Menu 7/4-7/8

 Monday: Spaghetti

Tuesday: dinner with friends or tacos at home

Wednesday: Nacho Salad

Thursday: Zucchini Bread with Vegetable Kabobs

Friday: Summer Rolls with slaw

Gazpacho Soup

 

There are many things I love about a summer garden, but fresh gazpacho soup and tomato sandwiches top the list. Everything but the vinegar and lemon juice is from the garden. The cayenne pepper we dried and ground last summer. We used our juicer and juiced some tomatoes for the juice.

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.

Menu 6/27-7/1

 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

Ingredients

4 servings

1/4 cup olive water

8 garlic cloves, thinly sliced

2 pounds assorted summer squashes and zucchini, quartered lengthwise, sliced

Kosher salt

1 teaspoon red pepper flakes, plus more for serving

12 ounces , ziti, or other large tube pasta

1/2 pinenut and garlic ground as a parmesan 

1 tablespoon fresh lemon juice

1/2 cup basil leaves

Step 1

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.

Step 2

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente.

Step 3

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.

Step 4

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

Menu 6/20-6/24

Monday: Sweet Potato Nachos
sweet potatoes, sliced as discs, sprinkled with cumin and roasted
guacamole, salsa

Tuesday: dinner with friends

Wednesday: Chickpea wraps with watermelon gazpacho

Thursday: Burger and mac & cheeze

Friday: Lentil Chili

Menu June 13-17

The garden is starting to come in with summer veggies...

Monday: Spiralize squashes with a fresh tomato sauce with a pine nut garlic and edible flowers topping

Tuesday: Raw Nut Tacos with guacamole and tomato salsa in lettuce wraps

Wednesday: leftovers

Thursday: spicy vegan paella
Prep Time: 10 minutes

Cook Time: 1 hour 5 minutes

Total Time: 1 hour 15 minutes

Serves: 8

Ingredients:

1 tbsp. olive oil

2 onions, chopped

2 cloves garlic, minced

1 tsp. paprika

½ tsp. saffron

1 red bell pepper, chopped

1 block tofu, cubed

2 cups short brown or white rice

1 cup white wine

2 ½ cups vegetable broth

2 tbsp. nutritional yeast

1 tsp. salt

¼ tsp. pepper

⅛ tsp. ground turmeric

1 cup green peas

1 cup marinated artichoke

Capers, for serving

Fresh parsley, for serving

Instructions:

1. Preheat the oven to 350° F.

2. Heat the olive oil in a medium saucepan over low heat. Add the onions, garlic and paprika, and saffron and cook for 5 minutes.

3. Add the bell pepper and tofu and cook 10 more minutes.

4. In a large oven-safe saucepan with a lid, add the rice, wine and broth. Season with salt, pepper, nutritional yeast and turmeric and bring to a boil on the stovetop. Cover and bake for 45 minutes.

5. Add tofu mixture, green peas and artichokes to the rice. Cover and cook for 5 more minutes. Mix gently, taste, and season as needed.

6. Transfer to serving bowls and top with capers and fresh parsley, if desired. Serve your vegan paella hot!

Enjoy!

To your health!

Eddy B

Co-Founder - Gloriously Vegan

Friday: raw fajitas 
marinade: 
1/4 cup lime juice
1/4 cup water
1 TBS garlic powder
1 TBS chili powder
1 TBS cumin
1 TBS smoke paprika
2 TBS liquid aminos
1 tsp oregano

June 6-10 Menu

 Monday: Sweet potato quesadillas leftovers from Friday

Tuesday: Dinner with Friends

Wednesday: Sourdough Pizza, fresh veggies from the garden

Thursday: Garden Veggie Budha Bowl with Sunflower sauce

Friday: Meatless Loaf with sweet potatoes