Monday: dinner with friends
Tuesday: Spicy stir-fried oyster mushrooms lemongrass and sugar peas
Wednesday: Eggplant Minestrone Soup
While we still have eggplant we made this again. We used vegan ground beef, added 3 cups of cannellini beans, a can of tomato sauce, 4 extra cups of broth, 2 jars of tomatoes, plus the fresh tomatoes and 2 tsp of Basil Salt.
Thursday: leftovers
Friday: Chik'n Tortilla Black bean Soup
We used Abbott's chik'n
Saturday: Vegan Gumbo
Sunday: Vegan GF Lasagna
Using fava bean tofu/hemp ricotta, Good planet mozzarella, Follow Your Heart Parmesan, vegan sausage and GF noodles.
Ricotta
1 pk of drained fava bean tofu cut into pieces
1/2 cup hemp hearts
2 TBS nutritional yeast
2 TBS olive oil
3 TBS lemon juice
1 tsp basil salt
1/2 tsp pepper
1 clove garlic
Pusle all ingredients in a food processor until it is crumbled.
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