Vegan Menu for Week Thirty-Two

Again, I'm delayed and I'm so sorry.  Still dealing with the consequences of some massive viruses on our computer.  My resourceful hubby cleared up the problem, though, so we're finally back in business and I can start writing again.

Sunday
Mexican

• Vegan "cream cheese" enchiladas (made with tofu cream cheese)
• Spanish rice
• Refried beans

Monday

• Wilted greens and grains (all the rage lately, and they're GOOD!  Think romaine and rice, spinach and quinoa--the possibilities are almost endless and totally delicious!)
• Canned pears

Tuesday

• Seitan stew (think beef stew but with seitan and veggie broth instead)
• Cornbread

Wednesday

• Mock meatloaf (check out this recipe from Compassion Over Killing)
• Mashed potatoes
• Green beans
• Garden salad

Thursday
Chinese

• Vegan pot stickers
• Brown rice

Friday

• Jamaican red bean stew
• Sliced pineapple

Saturday

• Couscous (with margarine and herbs)
• Green salad
• Sliced tomatoes

Snack of the Week

• Multigrain Chips (by Food Should Taste Good)

Dessert of the Week

• Vegan pumpkin pie

Vegan Menu for Week Thirty-One

My most sincere apologies...our computer has been ailing from some dreadful viruses, and I wasn't able to touch the computer this weekend while it was being worked on.  It's still not perfect, but we're getting there.  It's frustrating!!!  So, if any of you actually try to follow along with every suggestion I post, I hope you were able to make do yesterday!  Anyway, without further ado, here is the belated weekly menu:

Sunday

• Better Homes and Gardens' Portobello Pasta Bowls
• Corn on the cob
• Garden salad

Monday

• Chef Chloe's Panang Curry
• Chef Chloe's Pad Thai noodles (recipe on same page)

Tuesday

• FatFree Vegan's Collards Stuffed with Red Beans and Rice
• Garlic bread
• Green salad

Wednesday

• Healthy.Happy.Life's Spicy Lasagna Verde 2011
• Green salad
• French bread with roasted garlic

Thursday

• Pandor's Yummy Rice Sauce over jasmine rice
• Vegan egg rolls

Friday

• PETA's "Hamburger" Macaroni Casserole
• Vegan biscuits
• Sauteed spinach

Saturday

• VegWeb's Potato-Top Curry Pie
• Basmati rice

Breakfast of the Week

• Moosewood Restaurant's Potato & Asparagus Hash

Dessert  of the Week

• Vegan Thyme's Vegan Boston Cream Pie

Vegan Menu for Week Thirty

This week I'm going to continue my "best of the web" recipes, drawing from my favorite vegan and vegetarian websites.  Some of these websites are devoted to vegan and vegetarian living.  Some are bloggers who write and create delicious recipes.  If you click through to the recipes, I encourage you to check out the sites too! For instance, Saturday's suggestion comes from one of my new favorite websites--blogger Kelly develops new recipes frequently and always has interesting things to say.

Also, I have a new company to love.  Food Should Taste Good makes healthy snacks.  I've eaten two of their chips now, and they've been vegan, made with non-GMO ingredients, no trans fats, no preservatives, no MSG, gluten free, and all natural.  Even though I haven't tried all their chips, if they're as good as the two I've tried so far, they're ALL good!  So...that's one of the featured menu items this week.  Happy eating!

Sunday

• Pandor's Peacefully Spicy Noodles (leave out the egg to make it vegan--and use your best judgment, because there are no measurements)

Monday

• FatFree Vegan Kitchen's Barbecued Tofu and Vegetables (scroll down past the recipe for info)

Tuesday

• Artichoke Pesto Pasta
• Garden salad

Wednesday

• Rosemary-Black Olive Focaccia
• Green salad

Thursday

• Pasta with Hummus Sauce
• Sliced tomatoes
• Brussels sprouts

Friday

• Easy Quinoa Chili
• Tortillas

Saturday

• Vegan Thyme's Tofu:  Mandarin Orange Style

Dessert of the Week

• Chef Chloe's Raspberry Tiramisu Cupcakes (might I just say, "YUM!")

