Menu 11/27-12/1

 Monday; Dinner with Friends

Tuesday; .Mushroom Stew (Costco November 2023, p 19), dices

Ingredients:
1 cup carrot, sliced
1 cup celery, sliced
1 pound mushrooms, sliced, we used the Eat Meati Steak version of mushrooms
6 garlic cloves
2 tsp thyme
1 tsp oregano
1/2 tsp sage
2 TBS tapioca starch
1/2 cup balsamic vinegar
2 TBS coconut amino
1 cup split red lentils
1 pound potato
1 15-oz can tomato sauce
3 cups vegetable broth
2 bay leaves
parsley for garnish

Directions: sauté veggies, add herbs. Add starch, deglazing with vinegar. Add remaining ingredients. Boil then reduce to medium high until potatoes are tender.
Serve with mashed potatoes and bread

Wednesday: Snobby Joe's

Thursday: Pizza

Friday: Candy Roaster Squash, roasted pepper, white beans soup 

Menu 11/20-11/24

Monday: We bought Meati Chikn and made Dump Chikn, serving over rice

Tuesday: dinner with friends

Wednesday: a birthday dinner instead

Thursday: Thanksgiving

Friday:leftovers

Menu 11/13-11/17

 Monday: Dinner with Friends

Tuesday: Creamy Squash and Bean Soup

Wednesday: Lentil Kale Soup

Thursday: Vegan Paella 

Friday:  Lasagna Soup
We used vegan cheeses and vegan sausages

Menu 11/6-11/10

 Monday: Dinner with friends

Tuesday: Flu Soup
My son is sick, so we are switching for Flu and Cold Soup

Wednesday: Veggie Lentil Soup

Thursday: Pumpkin Chili

Friday: Chorizo Paella
We used vegan chorizo and added mushrooms and black beans for the chicken

Menu 10/30-11/3

 Monday: Dinner with Friends

Tuesday: Cheezy Chorizo Potato Soup
Using vegan chorizo sausage using chickpea tofu

Wednesday: Italian Bean Soup

Thursday: Tuscan Soup

Friday: Sweet Potato Tortilla Soup

Menu 10/23-10/27

 Monday: Dinner with friends

Tuesday: Sweet Potato Corn Soup 

Wednesday: Pizza

Thursday:  Veggie Fried Rice

Friday: Chik'n Tortilla Soup

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
• Hempe Chik'n Strips
• 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 hempe chik'n strips, 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 10/16-10/20

 Monday: Dinner with Friends

Tuesday: Snobby Joe with Sweet potatoes and slaw

Wednesday: Veggie Pot Pie, using white beans

Thursday: Lentil, Mushroom and Onion

Friday: Vegan Sweet Potato Chili