Happy New Year! May your year be filled with blessings, joy, love, peace, faith, hope and miracles.
Sunday: Black-eye pea and Sweet Potato Soup
We added greens for our New Year's Day money for the year.
Monday: Spaghetti served with bruschetta
Tuesday: Dinner with Friends
Wednesday: pizza
Thursday: Curry Lentil Stew
Friday: Potato Minestrone Soup
Monday: Baked Biryani
This was extremely good.
Tuesday: Dinner with Friends
Thursday: Black Lentil and Polenta Stew
Our son ate the entire dish in two meals. He loved it!!!
Friday: Tailgate Chili
We used millet until of bulgur wheat. We made this in the instant pot using soaked dried beans on the bean/chili setting. We added the corn afterwards.
Monday: Lentil Mushroom Stew
Tuesday: Spanish Rice and Beans
This has little flavor. We added Taco Seasoning and salsa
Wednesday: Leftovers
Thursday: Wings, Smashed Potatoes, Slaw (Birthday dinner)
We made cauliflower and mushroom wings, gluten free
Friday: We hosted a Christmas party
Sweet Chili and Fig jam beyond meatballs
White chocolate, cranberry oat cookies
Vegan cheese ball served on GF sour dough bread
Mulled cider
Mulled wine
S'mores made with Partake Double Chocolate Brownies and roasted marshmallows
Monday: Sweet Potato Lasagna
Tuesday: Dinner with Friends
Wednesday: Pizza
Thursday: Sweet Potato and Black Bean Chili
Friday: Vegan Broccoli Mac and Cheese
Monday: Roasted Poblano and Black Bean Soup
Tuesday: Ribollita
Wednesday: pizza
Thursday: Sweet Holy Deliciousness Soup! from Rip
Ingredients:
Directions:
Friday: Tacos with the fixings
Monday: Stuffed Sweet Potatoes with black beans and guacamole
Tuesday: Chili
We used adzuki beans, black beans and chickpeas.
Wednesday: plant-based burgers and garlic smashed roasted potatoes (we didn't use the oil)
Thursday: Thanksgiving meal
Friday: Sweet Holy Deliciousness Soup! from Rip
Ingredients:
Directions:
We will be serving vegan and turkey loving food for thanksgiving. We are cooking for 15 with lots of help from our guests.
turkey, thank you Bil for buying the turkey
sausage stuffing, thank you Pat and Pete
Ener-G gluten free and vegan stuffing with celery, onion, garlic, and hempe Italian sausage
vegan green bean casserole with gluten free fried onions
We added 2 TBS of nutritional yeast and 1.5 cups of oat milk. We substituted tapioca starch for the oat flour. We substituted 1 pound of celery for the mushrooms.
quinoa, butternut squash, and brussel sprout salad
baked sweet potatoes
roasted baby potatoes
stuffed pumpkin with a gluten free stuffing, thank you Jyl and Richard
turkey gravy
salad, thank you Cristin and Jordan
vegan chocolate tofu pies, thank you Betty and Craig
Monday: Hearty Chickpea Stew with Pesto
Tuesday: Vegan Sweet Potato Chili, thanks Reggie
Wednesday: Butternut Squash and Chickpea Wraps
Thursday: Mediterranean spicy spinach lentil soup
Friday: Vegan Chickpea Pie (frozen from last week)
Monday: Black Bean and Chorizo Soup vegan style
We used Hemp Chorizo.
Tuesday: dinner with Friends
Wednesday: Pizza
Thursday: Kale, Squash, Bean Soup
I pureed a can of drained Great Northern Beans with 1 cup vegetable broth and 1/4 cup nutritional yeast to replace the cream and cheese.
Friday: Vegan Chickpea Pie
Monday: Dinner with Friends
Tuesday: Lentil and Kale soup
Wednesday: veggie and hummus wraps
Thursday: Anti-Cancer Soup
Friday: Hungarian Mushroom Soup
We used oat milk and pureed great northern beans instead of sour cream/yogurt
Monday: Dinner with Friends
Tuesday: Coriander and Sweet Potato Soup with Spicy Chickpea Croutons
Wednesday: Fajitas
Thursday: Lentil and Hempe Sausage Soup
We used Hempe Italian Sausage and vegetable broth
Friday: Butternut Squash Soup
Saturday: We hosted a Halloween party/potluck and served Fall Fiesta Sweet Potato Chorizo Soup
This is a wonderful orange soup. We used Hempe with a chorizo seasoning, we added 1 TBS grounded coriander t the mix, using 2 TBS of the mix on hempe crumbles. We also used vegetable broth instead of chicken broth.
