Menu 12/20-12/24

 

Monday: Butternut Squash Soup with Chickpea wraps
We used vegetable broth, and we didn't use the MBG veggie powder but did use an Asian shiitake mushroom seasoning powder purchased at the Asian Market.

Tuesday: Skillet Burritos 

We made a double batch of hempe fajita (including the peppers and onions) for the meat and adzuki beans instead of pinto. We used vegan cheese and heated it in the instant pot for 2 minutes on manual to melt the violife cheddar. We also made also made quesadas with half of the hempe fajitas to take to my parents Wednesday, leaving a few at home.

Wednesday: We had so many leftovers, we had leftovers instead.

Thursday: Alfredo Pizza
We used Bfree crust. We added black olives to the pizza.

Friday: Pumpkin Tamales (The Ultimate Vegan Cookbook for Your Instant Pot, p 102)
We used hempe fajita (including the peppers and onions) for the meat.