Menu 3/29-4/2

 Monday: Black Bean soup with Pepper Ridge Sandwiches

Tuesday: We have an early baseball game tonight, so no taco Tuesday.
Stuffed Sweet Potatoes

Wednesday: Pot Pie We made individual pies. We used fresh vegetables instead of frozen and added mushrooms. 

Thursday:  Harissa Stew with roasted asparagus

Friday:  Jackfruit Bowl or Tacos and roasted Brussel Sprouts

Menu 3/22-3/26

We have so many commitments this week, so we are making easy recipes. I forgot to take pictures this week...

Monday: Beet and Bean Burger, kale slaw and sweet potato fries 

Tuesday: Taco Tuesday

Wednesday: Chili 

Thursday: Veggie Pizza

Friday: No tuna salad sandwich with Thai slaw

3/15 - 3/19 menu

All of our "pre-covid" activities start back this week, so we are making easy quick meals.

Monday: Vegan Welsh Rarebit with Mushrooms with vegetable soup

Tuesday: Taco Tuesday

Wednesday: Vegetable cacciatore rotini
We doubled this recipe and gave half to a friend in need. We used 1 package of beyond ground meat for the doubled recipe.

Thursday: Sweet Potato Wraps with a snow pea salad
We used lettuce from our garden instead of spinach.

Friday: we had to change plans, the spaghetti squash rotted in the frig. We made Ribollita Soup with Millet/oat bread

Whole Food Plant Based Potluck March 6

 The theme is breakfast foods. Next month will be April 10th with a theme of chef's choice.

Berry Oat Bake

4 Cups Rolled Oats
3 Cups Apple Sauce
2 cups Almond Milk
1 Cup Organic Cherries
1 Cup Organic Blackberries
1 Cup Organic Blueberries
3 TBS Flax Meal or Chia Seeds
1 TBS Cinnamon
1/4 Cup Walnuts (Optional)

Preheat Oven to 400F
Mix ingredients (except Nuts) and place
In a 9 x 13 pan Top with Cinnamon and nuts
and bake doe 45 min. or until top is brown.

Blueberry Muffins

Potato broccoli mini frittatas

Rice and Bean Burrito 

Grain Free Waffle 

Blueberry and Lemon Baked Oats

Banana Bread

using coconut oil, and the almond milk with added applesauce and cinnamon

Lemon and Blueberry baked oats

 

We altered this recipe to fit our needs.
Lemon and blueberry baked oats (serves 12)

Ingredients:

• 6 cups oats.
• 1.5 cups low-fat plain or vanilla yoghurt.
• 3 cups blueberries, fresh or frozen.
• 3/4 cup lemon juice.
• 2 TBS baking powder.
• 3/4 cup sweetener/ sugar or maple syrup.
• 2 TBS lemon essence/ extract.
• 3 cups boiling water.

Method:

1. Pre-heat the oven to 200C/ 400F/ gas mark 6.
2. Put boiling water and oats in a bowl and stir with a spoon to thicken slightly.
3. Leave for a couple of minutes.
4. Add all of the other ingredients into the bowl and stir with a spoon.
5. Pour the mixture into an oven-proof dish.
6. Bake in the oven for around 30 minutes.
7. Serve on its own or with additional yoghurt. It can be eaten straight away or the following day cold or warmed up.

3/8-3/12 menu

 Monday: Asparagus and Mushroom Risotto
We received asparagus from Hungry Harvest and an abundance of mushrooms from our grow your own mushroom box. We used 2 bunches of asparagus with no spinach.
We served this with Chickpea cutlets

Tuesday: Taco Tuesday is back

Wednesday: Broccoli Potato Casserole 
We received an abundance of broccoli from hungry harvest this week

Thursday: Millet au gratin with Brussel Sprouts
We received an abundance of Brussel sprouts from hungry harvest this week

Friday: keftedes

Broccoli potato casserole

We altered this recipe from https://nutriciously.com to fit our needs

Ingredients

• 1 head broccoli
• 1.5 lbs potatoes (680 g)

Sauce

• 1 large onion
• 4 cloves garlic
• few tbsp vegetable broth
• 1 can of white beans, rinsed and drained
• 1.5 cups vegetable broth, (360 ml)
• 2 cups plant based milk (480 ml)
• ¾ cup nutritional yeast (45 g)
• 4 tbsp potato or corn starch
• 2 tbsp lemon juice
• 1 tsp salt
• Pinch black pepper & cayenne

Instructions

1. Preheat oven to 375°F/190°C and prepare your deep baking dish. Cut your broccoli florets as well as the potatoes into thin slices.
2. In a small pot or pan, sauté the onion and garlic in some vegetable broth for a few minutes. Then, place together with all of the sauce ingredients into your blender jar and blend until smooth. 
3. Pour the mixture into your pot or pan, stir so that everything is mixed well and let it heat up for 2 minutes, then set aside.
4. Let’s put it all together into the baking dish! Begin with one layer of thinly sliced potatoes, slightly overlapping. Add a thin layer of sauce, then one layer of the sliced broccoli florets. On top of that, again one thin layer of sauce.
5. Repeat as many times as necessary (depending on how small or large your baking dish is). Finish with a hefty layer of sauce, then cover your pan and bake for around 50-60 minutes, leaving it uncovered for the last 5-10 minutes.

Millet "gratin" with Brussel Sprouts

We altered this recipe from Food52

• 1cup uncooked millet
• Kosher salt, to taste
• 4tablespoons olive oil, divided (plus more for greasing)
• 2tablespoons balsamic vinegar
• 1pound Brussels sprouts, trimmed and thinly sliced
•  a few small pinches of red pepper flakes
• 5ounces aged vegan cheddar, shredded (yielding 1 1/2 cups) 
• 1/2cup GF panko breadcrumbs
• 1/2cup finely grated, pinenut parmesan
• Freshly ground black pepper

1. Heat oven to 400° F. Meanwhile, cook millet in the instant pot 18 minutes—or according to package directions.
2. Toss grains while still warm in a large bowl (or back in the pan if it’s large enough for mixing) with 3 tablespoons olive oil, balsamic, and a pinch or two of salt. (The balsamic will taste a bit strong at this point, but it’ll mellow in the oven and help cut through the gratin’s richness.). Toss in Brussels sprouts, and season with 1/2 teaspoon of salt (or to taste) and Aleppo pepper. Add shredded cheese, and toss again until evenly mixed. Transfer to a lightly greased 14-inch round pan, a 9x13-inch casserole, or an equivalently sized dish.
3. In a small bowl, combine panko, pecorino, and several grinds of black pepper. Drizzle 1 tablespoon olive oil evenly over panko mixture (otherwise it’ll clump) and using hands, toss together until evenly mixed. Spread evenly over the farro and Brussels sprouts.
4. Bake for about 25 minutes, or until the crumbs are golden and crispy. Serve warm.