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 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: Pasta salad with white beans and pesto

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.

High Protein and High Fiber Ice Cream

Chocolate
1 can of chickpea, drained and rinsed
3 TBS Cacao powder
120 g dates, soaked in hot water for at least 15 minutes
3 TBS sunflower butter
1/2 cup oat milk
1 tsp vanilla
Blend
Stir in
3 TBS chocolate chips
Freeze 2-3 hours

Strawberry
1 can of chickpea, drained and rinsed
3 TBS hemp seeds
120 g dates, soaked in hot water for at least 15 minutes
3 TBS oat yogurt
1/2 cup oat milk
1/2 cup chopped strawberries
1 tsp vanilla
Blend
Stir in
1/2 cup chopped strawberries
Freeze 2-3 hours

Menu 4/27-5/3

 Monday: Veggie Pizza

Tuesday: Buddha Bowl

Wednesday: Falafels with Fava bean salad and Potato Salad (I won't use 1/3 cup of olive oil, 2 TBS olive oil and 3 TBS olive brine, then reduce the salt)

Fava bean salad
2 cups cooked fava beans
1 cup diced tomato
1/2 cup cucumber
1/4 cup shallot
1/4 cup parsley
2 TBS olive oil, 2 TBS olive brine
1 clove garlic minced
1/2 tsp cumin
salt and pepper to taste 

Thursday: leftovers

Friday:  Orange Tofu 

Saturday: Loaded Nachos

Sunday: Spaghetti

Menu 4/20-4/27

 Monday: Dinner out with Friends

Tuesday: leftovers

Wednesday: Mexican Casserole

Thursday: Broccoli Tofu stir-fry

Friday: Italian Wedding Soup

Saturday:  Burgers and Sweet potatoes

Sunday: Spaghetti

Menu 4/13-4/19

 Monday: Veggie Pizza

Tuesday:  Baked Pasta with Braised Artichoke

Wednesday: Pepper Ridge Sandwiches 

By Ann Esselstyn

Makes: 4-6 sandwiches

1 jar roasted red peppers, packed in water

2 tablespoons balsamic vinegar

1 teaspoon oregano

1 teaspoon thyme

1 teaspoon rosemary

1 teaspoon basil

1-2 cloves garlic, minced

16 oz. barbecue sauce, your favorite

20 slices of portabella mushrooms

1 loaf Ezekiel Sprouted Grain Bread, GF bread

1 cup oil free hummus

1 bunch scallions, chopped, pickled red onions

1 container organic baby spinach, spring mix

1 avocado, sliced, guacamole

 

Preheat oven to 400. Place mushroom slices on parchment-paper-lined sheet pan and brush with barbecue sauce. Cook for 30 minutes - or until cooked through.

Place roasted red peppers and their liquid in a bowl. Tear peppers into strips and add balsamic vinegar, oregano, thyme, rosemary, basil, and garlic.

Toast the bread.**  

Construct each sandwich by spreading hummus on one piece of toast.

Sprinkle a thin layer of scallions onto the hummus then add a layer of barbecued portabellas.

Add a layer of roasted red peppers.

Add a layer of spinach.

Add a layer of avocado.

Place a piece of toast atop the stack.

Slice into halves or quarters and serve!

Thursday: Gnocchi with Zucchini and Tomatoes

Friday: Vegan Salisbury Steak
We had too many leftovers last week

Saturday: Loaded Nachos

Sunday: Spaghetti