Menu 8/21-8/25

 Monday: dinner wih Friends

Tuesday: Zucchini and Tomato Salad with an Italian Burger

Wednesday: No Fry Rice

Thursday: Pineapple teriyaki burgers 

Friday: Creole Beans

Menu 8/14-8/18

 Monday: Dinner with Friends

Tuesday: Lebanese Salad  and Lentil Soup
We used petit black lentils in the salad instead of beans

Wednesday: Cucumber and Onion Salad with Cauliflower Tacos
we used vegan mayo, wayfare sour cream and violife feta for the cilantra creme for the tacos.

Thursday: Asian Green Bean Salad with an Asian Burger

Friday: BBQ Cauliflower Pineapple pizza

Menu 8/7-8/11

We have sweet potatoes still from last year and they need to be used up. 

Monday: Dinner with Friends

Tuesday: Roasted Tomato and Sweet Potato Soup 

Dr Neal Barnard’s Cookbook for Reversing Diabetes, Page 119
Makes 4 Servings
1 ½ cup peeled, quarter onion (roughly 1 large onion)
4 cups cubed sweet potato (roughly 1-1 ¼ pounds before peeling)
4 cups (about 1 ½ pounds) quartered Roma or other tomatoes, juices squeezed out
1 ½ teaspoons dried basil
1 ½ teaspoons dried oregano
1 tablespoon balsamic vinegar
1 teaspoon blackstrap molasses
Freshly ground black pepper to taste
1 1/8 teaspoon sea salt
2 ¼-2 ½ cups water
¼ cup chopped fresh basil (optional)
Preheat the oven to 450 F
In a large baking dish, combine the onion, sweet potato, tomatoes, basil, oregano, vinegar,
molasses, pepper, and 1 teaspoon of the salt. Bake for 40 to 50 minutes, stirring a couple of
times, until the sweet potatoes are softened and the mixture is becoming caramelized. Transfer
the vegetables and any juices they’ve released in the pan to a medium soup pot, add 2 ¼ cups of
the water and the remaining 1/8 teaspoon salt, use an immersion blender to puree.
(Alternatively, you can transfer everything to a blender to puree). Blend to the desired
smoothness, using the additional ¼ cup of water if needed. Stir in fresh basil, if using, and serve.
My note: I added Great Northern Beans.

Wednesday: pizza

Thursday: Tuscan Soup

Friday: Buddha Bowl