Menu 5/13-5/17

 Monday: Dinner with friends

Tuesday: Burgers with Broccoli Pesto Salad

Wednesday: Baked Pasta with Tomatoes and Vegan Mozzarella

Thursday: Enchiladas

Friday: Falafels with Fava Bean Salad, too many leftovers last week, so we are preparing these recipes this week.

Pesto Sauce

 This recipe is from the New York Times Cookbook, 1990, p 498 with our changes. We plan to use it for a broccoli salad with diced red onion and lightly steamed broccoli.

Ingredients:
2 cups basil leaves, we used an heirloom purple basil
2 large garlic cloves
3 TBS pine nuts
1/3 cup vegan parmesan cheese
1/3 cup olive oil
3 TBS nutritional yeast
Salt to taste

Direction:
1. Rinse and pat dry basil leaves
2. Place leaves in a food processor
3. Crush garlic under a knife blade and add to the food processor
4. Add pine nuts, cheese, nutritional yeast, oil and salt. Process until thoroughly blended.
5. Use immediately or put in a one cup jar with a lids. Will keep for 1-2 weeks in the refrigerator or 1 year in the freezer

menu 5/6-5/10

 Monday: Dinner with friends

Tuesday:  Chik'n Divan
We added Meati Chik'n tenders

Wednesday: Falafels with Fava Bean Salad

Thursday: Southwest Meati Chik'n with Red Pepper Sauce
We used Meati chik'n

Friday: Lentil Roasted Red Pepper Chili

Menu 4/29-5/3

 Monday: dinner with Friends

Tuesday:  roasted vegetable kohlrabi noodle bowl

Wednesday: Black Bean Burger, FoK spring 2024, p 87

Thursday: Garlic Mushroom Pasta

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 4/22-4/26

 Monday: Dinner with Friends

Tuesday: Lo Mein

Wednesday:  Whole Darn Squash Pasta, FoK Spring 2024 p 77

Thursday: Vegan Feijoada, FoK Spring 2024 p 86

Friday: Chili

Menu 4/15-4/19

 Monday: Dinner with friends

Tuesday: Ethiopian wild rice pilaf

Wednesday: Amaranth Tabbouleh with Falafels in Bfree pitas with vegan taziki and humus.

Thursday: Pizza 

Friday: Stuffed Poblano Peppers

Menu 4/8-4/12

You might have guessed that the garden kohlrabi, cabbage and carrots are getting ready to bolt with the warmer weather. The lettuce is bolting, so we will be eating more sorrel salads.

 Monday: dinner with friends

Tuesday: Snobby Joe with a Kohlrabi, Cabbage, Carrot Slaw 

Wednesday:  Potato Leek Soup

Thursday: Bean Tacos with a Sorrel Salad

Friday: Burgers with Kohlrabi Cabbage Salad with a Maple Lemon Dressing