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
Monday: Veggie Pizza
Tuesday: Buddha Bowl
Wednesday: Orange Tofu
Thursday: Falafels with roasted veggies 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)
Friday: Tofu Lemon and Rice Soup
Saturday: Loaded Nachos
Sunday: Spaghetti
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
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
Monday: dinner with friends at Chipotle
Tuesday: Lentil Loaf
Wednesday: Chickpea Curry over rice
We used 1 cup Oat milk with 1 TBS of tapioca starch instead of coconut milk, due to tree nut allergies
Thursday: MUSHROOM SHAWARMA (2 servings, 35min prep time):
-12 oz king oyster mushroomsFriday: Passover-potato-pie for Bible study, making one with just eggs, vegan, and two with eggs from Britta, thank you Britta.
Saturday: Vegan Salisbury Steak
Sunday: Spaghetti
Monday: Falafels and Roasted Mediterranean Veggies
Tuesday: Buddha Bowl with Turmeric Tahini dressing
Wednesday: Mexican Meatball Soup
Thursday: leftovers
Friday: Sweet Potato Chorizo Soup
Saturday: Spaghetti
Sunday: Happy Resurrection Day!
Tim's preparing the main dish with roasted veggies, garlic roasted potatoes and a leafy green salad from the garden and a lavender-lemon balm lemonade from the garden.
Monday: Veggie pizza
Tuesday: Burgers with Buffalo Cauliflower and Quinoa Salad
Wednesday: Curry Squash Soup
we added lentils
Thursday: Vegan Quiche with a potato crust
Friday: Chik'n Tortilla Soup
Preheat a pot with oil over medium-high heat. Add chopped onion, garlic and chopped jalapeño and sauté until veggies soften.
Add fajita chicken, corn, beans, chilli powder, cumin, crushed tomatoes, salt, ¼ cup of cilantro and chicken broth. Bring to a boil and let simmer for at least 25 minutes.
Add lime juice.
Serve the soup with some tortilla strips, pieces of avocado, fresh cilantro and lime wedges.
