Week Sixteen Menu

Sunday
Italian

• Gnocchi in olive oil, sage, and garlic sauce
• Green salad
• Green bean almondine
• Fresh loaf of crusty Italian bread with roasted garlic

Monday
Mexican

• Vegan green chili
• Black beans
• Warm tortillas

Tuesday
Leftovers

• "Smothered burritos"--Bean burritos smothered in leftover green chili from Monday and topped with lettuce and tomato (and vegan shredded cheddar and vegan sour cream if desired)
• Spanish rice

Wednesday

• Nachos (make a nacho "bar" with a variety of toppings--refried beans, black and pinto beans, sliced green onions, a variety of salsas and pico de gallo, lettuce and tomatoes, Boca crumbles with taco seasonings, shredded vegan cheese, shredded vegan sour cream--whatever sounds great!)
• Calabacitas
• Spanish rice

Thursday

• Margherita pizza (homemade crust--you don't need to use cheese, but you can use vegan shredded mozzarella if you desire.  The main focus:  fresh diced tomatoes, fresh basil, some garlic, and olive oil)
• Green salad with Italian dressing
• Breadsticks with marinara sauce

Friday

• "Tuna" salad sandwiches (you can find a good recipe on RandomGirl's Vegan Recipes page)
• Kettle chips
• Pickle spear
• Vegetable soup

Saturday

• Baked barbecued tempeh (check out this recipe from Chef Beverly Lynn Bennett)
• Baked potatoes
• Peas and carrots
• Green salad with dressing of your choice

Breakfast of the Week

• Blueberry scones

Snack of the Week

• Kale chips