Menu 4/20-4/27

 Monday: Dinner out with Friends

Tuesday: Burgers and Sweet potatoes

Wednesday: Mexican Casserole

Thursday:  Vegan Salisbury Steak
We had too many leftovers last week

Friday: Italian Wedding Soup

Saturday: Loaded Nachos

Sunday: Spaghetti

Menu 4/13-4/19

 Monday: Veggie Pizza

Tuesday:  Baked Pasta with Braised Artichoke

Wednesday: Pepper Ridge Sandwiches 

By Ann Esselstyn

Makes: 4-6 sandwiches

1 jar roasted red peppers, packed in water

2 tablespoons balsamic vinegar

1 teaspoon oregano

1 teaspoon thyme

1 teaspoon rosemary

1 teaspoon basil

1-2 cloves garlic, minced

16 oz. barbecue sauce, your favorite

20 slices of portabella mushrooms

1 loaf Ezekiel Sprouted Grain Bread, GF bread

1 cup oil free hummus

1 bunch scallions, chopped, pickled red onions

1 container organic baby spinach, spring mix

1 avocado, sliced, guacamole

 

Preheat oven to 400. Place mushroom slices on parchment-paper-lined sheet pan and brush with barbecue sauce. Cook for 30 minutes - or until cooked through.

Place roasted red peppers and their liquid in a bowl. Tear peppers into strips and add balsamic vinegar, oregano, thyme, rosemary, basil, and garlic.

Toast the bread.**  

Construct each sandwich by spreading hummus on one piece of toast.

Sprinkle a thin layer of scallions onto the hummus then add a layer of barbecued portabellas.

Add a layer of roasted red peppers.

Add a layer of spinach.

Add a layer of avocado.

Place a piece of toast atop the stack.

Slice into halves or quarters and serve!

Thursday: Gnocchi with Zucchini and Tomatoes

Friday: Vegan Salisbury Steak
We had too many leftovers last week

Saturday: Loaded Nachos

Sunday: Spaghetti

Menu 4/6-4/11

 Monday: dinner with friends at Chipotle

Tuesday: Lentil Loaf 

Wednesday: Chickpea Curry over rice
We used 1 cup Oat milk with 1 TBS of tapioca starch instead of coconut milk, due to tree nut allergies

Thursday: MUSHROOM SHAWARMA (2 servings, 35min prep time):

-12 oz king oyster mushrooms
-1 Tbsp lemon juice
-2 Tsp agave
-salt to taste
-1 Tsp each paprika, cumin and ground coriander
-1/2 Tsp dried oregano
-1/4 Tsp cinnamon
-oil to drizzle
Mix well on a baking tray and then put on skewers.
-8 oz cherry tomatoes
Drizzle with oil.
Bake everything at 400 for 25-30mins, flipping the skewers every now and then.
Tzatziki:
-1/2 cucumber (grated and squeezed)
-half a bunch parsley and dill, chopped
-2 cloves garlic, minced
-1/2 cup (150g) vegan yogurt
-a glug of olive oil
-1/2 lemon, juiced
-salt and pepper to taste
Mix and assemble everything in a wrap.

Friday:  Passover-potato-pie for Bible study, making one with just eggs, vegan, and two with eggs from Britta, thank you Britta.

Saturday: Vegan Salisbury Steak

Sunday: Spaghetti

Menu 3/30-4/5

 Monday: Falafels and Roasted Mediterranean Veggies

Tuesday: Buddha Bowl with Turmeric Tahini dressing

Wednesday: Mexican Meatball Soup

Thursday: leftovers

Friday: Sweet Potato Chorizo Soup

Saturday:  Spaghetti

Sunday: Happy Resurrection Day!
Tim's preparing the main dish with roasted veggies, garlic roasted potatoes and a leafy green salad from the garden and a lavender-lemon balm lemonade from the garden.

Menu 3/23 - 3/29

 Monday: Veggie pizza

Tuesday: Burgers with Buffalo Cauliflower and Quinoa Salad

Wednesday: Curry Squash Soup
we added lentils

Thursday: Vegan Quiche with a potato crust

Friday: 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 Fajita Chicken
• 20 oz crushed tomatoes
• 32 oz chicken 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 fajita chicken, corn, beans, chilli 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.

Menu 3/16-3/22

 Monday: Sourdough Veggie Pizza

Tuesday: Irish Stew
We substituted mushrooms for the beef and vegetable broth for beef broth. We added 1 cup of red lentils and an extra 2 cups of broth.

