Menu for the week of August the 9th


Pizza Monkey Bread –the in the fridge for 24h
Preheat oven to 400F.
Oil a pie dish.
Divide dough #1 into 16 small balls, place into a dish ½ inch apart (freeze leftovers for dinner rolls), let sit 5 min. Brush all over with oil #2, pour 1/2c sauce #3 in between the rolls , bake for 15 min.
Remove from oven, spread rest of the sauce over the top, then cheese#4, veggies #5, olives #6 and jalapenos #7.
Bake another 15-20min. Rest for 2 min, serve .
Allergens: wheat

Black Bean Flautas- thaw in the fridge for 24h.
Preheat oven to 425°F. In large skillet sauté peppers package #1 for 3-5 min, add bean mix #2, spices #3 (to taste), sauté till hot, mashing beans with a fork.
Parchment line or coat baking sheets with cooking spray. Spoon 1/4 cup of bean mixture down center of tortilla #4. Roll tortilla tightly around the filling. Set, seam side down on baking sheet. Repeat with remaining tortillas.
Bake 10 -15 minutes, or until tortillas are golden and crisp. Serve with salsa #5.
Allergens: wheat

Peanut Buddha Bowl


Keep veggies #2 frozen,thaw in the rest in fridge for 24h. Preheat oven to 400F. Rinse rice #1
In small pot bring rice and 1 ¼ cup of water to a boil on high heat, cover, turn heat to low and simmer 15 min. Remove from heat (do not lift the lid), let sit for 10 min. Fluff with a fork.
Meanwhile toss veggies #2 with olive oil, season with salt and pepper, bake on 2/3 of a baking sheet for 10 min, add tofu and bake for 20 min or till golden,turning once. Toss baked tofu with ¼ c of a sauce #4 till coated. Divide rice between bowl top with tofu and roasted veggies. Serve with rest of the sauce.
Allergens: peanuts, soy, wheat

Creamy Corn Pasta Bowl

thaw in the fridge for 24h
Preheat oven to 425F.
Line baking sheet with a parchment paper, spread chickpeas #1 on the sheet, and bake for 20min, stir and bake 10 min till crispy. Meanwhile in large pot bring 4q of water to boil, add pasta #2 and cook for 5 -8min till all dente. Drain, rinse, set aside. In large skillet saute corn #3, stirring occasionally till roasted, stir in spices #4, and sauce #5, simmer till warm. Fold in desired amount of pasta, season with salt and pepper. Serve topped with crispy chickpeas.

Allergens: soy, almond, cashews, wheat

 

Vegetable Bahn Xeo – thaw sauces (#2,# 4, #5) under hot running water

In a medium bowl mix flour #1 with milk #2, add 2/3c of water till you get thin batter. Set aside. Meanwhile on non stick skillet on high heat saute vegetables #3, till cooked. Stir in desired amount of sauce #4 (to your taste). Remove from heat, keep warm. Spray non stick skillet with oil. Pour in ¼ of batter, spread into a thin even layer, cover, cook on medium low for 3 min. Uncover, spread ¼ of veggies on a half of the crepe. Cook for till crispy. Fold in half, transfer to plate. Repeat with the rest. Serve with dipping sauce #5.

Allergens: soy, wheat

 

 

 

 

 

Menu for the week of August the 2nd


BBQ Tempeh Bowl - thaw in the fridge for 24 hours.
Bring quinoa #1 and 2 cup water to boil, turn heat to low, cover and simmer for 20 min.
On non stick pan sauté tempeh #3 on each side till golden. Toss with BBQ sauce #4 set aside.
In same pan sauté corn#2 for 5 min or till cooked, add spices #5 (to your taste), stir in greens#6 and sauté for another 2-3 min, till greens are wilted, mix in quinoa. Season with salt and pepper.
Place quinoa in a bowl, top with tempeh, cut corner of ranch dressing #7 and drizzle over tempeh .
Allergens: soy, sesame, wheat

 

