Menu 10/7-10/11

 Monday: dinner with friends

Tuesday:  Creamy Sun-dried Tomato and Roasted Red Pepper Pasta
We substituted the half and half for pureed white beans and 2 TBS nutritional yeast.

Wednesday: Air-fried Taquitos

Thursday: Bean with Braised Summer Vegetables 

Friday: Roasted Tomato, pepper and garlic soup
We are roasting (400 degree for 35 minutes) our 2-3 cups halved tomatoes, and 1-2 cups halved peppers with 2-3 cloves minced garlic and 1/2 cup onions. We add a 1.5 cup white beans, 2 TBS of nutritional yeast. It is pureed and served with parmesan cheese and bread. This is a serving for 4

Menu 9/30-10/4

 Monday: Dinner with friends

Tuesday: Paella

Wednesday: Vegan Lasagna

Thursday: Teriyaki Tofu served with rice

Friday: Slow-Cooker Pasta e Fagioli

Menu 9/23-9/27

 Monday: Dinner with friends

Tuesday: Spicy Black Bean Soup

Wednesday: Mushroom Alfredo with Roasted Brussel Sprouts
We used pureed 1.5 cups cannellini beans and 2 TBS nutritional yeasts instead of heavy cream

Thursday: Fiesta Taco Bowl
We used chickpea tofu chorizo

Friday: Lasagna Soup

Menu 9/16-9/20

 Monday: dinner with friends, weather dependent, Tortilla soup

Tuesday: falafels with a fava bean salad

Wednesday: Pesto Bake

Thursday: Pizza

Friday: Vegan Chorizo Soup

Menu 9/9-9/13

 Monday: Dinner with friends

Tuesday: Chick'n Sandwich

Wednesday: Minestrone Soup

Thursday: Chopped-rainbow-salad-bowls-with-peanut-sauce
We used Sunflower instead of peanut, millet instead of bulgur, and olive brine instead of soy sauce

Friday:  Lentil Soup

Menu 9/2-9/6

 Monday: Dinner with friends

Tuesday: Roasted Veggie Mac and Cheeze

Wednesday: Stuffed Mushrooms

Thursday: Greens Rice

Friday: Chili

Menu 8/26-8-30

Monday: Chili and corn muffins

Tuesday: Veggie Burgers and pasta salad

Wednesday: Vegetable soup 

Thursday: Snobby Joe with slaw

Friday: Tortilla soup

Menu 8/19-8/23

Monday: Dinner with friends

Tuesday: Cauliflower Buffalo Sandwiches

Wednesday: Orechiette

Thursday: Burritos

Friday: Pistou 

Menu 8/12-8/16

 Monday: Dinner with Friends

Tuesday: grilled summer vegetable taco
We used a cauliflower based cheeze

Wednesday: Mediterranean Bowl
Falafel, quinoa, roasted and raw garden veggies, hummus, vegan taziki sauce, and a tahini dressing
Tahini dressing ingredients:
1/2 cup tahini
1/2 cup water
2 tsp maple syrup
1 tsp turmeric
1-2 TBS lemon juice
Directions: blend all the ingredients

Thursday: Tomato Basil Pasta 

Friday: Marry Me Chickpeas
We used plant-based parmesan cheese and oat milk

Menu 8/5-8/9

 Monday: Dinner with Friends

Tuesday: Spaghetti with Beyond Italian sausage

Wednesday: Glazed Chinese long beans add to stir fry with Hempe

Thursday: Pizza

Friday: Potato Soup with Long beans

Menu 7/29-8/2

 Monday: Dinner with friends

Tuesday: Carrot and Hot dogs with a Charred Pepper Tomate millet salad

Wednesday: Baked Zita using vegan cheeses

Thursday: Garden Vegetable Soup

Summer garden vegetable soup

This recipe combines the freshest summer vegetables in a savory and comforting soup. You can adjust the ingredients based on your garden’s bounty and personal preferences.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup chopped zucchini
• 1 cup sliced green beans
• 1 cup diced red potatoes
• 1 cup chopped tomatoes (fresh or canned)
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• Fresh parsley, chopped (optional)

Instructions:

1. Saute the aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.
2. Add the summer vegetables: Add the chopped zucchini, sliced green beans, and diced red potatoes. Cook for 5 minutes, stirring occasionally, until the vegetables start to tenderize.
3. Add the tomatoes and broth: Stir in the chopped tomatoes and vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes, or until the vegetables are tender.
4. Season and serve: Add the dried thyme, salt, and pepper to taste. Serve hot, garnished with chopped fresh parsley if desired.

