Menu 6/20-6/24

Monday: Sweet Potato Nachos
sweet potatoes, sliced as discs, sprinkled with cumin and roasted
guacamole, salsa

Tuesday: dinner with friends

Wednesday: Chickpea wraps with watermelon gazpacho

Thursday: Burger and mac & cheeze

Friday: Lentil Chili

Menu June 13-17

The garden is starting to come in with summer veggies...

Monday: Spiralize squashes with a fresh tomato sauce with a pine nut garlic and edible flowers topping

Tuesday: Raw Nut Tacos with guacamole and tomato salsa in lettuce wraps

Wednesday: leftovers

Thursday: spicy vegan paella
Prep Time: 10 minutes

Cook Time: 1 hour 5 minutes

Total Time: 1 hour 15 minutes

Serves: 8

Ingredients:

1 tbsp. olive oil

2 onions, chopped

2 cloves garlic, minced

1 tsp. paprika

½ tsp. saffron

1 red bell pepper, chopped

1 block tofu, cubed

2 cups short brown or white rice

1 cup white wine

2 ½ cups vegetable broth

2 tbsp. nutritional yeast

1 tsp. salt

¼ tsp. pepper

⅛ tsp. ground turmeric

1 cup green peas

1 cup marinated artichoke

Capers, for serving

Fresh parsley, for serving

Instructions:

1. Preheat the oven to 350° F.

2. Heat the olive oil in a medium saucepan over low heat. Add the onions, garlic and paprika, and saffron and cook for 5 minutes.

3. Add the bell pepper and tofu and cook 10 more minutes.

4. In a large oven-safe saucepan with a lid, add the rice, wine and broth. Season with salt, pepper, nutritional yeast and turmeric and bring to a boil on the stovetop. Cover and bake for 45 minutes.

5. Add tofu mixture, green peas and artichokes to the rice. Cover and cook for 5 more minutes. Mix gently, taste, and season as needed.

6. Transfer to serving bowls and top with capers and fresh parsley, if desired. Serve your vegan paella hot!

Enjoy!

To your health!

Eddy B

Co-Founder - Gloriously Vegan

Friday: raw fajitas 
marinade: 
1/4 cup lime juice
1/4 cup water
1 TBS garlic powder
1 TBS chili powder
1 TBS cumin
1 TBS smoke paprika
2 TBS liquid aminos
1 tsp oregano

June 6-10 Menu

 Monday: Sweet potato quesadillas leftovers from Friday

Tuesday: Dinner with Friends

Wednesday: Sourdough Pizza, fresh veggies from the garden

Thursday: Garden Veggie Budha Bowl with Sunflower sauce

Friday: Meatless Loaf with sweet potatoes

Menu May 30-June 3

 Monday: Mushroom Burger with Potato salad and Broccoli Slaw 

Tuesday: dinner with friends

Wednesday: leftovers

Thursday: Spiced Lentil Salad with Winter Squash from Vegan for Everyone from America's Test Kitchen, p 164 with spring wrappers with a sunflower sauce
Sunflower Sauce
½ cup sunflower butter
1 large clove garlic, coarsely chopped
3 TBLS coconut aminos
2 TBLS balsamic vinegar
1 TBLS maple syrup
Dash of cayenne
¼ tsp salt
½ C hot water
Combine all in a food processor, except the water, and puree until smooth. Gradually pour in the
water. Keeps for weeks in the refrigerator.

Friday: Sweet Potato Quesadillas using amaranth tortillas

Menu for May 23 - May 27

 Monday: No Tuna salad with wraps

Tuesday: Vegetable Lasagna or Dinner with friends, weather dependent 
for the ricotta we used
1 can chickpeas, rinsed and drained
1/4 cup nutritional yeast
2 TBS lemon juice
1 zucchini
1/3 cup pinenuts
1 clove of garlic
1/4 tsp salt
Blend in food processor or blender

Wednesday: Butternut Cream Pasta with Black Beans

Thursday:  Mushroom Tacos
We water sauteed, no oil

Friday: We found soy-free, chickpea tofu. We made a millet, tofu, mushroom bowl with kale, altering the recipe from Vegan for Everyone from America's Test Kitchen, p 172

Low Fat Lemon Dijon dressing

 A friend of ours made homemade Dijon mustard and shared a jar with us. We made salad dressing.

Thanks Kim!

Ingredients:
1/2 cup the water from a jar of olives
1 TBS Dijon mustard
1 tsp garlic powder
1 TBS honey
3 TBS lemon juice
freshly ground pepper to taste

Directions: whisk the ingredients together and serve

Menu 5/16-5/20

 
Forks Over Knives sent an email for pasta recipes

Monday: dinner with friends at Torero's

Tuesday:  noodles spring roll- bowls

Wednesday: Leftovers

Thursday: Chinese Noodles with Ginger Garlic Sauce

Friday: Mac and Cheese 

Saturday: BBQ Hempe, mushroom, and bell pepper Skewers over rice from Vegan for Everyone, p 214.