Menu 9/14-9/20

 Monday: Dinner with friends

Tuesday: Broccoli Cheddar Soup with sourdough bread
We pureed a can of chickpeas for added protein

Wednesday: Harvest Salad
We used a butternut squash and added Fava Bean Feta. We added pumpkin seeds instead of pecans.

Thursday: leftovers

Friday: Harira Soup

Saturday: Mexican over rice

Sunday: Spaghetti

Gluten-free Sourdough bread

 

We used the King Arthur recipe in a Romer Topf terracotta pan, following King Arthur's steps through step 4.

We soaked the Romer Topf top and bottom in water for 30 minutes at the last rise of the dough.
We placed the dough on parchment paper and lowered the dough into the Romer Topf base.
We covered the dough with the Romer Topf lid and placed it in a cold oven.
We turned the oven on to 450 and turned on the timer for 60 minutes.
After 1 hour, we lifted the bread out of the Romer Topf, removed the parchment paper and put the bread back into the oven at a lower temperature, 400, for 12 minutes.
When we removed the bread from the oven we checked the temperature, we want it to be over 200. It was 205.
We let it cool and sliced it.

The best sourdough bread ever!!!

Herbal Salt

Herbal salts are used to finish a meal whether it is meat or vegetables.

Basil Salt
1/2 cup coarse salt
1 cup chopped basil flowers and/or leaves
Pulse in food processor
Spread on baking sheet
Bake at 200 for 35-40 minutes

Rosemary Salt
1 cup coarse salt
1/4 cup rosemary leaves
Pulse in food processor
spread on baking sheet
allow to air dry for a couple of hours

Sage
1/2 cup coarse salt
1.5 cups sage leaves
Pulse in food processor
Spread on baking sheet
Bake at 200 for 35-40 minutes

Thyme Salt
1 cup coarse salt
2 TBS thyme leaves
Pulse in food processor
Spread on baking sheet
Bake at 200 for 35-40 minutes

Oregano Salt
1 cup coarse salt
1/4 cup oregano leaves
Pulse in food processor
Spread on baking sheet
Bake at 200 for 1 hour

Parsley Salt
1 cup parsley leaves
1/2 cup coarse salt
Pulse in food processor
Spread on baking sheet
Air dry at least 24 hours

Cilantro Salt
1.5 cup coarse salt
1 cup cilantro leaves
1 tsp cumin
Pulse in food processor
Spread on baking sheet
Bake at 200 for 1 hour

and we can't forget Lavendar Bath salts

Lentil Salad

 Marinated Lentil Salad

Ingredients
2 cups cooked green or brown lentils, drained
½ red bell pepper, finely diced
½ small red onion, thinly sliced

1 cup quartered cherry tomatoes  1/2 cup diced cucumber
2 tbsp fresh parsley, chopped
2 tbsp fresh cilantro, chopped
2 cloves garlic, minced
1 TBS extra-virgin olive oil 3 TBS olive brine
2 tbsp lemon juice
1 tbsp red wine vinegar
1 tsp Dijon mustard
½ tsp cumin
½ tsp dried oregano
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper
1 tbsp sesame seeds

Directions:
Cook the lentils: If using dry lentils, simmer about 1 cup lentils in plenty of water for 20–25 minutes until tender but not mushy. Drain and cool.
Make the dressing: Whisk together olive oil, lemon juice, vinegar, Dijon mustard, garlic, cumin, oregano, paprika, salt and black pepper.
Combine: Add lentils, bell pepper, onion, parsley and cilantro to a large bowl.
Marinate: Pour the dressing over everything and gently mix.
Rest: Cover and refrigerate for at least 1 hour. For the best flavor, let it marinate 4–6 hours.
Finish: Sprinkle with sesame seeds or pumpkin seeds and a little extra parsley before serving.

Menu 9/7-9/13

Monday: Burgers with corn pasta salad

Tuesday: Mung Bean Soup

Wednesday: Fiesta Burrito (with Lime & Avocado)

Thursday: Burgers, slaw and sweet potato fries

Friday: Roasted Tomato Soup
Instead of coconut milk we pureed white beans (2 cans using canned). We replaced the salt with basil salt.

