Menu 8/18-8/22

 Monday: Dinner with friends

Tuesday: Beet Bean Burgers with roasted potatoes

Wednesday: Sundried Tomato Gnocchi Bowl
We used oat milk instead of cream

Thursday: Taco Bowl

Friday: potato bar for BIble study tonight

Menu 8/11-8/15

 Monday: Dinner with Friends

Tuesday: Tacos with Melon Salsa

Wednesday: Egyptian Fava Bean

Thursday: Tuscan-white-bean-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 8/4-8/8

 Monday: Dinner with friends

Tuesday: Mediterranean Pizza
We used sundried tomatoes, roasted peppers, artichoke, red onion, and pesto

Wednesday: Falafels and roasted veggies

Thursday: leftovers if enough. If not, then a Tuscan white bean salad (we used vegan cheese and butter)

Friday: Bible study night, I'll be making veggie chili.

Menu 7/28-8/1

 Monday: Dinner with friends

Tuesday: Mediterranean Pasta Salad
Instead of feta we used cannellini beans

Wednesday: Minestrone Soup

Thursday: Stroganoff over pasta

Friday: Honeynut and Poblano Cheezy Pie

Menu 7/21-25

 Monday: Dinner with friends

Tuesday: Roasted Honeynut Squash Gnocchi
We used a chickpea ricotta

• 1 (15 oz) cans of chickpeas, drained and rinsed
• 1/3 cup soaked pinenuts
• 1/4cup nutritional yeast
• 2 TBS lemon (juice)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
  

place all the ingredients in a high speed blender. Add water if needed to obtain the consistency desired.

Wednesday: We had so many leftovers we didn't make Falafel with roasted potatoes with fennel leaves, adding roasted veggies and a tahini sauce from FoK

Thursday: Vegan Buffalo Wings with garden veggies

Friday: Bible study and fellowship - pizza night. We made Gluten free, vegan, veggie pizza using GF sourdough crust

Menu 7/14-7/18

 Monday: Vegan Chili Mac and cheese

Tuesday: leftovers

Wednesday:  Falafel with roasted potatoes with fennel leaves

Thursday: Costco July Connection's p.30-31 Pineapple Boats. We used tofu instead of chicken and didn't use the Bourbon.

Friday: Curried Lentil Soup

Menu July 7-11

Monday: dinner with friends

Tuesday: Garlic Butter Mushroom Bits with Cheezy Pasta
We used mushrooms, earth balance soy-free butter, good planet olive oil cheddar cheese, oatly cream cheese and oatly milk

Wednesday: Summer Vegetable Pasta Salad
we used summer squash, long beans, tomatoes, peppers, onions and garlic with Greek Dressing

Thursday: Sweet Potato Chili

Friday: The bible study group is a sandwich bar. We will be making Chickpea Salad