Snack of the Week

• Sweet Potato Tortilla Chips by Food Should Taste Good

Vegan Menu for Week Twenty-Nine

When I'm looking for cooking inspiration, I go to three places:  1) I have a collection of "recipes to try"--recipes torn out from newspapers and magazines or given to me by friends or family; 2) my collection of cookbooks (I still have a bunch from my carnivorous days, and they still have things I can try!); and 3) the internet.  I have to admit I go to the internet more often than not, because if I have a specific craving or specific ingredients I want to use, it's pretty easy to narrow my search down.  I can't always do that with my other two sources.

So, as a tribute, this week and possibly for several weeks after, I am going to do my version of "Best of the Web."  I want to share with you some of my favorite websites and some recipes I either intend to try or have tried and like!

Sunday

• Chef Chloe's Flatbread with Roasted Apple, Butternut Squash, and Caramelized Onion
• Green salad

Monday

• FatFree Vegan's Hot Skillet Salad
• Vegan crackers

Tuesday

• Healthy.Happy.Life's Vegan White Bean Burgers with "cheese and bacon"
• Kettle chips

Wednesday

• Vegan Thyme's Vegan Wild Rice Soup en Croute
• Garden salad

Thursday

• Moosewood Restaurant's Spicy Carrot Peanut Soup
• Vegan crackers

Friday

• Vegan Taco Soup (from VegWeb.com)
• Warm tortillas 

Saturday

• PETA's Scalloped Parsnip Baja Tacos
•  Spanish rice

Breakfast of the Week

•  Toast with homemade Low-Sugar Plum Spread (from Eating Well)--I made this and loved it (I used turbinado sugar). 

 Dessert of the Week

• Vegan apple pie (I liked this one)

Vegan Menu for Week Twenty-Eight

This week, I was missing quesadillas...and I still haven't found a vegan cheese I really like (although there is one that's promising--I need to try it a few more times, and then I'll let you know).  Vegan cheese just usually has a weird taste, and it's not even a soy taste.  It's just odd.  It tastes salty to me and not cheesy at all.  I've had cashew/nutritional yeast cheese, and I like that okay, but cheese made to imitate cheddar, mozzarella, or American slices isn't so good.

Anyway, I was craving quesadillas.  Yes, I know quesadillas actually require cheese (considering "queso" in Spanish means cheese), but I thought I'd get as close as possible.  The fried tortilla with the warm beans dipped in salsa made me happy, and I guess that's good enough for now!  That's the first entry this week, along with a mini "how to."  Have a great week!

Sunday
Mexican

• Bean "quesadillas"--I adapted a recipe I found on the back of a can of Rosarita Vegetarian Refried Beans.  Take a flour tortilla and spread a few spoonfuls of beans on it.  Sprinkle vegan cheese on the beans if desired.  Fold in half.  Heat about 1/2 tablespoon of vegan margarine in a skillet (I use Earth Balance).  Fry the quesadilla lightly on both sides.  Serve with salsa.
• Spanish rice

Monday
Quick and Easy

• Amy's Teriyaki Bowl ("made with organic tofu, brown rice & broccoli")
• Pineapple slices

Tuesday

• FLT sandwich--"Fakin", Lettuce, and Tomato sandwich:  Made with vegan bacon (I used Lightlife's Smart Bacon), lettuce leaves, tomato slices, toasted vegan whole grain bread, and mustard.  I made these yesterday, and my entire family loved these and asked for more, and I'm the only vegetarian in the house!  Hooray!
• Pasta salad
• Strawberries

Wednesday

• Slow-cooked black beans
• Tortillas
• Rice

Thursday

• Tempeh stew
• Garden salad
• Biscuits

Friday

• Vegan Monte Cristo sandwiches
• Kettle chips
• Pickle spear

Saturday
Chinese

• Fried tofu in black bean sauce
• Steamed rice

Breakfast of the Week

• Vegan English muffins and margarine or jam (or both)

Dessert of the Week

• Strawberry rhubarb pie

Vegan Menu for Week Twenty-Seven

Here's to another half a year of creative, inspiring, and healthy vegan menus.  Happy eating!

