Menu 9/7-9/13

Monday: Burgers with corn pasta salad

Tuesday: Mung Bean Soup

Wednesday: Fiesta Burrito (with Lime & Avocado)

Thursday: Ribollita Soup
We halved the recipe

Friday: White Bean Onion Soup

Saturday: Mexican over rice

Sunday: Spaghetti

Garam Masala Spice Blend

 Garam Masala Spice Blend

Ingredients:

1 tablespoon ground cumin
1 ½ teaspoons ground coriander
1 ½ teaspoons ground cardamom
1 ½ teaspoons ground black pepper
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg

Instructions:

1. Mix cumin, coriander, cardamom, pepper, cinnamon, cloves, and nutmeg in a bowl.

2. Transfer the mixture to an airtight container, and store in a cool, dry place.

Menu 8/31-9/6

 Monday: Dinner with Friends

Tuesday: Snobby Joe with Pineapple slaw

Wednesday: Italian Sausage and Pepper and onions with Lentil Salad

Thursday: Dairy Free Creamy Vodak Sauce Pasta
We used fava bean tofu to make the cream cheese
14 oz tofu
1 TBS lemon juice
1 TBS nutritional yeast
1 tsp salt
2 TBS olive oil
Blend until creamy

Friday: Beet Bean Burgers with Broccoli Salad

Saturday: Mexican over Rice 

Sunday: Spaghetti

Menu 8/24-8/30

 Monday: Falafel and roasted veggies

Tuesday: Vegetable Soup

Wednesday: Chickpea Masala

Thursday: Veggie burgers with slaw

Friday: 3 Bean Tortilla Soup

Saturday: Mexican over rice

Sunday: Spaghetti

Menu 8/17-8/23

 Monday: dinner with friends

Tuesday: Zucchini Calzones
We added beans to the calzone using sourdough

Wednesday: White Bean Salad
Ingredients 2 (15 oz/425 g) cans cannellini beans, drained and rinsed 1 cup cherry tomatoes, halved ½ cucumber, diced ¼ small red onion, thinly sliced ¼ cup chopped fresh parsley 2 tbsp chopped fresh basil ¼ cup tofu feta
2 tbsp olive brine 1/4 cup olives
1 tbsp fresh lemon juice 1 tbsp red wine vinegar 1 garlic clove, minced 1 tsp Dijon mustard ½ tsp dried oregano Salt and black pepper, to taste

Instructions
In a large bowl, combine the cannellini beans, cherry tomatoes, cucumber, red onion, parsley, basil, and feta (if using).
In a small bowl, whisk together the olive brine, lemon juice, red wine vinegar, garlic, Dijon mustard, oregano, salt, and pepper.
Pour the dressing over the salad and toss gently until evenly coated.
Let the salad sit for 10–15 minutes before serving to allow the flavors to meld.
Serve chilled or at room temperature.

Thursday: leftovers

Friday: Chili for Bible study night.

Saturday: Mexican over rice

Sunday: Spaghetti

Dishwasher Detergent

 

Ingredients

• 1 cup washing soda (primary cleaning agent)
• 1 cup baking soda (helps with grease and odor)
• 1/2 cup citric acid (prevents film and hard water spots)
• 30 drops of lemon essential oil for fragrance

Instructions

1. Combine all dry ingredients in a large mixing bowl or mason jar.
2. Stir thoroughly to break up clumps; a fork or whisk works well.
3. Add essential oils if desired and mix again.
4. Store in an airtight container to prevent moisture absorption. For high-humidity areas, include a small clay pouch to reduce clumping mommypotamus.com+2.

Usage

• Use 1–2 tablespoons per dishwasher load, adjusting for heavily soiled dishes or hard water.
• Place the powder in the detergent compartment.
• For best results, use a separate rinse aid (like white vinegar or citric acid) in the rinse compartment to avoid neutralizing the detergent during the wash cycle mommypotamus.com+1.

Menu 8/10-8/16

 Monday: Vegan pizza

Tuesday: Lo Mein

Wednesday: Buddha Bowl

Thursday: Black Bean Quinoa Burrito Bowl

Friday: Black Bean Soup

Saturday: Mexican over rice

Sunday: spaghetti