Menu 11/28-12/2

Monday: Roasted Poblano and Black Bean Soup

Tuesday: Ribollita

Wednesday: pizza

Thursday: Sweet Holy Deliciousness Soup! from Rip

Ingredients:

• 2 large onions, chopped
• 6 large garlic cloves, chopped
• 2 pinches crushed red pepper flakes
• ½ teaspoon ground turmeric
• 1 teaspoon garam masala
• 6 cups low-sodium vegetable broth
• 1 cup dried red lentils
• 2 large sweet potatoes, peeled and cut into cubes
• 2 bunches kale or greens of choice, stripped or spines, spines discarded, and cut into bite-size pieces
• Freshly ground black pepper, to taste 

Directions:

1. In a soup pot, stir-fry the onions and garlic for a few minutes until the onions are limp. Add the pepper flakes, turmeric and garam masala and stir to coat the onions and garlic. Add the vegetable broth and lentils and bring to a boil. Decrease the heat to low, cover and simmer until the lentils are fully cooked and the sweet potatoes are tender, about 5 to 10 minutes. Add the kale and cook 5 minutes more, or until the kale is soft. Season with black pepper to taste. 
2. Serve on its own or over a mound of cooked whole grains

Friday: Tacos with the fixings

Menu 11/21-11/25

 Monday: Stuffed Sweet Potatoes with black beans and guacamole

Tuesday: Chili
We used adzuki beans, black beans and chickpeas.

Wednesday: plant-based burgers and garlic smashed roasted potatoes (we didn't use the oil)

Thursday: Thanksgiving meal

Friday: Sweet Holy Deliciousness Soup! from Rip

Ingredients:

• 2 large onions, chopped
• 6 large garlic cloves, chopped
• 2 pinches crushed red pepper flakes
• ½ teaspoon ground turmeric
• 1 teaspoon garam masala
• 6 cups low-sodium vegetable broth
• 1 cup dried red lentils
• 2 large sweet potatoes, peeled and cut into cubes
• 2 bunches kale or greens of choice, stripped or spines, spines discarded, and cut into bite-size pieces
• Freshly ground black pepper, to taste 

Directions:

1. In a soup pot, stir-fry the onions and garlic for a few minutes until the onions are limp. Add the pepper flakes, turmeric and garam masala and stir to coat the onions and garlic. Add the vegetable broth and lentils and bring to a boil. Decrease the heat to low, cover and simmer until the lentils are fully cooked and the sweet potatoes are tender, about 5 to 10 minutes. Add the kale and cook 5 minutes more, or until the kale is soft. Season with black pepper to taste. 
2. Serve on its own or over a mound of cooked whole grains

Menu for Thanksgiving 2022

 We will be serving vegan and turkey loving food for thanksgiving. We are cooking for 15 with lots of help from our guests.

turkey, thank you Bil for buying the turkey

sausage stuffing, thank you Pat and Pete

Ener-G gluten free and vegan stuffing with celery, onion, garlic, and hempe Italian sausage

vegan green bean casserole with gluten free fried onions
We added 2 TBS of nutritional yeast and 1.5 cups of oat milk. We substituted tapioca starch for the oat flour. We substituted 1 pound of celery for the mushrooms.

quinoa, butternut squash, and brussel sprout salad

baked sweet potatoes

roasted baby potatoes

stuffed pumpkin with a gluten free stuffing, thank you Jyl and Richard

onion gravy

turkey gravy

salad, thank you Cristin and Jordan

vegan chocolate tofu pies, thank you Betty and Craig

Menu November 14-18

 Monday: Hearty Chickpea Stew with Pesto

Tuesday:  Vegan Sweet Potato Chili, thanks Reggie

Wednesday: Butternut Squash and Chickpea Wraps

Thursday: Mediterranean spicy spinach lentil soup

Friday: Vegan Chickpea Pie (frozen from last week)

Menu Nov 7-11

 Monday:  Black Bean and Chorizo Soup vegan style
We used Hemp Chorizo.

Tuesday: dinner with Friends

Wednesday: Pizza

Thursday:  Kale, Squash, Bean Soup
I pureed a can of drained Great Northern Beans with 1 cup vegetable broth and 1/4 cup nutritional yeast to replace the cream and cheese.

Friday: Vegan Chickpea Pie