Monday: No Tuna salad with wraps
Tuesday: Vegetable Lasagna or Dinner with friends, weather dependent
for the ricotta we used
1 can chickpeas, rinsed and drained
1/4 cup nutritional yeast
2 TBS lemon juice
1 zucchini
1/3 cup pinenuts
1 clove of garlic
1/4 tsp salt
Blend in food processor or blender
Wednesday: Butternut Cream Pasta with Black Beans
Thursday: Mushroom Tacos
We water sauteed, no oil
Friday: We found soy-free, chickpea tofu. We made a millet, tofu, mushroom bowl with kale, altering the recipe from Vegan for Everyone from America's Test Kitchen, p 172
No comments:
Post a Comment