Cajun Vegetables Subs -thaw in the fridge for 24h.
Rinse lentils #1. Cook lentils in 2 c of water for 20 -30 min till cooked (still firm, not mushy). Drain, set aside.
Meanwhile in medium pot sauté veggie mix #2 for 5-10 min, till soft. Stir in cooked lentils #1, spices #3 (to your taste), and tomato mix #4. Pour in 1c of water and simmer for 3-5 min till hot and flavors are combined (add more water if to dry).
Season with salt and pepper.
Divide between warmed up buns.
Allergens: soy, wheat Margarita Tacos -thaw in the fridge for 24 hours.
Preheat oven to 400F.
Bake tofu #1(save the marinade) on lightly oiled baking sheet for 20 min. Dip baked tofu back to marinade.
Meanwhile in small pot bring rice #2 and 1c of water to boil, cover, lower heat, and simmer for 20 min.
In small pot reheat beans #3.
Warm up tortillas #5 on hot skillet for 5 sec each side.
*For crispy tacos, preheat oven to 375F. Spray with cooking spray; drape each tortilla over 2 bars of the oven rack. Bake for 7-10 min till crispy.
Put rice, beans and tofu in each tortilla, drizzle with sauce #4
Allergens: soy, sesame, tequila, wheat

Samosa Potato Casserole- thaw coconut milk under running water.

Preheat oven to 400 F.
In medium size pot saute onions #1 till soft, add flour #2, spices #3 (to your taste), and saute 30 sec. Pour in milk #4 and 1.5 c of water. Whisk over medium heat till thickens.
In large bowl mix potatoes #5 with peas #6, and prepared sauce. Season with salt and pepper .
Transfer ½ to lightly oiled casserole dish, layer squash #7 over potatoes, spread rest of potatoes on the top.
Cover with aluminum foil, bake for 20 min, uncover, sprinkle with panko #8 (mix with 1T of OO , if desired) and bake for 15 -25 min or till golden.
Allergens: coconut, wheat


Tuscan Pasta Bowl -thaw in the fridge for 24h
In large skillet (with lid) sauté meatballs #1 for 5-10 min till cooked and golden, set aside.
In same skillet sauté onion mix #2 for 3-5 min till soft, stir in 4 c of water, stir in broth paste #3 (to your taste), bring to boil.

Stir in pasta #4, cover, and boil for about 10 min, stirring occasionally till pasta is cooked – add more water if to thick.

Stir in beans #5, spinach #6 and yeast #7. Season with salt and pepper. Fold in meatballs . Season with salt and pepper. Serve.
Allergens: soy, wheat

 


Menu for the week of July the 26th


Tofu Sausage Rolls thaw in the fridge for 24h.
Preheat oven to 400°F.
Spread little bit of mustered #2 over pastry #1, divide tofu #3 on a 1/3 of each pastry.
Roll up in a cylinder. Cut cylinder in half (if desired smaller rolls). Brush with melted “butter” #4, sprinkle with seeds #5.
Set on baking sheet seam down. Bake for 20 min or till golden.
Serve with mustered dip #6 and your favorite green salad.
Allergens: soy, sesame, wheat


Burrito Crunch- thaw in the fridge overnight.
Rinse rice #1. Reserve 1t of spices #3. In small pot bring rice and 2c of water to boil, cover, and simmer for 20 min or till rice is cooked. Meanwhile in a skillet saute veggies #2 for 5 min, stir in spices #3 (to taste), and beans #4, saute till warm, mashing beans with a spoon.
Warm up cheese #6.
Mix cooked rice with 2T of salsa#5 and reserved spices.
Place ½ c of rice in the center of each tortilla, drizzle with 2T of cheese#6, top with ½ c of beans, top with ¼ chips#7, 2T salsa and ¼ of cheese #8. Fold top and bottom edges over the center, then right and left. On a non stick skillet grill burrito, seam down till golden, flip, grill till golden.
Serve with rest of salsa and nacho.
Allergens: wheat

Biryani Ricethaw in the fridge for 24 hours.
Rinse rice #3 3x.
Preheat oven to 350F.
In large oven proof skillet saute veggies #1 for 5 min. Remove 2 cups, set aside. Add spices #2(to your taste) to the skillet, and toast for 30 sec, stir in rice #3, saute 1, more min. Stir in 3c of water,add salt and broth #4 (to your taste), bring to boil.
Remove from the heat, top with chickpeas #5, reserved vegetables and raisins #6. Tightly cover with an aluminum foil or a lid, carefully transfer to the oven. Bake about 30 min, or till rice is cooked.
Top with cashews #7 and onions #8.
Allergens: cashews, wheat

 