Monday: Roasted Vegetables and Artichoke Pizza
Tuesday: Sweet Potato Chili
Wednesday: Bean Wraps with a baked sweet potato
Thursday: Tomato and Bean Soup
Friday: Lentil Stew
We are continuing the Soup Challenge and continuing with soups. We listened to Dr Joel Fuhrman give a webinar on healing and sleep. Eating soup for dinner assists with regeneration of the body while we sleep. Not having a heavy dinner allows the body to focus on regeneration instead of digestion while one sleeps.
Monday: Dinner with Friends
Tuesday: Vegetarian Tortilla Soup, we will use baked corn tortillas instead of chips
Wednesday: Thai Coconut Soup, we won't use the coconut milk
Thursday: Vegetarian Split Pea
Friday: Vegetarian Ramen Soup
Wet Ingredients:
1 cup plant-based stick margarine
1 cup sugar
1 cup brown sugar
1/4 cup aquafaba
1 cup pumpkin puree
2 tsp vanilla
2 cups Lily Semi-sweet chips (stevia sweetened, dairy free)
Directions:
Preheat the oven at 350
Whisk together the dry ingredients
Using a mixer blend the wet ingredients
Slowly add the dry to the wet and mix. When all is incorporated, fold in the chips.
Place cookie scoop, ~1 TBS, on silicon mat lined cookie sheets, place cookie sheet in the oven and bake for 15-20 minutes.
Allow to cool for a couple of minutes before placing them on a cooling rack.
Enjoy!
We are doing the Simply Green Soup Challenge
Monday: Potato Comfort Soup
Tuesday: Spiced Lentil Soup
Wednesday: too many leftovers to make another soup tonight
Thursday: Bieler's Blended Soup, we won't blend it
Friday: 1-Pot Vegetable Noodle Soup
Saturday: Vegan Tomato Soup
Sunday: Slow Cooker Minestrone Soup
Monday: dinner with Friends
Tuesday: Pesto Bowl
Wednesday: Bean Wraps
Thursday: Sweet Potato Black Bean Burgers
Friday: Szechwan stir-fry
We are doing the Simple Green Smoothies Soup challenge. We will alter the recipes to fit our needs, no oil and no coconut. We will post October 13 and 14th recipes that week. We also follow the October Unprocessed Challenge with Andrew.
We love energy balls, and these are so easy.
1 cup old fashioned rolled oats or quick oats
½ cup dried tart cherries
2 tablespoon hemp
seeds
¾ cup sunflower butter
2 TBS cacao powder
3 tablespoons pure maple syrup
¼ teaspoon cinnamon
Pinch of salt
Monday: Dinner with friends
Tuesday: Gumbo
We added 1 tsp of cajun spices and 2 cups of roasted tomatoes. We served it over rice and made corn muffins for those who wanted them.
Wednesday: Pizza
Thursday: Soup and sandwiches
Butternut Squash Soup and Pepper Ridge Sandwiches
Friday: Snobby Joes, Slaw, and Sweet Potatoes
Ingredients:
1 cup oats
6 cups water
1.5 tsp agar
6-8 probiotic capsules.
wild blueberries
Directions:
add the water and oats to a blender and blend until creamy
drain the oat milk through a nut milk bag into a pot
whisk in the agar and allow to rest for at least 5 minutes
cook on medium heat whisking until thick.
allow to cool to below 110 to whisk in the probiotic capsules
pour into jars, we use 8-ounce jars pouring 3/4 cup into each jar
place in the instant pot, using the yogurt setting and adjust the time to 12 hours
after the jars are processed, we add wild blueberries, filling the jar, cap and store in the refrigerator.
Monday: Burgers, potato salad and slaw
Tuesday: Tacos
Wednesday: Lentil Chili and Engine 2 corn muffins
diced squash, onion, peppers, garlic
1 TBS each: chili powder, oregano, paprika, cumin
2 TBS date syrup
1 cup roasted tomatoes and 1 can Rotella tomatoes
1 cup red lentils
2 cups vegetable broth
6 oz diced hempe
Thursday: Pizza
Friday: Tomato Pie and salad
We used hempe bacon, vegan cheese and vegan mayo.
