Menu 7/1-7/6

 Monday: Dinner with Friends

Tuesday: Vegan summer roll

** Servings: ** 7-10

Time: 30-35 minutes

Description: These vegan summer rolls are a refreshing and delicious treat, filled with a variety of colorful vegetables, crispy tofu, and fragrant herbs. Serve them with a creamy dipping sauce for a perfect snack or light meal.

Ingredients:

• 7-10 rice paper wrappers
• 1/2 avocado, sliced
• 1/2 cup cooked vermicelli noodles
• 1/2 cup shredded red cabbage
• 1/2 cup sliced cucumber
• 1/2 cup sliced bell pepper
• 1/4 cup sliced carrots
• 1/4 cup sliced zucchini
• 1/4 cup chopped fresh mint leaves
• 1/4 cup chopped fresh basil leaves
• 1/4 cup chopped scallions
• 1/2 cup crispy chickpea tofu, cut into small pieces
• edible flowers
• Sunflower dipping sauce (recipe below)

Sunflower Dipping Sauce:

• 1/4 cup creamy natural sunflower butter
• 2 tablespoons coconut amino
• 1 tablespoon maple syrup
• 1 tablespoon lime juice
• 2 tablespoons water

Instructions:

1. Prepare the dipping sauce by whisking all the ingredients together in a small bowl. Thin with water as needed to reach the desired consistency.
2. Cook the vermicelli noodles according to the package instructions and set aside.
3. Cut the vegetables into thin strips and set aside.
4. Cut the tofu into small pieces and set aside.
5. Fill a large bowl with warm water.
6. Submerge a rice paper wrapper in the water and soak it until it becomes pliable.
7. Remove the wrapper from the water and place it on a work surface.
8. Arrange the fillings in a strip along the middle of the wrapper: noodles, tofu, avocado, cabbage, cucumber, bell pepper, carrots, zucchini, mushrooms, mint, basil, and scallions.
9. Fold the upper section of the wrapper over the fillings, tuck in the sides, and roll the wrap closed.
10. Repeat until all the fillings and wrappers are used.
11. Serve the summer rolls with the peanut dipping sauce on the side.

Wednesday: Summer Veggie Pizza

Thursday: 4th of July burgers and potato salad

Friday: Chili

Menu 6/24-28

 Monday: Dinner with Friends

Tuesday: Rainbow Pita with Garlic Dill Sauce

Wednesday: Greek Salad 

Thursday:BBQ Bean Casserole with Cornbread bake with Carrot Dogs

Friday: Summer Vegetable Soup

• 1 large yellow onion, peeled and chopped
• 4 cloves garlic, peeled and minced
• 6 medium tomatoes, chopped
• 2 medium zucchinis, diced
• 1 yellow squash, diced
• 3 ears corn, kernels removed (about 2 cups)
• 6 cups vegetable stock or low-sodium vegetable broth
• ½ cup finely chopped basil
• Zest and juice of 1 lemon
• Salt and freshly ground black pepper to taste

Instructions:

1. Sauté the onion over medium heat for 7 to 8 minutes in a medium saucepan. Add water 1 to 2 tablespoons at a time to keep the onion from sticking to the pan. Add the garlic and sauté for another minute.
2. Add the tomatoes and cook for 10 minutes, or until the tomatoes start to break down slightly.
3. Add the zucchini, yellow squash, corn, and vegetable stock. Bring the pot to a boil over high heat, reduce the heat to medium, and cook until the vegetables are tender, about 15 minutes.
4. Add the basil and lemon zest and juice. Season with salt and pepper.

