2/22-2/26 menu (Bowl week)

Monday:  Spicy Buddha Bowl
We used sorghum instead of rice. We enjoy the nutty taste of sorghum.

Tuesday: Burrito Bowl
We used sorghum instead of rice and served it with corn tortillas.

Wednesday: Winter Buddha Bowl with Kale Falafel
We used millet instead of couscous. We served it over kale. Our friend brought us a lentil pasta dish with thyme and cherry tomatoes.

Thursday: Shawarma Bowl
We served this inn a gluten free pita

Friday: Tex-Mex Millet Bowl

2/15-2/19 menu (Stew week)

 

This is a cold week, a great week for stews.

Monday: Mediterranean Lentil Stew

We used the instant pot and cooked on 9 minutes with a natural release. We also had kale and sorrel in the garden and used it instead of spinach adding it prior to serving. We also have an abundance of oregano, so we added it prior to serving. 

Tuesday: Mushroom Bourguignon 

Wednesday: Karahi and Khatta Aloo
We used red lentils as our protein and served it with millet.

Thursday: We have so many leftovers that we are not making the Curried Tomato Lentil Stew

Friday: Caramelized Onion Black-eyed pea chili  

February Whole Food Plant Based Potluck

 This month's theme is superbowl finger foods. Everything was so good. I don't think I could pick a favorite. March's theme is breakfast ideas...

Sweet potato avocado appetizers 

     Sweet Potato slices
     Guacamole
     Paprika

Cauliflower wings with Daiya Ranch and Daiya Blue Cheese. Hemp seeds ground were used instead of almond flour.

Chili (waiting on recipe)

Smoky Beans on Toast. Thanks Pam for the recipe, praying you are feeling better

Carrot Dog Bites in a blanket 

Power Bites 

1 1/2 Cups Rolled Oats
1/2 Cup Almond Butter
1 scoop Pea Protein Powder
1 TBS Vanilla
pinch of salt

Place all ingredients in food processor and process until smooth. Roll dough into 1-2 inch balls and freeze.


1 1/2 Cups Rolled Oats
1 Cup Peanut Butter
1/2 Cup Cacao
1 TBS Vanilla
1/4 Cup agave
pinch of salt

Place all ingredients in food processor and process until smooth. Roll dough into 1-2 inch balls and freeze.

No queso queso 

1/2 cup raw cashews

1/2 cup sugar free salsa 

2 tbsp water

1 tbsp nutritional yeast 

2 tsp taco seasoning (homemade)

1/4 tsp fine sea sat 

In a high power blender, combine all ing and blend on high until combined and warm, approx 5 minutes 

Vegan spinach artichoke dip 

1 tbsp olive oil

1/2 yellow onion chopped 

4 garlic cloves 

1 14oz can artichoke hearts - drained and rinsed 

5oz fresh spinach or 10 oz frozen spinach 

1.5 tsp sea salt

1 cup whole cashews

1 cup water

1 tsp lemon juice 

1 tsp apple cider vinegar 

Black pepper to taste 

Preheat oven to 400F. 

Heat oil in large cast iron skillet and sauté garlic and onions for about 5 minutes.

Chop fresh spinach or squeeze frozen spinach and add to pan. 

Chop artichokes very small and add to pan with 1 tsp salt. Stir well  and take off heat. 

In blender, blend cashews, vinegar, lemon, water and .5tsp salt. 

Add sauce to pan, mix well, and cook for about 15 minutes. Serve warm with chips. 

2/8-2/12 menu (Soup week)

 This week, I just want to make soups, so this is soup week.

Monday: Red Bean and Tortilla Soup 
We used black beans, doubled the spices, 2/3 of the broth, and doubled the tomatoes.

Tuesday: Potato and Mushroom Soup

Wednesday: Lentil Soup with Beyond Sausage
We used beyond meat Hot Sausage, 12 oz, and vegetable broth

Thursday:  Taco Soup with corn muffins
We added a 14.5 oz can of tomatoes, a diced bell pepper, used our homemade taco seasoning mix and added 2 TBS of lime juice to the soup. We also reduced the salt to 1 tsp instead of 2, the vegetable from 8 to 4 cups. We also doubled the amount of beans from 1 can to 2.

Friday: Sardinia Minestrone
We used cannellini beans and gluten free pasta

Blueberry muffins

 The orginial recipe is from SW Beans . We marked our alterations with an "*" This recipe made 18 muffins.

Ingredients

• 2 (15.5oz) cans Garbanzos (drained, rinsed)
• 1/3 cup plant based milk*
• 1 cup sugar
• 1/4 cup applesauce*
• 3 TBS flax meal with 9 TBS water, mix together and wait 5 minutes for it to gel*
• 2 teaspoons vanilla
• 1 cup gluten free all-purpose flour*
• 1/2 cup rolled oats*
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cloves
• 1.5
  cup fresh blueberries
• 3/4 cup chopped pecans or walnuts, optional 

Directions

Heat oven to 375°F. Line with regular-size muffin cups  In food processor or blender, combine beans and plant based milk. Cover; process 25 seconds or until smooth. Add sugar, applesauce, flax/water and vanilla. Cover; process 20 seconds or until well blended.

In large bowl, mix all remaining ingredients except blueberries and nuts. Stir in bean mixture until all dry ingredients are moistened. Fold in blueberries. Spoon into muffin cups, filling nearly full. Sprinkle with nuts. Bake 20-22 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 5 minutes. Remove from pans. Serve warm or cool. Store covered at room temperature up to 2 days, or for longer storage, freeze for up to 3 months.

Blackberry clafouti

 This recipe is altered from https://simplysohealthy.com/

Ingredients

• parchment paper to line pan *
• 2 cups fresh blackberries
• 1/2 cup unsweetened original almond milk
• 3/4 cup flax milk *
• 3 TBS flax meal with 9TBS water, allow to set up for about 5 minutes *
• 1 cup gluten free flour blend *
• 1/4 cup granulated stevia/erythritol blend, plus more for dusting or 1/2 cup sugar*
• 2 teaspoons vanilla extract
• 1/8 teaspoon sea salt

Instructions

1. Preheat oven to 350º Fahrenheit. Line a 9" round baking dish or pie pan with parchment paper

2. Arrange blackberries in a single layer in the prepared pan.

3. Add almond milk, flax milk, flax eggs, flour, stevia/erythritol blend, vanilla extract, and sea salt to a blender.

4. Pulse the blender a few times to thoroughly blend the cobbler ingredients. 

5. Pour the custard into the prepared baking dish over the blackberries.

6. Bake the clafoutis in the preheated oven for 40-50 minutes or until center is set and a knife inserted in the center comes out clean.

7. Allow to cool about 10 minutes to allow the cobbler to set before cutting. If desired, dust with powdered erythritol or inulin to garnish. This dish is best served will still warm from the oven.

2/1-2/5 menu

 This week's menu is as follows: I am so sorry, my mom came to town on Thursday and I forgot to take pictures of our Thursday and Friday meals. They were good.

Monday: Lentil Minestrone  

Tuesday: Chickpea Gyros

Wednesday: Carrot dogs with slaw and baked beans 

Thursday: Mushroom Soup with Chickpea Salad or Pepper Ridge sandwiches
For the soup, I roasted the vegetables with the rosemary (with no oil) instead of sauting or boiling them. I use vegetable broth to deglaze the pan for added flavor. 

Friday:  Lentil Loaf and Mash Potatoes with gravy