Menu 1/3-1/7

 

Monday: Roasted Red Pepper Soup
We added a can of cannellini beans, rinsed and drained with 1 TBS lemon juice and 2 TBS nutritional yeast instead of sour cream. We opened a Costco jar of roasted Red Peppers for the Pepperridge sandwiches and used the remaining peppers for the soup, no oil.

Tuesday: We had leftover Pumpkin Tamales (The Ultimate Vegan Cookbook for Your Instant Pot, p 102)
We used hempe fajita (including the peppers and onions) for the meat. 

Wednesday: Mediterranean Pizza
We used the Bfree pizza crust and roots oil-free hummus. We added olives instead of walnuts, and any leftover roasted red pepper soup. We also added artichokes, marinated in water, not oil and roasted garlic. This is amazing!!!

Thursday: Moroccan lentil soup 

We added 1/2 cup of rice to the soup to thicken it a little.

Friday: Beet and Bean burgers with a sweet potato ring and collard slaw

Fermented Dilly Green Beans

 

I didn't change a thing with Laurie's recipe for Dilly Beans. We love them and are almost out from the summer. Harris Teeter had organic green beans on sale BOGO, 2 bags made 2 quarts and 1 pint.

Dilly Beans

PRINT RECIPE

These easy fermented dilly beans add a probiotic punch to any meal or snack

• Author: Laurie Neverman
• Prep Time: 20 minutes
• Total Time: 20 minutes
• Yield: 1 quart 1x

Ingredients

SCALE

• 1 quart green beans, ends removed and beans trimmed to fit one each below rim of a quart jar
• 3 cloves garlic, sliced
• 1 Tablespoon dill seed or 3 heads of fresh dill
• 2 teaspoons pickling spice – or – 2 bay leaves, 1 teaspoon mustard seeds and a few peppercorns
• 3 tablespoons fine grain sea salt – or – 4 1/2 tablespoons coarse grain sea salt
• 4 cups water

Instructions

1. Stack green beans upright in a wide mouth quart jar. Add garlic, dill and spices.
2. Mix salt and water in a separate jar or bowl until salt dissolves to form a brine.
3. Pour brine over beans, keeping the brine 1″ below the jar rim. Use a fermentation weight or regular size jar lid to hold the ingredients below the brine. Cover jar with lid or airlock.
4. Let beans sit at room temperature for 1 to 2 weeks. Transfer to cool storage.

Notes

In warmer temperatures, beans may have well developed flavor in as little as five days. Try a sample and see how you like the flavor.

Christmas 2021

This year my boyfriend's son was supposed to come home from Japan for Christmas, and then the next Covid variant was released. At the last minute, we decided to have friends and family over for Christmas Eve Dinner and a Christmas Day Lunch.

For Christmas Eve, we served Pumpkin Tamales, Buck-eyes, Sangria with wine and Sangria without alcohol, Hemp Hot Chocolate, vegan loaded nachos (from Earth to Us), sweet potato fries, cranberry oatmeal, white chocolate cookies, Pumpkin Pie and spent the evening with friends that have blessed my life for decades, Jyl and Betty.

For Christmas we served stuffed pumpkin, turkey, gravy, vegan green bean casserole, baked sweet potatoes, salad, Chocolate pie, cookies, Buck-eyes, Sangria with wine and Sangria without alcohol and spent the day with my boys, dear friends for decades. I am so blessed with the people God has placed in my life.

It is such a blessed time of year to open our home and share the LORD of abundance with those who need His love, joy, peace, gratitude, blessings and miracles. 

Merry Christmas!!! 

Menu 12/27-1/1/2022

Monday: Snobby Joe's with slaw and sweet potato salad 
For the Sweet Potato salad, we used our leftover baked sweet potatoes from Christmas. We also omitted the oil and replaced it with the water from our kalamata olive jar and no salt, the olive water is salty enough.

