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.

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

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

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