Sunday
Quick and Easy

• Tofurky Italian Sausage on a whole wheat bun, smothered in grilled peppers and onions and mustard
• Kettle chips

Monday
European (French)

• Tempeh bourguignon
• Baked potatoes
• Salad

Tuesday
Chinese

• Sesame tofu
• Steamed brown rice

Wednesday

• Tofu spinach calzone
• Green salad

Thursday
Indian

• Vegan mulligatawny soup
• Naan

Friday

• Deep dish vegan pizza
• Green salad

Saturday

• Tofu and veggie pot pie
• Green salad

Snack of the Week

• Popcorn popped in oil, lightly salted with sea salt

Dessert of the Week

• Churros (be sure to use vegan sugar!)

Vegan Menu for Week Twenty-Six

Another celebration! This week's post marks half a year of menu ideas. 

This will be my last week going crazy with soup.  Good idea since spring is right around the corner.  But I'm really loving soup right now!

Sunday

• Vegan ramen soup
• Biscuits

Monday

• Seitan piccata
• Garlic bread
• Garden salad

Tuesday
Italian

• Ribollita soup
• Breadsticks

Wednesday

• Tempeh chili
• Tortillas

Thursday

• French onion soup (made with wine and vegetable stock instead of beef stock--and no cheese!)
• French bread

Friday
Chinese

• Vegetables Delight
• Vegan stir-fried rice

Saturday

• Cream of broccoli soup
• Crackers

Breakfast of the Week

• Vegan frittata (use vegan "bacon" and substitute tofu for eggs)

Dessert of the Week

• Vegan ambrosia

Vegan Menu for Week Twenty-Five

While patiently waiting for spring to arrive, I continue my soup kick this week.  There are so many delicious soups we can eat that warm the belly and the heart.  So, until the sun's rays can warm me up, I'll delight in more soups!  I hope you're inspired by this week's list too.

Sunday
Japanese

• Miso soup
• Rice

Monday

• Sweet and sour tempeh
• Steamed rice

Tuesday

• Vegan cream of celery soup
• Warm rolls

Wednesday
Indian

• Vegan dal makhani
• Naan (flatbread)

Thursday

• Parsnip soup
• Triscuit crackers

Friday

• Barbecued seitan
• Baked potato
• Green salad

Saturday

• Spinach soup
• Warm tortillas

Breakfast of the Week

• Blueberry soy yogurt

Snack of the Week

• Celery and peanut butter

Vegan Menu for Week Twenty-Four

This week, I was grocery shopping and, in a "bargain bin," I found a cookbook that focused just on soups.  Now, spring might be just around the corner, but we still have a few chilly days and weeks left, so soup is on my mind.  This week's focus will be on lots of soups serving as meals.  What a great way to warm bellies and hearts.  I hope you enjoy this week's menu ideas.

Sunday

• Lentil tofu soup
• Biscuits

Monday
Chinese

• Spicy Kung Pao tofu
• Fried rice

Tuesday

• Corn chowder
• Crusty bread

Wednesday
Caribbean

• Caribbean jerk tempeh
• Jamaican cabbage salad

Thursday

• Red lentil soup
• Flatbread

Friday

• Cauliflower soup
• Cornbread

Saturday

• Vegan cream of mushroom soup
• Warm tortillas

Breakfast of the Week

• Banana muffins

Dessert of the Week

• Fruit soup

Vegan Menu for Week Twenty-Three

This week we have a variety of flavors to tempt your taste buds and help you enjoy your kitchen again.  There are menu ideas that span the globe, from China to the Caribbean, and links to seriously easy recipes that will taste like you spent forever in the kitchen.