Tuesday: Taco Tuesday

Wednesday: Another birthday dinner, this one is pizza 

we used the Bfree pizza crust, the hempe Italian sausage, peppers, onions, garlic, Aldi's organic spaghetti sauce, and vegan cheese

Thursday: Stroganoff

Friday:  Kale Soup (we are finally getting kale from the garden) with Pepper Ridge sandwiches. 

For the Kale soup, we didn't use oil and did use vegetable broth instead of chicken. We had leftover sweet potato salad, so we added it to the meal.

Pepper Ridge Sandwiches 

By Ann Esselstyn

Makes: 4-6 sandwiches

1 jar roasted red peppers, packed in water

2 tablespoons balsamic vinegar

1 teaspoon oregano

1 teaspoon thyme

1 teaspoon rosemary

1 teaspoon basil

1-2 cloves garlic, minced

16 oz. barbecue sauce, your favorite

20 slices of portabella mushrooms

1 loaf Ezekiel Sprouted Grain Bread, GF bread

1 cup oil free hummus

1 bunch scallions, chopped, pickled red onions

1 container organic baby spinach, spring mix

1 avocado, sliced, guacamole

 

Preheat oven to 400. Place mushroom slices on parchment-paper-lined sheet pan and brush with barbecue sauce. Cook for 30 minutes - or until cooked through.

Place roasted red peppers and their liquid in a bowl. Tear peppers into strips and add balsamic vinegar, oregano, thyme, rosemary, basil, and garlic.

Toast the Ezekiel bread.**  

Construct each sandwich by spreading hummus on one piece of toast.

Sprinkle a thin layer of scallions onto the hummus then add a layer of barbecued portabellas.

Add a layer of roasted red peppers.

Add a layer of spinach.

Add a layer of avocado.

Place a piece of toast atop the stack.

Slice into halves or quarters and serve!

Saturday: New Year's Day Soup

Allergen Free "Buck-eyes"

 

Ingredients:
16 oz sunflower butter
16 oz corn-free powdered sugar
1 cup soy-free vegan butter

Directions: using a kitchen-aid mixer combine the above ingredients. Using a melon scoop, scoop balls, placing on parchment paper and refrigerate for 30 minutes

2 packages of allergen free chocolate chips (Walmart sells them)
2 TBS soy-free vegan butter

Directions: combine the chips and oil and microwave, stirring every 30 seconds until melted.

Dip the chilled nut butter balls in the chocolate until covered, return to the lined baking sheet. Refrigerate or freeze until the chocolate is hard.

Keto cookies - Spice nut Cookie, vegan, gluten free, sugar free

We hosted a Christmas Open House and a friend, Nan, made keto friendly 3 varieties of keto vegan cookies. If I had been thinking, I would have taken pictures.

Ingredients:
1/4 cup coconut oil
1/2 cup nut or seed butter, Nan used sunflower which turned the cookies a Christmas shade of green
1/4 cup monk fruit syrup
1 1/2 tsp vanilla
1 1/2 cup almond flour
3 TBS coconut flour
6 TBS almond milk
1/4 cup swerve
1 tsp baking soda
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp allspice
1/4 tsp salt

Directions: Preheat oven at 350
Combine all the ingredients
Roll into balls and flatten slightly
Bake on parchment paper for 10-12 minutes

Oatmeal, Gluten Free, Vegan, no added sugar

We hosted a Christmas Open House and a friend, Nan, made keto friendly 3 varieties of keto vegan cookies. If I had been thinking, I would have taken pictures. 

Ingredients:
2 very ripe bananas (black is good)
1 cup oats
1 tsp vanilla
pinch of salt
1/4 cup chopped nuts
1/4 cup dried cranberries

Directions
Preheat oven 350
Mash banana to sticky pulp
Add oatmeal, allow to set 5 minutes
Add vanilla, salt, nuts, cranberries
Bake for 10-12 minutes on parchment paper.