Menu 2/27-3/3

Monday: Falafel with Greek Potatoes and Harissa Roasted veggies

Tuesday: Dinner with Friends

Wednesday: Naan Pizza

Thursday: Polenta Black Bean Bowl 

Friday: Caribbean Sweet Potato Stew

Menu 2/20-2/24

 Monday: Sweet Potato Black Bean Salad

Tuesday: Dinner with Friends

Wednesday: Ratatouille over pasta 

Thursday: Winter Panzanella Salad

Friday: Vegan Tamale Pie

Menu 2/12-2/17

 Super Bowl Sunday: Appetizer From Rip and Plant Strong

Chili Cheeze Fries 

Oven-Roasted Fries:

• 6 large baking potatoes (Russet or Sweet, washed and sliced into fries)
• 2 tablespoons salt-free Cajun seasoning

Chili: Make this recipe or use our Firehouse Chili 

• ⅓ cup dry lentils, rinsed (Brown or green will work here)
• ¼ cup dry bulgur wheat
• 2 cups water
• 1 15-ounce can no salt added black beans, drained and rinsed
• ½ 15-ounce can no salt added fire-roasted diced tomatoes
• 1 tablespoon cumin
• 1 tablespoon chili powder
• 2 teaspoons smoked paprika
• 1 tablespoon Bragg liquid aminos 

Cheeze Sauce:

• 2 Russet potatoes, washed, baked, and peeled
• 2 large carrots, steamed
• ⅔ cup nutritional yeast
• ⅓ to ⅔ cup unsweetened almond milk
• 2 teaspoons Bragg liquid aminos
• 2 teaspoons cumin
• ½ teaspoon cayenne pepper (if you like your cheeze spicy, we’ve tested this recipe with up to 1 teaspoon of cayenne – just know, it will be hot!)
• Juice of ½ lemon

Directions:

Oven Roasted Fries:

Preheat your oven to 425 degrees. While the oven is preheating, wash and slice your potatoes. Dust with salt-free Cajun seasoning and bake sliced fries on a foil-lined baking sheet for 25-35 minutes, or until brown and crisped. 

Lentil Chili:

While your potatoes are roasting, it’s time to make your chili! Bring lentils, bulgur, and water to a boil, reduce heat, and simmer on low for 20 to 25 minutes or until lentils are tender. Drain any remaining water from the pot.

Drain and rinse black beans and add to the pot along with the fire-roasted tomatoes, Bragg liquid aminos, and spices. Stir to combine thoroughly and simmer on low for 15 minutes.

Cheeze Sauce:

Now that your chili is simmering, let’s make your cheeze sauce! In a food processor, blend carrots and potatoes until smooth. Add nutritional yeast, Bragg liquid aminos, spices, and lemon juice, and pulse until well combined. Add almond milk last, and blend until super creamy (think of over-whipped mashed potatoes). This makes a creamy dip that has a gooey consistency. For a thinner sauce to drizzle, add more almond milk.

Tips:

If you do not have a food processor, a blender will work here, but you will likely need slightly more almond milk. Start with ⅓ of a cup and add small amounts until you get to a preferred consistency. 

Build your Chili Cheeze Fries appetizer for a crowd or individual servings by stacking the fries, chili, and cheeze sauce. Add hot sauce, salsa, avocado, green onion, jalapeños, or any other type of garnish you wish!

Monday: Breakfast for dinner
Vegan Hash Browns with  Chickpea Frittata
We used sweet potatoes instead of potatoes

Tuesday: Dinner with Friends

Wednesday: Pizza

Thursday: Garlic Tomato Soup
 substituted a can of cannellini beans to puree instead of coconut milk

Friday: White Bean Soup

Menu 2/6-2/10

 Monday: Leftovers from Friday's 5-in-one meals. We made the pineapple, mango, kale bowl, the soup, the flatbread, the citrus bowl, and the sauté

Tuesday: Dinner with Friends

Wednesday: Lentil Vegetable Soup

Thursday: Taco Bowl
We added Taco flavor Hempe to this and made Taco Bowls without cutting the tortillas.

Friday: Ratatouille over pasta