Monday: Veggie pizza
Tuesday: grill tofu souvlaki style served in a pita with tzatziki sauce
We used Fava Bean Tofu instead of beef
Hummus
Tzatziki Recipe:
8 oz oat yogurt
1/2 English cucumber, peeled
1 small garlic clove, smas
1/2 tbsp white wine vinegar for the cucumbers
1 tbsp white wine vinegar for the yogurt
1 tbsp olive oil
¼ bunch fresh dill, finely chopped
Salt and pepper
Grate the cucumber
Add salt and 1 tbsp vinegar
Let it sit 20 to 30 minutes
Squeeze out all the liquid
This step brings everything together
Add to yogurt
Mix in garlic, remaining vinegar, olive oil, dill
Season and chill
Serve cold. Drizzle with olive oil.
Add a sprig of thyme and an olive if you like.
Wednesday: carne-asada portabella
we substituted large portabella for the beef. We served this with refried black beans and Mexican rice.
Thursday: Tofu Lemon and Rice Soup
We will substitute the turkey with fava bean tofu and use a vegan cream of celery soup.
Friday: Pasta salad with white beans and pesto
Saturday: leftovers or loaded nachos
Sunday: Spaghetti
