Menu 8/19-8/23

Monday: Dinner with friends

Tuesday: Cauliflower Buffalo Sandwiches

Wednesday: Orechiette

Thursday: Burritos

Friday: Pistou 

Menu 8/12-8/16

 Monday: Dinner with Friends

Tuesday: grilled summer vegetable taco
We used a cauliflower based cheeze

Wednesday: Mediterranean Bowl
Falafel, quinoa, roasted and raw garden veggies, hummus, vegan taziki sauce, and a tahini dressing
Tahini dressing ingredients:
1/2 cup tahini
1/2 cup water
2 tsp maple syrup
1 tsp turmeric
1-2 TBS lemon juice
Directions: blend all the ingredients

Thursday: Tomato Basil Pasta 

Friday: Marry Me Chickpeas
We used plant-based parmesan cheese and oat milk

Menu 8/5-8/9

 Monday: Dinner with Friends

Tuesday: Spaghetti with Beyond Italian sausage

Wednesday: Glazed Chinese long beans add to stir fry with Hempe

Thursday: Pizza

Friday: Potato Soup with Long beans

Menu 7/29-8/2

 Monday: Dinner with friends

Tuesday: Carrot and Hot dogs with a Charred Pepper Tomate millet salad

Wednesday: Baked Zita using vegan cheeses

Thursday: Garden Vegetable Soup

Summer garden vegetable soup

This recipe combines the freshest summer vegetables in a savory and comforting soup. You can adjust the ingredients based on your garden’s bounty and personal preferences.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup chopped zucchini
• 1 cup sliced green beans
• 1 cup diced red potatoes
• 1 cup chopped tomatoes (fresh or canned)
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• Fresh parsley, chopped (optional)

Instructions:

1. Saute the aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.
2. Add the summer vegetables: Add the chopped zucchini, sliced green beans, and diced red potatoes. Cook for 5 minutes, stirring occasionally, until the vegetables start to tenderize.
3. Add the tomatoes and broth: Stir in the chopped tomatoes and vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes, or until the vegetables are tender.
4. Season and serve: Add the dried thyme, salt, and pepper to taste. Serve hot, garnished with chopped fresh parsley if desired.

Friday: Veggie Hummus Wrap

Fig Bars

We have combined multiple recipes to meet our needs

Fresh Fig Filling

1. Roast fresh figs: Preheat your oven to 400°F (200°C). cut the stems off 1 pint of fresh figs and place them in a baking dish. Drizzle with 2 tablespoons of sugar and a tsp of lemon juice. Roast for 20-25 minutes, or until the figs are tender and caramelized.
2. Mash roasted figs: Let the figs cool, then mash them in a bowl with a fork or potato masher until they reach a jam-like consistency.

Cookie Dough

1. 1 cup pitted dates
2. 1/4 cup orange juice
3. 1/2 tsp orange zest
4. 1/4 cup unsweetened applesauce
5. 1 tsp vanilla extract
6. 1 3/4 cups oat flour
7. 1 tsp baking powder
8. 1/2 tsp baking soda
9. 1/2 tsp cinnamon

Assembly and Baking

1. Instructions

   1. Cookie Blend the dates, orange juice, applesauce, vanilla extract, and orange zest until smooth.
   2. In a mixing bowl, stir together the oat flour, baking powder, baking soda, and cinnamon.
   3. Add the date mixture.
   4. Mix to form a slightly sticky ball of dough. If it is overly sticky, add 1/4 cup more oat flour.
   5. Wrap in plastic and refrigerate for at least 1 hour.
   6. To assemble: Roll out the chilled cookie dough to about 1/4 inch thickness. Cut off any ragged edges to make a rectangle. Cut the rectangle in half width wise.
   7. Working on one of the halves, spread a line of filling about 1 inch wide down the length closer to one edge. Fold the other side of the dough over the filling and pinch the edges together to close. Cut into 4 cookies.
   8. Repeat with the other half of the dough.
   9. Transfer to a baking pan lined with parchment paper.
   10. Bake for 12 minutes at 350F.
   11. Let them cool briefly then enjoy! Keep leftovers in the fridge in an airtight contain

Blackberry Crisp

I had enough blackberries to double the recipe.

 Best blackberry crisp from a Brave search

Recipe Highlights:

• Uses fresh blackberries and a crunchy oat topping
• Simple to prepare, with only 10 minutes of prep time
• Bakes for 30-40 minutes, resulting in a golden-brown crisp
• Serves 12, with approximately 306 calories per serving

Recipe Ingredients:

• 8 cups fresh blackberries
• 1/2 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 teaspoon cinnamon
• 2 cup rolled oats
• 2/3 cup all-purpose flour (gluten-free option available)
• 1 cup brown sugar (packed)
• 1/2 cup unsalted butter (cut into small pieces)

Recipe Instructions:

1. Preheat oven to 350°F.
2. Combine blackberries, 1/2 cup flour, sugar, and cinnamon in a 9x13 casserole dish. Toss gently to coat.
3. In a small bowl, combine oats, 2/3 cup flour, brown sugar, and butter pieces. Blend until crumbly.
4. Sprinkle oat crumbles evenly on top of the blackberry mixture.
5. Bake for 30-40 minutes or until the crisp is golden brown.
6. Serve warm with ice cream, if desired.

Tips:

• Use fresh blackberries for the best flavor and texture.
• Don’t overmix the oat topping, as it can become tough.
• If using gluten-free flour, ensure it’s a 1:1 substitution for all-purpose flour.
• This recipe is perfect for a summer dessert or a quick weeknight treat.

Enjoy your delicious and easy blackberry crisp!

Menu 7/22-7/26

 Monday: Dinner with friends

Tuesday: Black Bean Enchiladas
Red Enchilada Sauce and White Enchiliada Sauce
We had so many leftovers last week we carried this recipe to this week

Wednesday: Easy Vegan Paella FoK Summer 2023, p 88

Thursday: Ratatouille Shepherd Pie FoK Summer 2021, p 75

Friday: Pasta Fagioli, FoK Summer 2022, p 69