Monday: Mushroom Burger with Potato salad and Broccoli Slaw
Tuesday: dinner with friends
Wednesday: leftovers
Thursday: Spiced Lentil Salad with Winter Squash from Vegan for Everyone from America's Test Kitchen, p 164 with spring wrappers with a sunflower sauce
Sunflower Sauce
½ cup sunflower butter
1 large clove garlic, coarsely chopped
3 TBLS coconut aminos
2 TBLS balsamic vinegar
1 TBLS maple syrup
Dash of cayenne
¼ tsp salt
½ C hot water
Combine all in a food processor, except the water, and puree until smooth. Gradually pour in the
water. Keeps for weeks in the refrigerator.
Friday: Sweet Potato Quesadillas using amaranth tortillas
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