Menu 7/20-7/26

 Monday: Dinner with friends

Tuesday: Dinner with friends, one of our favorite restaurants is closing, so we are going to tell our favorite waitress good-bye.

Wednesday: Zucchini Lasagna with tofu ricotta

Thursday: Italian Sweet pepper, Onions and Beyond Italian Sausage grilled

Friday: Gut Healing Chicken Soup

Saturday: Loaded Nachos

Sunday: Spaghetti

Menu 7/13-7/19

Monday: Dinner with friends

Tuesday: Tofu and Pineapple Skewers

Wednesday: Beet Bean Burgers

Thursday: Italian Stuffed Peppers
We used fava bean tofu instead of tempeh

Friday: Summer soup with No Tuna Salad 

Saturday: Loaded Nachos

Sunday: Spaghetti

homemade plant-based eggs

This made over 3-16 oz jars. We froze two of them. The jar upside-down doesn't have a lid to fit. This is so easy but not that good. It is really pasty, next time I would leave out the flour.

2 cups split mung beans
soak overnight in water and refrigerate
drain, rinse add to blender

Blend 2 cups water
1/4 cup nutritional yeast
5 TBS rice flour
2 tsp baking powder
3/4 cup aquafaba
store in the refrigerator for 3-5 days, can be frozen 

Menu 7/6-7/12

Monday: Dinner with friends

Tuesday: Falafel (leftover and frozen from last week) with Baked Greek Potato zucchini

Wednesday: Pesto Bake
We added Fava bean tofu for protein.

Thursday: Mexican Meatball Soup

Friday: Veggie Pasta Salad without the broccoli for Bible Study Group
We added tofu feta to the Pasta salad. We needed some protein with the meal

Saturday: loaded Nachos

Sunday: Spaghetti