Saturday: Mexican over rice

Sunday: Spaghetti

Garam Masala Spice Blend

 Garam Masala Spice Blend

Ingredients:

1 tablespoon ground cumin
1 ½ teaspoons ground coriander
1 ½ teaspoons ground cardamom
1 ½ teaspoons ground black pepper
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg

Instructions:

1. Mix cumin, coriander, cardamom, pepper, cinnamon, cloves, and nutmeg in a bowl.

2. Transfer the mixture to an airtight container, and store in a cool, dry place.

Menu 8/31-9/6

 Monday: Dinner with Friends

Tuesday: Snobby Joe with Pineapple slaw

Wednesday: Italian Sausage and Pepper and onions with Lentil Salad

Thursday: Dairy Free Creamy Vodak Sauce Pasta
We used fava bean tofu to make the cream cheese
14 oz tofu
1 TBS lemon juice
1 TBS nutritional yeast
1 tsp salt
2 TBS olive oil
Blend until creamy

Friday: Beet Bean Burgers with Broccoli Salad

Saturday: Mexican over Rice 

Sunday: Spaghetti

Menu 8/24-8/30

 Monday: Falafel and roasted veggies

Tuesday: Vegetable Soup

Wednesday: Chickpea Masala

Thursday: Veggie burgers with slaw

Friday: 3 Bean Tortilla Soup

Saturday: Mexican over rice

Sunday: Spaghetti

Menu 8/17-8/23

 Monday: dinner with friends

Tuesday: Zucchini Calzones
We added beans to the calzone using sourdough

Wednesday: White Bean Salad
Ingredients 2 (15 oz/425 g) cans cannellini beans, drained and rinsed 1 cup cherry tomatoes, halved ½ cucumber, diced ¼ small red onion, thinly sliced ¼ cup chopped fresh parsley 2 tbsp chopped fresh basil ¼ cup tofu feta
2 tbsp olive brine 1/4 cup olives
1 tbsp fresh lemon juice 1 tbsp red wine vinegar 1 garlic clove, minced 1 tsp Dijon mustard ½ tsp dried oregano Salt and black pepper, to taste

Instructions
In a large bowl, combine the cannellini beans, cherry tomatoes, cucumber, red onion, parsley, basil, and feta (if using).
In a small bowl, whisk together the olive brine, lemon juice, red wine vinegar, garlic, Dijon mustard, oregano, salt, and pepper.
Pour the dressing over the salad and toss gently until evenly coated.
Let the salad sit for 10–15 minutes before serving to allow the flavors to meld.
Serve chilled or at room temperature.

Thursday: leftovers

Friday: Chili for Bible study night.

Saturday: Mexican over rice

Sunday: Spaghetti

Dishwasher Detergent

 

Ingredients

• 1 cup washing soda (primary cleaning agent)
• 1 cup baking soda (helps with grease and odor)
• 1/2 cup citric acid (prevents film and hard water spots)
• 30 drops of lemon essential oil for fragrance

Instructions

1. Combine all dry ingredients in a large mixing bowl or mason jar.
2. Stir thoroughly to break up clumps; a fork or whisk works well.
3. Add essential oils if desired and mix again.
4. Store in an airtight container to prevent moisture absorption. For high-humidity areas, include a small clay pouch to reduce clumping mommypotamus.com+2.

Usage

• Use 1–2 tablespoons per dishwasher load, adjusting for heavily soiled dishes or hard water.
• Place the powder in the detergent compartment.
• For best results, use a separate rinse aid (like white vinegar or citric acid) in the rinse compartment to avoid neutralizing the detergent during the wash cycle mommypotamus.com+1.