Wednesday: Burgers and sweet potatoes

Thursday: Vegan Chili with Engine 2 corn muffins

Friday: Leftovers

Saturday: Loaded Nachos

Sunday: Spaghetti

Jackfruit pot roast

 With the last few cold days of the season, a pot roast seemed to be an awesome choice
Ingredients

 1 tbsp olive oil
 1 large sweet onion, cut into chunks
 4 medium garlic cloves, chopped
 2 tbsp tomato paste

 1/4 cup pomegranate juice
 1/4 cup tamari low-sodium
 1 tbsp tapioca starch
 2 cups vegetable broth
 2 tbsp vegan Worcestershire sauce
 1 tsp salt
 1/2 tsp pepper, dried oregano
 1 lb baby potato medley
 4 medium carrots, peeled, cut into 1-inch pieces
 20-30 ounces jackfruit, canned, drained, rinsed, (565g)
 8 ounces cremini mushrooms, whole or halved, (227g)
 3 sprigs thyme
 1 sprig rosemary

1️⃣ Preheat the oven to 400°F (200°C).

2️⃣ Heat your pot over medium-high heat. Sauté the onions in olive oil until they are slightly browned. Add the garlic and tomato paste to the pot. Stir as the paste spreads and cooks for 1-2 minutes.

3️⃣ Pour in the red wine. Deglaze the pot by scraping the bits off of the bottom.

4️⃣ Mix the cornstarch into the tamari in a small container until it's smooth. Stir in the tamari mixture, broth, Worcestershire, salt, pepper, and oregano.

5️⃣ Bring the gravy to a boil, then reduce the heat and let it simmer for 3-4 minutes.

6️⃣ Add the potatoes, carrots, mushrooms, jackfruit, and herbs to the pot. Stir everything to coat it in the sauce. Cover the dish and cook it in the oven for 50-60 minutes.

7️⃣ Give it a stir halfway through and add a bit more water if it looks like it's drying out.

8️⃣ The pot roast is done when the vegetables are fork-tender. Remove the herb stems and enjoy!

Menu 3/2-3/8

Monday: Fava Bean Tofu Soy-free stir fry, using frozen summer veggies served over rice

Tuesday: Jackfruit Pot roast

Wednesday: Buddha Bowl over Millet

Thursday: Loaded Sweet Potato Nachos with Abbott's chorizo, black beans, onion, pepper, salsa and avocado/guacamole 

Friday: Veggie burgers with Sweet Potato Fries and slaw

Saturday: Falafels and Mediterranean Veggies 

Sunday: Spaghetti

Menu 3/9 - 3/15

 Monday: We had so many leftovers, we didn't get to make this
Sweet Potato noodles with crispy tofu

This is the dinner I make when I'm craving takeout but don't want to wait for delivery. Everything happens in one large skillet, including the tofu, which gets beautifully golden and crispy around the edges. Press and cube firm tofu, then pan-fry it in a bit of oil until crispy on all sides. Remove it from the skillet and set aside. In the same pan, cook your noodles according to package directions, or use pre-cooked rice noodles. Whisk together peanut butter, soy sauce, rice vinegar, maple syrup, and sriracha. Toss the noodles in the sauce, add back the tofu, and throw in whatever vegetables you have: shredded carrots, edamame, sliced bell peppers. The peanut sauce coats everything in that glossy, savory-sweet way that makes you want to keep eating long after you're full.

Tuesday: Chili with Engine 2 corn muffin

Wednesday: Snobby Joe's with Sweet Potatoes and a Winter Slaw

Thursday: Vegetable Soup with GF Sourdough bread

Friday: Bible study we brought Engine 2 corn muffins

Saturday: leftovers

Sunday: Spaghetti

Menu 2/23-28

 Monday:  Sheet pan chickpea shawarma with vegetables

This one hits all the right notes: warm spices, crispy edges, and that deeply savory quality that makes you forget you're eating something healthy. Toss drained chickpeas with cumin, coriander, turmeric, paprika, and a good glug of olive oil. Spread them on a sheet pan alongside thick wedges of red onion and chunks of cauliflower or sweet potato.

Roast everything at 425°F for about 30 minutes, giving it one good stir halfway through. The chickpeas get wonderfully crispy while the vegetables caramelize around the edges. Serve it over store-bought hummus with warm pita and a drizzle of tahini.

