1/18-22 menu

 

This week's menu is

Monday: Italian Wedding Soup, we used beyond meat balls, no oil (water saute), we used kale instead of spinach, and vegetable broth instead of chicken. This is delicious!!!

Tuesday:  Fajitas We omitted oil and used water or broth instead

Wednesday:  Moroccan Shepherd's Pie

Thursday: Sweet Potato Gnocchi with Brussel Sprouts and Tarragon Cream from Isa Does It. 

for the Gnocchi:
1 pound sweet potato or butternut squash (roasted)
1 TBS liquid from olives
1 TBS white miso
1/2 tsp salt
1.5 -1.75 cups gluten free flour
2 TBS tapioca starch

Bake the sweet potatoes at 375 for 40 minutes
Allow to cool
Boil salted water
scoop potatoes out of skins into a large bowl and mash. Add olive liquid, miso, tapioca starch and salt and mix. Add gluten free flour 1/2 at a time and mix until the dough is slightly tacky.
Lightly flour a board,  and divide the dough into 4 balls.
Roll each ball until it is about an inch in circumference. 
With a floured knife cut the dough into 1 inch pieces.
Reduce the heat of the water to a simmer.
With a slotted spoon, lower each gnocchi into the water. Wait for the gnocchi to float and remove with a slotted spoon.

for the Tarragon Cream

/2 cup cashews, soaked for at least 2 hours, drained
1.5 cups vegetable broth
8 oz Brussel Sprouts, quartered
3/4 tsp salt
black pepper to taste
1 medium onion
1/4 cup sliced garlic
1 cup dry white wine
1/4 cup tarragon leaves

Blend the cashews and vegetable broth until smooth.
Roast at 400 the Brussel Sprouts with salt and pepper for about 35 minutes.  Remove from pan. 
Add the onion and garlic to saute with salt for a bout 7 minutes.
add the wine, salt, peper and turn to high, letting the wine reduce to about half. 
stir in tarragon leaves and add chickpea mixture. Combine until thickened.
Add Brussel Sprouts, toss to cover. 

Divide the gnocchi among bowls and cover with sauce and brussel sprouts.

Friday: Black Beans and Rice