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.

High Protein and High Fiber Ice Cream

Chocolate
1 can of chickpea, drained and rinsed
3 TBS Cacao powder
120 g dates, soaked in hot water for at least 15 minutes
3 TBS sunflower butter
1/2 cup oat milk
1 tsp vanilla
Blend
Stir in
3 TBS chocolate chips
Freeze 2-3 hours

Strawberry
1 can of chickpea, drained and rinsed
3 TBS hemp seeds
120 g dates, soaked in hot water for at least 15 minutes
3 TBS oat yogurt
1/2 cup oat milk
1/2 cup chopped strawberries
1 tsp vanilla
Blend
Stir in
1/2 cup chopped strawberries
Freeze 2-3 hours

Menu 4/27-5/3

 Monday: Veggie Pizza

Tuesday: Buddha Bowl

Wednesday: Falafels with Fava bean salad and Potato Salad (I won't use 1/3 cup of olive oil, 2 TBS olive oil and 3 TBS olive brine, then reduce the salt)

Fava bean salad
2 cups cooked fava beans
1 cup diced tomato
1/2 cup cucumber
1/4 cup shallot
1/4 cup parsley
2 TBS olive oil, 2 TBS olive brine
1 clove garlic minced
1/2 tsp cumin
salt and pepper to taste 

Thursday: leftovers

Friday:  Orange Tofu 

Saturday: Loaded Nachos

Sunday: Spaghetti

Menu 4/20-4/27

 Monday: Dinner out with Friends

Tuesday: leftovers

Wednesday: Mexican Casserole

Thursday: Broccoli Tofu stir-fry

Friday: Italian Wedding Soup

Saturday:  Burgers and Sweet potatoes

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!