Tuesday: Skillet white bean and tomato bake

This rustic, Italian-inspired dish is what I make when I want something that feels homemade without fussing over multiple components. It's hearty, protein-rich, and comes together in a single cast iron skillet. Sauté garlic and a pinch of red pepper flakes in olive oil, then add a can of crushed tomatoes and let it simmer for a few minutes. Stir in drained white beans, a handful of olives, and some capers if you have them. Tear in fresh basil or add dried oregano. Let everything bubble together until the sauce thickens slightly, then serve it straight from the skillet with crusty bread for dipping. The beans get creamy, the tomatoes become jammy, and your kitchen smells incredible. Sometimes Marcus and I eat this standing at the counter, tearing off pieces of bread between bites.

Wednesday: Loaded sweet potato nachos

Who says nachos can't be dinner? When you build them on a base of roasted sweet potato rounds instead of chips, you've got something substantial enough to call a meal. Slice sweet potatoes into half-inch rounds and arrange them on a sheet pan. Roast at 400°F for about 20 minutes until tender. Then layer on black beans, corn, diced jalapeños, and dollops of cashew queso or your favorite vegan cheese. Pop the pan back in the oven for another 5 minutes until everything is warm and melty. Finish with avocado, salsa, cilantro, and a squeeze of lime. It's messy in the best way, and there's something deeply satisfying about eating dinner that feels a little rebellious.

Thursday:  Mediterranean baked orzo

This is the dish I make when I want something that feels a little fancy but requires almost no attention. Everything goes into one baking dish, including the uncooked orzo, which absorbs the liquid as it bakes. Combine dry orzo with vegetable broth, diced tomatoes, minced garlic, olive oil, and a generous amount of dried herbs like oregano and thyme. Stir in artichoke hearts, sun-dried tomatoes, and kalamata olives. Cover tightly with foil and bake at 375°F for about 35 minutes. Uncover, stir, and bake another 10 minutes until the top gets slightly golden. The orzo becomes tender and infused with all those Mediterranean flavors. It's the kind of dish that makes people ask for the recipe, and you get to smile knowing how little effort it actually took.

Friday: Sweet Potato noodles with crispy tofu

This is the dinner I make when I'm craving takeout but don't want to wait for delivery. Everything happens in one large skillet, including the tofu, which gets beautifully golden and crispy around the edges. Press and cube firm tofu, then pan-fry it in a bit of oil until crispy on all sides. Remove it from the skillet and set aside. In the same pan, cook your noodles according to package directions, or use pre-cooked rice noodles. Whisk together peanut butter, soy sauce, rice vinegar, maple syrup, and sriracha. Toss the noodles in the sauce, add back the tofu, and throw in whatever vegetables you have: shredded carrots, edamame, sliced bell peppers. The peanut sauce coats everything in that glossy, savory-sweet way that makes you want to keep eating long after you're full.

Saturday: leftovers

Laundry Detergent

 

I found this recipe on Instagram from 

life.curating

. It works great, our special needs son wets the bed and it rids the urine smell better than store bought detergent. It is so easy to make.

 

🧴 DIY Non-Toxic Liquid Laundry Detergent

Simple, plant-based, and made with everyday ingredients 🌿 Don’t have store-bought expectations - clean doesn’t need scent or foam to prove it’s working

Recipe: (5-quart batch)
My glass jug is from @IKEA
21 cups distilled water
1¼ cups washing soda
⅔ cup baking soda
2 tbsp Epsom salt
⅓ cup Sal Suds
20 drops essential oil + ½ tsp polysorbate

Use ¼ cup per load (HE) or ½ cup (top load).
Biodegradable · naturally scented · no parabens or phosphates.
We reduced the volume to fit our jar.
Recipe for a 5 cup batch 4.25 cups water ¼ cups washing soda
2 TBS baking soda
1/2 TBS Epsom salt
1 TBS Sal Suds
6 drops essential oil 10 drops polysorbate

Menu 2/16-2/22

 Monday: dinner with friends at Chipotle

Tuesday: Potato Kale Soup

Wednesday: Creamy broccoli soup
We used oat milk as the milk replacer

Thursday: Vegan pizza

Friday: Black bean and sweet potatoes enchiladas 

Saturday: Vegetable Soup

Sunday: Spaghetti

Menu 2/9-2/15

 Monday: Feel Better Noodle Soup 

Tuesday: Italian Soup

Wednesday: Chili and cornbread

Thursday: leftovers or Potato Kale Soup

Friday: Wedding Soup for Bible study
We used Beyond meatballs and gluten free pasta

