Menu January 1-5

 Happy New Year's!!! My Goals for this year are to know where my food comes from and grow closer to the LORD!

Monday: Dinner with friends

Tuesday: Hempe Mushroom Burgers

Wednesday: Potato Leek soup

Thursday: leftovers

Friday: Sweet Potato Chorizo Soup 

Sprouted Lentil Salad

 I made this recipe from Healthy Christian Home. I had a jar of sprouted lentils and was looking for a salad. This salad is delicious. I did alter it though to fit our needs.

Ingredients

• *1 cup uncooked lentils
• 6 cups water for cooking
• 1 pint grape tomatoes, halved
• 1 red onion, diced
• *1 cup cucumbers
• *1/4 cup sliced olives
• 1 bunch parsley, finely chopped
• 1 container Follow Your Heart Vegan feta cheese, crumbled

Lemon Garlic Dressing

• *2 TBS quality olive oil
  
• *6 TBS Brine from the olive jar
• 4 Tablespoons fresh lemon juice (from about 2 lemons)
• 4 teaspoons lemon zest from about 2 lemons)
• 4 cloves garlic, minced
• 1 Tablespoon dried oregano
• 1/2 teaspoon sea salt
• 1 teaspoon black pepper

Instructions

1. Prepare the lentils by sorting and rinsing them. Soak overnight for 6-10 hours.

2. Drain the soaking water off and give your lentils a good rinse. Repeat this twice a day until the quart jar is filled. This took three days

3. Every 12 hours, check on your lentils and give them a rinse. 

4. Make dressing by combining zest and juice of 2 large lemons (preferably organic), extra virgin olive oil, minced garlic, dried oregano, and sea salt and pepper.

5. While you make the dressing, cook the sprouted lentils. Cover with water and bring to a boil, then reduce heat. Simmer for 20-25 minutes, until lentils are soft.

6. Drain the cooked lentils and allow to cool.

7. To a large salad bowl, add chopped parsley, halved grape tomatoes, diced red onion, olives, cucumbers and crumbled feta cheese.

8. Add your cooked/cooled lentils and dressing to the bowl. Mix thoroughly and marinate in the fridge for a couple hours before serving (for best flavor).

Notes

Store salad in an airtight container in the fridge for up to 1 week.

* changes made from the original recipe

Menu 12/25-12/29

 Monday: Christmas morning brunch and Pumpkin Tamales for dinner

Tuesday: Shepherd's Pie

Wednesday: Black Bean and Sweet Potato Tacos with Spanish Rice

Thursday: Pizza

Friday: Birthday dinner to be determined by the birthday boy

Menu 12/18-12/22

 Monday: Dinner with Friends

Tuesday: Pizza

Wednesday: Hempeh Mushroom Burgers

Thursday: Baked Chickpea Tofu

Friday: Vegan mushroom stew

Mushroom Stew (Costco November 2023, p 19)

Ingredients:
1 cup carrot, sliced
1 cup celery, sliced
1 pound mushrooms, sliced, we used the Eat Meati Steak version of mushrooms
6 garlic cloves
2 tsp thyme
1 tsp oregano
1/2 tsp sage
2 TBS tapioca starch
1/2 cup balsamic vinegar
2 TBS coconut amino
1 cup split red lentils
1 pound potato
1 15-oz can tomato sauce
3 cups vegetable broth
2 bay leaves
parsley for garnish

Directions: sauté veggies, add herbs. Add starch, deglazing with vinegar. Add remaining ingredients. Boil then reduce to medium high until potatoes are tender.
Serve with mashed potatoes and bread

Menu 12/11-12/15

 We had the flu last week, so we really didn't eat much. We are repeating a couple of last week's recipes

Monday: Dinner with friends

Tuesday: Chili

Wednesday: Vegan Onion Soup

Thursday: Sweet Potato Chard Soup

Friday: Bean Enchilada Bake

Menu December 4-8

 Monday: Dinner with Friends

Tuesday: Sweet Potato Mac and Cheeze

Wednesday: Chili
No meat

Thursday: Sweet Potato Chard Soup

Friday: Vegan Broccoli Cheddar Soup