Friday: Veggie Hummus Wrap

Fig Bars

We have combined multiple recipes to meet our needs

Fresh Fig Filling

1. Roast fresh figs: Preheat your oven to 400°F (200°C). cut the stems off 1 pint of fresh figs and place them in a baking dish. Drizzle with 2 tablespoons of sugar and a tsp of lemon juice. Roast for 20-25 minutes, or until the figs are tender and caramelized.
2. Mash roasted figs: Let the figs cool, then mash them in a bowl with a fork or potato masher until they reach a jam-like consistency.

Cookie Dough

1. 1 cup pitted dates
2. 1/4 cup orange juice
3. 1/2 tsp orange zest
4. 1/4 cup unsweetened applesauce
5. 1 tsp vanilla extract
6. 1 3/4 cups oat flour
7. 1 tsp baking powder
8. 1/2 tsp baking soda
9. 1/2 tsp cinnamon

Assembly and Baking

1. Instructions

   1. Cookie Blend the dates, orange juice, applesauce, vanilla extract, and orange zest until smooth.
   2. In a mixing bowl, stir together the oat flour, baking powder, baking soda, and cinnamon.
   3. Add the date mixture.
   4. Mix to form a slightly sticky ball of dough. If it is overly sticky, add 1/4 cup more oat flour.
   5. Wrap in plastic and refrigerate for at least 1 hour.
   6. To assemble: Roll out the chilled cookie dough to about 1/4 inch thickness. Cut off any ragged edges to make a rectangle. Cut the rectangle in half width wise.
   7. Working on one of the halves, spread a line of filling about 1 inch wide down the length closer to one edge. Fold the other side of the dough over the filling and pinch the edges together to close. Cut into 4 cookies.
   8. Repeat with the other half of the dough.
   9. Transfer to a baking pan lined with parchment paper.
   10. Bake for 12 minutes at 350F.
   11. Let them cool briefly then enjoy! Keep leftovers in the fridge in an airtight contain

Blackberry Crisp

I had enough blackberries to double the recipe.

 Best blackberry crisp from a Brave search

Recipe Highlights:

• Uses fresh blackberries and a crunchy oat topping
• Simple to prepare, with only 10 minutes of prep time
• Bakes for 30-40 minutes, resulting in a golden-brown crisp
• Serves 12, with approximately 306 calories per serving

Recipe Ingredients:

• 8 cups fresh blackberries
• 1/2 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 teaspoon cinnamon
• 2 cup rolled oats
• 2/3 cup all-purpose flour (gluten-free option available)
• 1 cup brown sugar (packed)
• 1/2 cup unsalted butter (cut into small pieces)

Recipe Instructions:

1. Preheat oven to 350°F.
2. Combine blackberries, 1/2 cup flour, sugar, and cinnamon in a 9x13 casserole dish. Toss gently to coat.
3. In a small bowl, combine oats, 2/3 cup flour, brown sugar, and butter pieces. Blend until crumbly.
4. Sprinkle oat crumbles evenly on top of the blackberry mixture.
5. Bake for 30-40 minutes or until the crisp is golden brown.
6. Serve warm with ice cream, if desired.

Tips:

• Use fresh blackberries for the best flavor and texture.
• Don’t overmix the oat topping, as it can become tough.
• If using gluten-free flour, ensure it’s a 1:1 substitution for all-purpose flour.
• This recipe is perfect for a summer dessert or a quick weeknight treat.

Enjoy your delicious and easy blackberry crisp!