Saturday: Snobby Joe's and sweet potato fries

Sunday: Spaghetti

Vegan French Toast

A friend brought us a loaf of Gluten Free bread, so we thought we would make Easy Vegan French Toast (10 Minutes!) - Minimalist Baker Recipes

Ingredients

BATTER

• 3 Tbsp tapioca
• 1/2 cup oat milk 
• 2 tsp maple syrup
• 1 tsp vanilla extract
• 1/8 tsp black salt (kala namak — adds eggy flavor // or sub sea salt)
• 1/2 tsp ground cinnamon
• 2 large pieces sturdy day-old bread (we recommend sourdough)
• 2 tsp vegan butter (we like Miyoko’s with a hint of salt)

Instructions

• BATTER: To a shallow bowl or baking dish add tapioca starch, then slowly add in dairy-free milk while whisking. Whisk fully to ensure there are no clumps. Then add maple syrup, vanilla extract, black salt (or sea salt), and cinnamon. Whisk again to combine.
• Next, heat a large skillet over medium heat.
•  In the meantime, add your bread slices to the batter and soak on each side for ~15-20 seconds. It shouldn’t be super soggy, but they should be well coated. Option to dust each side with a bit more cinnamon
• COOK: Add a bit of vegan butter to the hot skillet and as many pieces of French toast as will fit comfortably. Cook for ~2 minutes, or until the underside is golden brown. Then flip with a fork or spatula and cook for 2 minutes more, or until both sides are golden brown and caramelized. Repeat as needed until all French toast is prepared.
• SERVING: Serve as is, or (our preferred) with vegan butter or nut butter, fresh fruit, and maple syrup. You could also sprinkle with organic powdered sugar or add coconut whipped cream for a more decadent touch.
• STORAGE: Best when fresh. Not freezer friendly. You can make the batter up to 2 days in advance, though best when fresh. Enjoy!

Vegan Panera Potato Soup

 

We altered several copycat recipes to make a vegan version

Ingredients

• 2 tablespoons vegetable broth
• 1 medium sweet onion diced
• 4 cloves garlic minced
• use 12 oz of cooked vegan bacon bits 
• 2 cups warm oat milk
• 2 pounds Yukon potatoes, diced
• 2 TBS nutritional yeast
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• 2 cups low sodium vegetable broth
• 2 tablespoons vegan butter unsalted
• 2 tablespoons all-purpose gluten free flour
• 1 cup heavy vegan cream (2/3 cup oat milk and 1/3 cup olive oil)
• 4 ounces vegan sour cream room temperature using fava bean tofu
• 3/4 cup vegan cheddar cheese Good Planet is our favorite
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

• Add broth to a hot medium pot or Dutch oven over medium heat.
• Add the onion and cook for 2-3 minutes, stirring occasionally.
• Add garlic and cook until fragrant, for about 1 minute, stirring all the time.
• Add potatoes, bacon bits, dried oregano, and dried parsley, and stir to combine.
• Add enough vegetable broth to cover the potatoes fully. Cook on medium heat for about 12 to 15 minutes, or until the potatoes are tender when pierced with a fork.
• Once the potatoes have cooked, Whisk the gluten free flour until completely combined with the heavy cream alternative. Whisk the flour mixture until smooth. 
• Add the flour mixture to the potatoes and gently stir to combine.
• Mash half of the potatoes or as much as you want using a potato masher. You can also add the soup to a blender or use an immersion blender.
• Add the vegan sour cream and vegan cheddar cheese stir until it melts.
• If the soup is too thick, add more chicken broth.
• Season with salt and black pepper. Taste and adjust.
• Garnish with chives, bacon bits, and cheddar cheese. Serve and enjoy!

Menu 2/2-2/8

 Monday: Sourdough Mediterranean Veggie Pizza
We used artichokes, roasted peppers, vegan cheeses, olives, sun-dried tomatoes, and mushrooms.

Tuesday: Easy Three Bean Vegetable Chili, Eat to Live, Dr Fuhrman, p. 272

Wednesday: Veggie Lasagna 

Thursday: Tofu Pot Pie
We used Fava bean Tofu in place of chicken, adding poultry seasoning. We used premade gluten free pie shells, making a whole pie. We used vegan parmesan cheese and oat milk.

Friday: Leftovers or veggies burgers we have frozen with sourdough hamburger buns

Saturday: Spaghetti

Sunday: Winning Game Day Chili
We used Fava Beans and Beyond ground beef