday: Spaghetti

Sunday: Happy Mother's Day. Tim will be preparing the main dish. We made vegan potato salad and slaw.