Menu 7/22-7/26

 Monday: Dinner with friends

Tuesday: Black Bean Enchiladas
Red Enchilada Sauce and White Enchiliada Sauce
We had so many leftovers last week we carried this recipe to this week

Wednesday: Easy Vegan Paella FoK Summer 2023, p 88

Thursday: Ratatouille Shepherd Pie FoK Summer 2021, p 75

Friday: Pasta Fagioli, FoK Summer 2022, p 69

Menu 7/15-7/19

Monday: Dinner with friends

Tuesday: Black Bean Rice Bowl

Wednesday:  Caprese Pasta Salad, Forks over Knives, Summer 2024, p88
We used GF pasta

Thursday: Mushroom Chorizo Tacos con Papas, Forks over Knives, Summer 2024, p44

Friday: Black Bean Enchiladas

Menu 7/8-7/12

 Monday: Dinner with Friends

Tuesday: Stuffed Long Bean

Wednesday: Tomato Gnocchi|
We will use 2 links of Beyond Italian sausage instead of 4, and we added onions and garlic

Thursday:  Lentil Salad
When I was in Israel, i LOVED this dish

Friday: Blackberry and peach soup

Peach-based dessert or ingredient combination ideas

Blackberry peach soup is a unique and refreshing dessert soup that combines the sweetness of peaches with the tartness of blackberries. Here’s a recipe that you can try:

Ingredients:

• 1 cup riesling
• 2 pounds fresh peaches, peeled and sliced (about 5 cups)
• 1 (3-inch) cinnamon stick
• 3 tablespoons honey
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon vanilla extract
• 1 cup fresh blackberries
• Fresh mint leaves (optional)

Instructions:

1. Combine the riesling, peaches, and cinnamon stick in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat to low and simmer for 10 minutes or until the peaches are tender.
2. Remove the saucepan from the heat and let it cool. Discard the cinnamon stick.
3. Place half of the peach mixture in a blender or food processor and process until smooth. Pour the pureed mixture into a large bowl and repeat the process with the remaining peach mixture.
4. Stir in the honey, lemon juice, and vanilla extract. Chill the mixture for 1 hour.
5. Ladle the soup into small bowls and top each serving with about 2 1/2 tablespoons of blackberries. Garnish with fresh mint leaves, if desired.

Tips:

• Use firm, slightly underripe peaches for the best results.
• Adjust the amount of honey to your taste.
• You can also use blackberry wine instead of riesling for a stronger flavor.
• This soup is perfect for warm weather and can be served as a refreshing dessert or snack.

Variations:

• You can also add a splash of lemon juice to the soup for extra brightness.
• Try using different types of berries, such as raspberries or blueberries, for a different flavor profile.
• Experiment with different spices, such as nutmeg or cardamom, for added depth of flavor.

Enjoy your delicious blackberry peach soup!

Menu 7/1-7/6

 Monday: Dinner with Friends

Tuesday: Vegan summer roll

** Servings: ** 7-10

Time: 30-35 minutes

Description: These vegan summer rolls are a refreshing and delicious treat, filled with a variety of colorful vegetables, crispy tofu, and fragrant herbs. Serve them with a creamy dipping sauce for a perfect snack or light meal.

Ingredients:

• 7-10 rice paper wrappers
• 1/2 avocado, sliced
• 1/2 cup cooked vermicelli noodles
• 1/2 cup shredded red cabbage
• 1/2 cup sliced cucumber
• 1/2 cup sliced bell pepper
• 1/4 cup sliced carrots
• 1/4 cup sliced zucchini
• 1/4 cup chopped fresh mint leaves
• 1/4 cup chopped fresh basil leaves
• 1/4 cup chopped scallions
• 1/2 cup crispy chickpea tofu, cut into small pieces
• edible flowers
• Sunflower dipping sauce (recipe below)

Sunflower Dipping Sauce:

• 1/4 cup creamy natural sunflower butter
• 2 tablespoons coconut amino
• 1 tablespoon maple syrup
• 1 tablespoon lime juice
• 2 tablespoons water

Instructions:

1. Prepare the dipping sauce by whisking all the ingredients together in a small bowl. Thin with water as needed to reach the desired consistency.
2. Cook the vermicelli noodles according to the package instructions and set aside.
3. Cut the vegetables into thin strips and set aside.
4. Cut the tofu into small pieces and set aside.
5. Fill a large bowl with warm water.
6. Submerge a rice paper wrapper in the water and soak it until it becomes pliable.
7. Remove the wrapper from the water and place it on a work surface.
8. Arrange the fillings in a strip along the middle of the wrapper: noodles, tofu, avocado, cabbage, cucumber, bell pepper, carrots, zucchini, mushrooms, mint, basil, and scallions.
9. Fold the upper section of the wrapper over the fillings, tuck in the sides, and roll the wrap closed.
10. Repeat until all the fillings and wrappers are used.
11. Serve the summer rolls with the peanut dipping sauce on the side.

