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