Menu 8/10-8/16

 Monday: Vegan pizza

Tuesday: Lo Mein

Wednesday: Buddha Bowl

Thursday: Black Bean Quinoa Burrito Bowl

Friday: Black Bean Soup

Saturday: Mexican over rice

Sunday: spaghetti

Grape, Tulsi, Lemon Mocktail

 Our grapes are in as is the tulsi, so we gave this a try

Ingredients for syrup:
1.5 cups of grapes
1/3 cup of sugar
20 tulsi leaves
2 TBS lemon juice
2 pinches of black lava salt

Directions for immediate syrup
Place the ingredients in a blender and pulse to not grind the seeds with a cup of water
Filter through cheesecloth and then filter a second time through a coffee filter. Serve 1/4 of a cup of syrup over ice with seltzer water.

Directions for water bath canning
Place all the ingredients into a sterile quart jar, grapes whole, filling the jar with boiling water. Can for 10 minutes. Check that the jars sealed. Filter through cheesecloth smashing the grapes. It does not need the second filtering.
This version is more dilute, and the tulsi flavor is less pronounced, but it is shelf stable to serve later in the year.

Menu 8/3-8/9

 Monday: Dinner with friends

Tuesday: Baked Chik'n Peppers

Wednesday: Marry Me Pasta

Thursday: leftovers or Buddha Bowl

Friday; Gut Healing Chicken Soup for bible study
We made a vegan version as well using Abbott's plant-based chicken 

Saturday: loaded Nachoes

Sunday: Spaghetti

Menu 7/27-8/2

 Monday: veggie sourdough GF pizza

Tuesday:  Mongolian Tofu

Wednesday: Vegan Gumbo

Thursday: leftovers

Friday: Summer Soup

Saturday: Chermoula Sauce over steaks with Country Potatoes and Crispy Zucchini

Sunday: Spaghetti

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: Lasagna Soup
We used vegan mushroom based "meat", tofu ricotta, vegan cheeses and gluten free pasta

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

Menu 6/29-7/5

Monday: Dinner with Friends

Tuesday:  Veggie Pasta Salad with Pulled BBQ Jackfruit and slaw
We added tofu feta to the Pasta salad. We needed some protein with the meal

Wednesday: Tacos

Thursday: Garlic Herb Pattypan Squash with Falafels

Friday: Loaded Nacho

Saturday: 4th of July Burgers

Sunday: Spaghetti

Menu 6/22-6/28

 Monday: Boursin Pasta
We used pine nuts instead of cashews for the Boursin. We used Abbott's Chicken. We added zucchini and cherry tomatoes to the pasta. Both vegetables were parboiled with the pasta for the last 2 minutes.

Tuesday: Black Bean Ceviche

Wednesday: Tomato Soup with No Tuna Sandwich on GF sourdough bread

Thursday: Beet Burgers and Smoked Baked Beans with slaw

Friday: Lazy Skillet Dumplings
We used Adzuki beans (vegan) instead of pork and spring roll wrappers instead of wonton wrappers due to celiac 

Saturday: Loaded Nachos

Sunday: Spaghetti

Menu 6/15-6/21

 Monday: Dinner with Friends at Chipotle

Tuesday:  Adzuki Bean Rice Bowl

Wednesday: Fava Bean Salad with Ratatouille  

• Ingredients:
  • 1 cup dried fava beans
  • 4 cups water
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
• Instructions:
  1. Cook the Fava Beans: Rinse and cook the fava beans in 4 cups of water, boiling for 45 minutes to 1 hour until tender. Drain and let cool.
  2. Prepare the Salad: In a large bowl, combine the cooked fava beans, cherry tomatoes, diced cucumber, red onion, and parsley.
  3. Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper. Pour over the salad and toss to combine.
  4. Chill and Serve: Refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled.

Thursday: leftovers

Friday:  Cream of Corn Soup for Bible study potluck
We used oat yogurt instead of heavy cream

Saturday: Loaded Nachos

Sunday: Spaghetti

Menu 6/8 - 6/14

Monday: Sourdough veggie pizza

Tuesday: Garlic Tofu Stir Fry
Ingredients (1 serving)

For the noodles
80 g noodles (ramen, wheat or protein noodles)

For the tofu
200 g firm tofu, pressed and cubed
1 tsp neutral oil
1 tbsp cornstarch
Salt & black pepper

