Menu 10/7-10/11

 Monday: dinner with friends

Tuesday:  Creamy Sun-dried Tomato and Roasted Red Pepper Pasta
We substituted the half and half for pureed white beans and 2 TBS nutritional yeast.

Wednesday: Air-fried Taquitos

Thursday: Bean with Braised Summer Vegetables 

Friday: Roasted Tomato, pepper and garlic soup
We are roasting (400 degree for 35 minutes) our 2-3 cups halved tomatoes, and 1-2 cups halved peppers with 2-3 cloves minced garlic and 1/2 cup onions. We add a 1.5 cup white beans, 2 TBS of nutritional yeast. It is pureed and served with parmesan cheese and bread. This is a serving for 4

Menu 9/30-10/4

 Monday: Dinner with friends

Tuesday: Paella

Wednesday: Vegan Lasagna

Thursday: Teriyaki Tofu served with rice

Friday: Slow-Cooker Pasta e Fagioli

Menu 9/23-9/27

 Monday: Dinner with friends

Tuesday: Spicy Black Bean Soup

Wednesday: Mushroom Alfredo with Roasted Brussel Sprouts
We used pureed 1.5 cups cannellini beans and 2 TBS nutritional yeasts instead of heavy cream

Thursday: Fiesta Taco Bowl
We used chickpea tofu chorizo

Friday: Lasagna Soup

Menu 9/16-9/20

 Monday: dinner with friends, weather dependent, Tortilla soup

Tuesday: falafels with a fava bean salad

Wednesday: Pesto Bake

Thursday: Pizza

Friday: Vegan Chorizo Soup

Menu 9/9-9/13

 Monday: Dinner with friends

Tuesday: Chick'n Sandwich

Wednesday: Minestrone Soup

Thursday: Chopped-rainbow-salad-bowls-with-peanut-sauce
We used Sunflower instead of peanut, millet instead of bulgur, and olive brine instead of soy sauce

Friday:  Lentil Soup

Menu 9/2-9/6

 Monday: Dinner with friends

Tuesday: Roasted Veggie Mac and Cheeze

Wednesday: Stuffed Mushrooms

Thursday: Greens Rice

Friday: Chili

Menu 8/26-8-30

Monday: Chili and corn muffins

Tuesday: Veggie Burgers and pasta salad

Wednesday: Vegetable soup 

Thursday: Snobby Joe with slaw

Friday: Tortilla soup