Menu for 10/11-10/15

Monday: leftover Mac and Chili from Forks Over Knives Fall 2021 magazine p. 83
We used fresh tomatoes, added onions, garlic, peppers and omitted the peas and carrots. Instead of potatoes for the easy cheese sauce we used roasted candy roaster squash. 

Tuesday: Taco Tuesday but we made GF sourdough bread with the following substitutions: 

The starter is fed with brown rice flour and buckwheat flour. The bread is made with 1 cup brown rice flour, 1 cup millet flour and 1 cup tapioca starch instead of the ingredients in the recipe. These flours are more alkalizing and fit our needs better. 

Wednesday: Vegan Gumbo with rice 

We added mushrooms, no eggplant, used garden fresh tomatoes instead of canned. To make it gluten free we used tapioca starch for the roux. We made this in the instant pot. We omitted the oil and substituted with vegetable broth.

Thursday: Veggie stew with GF dumplings from Forks Over Knives fall 2021 magazine, p 60
we replaced the potatoes with sweet potatoes and made the dumplings Gluten Free by using millet flour.

Friday: Sweet Potato and Black Bean Soup  

We used guacamole to top the soup, nuts aren't always my friend, so we added the rosemary directly to the soup. We cooked this in the instant pot, manual setting for 15 minutes. We added a couple of cups of sliced kale after the pressure cooking until the kale wilted.