For the chili garlic sauce
1 tbsp soy sauce
1 tsp sesame oil
1 tsp maple syrup
1 tsp rice vinegar
2 garlic cloves, minced
1 tsp chili flakes or chili paste
½ tsp grated ginger
60 ml water

For the vegetables
1 spring onion, sliced
100 g pak choi or cabbage, sliced

Optional
Sesame seeds
Extra chili oil

⸻

🍳 Instructions

• Cook noodles according to package instructions, drain
• Toss tofu with cornstarch, salt & pepper
• Heat oil in a pan and fry tofu 6–8 min until golden and crispy
• Remove tofu and set aside
• In the same pan sauté garlic and ginger for 30 sec
• Add soy sauce, sesame oil, maple syrup, vinegar, chili and water
• Simmer 1–2 min until slightly thickened
• Add pak choi or cabbage and cook briefly
• Toss noodles in the sauce until fully coated
• Let noodles sit for 1–2 min to develop crispy caramelized edges
• Top with crispy tofu, spring onion and sesame seeds

Wednesday: roasted squash with falafels and pita 

Thursday: Kale, Lentil, Potato Salad with Burgers or leftovers

Friday: Marry Me Lentils
We used oat yogurt to replace the heavy cream and pinenut parmesan cheese.

Saturday: Loaded Nachos

Sunday:  Spaghetti

Elderflower Raspberry Mocktail

Ingredients:
2 cups raspberries
1/3 cup elderflower cordial
2 TBS lemon juice
handful of mint
1 quart of water

In a jar add the cordial and lemon juice and mix.
Divide the raspberries among the bottles.
Pour the cordial mix over the berries
Add mint to the bottle and refrigerate.

Enjoy over edible flower ice cubes with an extra sprig of mint.

To make it a sparkling mocktail, substitute the water for seltzer water and serve immediately

Menu 6/1-6/7

 Monday: Dinner with Friends

Tuesday: Mexican Bowl
Black beans, rice, sweet potatoes, onion, roasted peppers, garlic, avocado, salsa

Wednesday: Southwest Tofu

Thursday: leftovers

Friday: Bible Study Potluck Italian Zucchini Soup

Saturday: Loaded Nacho

Sunday: Spaghetti

Menu 5/25-5/31

 Monday: veggie pizza

Tuesday: Fajitas

Wednesday: Chick'n gnocchi Soup
We used vegetable broth and Abbott's chick'n

Thursday: leftovers

Friday: Summer veggie Soup
We added cannellini beans to this soup.

Saturday: Loaded Nachos

Sunday; Spaghetti

Menu 5/18-5/24

 Monday: Dinner with friends

Tuesday:  We didn't get a chance to make this last week,
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  Directions: Grate the cucumber
Add salt and 1/2 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: Stuffed cabbage leaves

Thursday: Burgers with roasted potatoes and garlic kale

Friday: Chik'n Tortilla soup for the Bible Study Potluck

• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 jalapeno pepper , seeded and diced
• 1 tsp ground cumin
• 1 tsp chili powder
• Abbott's Fajita Chicken
• 20 oz crushed tomatoes
• 32 oz chicken broth 
• 3 cans of 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 Fajita chicken corn, beans, chili 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.

Saturday: Loaded Nachos

Sunday: Spaghetti

Menu 5/11-5/17

 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: Warm Pasta salad with white beans and pesto
1 pint roasted tomatoes, 1 red onion roasted, 1.5 cups cannellini beans, add pesto to pasta and vegetables

Saturday: leftovers or loaded nachos

Sunday: Spaghetti

Menu 5/4-5/10

 Monday: Dinner with friends

Tuesday: sweet potato and black bean tacos

Wednesday: Vegan Salisbury Steak 

Thursday: 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
• Abbott's Fajita chick'n
• 20 oz crushed tomatoes
• 32 oz vegetable 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 Abbott's fajita chick'n, corn, beans, chilli powder, cumin, crushed tomatoes, salt, ¼ cup of cilantro and vegetable 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.

Friday: Bible study potluck
We made White Bean Risotto

Saturday: Spaghetti

Sunday: Happy Mother's Day. Tim will be preparing the main dish. We made vegan potato salad and slaw.