Wednesday: Summer Veggie Pizza

Thursday: 4th of July burgers and potato salad

Friday: Chili

Menu 6/24-28

 Monday: Dinner with Friends

Tuesday: Rainbow Pita with Garlic Dill Sauce

Wednesday: Greek Salad 

Thursday:BBQ Bean Casserole with Cornbread bake with Carrot Dogs

Friday: Summer Vegetable Soup

• 1 large yellow onion, peeled and chopped
• 4 cloves garlic, peeled and minced
• 6 medium tomatoes, chopped
• 2 medium zucchinis, diced
• 1 yellow squash, diced
• 3 ears corn, kernels removed (about 2 cups)
• 6 cups vegetable stock or low-sodium vegetable broth
• ½ cup finely chopped basil
• Zest and juice of 1 lemon
• Salt and freshly ground black pepper to taste

Instructions:

1. Sauté the onion over medium heat for 7 to 8 minutes in a medium saucepan. Add water 1 to 2 tablespoons at a time to keep the onion from sticking to the pan. Add the garlic and sauté for another minute.
2. Add the tomatoes and cook for 10 minutes, or until the tomatoes start to break down slightly.
3. Add the zucchini, yellow squash, corn, and vegetable stock. Bring the pot to a boil over high heat, reduce the heat to medium, and cook until the vegetables are tender, about 15 minutes.
4. Add the basil and lemon zest and juice. Season with salt and pepper.

Menu 6/17-21

 Monday: dinner with friends

Tuesday: White bean pasta salad

Ingredients:

• 1 lb bowtie pasta
• 1/3 cup white wine vinegar
• 1TBS vegan mayo
• 1/2 tsp coarse salt
• 2 cloves garlic, crushed
• 1/4 tsp black pepper
• 1/2 cup olive oil (we substitute 1/2 the olive oil with olive brine to reduce the fat)
• 1 15-ounce can cannellini beans, rinsed and drained
• 2 tomatoes, chopped
• 1 bell pepper, chopped (any color)
• 1 tbsp fresh basil, chopped

Instructions:

1. Bring a large pot of salted water to a boil. Cook the bowties until al dente. Rinse with cool water and drain.
2. In a large serving bowl, whisk together the vinegar, salt, garlic, and pepper. Add the olive oil in a thin stream, whisking to blend.
3. Add the pasta, beans, tomatoes, pepper, and basil to the bowl. Stir gently to combine. Adjust seasonings, adding salt to taste.
4. Chill for several hours to allow flavors to combine.

Wednesday: Pulled "Pork" over grits

Thursday: fresh garden veggie pizza

Friday: Mexican Casserole
We used Bfree sweet potato torillas instead of chips

Menu 6/10-14

 Monday: Dinner with friends

Tuesday: Mushroom Stew

Wednesday: Falafels and a Greek Salad

Thursday: Candy Roaster squash and Black bean tacos

Friday: Gazpacho Soup with Tomato sandwiches

Menu 6/3-6/7

 Monday: Dinner with Friends

Tuesday: Spanish Style Fava Bean

Wednesday: Tempeh Tomato Sorrel Sanwiches with gazpacho 
We used sorrel instead of arugala.

Thursday: Gnocchi with Zucchini, Tomato and White Bean

Friday: Taco Salad

Menu 5/20-5/24

 Monday: Dinner with Friends

Tuesday:  Candy Roaster Squash Tacos 

Wednesday: Vitality Salad
We used chickpea hempe instead of tempeh

Thursday: Spanakorizo with Falafels in pitas

Friday: Quiche
Used just eggs instead of tofu  and a gluten-free crust due to allergies. There is an abundance of kale, so we subbed kale for spinach.

