Monday: Grilled Veggie sandwiches
We substituted guacamole for the feta cheese. We served the sandwiches with leftover sweet potato salad. We also added a balsamic glaze to the veggies prior to grilling them.
Tuesday: Jambalaya Soup FoK spring 22, p.64
Cajun Seasonings using 1/2 the cayenne and smoked paprika instead of sweet paprika
Wednesday: leftovers
Thursday: Tomato Pie and pasta primavera (no oil)
We made hempe bacon and vegan cheddar cheese using a gluten free crust.
Friday: Sweet Potato Planks with grilled salsa FoK spring 22 p. 57 with sauteed squash
ingredients:
1 yellow squash sliced
1 zucchini, slices
1 onion
4 garlic cloves
1 tsp Italian seasoning
salt and pepper to taste
vegetable broth for sauteing
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