Menu 7/31-8/4

 Monday: Dinner with Friends

Tuesday: Vegan Gumbo and the seasonings and okra from this vegan gumbo 

Wednesday: Pizza

Thursday: Grilled Fajita Platter, Forks over Knives, Summer 2023, p 54

Friday: Summer Squash and Succotash Bowl, Forks over Knives, Summer 2023, p 78

Candy Roaster Squash Party

 First we want to thank all the women who made these dishes, no one had ever cooked with a Candy Roaster Squash (CRS).

There are 18 of us today voting on the best CRS dishes prepared today. Everything was so DELICIOUS!!! We are so blessed to have you in our lives.

Spicy Candy Roaster Squash Salad
She used CRS instead of sweet potatoes. Family Emergency, so this recipe didn't arrive.

VOTED #3  Candy Roaster Squash, White Bean and Ginger soup

Candy Roaster Squash Vegetable Rice Soup
She used the CRS as her winter squash

Tomato-less Candy Roaster Chili

VOTED #2 Candy Roaster Squash Pie
Ingredients

2 cups of puréed candy roaster squash 1/2 cup of sugar Slightly over a1/4 cup of brown sugar 1 tsp of cinnamon Slightly over a1/4 tsp of nutmeg 1/4 tsp of ginger 1 cup of applesauce *Usually heavy cream goes with a squash pie so I substituted oat milk creamer Maybe 1/2 cup, just watch consistency so not too watery and I put oat milk in last Directions: Mix all ingredients together until smooth and pour in pie shell. Bake at 450 degrees for 15 minutes and then change oven to 350 degrees for 45 minutes

VOTED #1 Candy Roaster Squash Bread

She left out the nuts, used flax for eggs, non dairy sour cream-added a little bit of cinnamon

Candy Roaster Squash

1. Roast squash at 350 F until done. 2. Scrap flesh from squash in a dish. Discard skin. 3. Add vegetable broth to squash and blend. 4. Add garlic salt, blend. 5. Add a dash of maple syrup.

Others dishes added to the feast were:

Cob on the cobb

Carrot Cake

Chicken, Quinoa, Sweet Peppers and Pineapple Casserole

Super Salad

Fruit Salad

Blackberry Cobbler

Brownies

Chips and Hummus

Mini Cheezecakes

Drinks

Tomato-less Candy Roaster Chili

We hosted a Candy Roaster Squash Party and one of our friends is allergic to tomatoes, so we made a tomato-less chili with roasted Candy Roaster Squash.

Ingredients
1/2 pound soaked adzuki beans
1/2 pound soaked black beans
an assortment of peppers from the garden - poblano, Anaheim, banana, pippin, king, lipstick, salsa, jalapeno...
1 large onion
4 cloves garlic
2 TBS chili powder
1 tsp cumin
1 tsp paprika
1/2 tsp salt
1 tsp oregano
1 tsp black pepper
1/2 cup red wine
4 cups vegetable broth
1/2 cup coconut aminos
1 TBS molasses
1 TBS cacao powder
2 cups roasted candy roaster squash with salt, pepper and garlic for 20 minutes at 400
1 cup corn

Directions:
Sauté the vegetables in a little broth. Add the remaining ingredients through coconut aminos to the instant pot and cook on beans for 12 minutes. After a 10 minute quick release, add the last 4 ingredients and cook on slow cook until time to serve.

Mini Cheezecakes

We made individual cheesecakes vegan style.

Ingredients:
2 packages of Violife cream cheese
1/2 container of wayfare sour cream
1/4 cup powdered sugar
1/2 TBS vanilla
1/4 cup lemon juice
1 cup oat milk

Partake Double Chocolate cookies as the base
Blackberries

Directions: blend until smooth with an electric mixer
Place cupcake liners in pan. 
Place cookie on the bottom
Spoon cheesecake mix over top, 3/8 cup
Sprinkled crumbled cookies on top with a blackberry
Refrigerate for at least an hour

this made 20 individual cheesecakes

Menu 7/24-7/28

 Monday: Dinner with friends

Tuesday: Tomato-less Candy Roaster Chili

Wednesday: Pizza

Thursday: Mushroom grain bowl

Friday: Artichoke and Sundried Tomato Pasta Salad with burgers

Menu 7/17-7/21

 Monday: Dinner with Friends

Tuesday: Jerk Hempe with a Mango Coulis served over rice.
We used Jerk Spices using 1 tsp of cayenne instead of 2. We steamed the hempe cubes in the instant pot for 10 minutes in a steamer basket with 1 cup of water in the bottom of the pot. Then marinaded the steamed hempe in 1/2 cup coconut aminos and 1 TBS of jerk seasoning for at least an hour. It is then cooked at 400 for 15 minutes. 

Wednesday: Pesto Pizza
Basil, pinenuts, pumpkin seeds, hemp hearts, nutritional yeast, roasted garlic, olive brine and olive oil

Thursday: Too many leftovers so the Mushroom bowl will be next week

Friday: Millet Salad
We substituted the farro for millet. We added 1 cp of cooked lentils.

Menu 7/10-7/14

 Monday: Dinner with Friends

Tuesday: Taco Salad
we used Hempe Chorizo and vegan cheeses to make it vegan 

Wednesday: Falafel Pitas and Moroccan Salad

Thursday: Potato Leek Soup with Chickpea salad wraps

Friday: Burger with Pasta Salad and Easy Slaw