11/23-11/27 menu

 This week's menu includes

Monday's soup is Vegan Lentil Soup

Tuesday's Taco is black bean, lettuce, tomato, salsa and guacamole

Wednesday's Mediterranean is a pasta dish which is altered to become vegan using chorizo seasoned chickpeas and a pinenut garlic parmesan cheeze. For the dressing we used the liquid from the olive jar instead of olive oil. We also added a 1/2 cup of sliced olives. Next time we will also add artichoke hearts and maybe sliced kale.

Chorizo seasoning 

1 small onion diced

3 garlic cloves

2 tsp Mexican oregano

1 tsp ground cumin

1 tsp Spanish paprika

1/4 tsp cayenne pepper

pinch of ground cinnamon

1/4 cup apple cider vinegar

saute the vegetables, add the spices and vinegar, and then marinate the chickpeas in the mix for at least an hour. Add it with the chickpeas to the cooked pasta.

Pine nut garlic parmesan cheese
1/2 cup pine nuts
2 garlic cloves
salt to taste
Blend in food processor

Thursday's American Thanksgiving menu is for meat eaters and vegans

Violife cheese platter with gluten free crackers

Cream cheese ball We substituted violife cream cheese and cheddar in this recipe.

Turkey and gravy

Chickpea cutlets

Bean gravy

GF vegan Stuffing with beyond meat Italian sauage and veggies.

Cranberries relish

Green bean Casserole

Vegan Cheesecake

a friend made a vegan pecan pie!!!

Drinks we had sangri, soy nog, lemonade and tea.

Friday will be leftovers. If there aren't any leftovers, maybe a pot of chili.