Menu Oct 24-29

 Monday: Dinner with Friends

Tuesday: Coriander and Sweet Potato Soup with Spicy Chickpea Croutons

Wednesday: Fajitas

Thursday: Lentil and Hempe Sausage Soup
We used Hempe Italian Sausage and vegetable broth

Friday: Butternut Squash Soup 

Saturday: We hosted a Halloween party/potluck and served Fall Fiesta Sweet Potato Chorizo Soup
This is a wonderful orange soup. We used Hempe with a chorizo seasoning, we added 1 TBS grounded coriander t the mix, using 2 TBS of the mix on hempe crumbles. We also used vegetable broth instead of chicken broth.

Menu Oct 17-21

 Monday: Roasted Vegetables and Artichoke Pizza

Tuesday: Sweet Potato Chili

Wednesday: Bean Wraps with a baked sweet potato

Thursday: Tomato and Bean Soup

Friday: Lentil Stew

Menu Oct 10-14

 We are continuing the Soup Challenge and continuing with soups. We listened to Dr Joel Fuhrman give a webinar on healing and sleep. Eating soup for dinner assists with regeneration of the body while we sleep. Not having a heavy dinner allows the body to focus on regeneration instead of digestion while one sleeps.

Monday: Dinner with Friends

Tuesday: Vegetarian Tortilla Soup, we will use baked corn tortillas instead of chips 

Wednesday: Thai Coconut Soup, we won't use the coconut milk

Thursday: Vegetarian Split Pea

Friday: Vegetarian Ramen Soup

Pumpkin Chocolate Chip Cookies

Tis the season for Pumpkin everything, so we thought we would give cookies a try. We altered our chocolate chip cookie recipe using less egg replacer and added pumpkin pie spices.
 
Dry Ingredients:
2 cup GF flour
1 1/2 cup oat flour
1 tsp cinnamon
1 tsp pumpkin spice or 1/2 tsp ginger, 1/4 nutmeg, 1/4 cloves
2 tsp baking soda
1/2 tsp salt

Wet Ingredients:
1 cup plant-based stick margarine
1 cup sugar
1 cup brown sugar
1/4 cup aquafaba
1 cup pumpkin puree
2 tsp vanilla

2 cups Lily Semi-sweet chips (stevia sweetened, dairy free)

Directions:
Preheat the oven at 350
Whisk together the dry ingredients
Using a mixer blend the wet ingredients
Slowly add the dry to the wet and mix. When all is incorporated, fold in the chips.
Place cookie scoop, ~1 TBS, on silicon mat lined cookie sheets, place cookie sheet in the oven and bake for 15-20 minutes. 
Allow to cool for a couple of minutes before placing them on a cooling rack.
Enjoy!

Menu Oct 3-7

 We are doing the Simply Green Soup Challenge

Monday: Potato Comfort Soup

Tuesday: Spiced Lentil Soup

Wednesday: too many leftovers to make another soup tonight

Thursday: Bieler's Blended Soup, we won't blend it

Friday: 1-Pot Vegetable Noodle Soup

Saturday: Vegan Tomato Soup

Sunday: Slow Cooker Minestrone Soup

Menu Sept 26-30

 Monday: dinner with Friends

Tuesday: Pesto Bowl

Wednesday: Bean Wraps

Thursday: Sweet Potato Black Bean Burgers

Friday: Szechwan stir-fry

Menu Oct 3-Oct 12

 We are doing the Simple Green Smoothies Soup challenge. We will alter the recipes to fit our needs, no oil and no coconut. We will post October 13 and 14th recipes that week. We also follow the October Unprocessed Challenge with Andrew.