Falafel recipe

Trader Joe is no longer sells our favorite Falafel mix. This recipe is from Downshiftology.com

Ingredients

• 1 cup dried chickpeas soaked overnight (don't use canned chickpeas)
• ½ cup roughly chopped onion
• 1 cup roughly chopped parsley about a one large bunch
• 1 cup roughly chopped cilantro about a one large bunch
• 1 small green chile pepper serrano or jalapeno pepper
• 3 garlic cloves
• 1 teaspoon cumin
• 1 teaspoon salt
• ½ teaspoon cardamom
• ¼ teaspoon black pepper
• 2 tablespoons chickpea flour (or other flour)
• ½ teaspoon baking soda
• oil for frying

Instructions

• The night before, soak the dried chickpeas in water. Make sure the water covers the chickpeas by 2 to 3 inches, as they'll triple in size.
• Drain and rinse the chickpeas and add them to your food processor, along with the onion, parsley, cilantro, pepper, garlic, cumin, salt, cardamom and black pepper.
• Pulse the food processor several times until the mixture resembles the texture of coarse sand.
• Transfer the falafel mixture to a bowl and add the chickpea flour and baking soda. Stir together, then cover or add a lid and refrigerate the mixture for 30 minutes to one hour.
• Use your hands, an ice cream scoop or falafel scoop to form the falafel into balls or patties. If you find the mixture is too wet, you can add another tablespoon of chickpea flour. If it's too dry and crumbly, you can add a teaspoon or two of water or lemon juice.
• Once the falafel are formed, you can cook them by your preferred method mentioned above. To deep fry the falafel, add about 3 inches of oil to a pot on medium heat. Heat the oil to 350°F (175°C). Cook the falafel in batches (about 6 to 8 at a time) for 1 to 2 minutes or until golden.
• Use a skimmer to check the color of the falafel and make sure they don't over cook. Then remove them to a paper towel-lined plate.
• Serve the falafel immediately, while warm and crispy on the outside. They're delicious served with tahini sauce as well.

Baked Pasta with Tomatoes and Vegan Mozzarella

 I went looking through some old cookbooks. This is from the New York Times Cookbook, 1990, p 480, altered to fit our needs

Ingredients:
4 TBS vegan butter
1/4 cup olive oil
2-4 garlic cloves
1.5 cups onion, finely chopped
2 TBS tomato paste
2.5 cups canned tomatoes
salt and pepper to taste
1/2 tsp oregano
1 pound gluten free pasta
1/2 pound vegan mozzarella cheese
1/4 cup vegan parmesan cheese

Directions:
1. Preheat the oven to 350 F
2. Saute garlic and onion in the oil until tender
3. Add tomato paste, tomatoes. salt and pepper. Bring to a boil and simmer, uncover for 20 minutes.  Add oregano.
4. Cook pasta and drain
5. Mix pasta with mozzarella cheese and the butter. Butter the bottom of a casserole. Pour the sauce over the top and sprinkle with Parmesan cheese. Bake for 15-20 minutes.

Menu 5/13-5/17

 Monday: Dinner with friends

Tuesday: Burgers with Broccoli Pesto Salad

Wednesday: Baked Pasta with Tomatoes and Vegan Mozzarella

Thursday: Enchiladas

Friday: Falafels with Fava Bean Salad, too many leftovers last week, so we are preparing these recipes this week.

Pesto Sauce

 This recipe is from the New York Times Cookbook, 1990, p 498 with our changes. We plan to use it for a broccoli salad with diced red onion and lightly steamed broccoli.

Ingredients:
2 cups basil leaves, we used an heirloom purple basil
2 large garlic cloves
3 TBS pine nuts
1/3 cup vegan parmesan cheese
1/3 cup olive oil
3 TBS nutritional yeast
Salt to taste

Direction:
1. Rinse and pat dry basil leaves
2. Place leaves in a food processor
3. Crush garlic under a knife blade and add to the food processor
4. Add pine nuts, cheese, nutritional yeast, oil and salt. Process until thoroughly blended.
5. Use immediately or put in a one cup jar with a lids. Will keep for 1-2 weeks in the refrigerator or 1 year in the freezer

