Week Ten Menu

Sunday
Middle East

• Baba Ghanoush
• Pita bread crisps and fresh chopped vegetables for dipping
• Tabouleh
• Pomegranates (peeled beforehand would be nice!)

Monday
Italian

• Polenta with roasted bell peppers, mushrooms, and zucchini
• Leafy green salad with sun-dried tomatoes and lemon dressing
• Grilled eggplant

Tuesday
Mexican

• Loose taco salad (taco salad with chips instead of a "bowl"--use refried, pinto, and/or black beans, lettuce, tomatoes, onions, olives, salsa or pico de gallo, and shredded soy cheese)
• Spanish rice

Wednesday
Fall favorite

• Chef Chloe's Creamy Pumpkin Penne
• Sliced French bread with roasted garlic spread
• Garden salad

Thursday

• Pasta primavera
• Salad
• Quinoa with sauteed garlic, onion, tomato drizzled with olive oil and red wine vinegar

Friday
Asian

• Vegan Pad Thai
• Scallion pancakes
• Steamed rice

Saturday

• Vegan Macaroni and "Cheese" (there are lots of recipes out there, so find one you like!)
• Vegetarian Baked beans
• Steamed green beans (lightly sprinkle with sea salt, freshly ground pepper, and basalmic vinegar)

Breakfast of the Week

• Fresh fruit salad (use whatever's on hand, but include some berries and melons and mix with a little brown rice syrup)
• Biscuits with fruit spread (and vegan margarine if desired)

Dessert of the Week

• Vegan cheesecake (using vegan cream cheese substitute, of course!)