Pad Thai- thaw in the fridge overnight
In large pot bring water to boil, add noodles #1 cook for 5-9 minutes or till desired doneness, drain, rinse, set aside.
In non stick pan on medium high heat sauté vegetables #2 in for about 10 min, till tender.
Stir in peanuts #3, add 1 tbls of sauce #4* and sauté for another 1-2 minutes.
Stir in cooked noodles and desired amount of sauce, toss to coat. Serve. Allergens: soy, peanuts, wheat
* for easier removal, cut corner of the bag, and squeeze out the sauce

 

Tuna Casserole - thaw in the fridge overnight.
In a bowl mash chickpeas #2, stir in veggies #3, capers#4, and hummus #5. Season with salt and pepper.
Preheat oven to 375F.
In a large pot bring 5q of water to boil . Add pasta #1, boil for 5 min or till al dente (little chewy). Drain, set aside.
In a same pot saute onion #6 for 2 min, stir in tomatoes #7 and 2 c of water, cook for 5-8 min till sauce thickens, season with salt and pepper. Turn off heat, add pasta and peas #8, stir till well coated. Fold in chickpeas mix.
Transfer into a casserole, sprinkle with panko #9 ( mix with 2T of olive oil , if desired) , cover with foil, and bake for 25 min.
Allergens: sesame, wheat

 

 

 

Menu July the 19th

Malibu Quinoa
Thaw in the fridge for 24h.
Preheat oven to 400F.
Bring quinoa #1 and 2 cups of water to boil, turn heat to low, cover and simmer for 20 min. Mix beets #6 and dressing #7 (to your taste) into cooked quinoa, season with salt and pepper.
Meanwhile bake fish #2 on lightly oiled baking sheet for 20 min.
In large skillet saute broccoli #3 till cooked, push aside, coat pineapple #4 with spices #5, grill on a skillet till lightly caramelized on each side. Divide quinoa into bowls , top with broccoli, pineapple and fish.
Allergens: soy, wheat

 

Buffalo Wrap 
Thaw in the fridge for 24h.
In non stick pan on medium high heat saute peppers #1 for 5 min till soft, stir in chickpeas #2, and saute till hot. Stir in hot sauce #3 (to your taste), saute til hot little mushy (or mash couple chickpeas with fork).
Warm up the tortillas on non stick pan for 5 sec each side on high heat. \
Spread ¼ c of hummus #4 on 1/3 of each tortilla, top with chickpeas, your favorite greens or vegetables, and roll up.
Serve with ranch dressing #6.
Allergens: soy, sesame, wheat

 

 

Curry Risotto
Thaw in the fridge for 24 h.
Preheat oven to 350F.
Rinse rice #3.
Dissolve broth #2 in 4 cups of hot water (to your taste).
In large oven proof skillet or Dutch oven with lid sauté veggies #1 for 5 min or till soft, stir in rice #3, saute for 1 min, stir in curry #4 (to your taste), add prepared broth. Bring to boil, cover, and carefully transfer to the oven.
Bake for 20 min. Turn oven off. Stir in coconut cream #5, cover, and let sit in the oven for 2–5min, or till rice is cooked and hot.
Top with peanuts (toast for if desired).
Allergens: coconut, peanuts, soy, wheat

 

 

Cajun Vegetable Soup
Thaw in the fridge for 24h
In large pot sauté veggie package#1 on medium heat for 5 min, stir in spices #2, pour in 4 c of water, add broth paste #3 (to your taste), and bring to boil.
Stir in tomato package#4, lower the heat , and simmer for 15 - 20 min, add package# 5 and cook for another 5-10 min or till vegetables are cooked.
Stir in cream #6. Add more water if to thick.
Season with salt /pepper.
Allergens: cashews
Low sodium: use small amount of broth

 

 

Chili Mac
Thaw in the fridge for 24h.
In the large pot saute peppers mix # 1 for 3 min, push to the side crumble in burger #2 and saute 3 min till cooked.
Stir with peppers, add spices#3, stir 30 sec till fragrant.
Stir in tomatoes #4, 4 cups of water, broth #5 (to your taste). Bring to boil, stir in pasta #6, bean mix #7, stir well, cover, reduce heat and simmer for 10-15 min, stirring occasionally, till pasta is tender.
Season with salt and pepper. Serve with your favorite toppings.
Allergens: soy, wheat
Low sodium: do not use broth #5, cook with water only