menu 5/6-5/10

 Monday: Dinner with friends

Tuesday:  Chik'n Divan
We added Meati Chik'n tenders

Wednesday: Falafels with Fava Bean Salad

Thursday: Southwest Meati Chik'n with Red Pepper Sauce
We used Meati chik'n

Friday: Lentil Roasted Red Pepper Chili

Menu 4/29-5/3

 Monday: dinner with Friends

Tuesday:  roasted vegetable kohlrabi noodle bowl

Wednesday: Black Bean Burger, FoK spring 2024, p 87

Thursday: Garlic Mushroom Pasta

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 4/22-4/26

 Monday: Dinner with Friends

Tuesday: Lo Mein

Wednesday:  Whole Darn Squash Pasta, FoK Spring 2024 p 77

Thursday: Vegan Feijoada, FoK Spring 2024 p 86

Friday: Chili

Menu 4/15-4/19

 Monday: Dinner with friends

Tuesday: Ethiopian wild rice pilaf

Wednesday: Amaranth Tabbouleh with Falafels in Bfree pitas with vegan taziki and humus.

Thursday: Pizza 

Friday: Stuffed Poblano Peppers

Menu 4/8-4/12

You might have guessed that the garden kohlrabi, cabbage and carrots are getting ready to bolt with the warmer weather. The lettuce is bolting, so we will be eating more sorrel salads.

 Monday: dinner with friends

Tuesday: Snobby Joe with a Kohlrabi, Cabbage, Carrot Slaw 

Wednesday:  Potato Leek Soup

Thursday: Bean Tacos with a Sorrel Salad

Friday: Burgers with Kohlrabi Cabbage Salad with a Maple Lemon Dressing

Menu 4/1-4/5

 Monday: dinner with friends

Tuesday: Quinoa Pasta Salad 

Wednesday: Burgers with Carrot Salad

Thursday: Chickpea Tofu Panzanel Salad

Friday: Lasagna Soup  we switched from Potato Leek Soup

Menu 3/25-3/29

 Monday: Dinner with friends

Tuesday: Mushroom Millet Gratin
We used cannelline beans instead of cashews and millet instead of farro

Wednesday: Burgers and sweet potatoes

Thursday: Stir fried Rice
We used coconut aminos instead of soy and rice instead of farro

Friday: Southwest Mushroom in a Red Pepper Sauce

Menu 3/18-3/22

Monday: Dinner with friends

Tuesday: Carrot Dogs with slaw and baked beans

Wednesday: Falafel with a Fava Bean Salad

Thursday: Thai Chickpea Salad

Friday: Chili

Menu 3/11-3/15

 Monday: dinner with friends

Tuesday: Broccoli Cheddar soup with Chickpea salad (use your favorite chicken salad recipe, instead of chicken, use mashed chickpeas)

Wednesday: Pepper Ridge Sandwiches 

Pepper Ridge Sandwiches 

By Ann Esselstyn

Makes: 4-6 sandwiches

1 jar roasted red peppers, packed in water

2 tablespoons balsamic vinegar

1 teaspoon oregano

1 teaspoon thyme

1 teaspoon rosemary

1 teaspoon basil

1-2 cloves garlic, minced

16 oz. barbecue sauce, your favorite

20 slices of portabella mushrooms

1 loaf Ezekiel Sprouted Grain Bread, GF bread

1 cup oil free hummus

1 bunch scallions, chopped, pickled red onions

1 container organic baby spinach, spring mix

1 avocado, sliced, guacamole

 

Preheat oven to 400. Place mushroom slices on parchment-paper-lined sheet pan and brush with barbecue sauce. Cook for 30 minutes - or until cooked through.

Place roasted red peppers and their liquid in a bowl. Tear peppers into strips and add balsamic vinegar, oregano, thyme, rosemary, basil, and garlic.

Toast the bread.**  

Construct each sandwich by spreading hummus on one piece of toast.

Sprinkle a thin layer of scallions onto the hummus then add a layer of barbecued portabellas.

Add a layer of roasted red peppers.

Add a layer of spinach.

Add a layer of avocado.

Place a piece of toast atop the stack.

Slice into halves or quarters and serve!

Thursday: Sweet potato and black bean quesadilla 

Friday: Tofu Wrap

Menu 3/4-3/8

 Monday: Dinner with friends

Tuesday:  Spaghetti Squash Boats

Wednesday: Mushroom Tacos and Spanish Rice

Thursday: Burgers and Mac & Cheeze

Friday:  Mushroom and Rice Soup

Menu 2/26-3/1

 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: Black Bean Enchiladas

Thursday: Burger and Potato Salad 

Friday: Sopa de Fideo