Monday: Burgers, potato salad, slaw
Tuesday: dinner with Friends
Wednesday: Pizza
Thursday: Garlic Chickpea, Broccoli stuffed sweet potato
Friday: Instant Pot Mexican Casserole
Monday: Leftovers
Tuesday: Dinner with Friends
Wednesday: Pizza
Thursday: Beet, Bean, Mushroom Burgers with slaw and pasta salad
Friday: Vegan Mexican Casserole
Monday: Garlic Ginger Stir Fry
Tuesday: dinner with Friends
Wednesday: Butternut Squash Falafels
Thursday: BBQ Hempe
Friday: Butternut Squash Lasagna
We altered the butternut squash lasagna recipe from Spruce Eats
8 cups cubed butternut squash (from a 2 1/2 to 3-pound squash)
1/2 teaspoon salt, divided
1/2 teaspoon ground black pepper, divided
chicotta
(1 can drained chickpeas, 1/3 cup pinenuts, 1/4 cup nutritional yeast, 2 TBS lemon juice, 1/4 tsp garlic powder, 1/4 tsp salt, blended until smooth)
3/4 cup vegan grated Parmesan cheese, divided
1/2 cup flax milk, or more, as needed
1 teaspoon grated nutmeg
12 to 16 gluten free lasagna noodles
4 medium garlic cloves, minced or grated
3 cups of spaghetti sauce
2 cups vegan shredded mozzarella cheese, divided
3/4 teaspoon Italian seasoning
Fresh basil leaves and Parmesan cheese, for garnish
Gather the ingredients.
Preheat the oven to 400 F. Line a large rimmed baking sheet with foil, then lightly grease with oil or olive oil spray.
Place the butternut squash cubes on the prepared baking sheet, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper. Spread into an even layer.
Bake the squash until fork-tender, about 30 minutes. Remove from the oven and reduce the oven temperature to 375 F.
Transfer the squash to a food processor along with the chicotta cheese, 1/4 cup of Parmesan cheese, 1/2 cup of milk, and the nutmeg. Pulse until smooth. If the mixture is too thick, add a few more tablespoons of milk. Set aside.
Water sauté the onions and the garlic. Remove the vegetables from the heat and set aside to cool slightly.
Gently lay the noodles out on a lightly oiled baking sheet or tray. Turn to coat in the oil to prevent from sticking.
Butter or oil a 2 1/2 to 3-quart baking dish. Spread about one-third of the butternut squash mixture in the prepared baking dish, then top with basil,, spaghetti sauce then a 1/2 cup of the mozzarella cheese. Sprinkle with a dash of Italian seasoning.
Top the butternut squash/cheese layer with 3 lasagna noodles—or 4 if the baking dish is wide.
Drain any excess moisture from the onion and garlic, Spoon half of the veggie mixture over the noodle layer, then top with basil, spagetti sauce, and another 1/2 cup of mozzarella cheese. Sprinkle with another dash of Italian seasoning.
Top the veggie mixture with 3 lasagna noodles.
Repeat steps 11 through 14 until you use the last layer of noodles.
Top the last layer of noodles with the remaining one-third of butternut squash, then top with the remaining 1 cup of spaghetti sauce and 1 cup of mozzarella cheese and remaining 1/2 cup of Parmesan cheese. Sprinkle with another dash of Italian seasoning.
Cover the baking dish tightly with foil, not letting it rest on the cheese layer.
Bake the lasagna, covered, for 35 minutes.
Remove the foil and bake the lasagna until the cheese is melted and lightly browned, 10 to 15 minutes longer.
Let the lasagna cool for about 15 to 20 minutes before slicing and serving. Garnish with extra Parmesan cheese and basil leaves, if desired.
Monday: Beet, Bean burger and Greek Potato and Squash
Tuesday: dinner with friends
Wednesday: pizza
Thursday: Butternut Squash Mac and Cheese
Friday: Squash, Chickpea
Monday: Potato Bar
baked russets and sweet potatoes
Toppings: hempe bacon, vegan butter, vegan sour cream, guacamole, black beans, vegan cheese, roasted veggies (onions, garlic, squash, peppers), scallions, hummus, salsa
Tuesday: Dinner with Friends
Wednesday:
Thursday: Chik'n Tortilla Soup
We used vegan Chik'n strips. We used Bfree tortilla, no oil and baked them at 350 for 8 minutes. We water sauteed all vegetables.