Menu 6/17-21

 Monday: dinner with friends

Tuesday: White bean pasta salad

Ingredients:

• 1 lb bowtie pasta
• 1/3 cup white wine vinegar
• 1TBS vegan mayo
• 1/2 tsp coarse salt
• 2 cloves garlic, crushed
• 1/4 tsp black pepper
• 1/2 cup olive oil (we substitute 1/2 the olive oil with olive brine to reduce the fat)
• 1 15-ounce can cannellini beans, rinsed and drained
• 2 tomatoes, chopped
• 1 bell pepper, chopped (any color)
• 1 tbsp fresh basil, chopped

Instructions:

1. Bring a large pot of salted water to a boil. Cook the bowties until al dente. Rinse with cool water and drain.
2. In a large serving bowl, whisk together the vinegar, salt, garlic, and pepper. Add the olive oil in a thin stream, whisking to blend.
3. Add the pasta, beans, tomatoes, pepper, and basil to the bowl. Stir gently to combine. Adjust seasonings, adding salt to taste.
4. Chill for several hours to allow flavors to combine.

Wednesday: Pulled "Pork" over grits

Thursday: fresh garden veggie pizza

Friday: Mexican Casserole
We used Bfree sweet potato torillas instead of chips

Menu 6/10-14

 Monday: Dinner with friends

Tuesday: Mushroom Stew

Wednesday: Falafels and a Greek Salad

Thursday: Candy Roaster squash and Black bean tacos

Friday: Gazpacho Soup with Tomato sandwiches

Menu 6/3-6/7

 Monday: Dinner with Friends

Tuesday: Spanish Style Fava Bean

Wednesday: Tempeh Tomato Sorrel Sanwiches with gazpacho 
We used sorrel instead of arugala.

Thursday: Gnocchi with Zucchini, Tomato and White Bean

Friday: Taco Salad

Menu 5/20-5/24

 Monday: Dinner with Friends

Tuesday:  Candy Roaster Squash Tacos 

Wednesday: Vitality Salad
We used chickpea hempe instead of tempeh

Thursday: Spanakorizo with Falafels in pitas

Friday: Quiche
Used just eggs instead of tofu  and a gluten-free crust due to allergies. There is an abundance of kale, so we subbed kale for spinach.

Falafel recipe

Trader Joe is no longer sells our favorite Falafel mix. This recipe is from Downshiftology.com

Ingredients

• 1 cup dried chickpeas soaked overnight (don't use canned chickpeas)
• ½ cup roughly chopped onion
• 1 cup roughly chopped parsley about a one large bunch
• 1 cup roughly chopped cilantro about a one large bunch
• 1 small green chile pepper serrano or jalapeno pepper
• 3 garlic cloves
• 1 teaspoon cumin
• 1 teaspoon salt
• ½ teaspoon cardamom
• ¼ teaspoon black pepper
• 2 tablespoons chickpea flour (or other flour)
• ½ teaspoon baking soda
• oil for frying

Instructions

• The night before, soak the dried chickpeas in water. Make sure the water covers the chickpeas by 2 to 3 inches, as they'll triple in size.
• Drain and rinse the chickpeas and add them to your food processor, along with the onion, parsley, cilantro, pepper, garlic, cumin, salt, cardamom and black pepper.
• Pulse the food processor several times until the mixture resembles the texture of coarse sand.
• Transfer the falafel mixture to a bowl and add the chickpea flour and baking soda. Stir together, then cover or add a lid and refrigerate the mixture for 30 minutes to one hour.
• Use your hands, an ice cream scoop or falafel scoop to form the falafel into balls or patties. If you find the mixture is too wet, you can add another tablespoon of chickpea flour. If it's too dry and crumbly, you can add a teaspoon or two of water or lemon juice.
• Once the falafel are formed, you can cook them by your preferred method mentioned above. To deep fry the falafel, add about 3 inches of oil to a pot on medium heat. Heat the oil to 350°F (175°C). Cook the falafel in batches (about 6 to 8 at a time) for 1 to 2 minutes or until golden.
• Use a skimmer to check the color of the falafel and make sure they don't over cook. Then remove them to a paper towel-lined plate.
• Serve the falafel immediately, while warm and crispy on the outside. They're delicious served with tahini sauce as well.