Menu 11/16-11/22

 Monday: Dinner with friends

Tuesday: Chili and Engine 2 corn muffins, p110

Wednesday: Vegan Beef and Rice

Thursday: leftovers or roasted tomato soup (Instead of coconut milk we pureed white beans (2 cans using canned). We replaced the salt with basil salt.)

Friday: Chorizo and Sweet Potato Soup for our Bible study group

Saturday: Mexican beans and rice

Sunday: Birthday dinner, my sons and girlfriends are cooking

Menu 11/9-11/15

This is soup challenge week from 
Monday: Creamy Vegetable Soup
We used pinenuts instead of cashews and fresh vegetables

Tuesday:  Ginger Carrot soup We used white beans instead of cashews

Wednesday: Spicy Black Bean soup

Thursday: Cabbage Soup

Friday: Vegan Broccoli Soup

Saturday: Mexican Rice and Beans

Sunday: Spaghetti

Chickpea Cheesecake

This recipe is from Instagram

Ingredients
1 can chickpeas, drained and rinsed
14 oz tofu
8 soft pitted dates
1/2 cup cacao powder
1 tsp vanilla
1 cup oat milk

Blend 
Line springform pan with parchment paper
Pour into pan
Bake at 350 degrees for 40 minutes
Cool, refrigerate until chilled