Weekly Menu

This week's menu:

Monday ~ Vegetable soup with black bean burgers ~ all homemade and vegan

Tuesday ~ Chicken Patties (probably boca since it will be a busy day with election and hubby out of town) w/ sweet potato fries

Wed ~ Mexican rice & bean bake ~ vegan

Thursday ~ Veggie Vindaloo with Naan Bread

Friday ~ Stove Top Cheeze Mac ~ vegan

Saturday ~ Tacos with homemade refried beans

Sunday ~ Pantry Chili ~ vegan

Apple Harvest Time ~ Apple Salsa

I made this for a party and it was a hit!!  It is so fresh and different!

2 apples, cored and cubed
4 tablespoons lemon juice
1 fresh jalapeno pepper, seeded and sliced

1/2 red onion, finely chopped
2 tablespoons coarsely chopped fresh cilantro
1/2 cup chopped walnuts, lightly toasted or not... I have done it both ways
2 tablespoons ginger or fresh grated ginger

1/4 teaspoon salt
Combine and eat! 

 

It tastes even better if you want a day, I serve with tortilla chips or pita chips. 

This Week's Menu!

Food, to me is very important.  We try and eat healthy.   We are vegetarian, even if you aren't you should try and have at least one meatless meal a week.  Maybe our menu for the week will help with ideas.  I will try and post recipes throughout the week.

This weeks we are having

Monday ~ Whole Wheat Gnocchi with homemade marinara sauce  w/ salad (vegan)

Tuesday ~ Black Bean Soup with Kale ~ in the slow cooker (vegan)

Wed ~ the hubby and I are having a date night at AIA awards.

Thurs ~ Stovetop Cheeze Mac (vegan)

Fri ~ Taco salad

Sat ~ homemade black bean burgers and with homemade vegetable soup (slow cooker) (vegan)

Sun ~ slow cooker chili with homemade cornbread (vegan)

Portobello Fajitas

Tonight's dinner is Portobello Fajitas.

olive oil enough to thinly coat a pan
3 Large Portobello Mushrooms
1 yellow onion
1 or 2 green or red pepper
garlic ~ minced
salt
pepper
cumin
red pepper flakes
chili pepper
balsamic vinegar
whole wheat tortillas
lettuce, tomatoes, guacamole, salsa or whatever else you like to top them with. (leave the dairy out for vegan version)

Turn on oven to 350, wrap tortillas in foil and place in oven to warm up while cooking.

I get 3 portobellos, remove the stem, wipe them off with a damp cloth (I don't like rinsing under water as they soak up water.) and chop them length wise.
Chop onion length wise, large stripes and chop up the pepper same way.

Put some olive oil in a stainless steel pan over medium heat.
Add onions and peppers first, season with salt & pepper, let cook for a few minutes until slightly soft.  Next add mushrooms & garlic (2 cloves is fine) and the rest of the seasoning (tsp or so of each) and balsamic vinegar (just a couple squashes).  Cook until mushrooms are soft, but not mushy (doesn't take long watch carefully).
Wrap everything up in a tortilla and enjoy.
Delicious and healthy dinner!

Vegan Pot Pie

Yes, I haven't posted all summer.... eep!

I got this recipe from a friend.

Ingredients:

2 pie crusts, prepared ~ I made my own pie crusts using vegan margarine
1/3 cup vegan margarine ~ I used olive oil
1/3 cup chopped onion
1/3 cup flour
1/2 tsp salt
1/4 tsp pepper
1 cup vegetable broth
1/3 cup non dairy milk ~ I used almond milk
2 cups frozen mixed vegetables, thawed



Preheat oven to 425 degrees. Place one pie crust into bottom of a 9 inch pie pan


In a medium saucepan, melt margarine over medium heat. Add onion and cook until tender.

Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk. cook, stirring constantly, until bubbly and thickened. Add vegetables and heat through.

Spoon mixture over crust in pie pan. top with second crust and pinch the edges to seal. Cut some slits in the top crust to vent steam.


Back for 30-40 minutes or until crust is golden. Let stand 5-10 minutes before serving.