Menu 4/3-4/7

 Monday: Dinner with Friends

Tuesday: Southwest Lettuce Wraps with a Vegetable Medley Salad

Wednesday: leftovers

Thursday: Fattoush with Quinoa Flat Bread

Friday: Shawarma Sweet Potato Quinoa Bowl, Forks Over Knives spring 2023, p.46

Menu 3/27-3/31

 Monday: dinner with Friends

Tuesday: Cucumber salad and Falafel Pitas 

Wednesday: leftovers

Thursday: Greek Quinoa Salad
We used the water from the olive jar instead of olive oil and vegan feta. We made pita chips from BFree pitas

Friday: Grilled Chickpea Tofu Kabobs with Balsamic Glaze from forks over knives spring 2023, p 86

Menu 3/20-3/24

 Monday: Dinner with friends

Tuesday: Roasted Tomato and Sweet Potato Soup (from Dr Neal Barnard's Cookbook for Reversing Diabetes p 119) and No Tuna Sandwich

Wednesday: leftovers

Thursday: Chickpea Quinoa Salad from Plant Pure Comfort Cookbook Sample recipes

Salad
2 (15-ounce) cans chickpeas, drained and rinsed
2 cups cooked red quinoa
2 cups finely chopped kale
2 carrots, shredded
1 red pepper, diced
1 small red onion, finely diced
1⁄2 cup golden raisins (or any raisin you prefer)

Dressing
1⁄2 cup lemon juice
1⁄4 cup water
2 tablespoons tahini
1 tablespoon apple cider vinegar
1 tablespoon pure maple syrup
2 garlic cloves, peeled
1⁄2 teaspoon sea salt

Friday: Vegan Beefless Stew

Menu 3/13-3/17

 Monday: Vegan Nacho Soup with sweet potato quesadilla

Tuesday: dinner with friends

Wednesday: leftovers

Thursday: Kale Caesar
We don't eat fish, so we left out the anchovies in the dressing.

Friday: Mango Rice Curry
We have nut allergies, so we using white beans in place of the cashews.

Menu 3/6-3/10

 Monday: 10 spice soup and Buffalo chickpea Wraps

Tuesday: dinner with Friends

Wednesday: leftovers

Thursday: Mushroom and Kale Salad

Friday: Black Bean fajita Mac and Cheese, Forks over Knives, spring 2021, p 89