Menu 10/30-11/3

 Monday: Dinner with Friends

Tuesday: Cheezy Chorizo Potato Soup
Using vegan chorizo sausage using chickpea tofu

Wednesday: Italian Bean Soup

Thursday: Tuscan Soup

Friday: Sweet Potato Tortilla Soup

Menu 10/23-10/27

 Monday: Dinner with friends

Tuesday: Sweet Potato Corn Soup 

Wednesday: Pizza

Thursday:  Veggie Fried Rice

Friday: Chik'n Tortilla Soup

Chik'n Tortilla Soup

• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 jalapeno pepper , seeded and diced
• 1 tsp ground cumin
• 1 tsp chili powder
• Hempe Chik'n Strips
• 20 oz crushed tomatoes
• 32 oz chicken broth 
• 14 oz black beans, drained and rinsed
• 2 cups frozen corn
• 1/2 cup cilantro, chopped, divided (reserve 1/4 of it for garnish)
• 1 lime, juiced
• 1 tsp salt, or to taste
  
  

• 1. Preheat a pot with oil over medium-high heat. Add chopped onion, garlic and chopped jalapeño and sauté until veggies soften.

  2. Add hempe chik'n strips, corn, beans, chilli powder, cumin, crushed tomatoes, salt, ¼ cup of cilantro and chicken broth. Bring to a boil and let simmer for at least 25 minutes.

  3. Add lime juice.

  4. Serve the soup with some tortilla strips, pieces of avocado, fresh cilantro and lime wedges.

Menu 10/16-10/20

 Monday: Dinner with Friends

Tuesday: Snobby Joe with Sweet potatoes and slaw

Wednesday: Veggie Pot Pie, using white beans

Thursday: Lentil, Mushroom and Onion

Friday: Vegan Sweet Potato Chili 

Vegan Twice Cooked Potato Casserole

 We altered this recipe to make this not so healthy but vegan. I forgot to take a photo. These were amazing, something to add to thanksgiving.

Ingredients

• 5 pounds russet potatoes
• ▢olive oil for rubbing
• ▢Beyond bacon crumbles, made from mung beans
• ▢3/4 cup vegan salted butter softened
• ▢1 cup vegan sour cream
• ▢1 cup oat milk
• ▢2 cups vegan cheddar cheese
• ▢1/2 teaspoon onion powder
• ▢1 1/2 teaspoons Kosher salt
• ▢1/2 teaspoon pepper
• ▢3 green onions, sliced

Directions

• Preheat the oven to 400 degrees Fahrenheit.
• Scrub the potatoes clean. Wipe them dry and rub them with olive oil. Prick the potatoes with a fork to help release steam as they bake. Place them on a baking sheet and bake for 40 minutes, or until tender.
• Open the bag of vegan bacon crumbles. Reserve 1/4 cup for the top of the casserole.
• Once the potatoes are done cooking, remove them from the oven then decrease the temperature to 350 degrees Fahrenheit.
• Cut them into chunks and add them to a large mixing bowl.
• Add the butter, sour cream, half and half, onion powder, and salt and pepper.
• Smash the potatoes with a potato masher or electric hand mixer until combined and creamy.
• Stir in 1 1/2 cups vegan shredded cheese and 1/2 cup vegan bacon crumbles.
• Add the potatoes mixture to a lightly greased 9 x 13 baking dish.
• Top the casserole with the remaining 1/2 cup vegan cheddar cheese and reserved vegan bacon.
• Bake for 25-30 minutes or until hot and bubbly.
• Top with sliced green onions and enjoy!

Menu 10/9-10/13

 Monday: Dinner with friends

Tuesday:  Garden Vegetable Soup
ingredients
2 carrots
1 onion
3 stalks of celery
6 cloves of garlic
1/4 tsp turmeric powder
1 cup roasted tomatoes
1 bay leaf
6 cups vegetable broth
pinch of saffron
1/4 tsp cayenne pepper
1 cup millet
1 TBS fresh thyme
1/2 cup fresh parsley
1 cup green beans
We sauteed the veggies inthe instant pot with vegetable broth. Added the millet and herbs. Using the manual setting for 10 minutes cooked the soup and millet with a natural release.:

Wednesday: Chili with Engine 2 cornbread

Thursday: Basil Tomato Soup

Friday:  Lasagna Soup
We used beyond meat Italian Sausage 2 links instead of 4 and vegan Italian cheeses