Preheat a pot with oil over medium-high heat. Add chopped onion, garlic and chopped jalapeño and sauté until veggies soften.
Add hempe chik'n strips, corn, beans, chilli powder, cumin, crushed tomatoes, salt, ¼ cup of cilantro and chicken broth. Bring to a boil and let simmer for at least 25 minutes.
Add lime juice.
Serve the soup with some tortilla strips, pieces of avocado, fresh cilantro and lime wedges.
Friday: Butternut Squash and Roasted Tomato Soup from Dr Neal Barnard's cookbook for Reversing Diabetes, p 119 with GF sourdough bread
Monday: Pesto Bake
Tuesday: dinner with friends
Wednesday: Pizza
Thursday: Beet Mushroom Bean Burger with Potato Salad
Friday: Roast Squash Casserole
Monday: Chickpea Sliders with sweet potato fries
Tuesday: Dinner with Friends
Wednesday: Chickpea Pizza
We used vegan cheeses
Thursday: Taco Summer Wraps with Melon salsa, FoK summer 2022, p 43
Friday: Mexican burger with potato salad
Ingredients:
6 cups of blackberries
2 cups of gluten free flour
1 cup sugar
2 TBS baking powder
1/2 tsp cinnamon
1/3 cup hemp seeds
2 tsp vanilla
2 cups of flax milk
Directions:
preheat the oven at 350
whisk together the dry ingredients
mix in the wet ingredients
pour the batter into 2 parchment paper lined pie pans
add 3 cups of blackberries over the top and push in the berries
bake for 40 minutes
Ingredients:
2 yellow squash, 1/4" discs
2 zucchini, 1/4" discs
2 onions, chopped
2 garlic cloves, minced
2 peppers, diced
chicotta
Follow Your Heart Feta crumbles
Thyme
Basil
2 Wholly Gluten free pie shells
Directions: we basically followed the directions from vitacost. We spread the chicotta on the bottom the pie shell. added the sauteed veggies and herbs. We topped it with more chicotta and the feta. We baked it at 400 for 25-30 minutes.
Tuesday: Dinner with friends
Wednesday: Skillet Chilaquiles with fresh mango, FoK Summer 2022, p 28
Thursday: Grilled Summer Veggie Wraps, FoK Summer 2022, p 42
Friday: All American Burgers, FoK Summer 2022, p 51
Monday: Tomato Peach Platter Forks Over Knives Summer 2022, P 63
Tuesday: dinner with friends
Wednesday: Sweet Potato Black Bean Salad
Thursday: Corn and Tomato Salad Forks Over Knives Summer 2022, P 34
Friday: Jambalaya Wraps Forks Over Knives Summer 2033, P 39
We didn't fry them or add oil. We baked them at 350 for 10 minutes on each side. They turned out nice; however, I like the beet, bean and mushroom burgers better.
Monday: Spaghetti
Tuesday: dinner with friends or tacos at home
Wednesday: Nacho Salad
Thursday: Zucchini Bread with Vegetable Kabobs
Friday: Summer Rolls with slaw
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Ingredients:
4-6 tomatoes
2-4 cucumbers
2 garlic
1.5 cups peppers (Banana and Pippin)
1 red onion
2 TBS red wine vinegar
2 TBS lemon juice
1/2 cup tomato juice
1/4 olive water
salt and pepper to taste
a dash of cayenne pepper
Put everything in the blender and pulse to desired consistency.
Monday: Chickpea salad with gazpacho soup
Tuesday: Taco's at home if it rains or dinner with friends, if it doesn't
Wednesday: Squash Basil Pasta
4 servings
Heat oil in a large skillet over medium. Cook garlic, stirring occasionally, until very lightly browned around the edges, about 4 minutes. Add squash; season with salt. Cook, tossing occasionally, until squash begins to break down and gets jammy (they may start to stick to the skillet a bit, which means you are there!), 12–15 minutes. Toss in 1 tsp. Aleppo-style pepper.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente.
Transfer pasta to skillet using a slotted spoon or spider and add 1/2 cup pasta cooking liquid. Cook pasta, adding 2 oz. Parmesan in stages along with more pasta cooking liquid as needed, until sauce coats pasta and pasta is al dente. Toss in lemon juice and most of the basil.
Divide pasta among bowls and top with more Parmesan and Aleppo-style pepper and remaining basil
Thursday: Pesto Bake
Friday: Bean, Beet, mushroom burgers with sweet potatoes and grilled veggies
