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