Menu 8/10-8/16

 Monday: Vegan pizza

Tuesday: Lo Mein

Wednesday: Buddha Bowl

Thursday: leftovers

Friday: Black Bean Soup

Saturday: Mexican over rice

Sunday: spaghetti

Grape, Tulsi, Lemon Mocktail

 Our grapes are in as is the tulsi, so we gave this a try

Ingredients for syrup:
1.5 cups of grapes
1/3 cup of sugar
20 tulsi leaves
2 TBS lemon juice
2 pinches of black lava salt

Directions for immediate syrup
Place the ingredients in a blender and pulse to not grind the seeds with a cup of water
Filter through cheesecloth and then filter a second time through a coffee filter. Serve 1/4 of a cup of syrup over ice with seltzer water.

Directions for water bath canning
Place all the ingredients into a sterile quart jar, grapes whole, filling the jar with boiling water. Can for 10 minutes. Check that the jars sealed. Filter through cheesecloth smashing the grapes. It does not need the second filtering.
This version is more dilute, and the tulsi flavor is less pronounced, but it is shelf stable to serve later in the year.

Menu 8/3-8/9

 Monday: Dinner with friends

Tuesday: Baked Chik'n Peppers

Wednesday: Marry Me Pasta

Thursday: leftovers or Buddha Bowl

Friday; Gut Healing Chicken Soup for bible study
We made a vegan version as well using Abbott's plant-based chicken 

Saturday: loaded Nachoes

Sunday: Spaghetti

Menu 7/27-8/2

 Monday: veggie sourdough GF pizza

Tuesday:  Mongolian Tofu

Wednesday: Vegan Gumbo

Thursday: leftovers

Friday: Summer Soup

Saturday: Chermoula Sauce over steaks with Country Potatoes and Crispy Zucchini

Sunday: Spaghetti

Menu 7/20-7/26

 Monday: Dinner with friends

Tuesday: Dinner with friends, one of our favorite restaurants is closing, so we are going to tell our favorite waitress good-bye.

Wednesday: Zucchini Lasagna with tofu ricotta

Thursday: Italian Sweet pepper, Onions and Beyond Italian Sausage grilled

Friday: Lasagna Soup
We used vegan mushroom based "meat", tofu ricotta, vegan cheeses and gluten free pasta

Saturday: Loaded Nachos

Sunday: Spaghetti

Menu 7/13-7/19

Monday: Dinner with friends

Tuesday: Tofu and Pineapple Skewers

Wednesday: Beet Bean Burgers

Thursday: Italian Stuffed Peppers
We used fava bean tofu instead of tempeh

Friday: Summer soup with No Tuna Salad 

Saturday: Loaded Nachos

Sunday: Spaghetti

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 but not that good. It is really pasty, next time I would leave out the flour.

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