Menu August 29-Sept 2

 Monday: Leftovers

Tuesday: Dinner with Friends

Wednesday: Pizza

Thursday: Beet, Bean, Mushroom Burgers with slaw and pasta salad

Friday: Vegan Mexican Casserole

Menu August 22-26

 Monday: Garlic Ginger Stir Fry

Tuesday: dinner with Friends

Wednesday: Butternut Squash Falafels

Thursday: BBQ Hempe

Friday: Butternut Squash Lasagna

Butternut Squash Lasagna

 We altered the butternut squash lasagna recipe from Spruce Eats

Ingredients

• 8 cups cubed butternut squash (from a 2 1/2 to 3-pound squash)

• 1/2 teaspoon salt, divided

• 1/2 teaspoon ground black pepper, divided

• chicotta
  (1 can drained chickpeas, 1/3 cup pinenuts, 1/4 cup nutritional yeast, 2 TBS lemon juice, 1/4 tsp garlic powder, 1/4 tsp salt, blended until smooth)
  

• 3/4 cup vegan grated Parmesan cheese, divided

• 1/2 cup flax milk, or more, as needed

• 1 teaspoon grated nutmeg

• 12 to 16 gluten free lasagna noodles

• 1 onion, diced
  

• 4 medium garlic cloves, minced or grated

• Basil leaves to layer
  

• 3 cups of spaghetti sauce

• 2 cups vegan shredded mozzarella cheese, divided

• 3/4 teaspoon Italian seasoning

• Fresh basil leaves and Parmesan cheese, for garnish

Steps to Make It

1. Gather the ingredients.

2. Preheat the oven to 400 F. Line a large rimmed baking sheet with foil, then lightly grease with oil or olive oil spray. 

3. Place the butternut squash cubes on the prepared baking sheet, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper. Spread into an even layer.

4. Bake the squash until fork-tender, about 30 minutes. Remove from the oven and reduce the oven temperature to 375 F.

5. Transfer the squash to a food processor along with the chicotta cheese, 1/4 cup of Parmesan cheese, 1/2 cup of milk, and the nutmeg. Pulse until smooth. If the mixture is too thick, add a few more tablespoons of milk. Set aside. 

7. Water sauté the onions and the garlic.  Remove the vegetables from the heat and set aside to cool slightly.

8. Gently lay the noodles out on a lightly oiled baking sheet or tray. Turn to coat in the oil to prevent from sticking.

9. Butter or oil a 2 1/2 to 3-quart baking dish. Spread about one-third of the butternut squash mixture in the prepared baking dish, then top with basil,, spaghetti sauce then a 1/2 cup of the mozzarella cheese. Sprinkle with a dash of Italian seasoning.

10. Top the butternut squash/cheese layer with 3 lasagna noodles—or 4 if the baking dish is wide.

11. Drain any excess moisture from the onion and garlic, Spoon half of the veggie mixture over the noodle layer, then top with basil, spagetti sauce, and another 1/2 cup of mozzarella cheese. Sprinkle with another dash of Italian seasoning.

12. Top the veggie mixture with 3 lasagna noodles.

13. Repeat steps 11 through 14 until you use the last layer of noodles.

14. Top the last layer of noodles with the remaining one-third of butternut squash, then top with the remaining 1 cup of spaghetti sauce and 1 cup of mozzarella cheese and remaining 1/2 cup of Parmesan cheese. Sprinkle with another dash of Italian seasoning.

15. Cover the baking dish tightly with foil, not letting it rest on the cheese layer.

16. Bake the lasagna, covered, for 35 minutes.

17. Remove the foil and bake the lasagna until the cheese is melted and lightly browned, 10 to 15 minutes longer. 

18. Let the lasagna cool for about 15 to 20 minutes before slicing and serving. Garnish with extra Parmesan cheese and basil leaves, if desired.

Salted Chocolate Oat Clusters

Salted Chocolate Oat Clusters

Ingredients:
4 cups rolled oats
1/2 cup allergen free chocolate chips
1/3 cup cacao
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1/2 cup chia/ hemp/ or flax seeds
1/2 cup melted cacao butter
1/2 cup maple syrup
1 TBS vanilla
1 tsp salt over the top

Directions:
Preheat oven to 350
Melt the cacao butter. Pour all but the salt into a mixing bowl. After it is well mixed, press it into a parchment paper lined jelly roll pan, sprinkle salt over the top. Bake at 350 for 15 minutes. When cool, cut into bit size squares.

Menu August 15-19

 Monday: Beet, Bean burger and Greek Potato and Squash

Tuesday: dinner with friends

Wednesday: pizza

Thursday: Butternut Squash Mac and Cheese

Friday: Squash, Chickpea

Menu 8/8-8/12

 Monday: Potato Bar
baked russets and sweet potatoes
Toppings: hempe bacon, vegan butter, vegan sour cream, guacamole, black beans, vegan cheese, roasted veggies (onions, garlic, squash, peppers), scallions, hummus, salsa

Tuesday: Dinner with Friends

Wednesday: 

Thursday:  Chik'n Tortilla Soup
We used vegan Chik'n strips. We used Bfree tortilla, no oil and baked them at 350 for 8 minutes. We water sauteed all vegetables.

Chicken Tortilla Soup

• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 jalapeno pepper , seeded and diced
• 1 tsp ground cumin
• 1 tsp chili powder
• Hempe Chik'n Strips
• 20 oz crushed tomatoes
• 32 oz chicken broth 
• 14 oz black beans, drained and rinsed
• 2 cups frozen corn
• 1/2 cup cilantro, chopped, divided (reserve 1/4 of it for garnish)
• 1 lime, juiced
• 1 tsp salt, or to taste
  
  

• 1. Preheat a pot with oil over medium-high heat. Add chopped onion, garlic and chopped jalapeño and sauté until veggies soften.

  2. Add hempe chik'n strips, corn, beans, chilli powder, cumin, crushed tomatoes, salt, ¼ cup of cilantro and chicken broth. Bring to a boil and let simmer for at least 25 minutes.

  3. Add lime juice.

  4. Serve the soup with some tortilla strips, pieces of avocado, fresh cilantro and lime wedges.

Friday: Butternut Squash and Roasted Tomato Soup from Dr Neal Barnard's cookbook for Reversing Diabetes, p 119 with GF sourdough bread