Sunday
European (Russian)*

• Vegan red borscht soup
• Rolls

Monday
Caribbean

• Caribbean black beans and rice
• Baked papayas
• Vegetarian rolled greens

Tuesday
Greek

• Fasolia gigandes (butter bean stew)
• Pita bread
• Kolokithankia Tiganita (fried zucchini)

Wednesday
Northern Africa (Algeria)

• Loubia B'dersa
• Rice salad

Thursday

• Spicy lentil casserole (see the recipe here under "Main Meals")
• Pasta salad (a little vinegar and oil, some chopped veggies like onions and tomatoes, tossed with rotini)

Friday
Cold weather favorite

• "Cheesy" broccoli soup (see the recipe here)
• Biscuits

Saturday
Chinese

• Vegetable Chop Suey
• Steamed brown rice

Sanck of the Week

• Tortilla chips and salsa or pico de gallo

Dessert of the Week

• Vegan fudge

* Just a silly note--I had a heck of a time deciding if I wanted to place Russia under European cuisine or Asian.  Russia's land mass, after all, falls more in Asia than in Europe.  It's huge!  What finally made the deciding factor for me was a Wikipedia article on "European Cuisine."  It included Ukranian Borscht as a European dish.  So...I had been toying with the idea of putting this Russian dish under "Asian cuisine," but now I'm comfortable labeling it as "European," in case you wanted to know!

Vegan Menu for Week Twenty-Two

This time of year is always quite busy for me, as it may be for a lot of you.  Sometimes dinner ideas are hard to come up with, especially unique, inspiring ones.  I hope you find some ideas here that make you hungry and eager to cook (and eat)!

Sunday
Latin America (Cuban)

• Moros y Cristianos (Cuban black beans and rice--translated means "Moors and Christians")
• Tortillas

Monday
Indian

• Dal palak
• Rice

Tuesday
Greek

• Fasolada (bean soup)
• Sourdough bread

Wednesday

• Moosewood Restaurant's Mushroom Pecan Burgers
• Sweet potato fries

Thursday
Italian

• Pasta e fagioli soup
• Tuscan bread with roasted garlic

Friday
Chinese

• Broccoli with garlic sauce
• Brown rice

Saturday

• Pasta salad (use lots of veggies and your favorite bean to move this to entree status)
• Steamed Brussels sprouts
• Green salad

Breakfast of the Week

• Warm bran muffins slathered in margarine

Dessert of the Week

• Oatmeal raisin cookies

Vegan Menu for Week Twenty-One

How exciting!!!  I just keep piling on the dinner ideas.  I hope they inspire you as much as they do me!

Sunday
European (Spain)

• Arroz negro
• Steamed artichokes
• Marinated mushrooms 

Monday

• Vegan rueben sandwich (search and you will find!!!)
• Vegetable soup 

Tuesday
 Asian

• Szechuan Tofu
• Steamed rice
• Spring roll 

Wednesday
Mexican

• Black bean tacos (add your favorite ingredients)
• Spanish rice
• Calabacitas 

Thursday
Indian

• Rajma Masala
• Saffron rice
• Chole (curried chickpeas) 

Friday
Greek

• Faki soupa (lentil soup Greek-style)
• Spanakorizo (spinach and rice)
• Warm pita bread

Saturday

• Mushroom and rice pilaf
• Garden salad
• Sauteed squash and onions 

Breakfast of the Week

•  Cinnamon toast

Dessert of the Week

• Vegan gingerbread cookies

Week Twenty Menu

Week twenty?  How exciting is that?  My daughter would say it's "legit"!

Sunday
Italian

• "Chicken" marsala (try seitan or tofu instead of chicken)
• Garlic bread
• Salad with Italian dressing

Monday

• Vegan Guiness stew
• Biscuits

Tuesday
European (Spain)

• Vegetarian paella
• Rolls
• Stir fried zucchini and asparagus

Wednesday
Chinese

• Vegetable pan fried noodles
• Vegan wonton soup
• Steamed rice

Thursday
Mexican

• Potato tacos
• Spanish rice
• Refried beans

Friday

• Green bean casserole
• Garden salad
• Pinto beans

Saturday

• Baked pocket sandwiches (can be pure veggie or can also use soy cheese and/or soy meat)
• Potato chips
• Salad

Breakfast of the Week

• Mixed fruit compote

Dessert of the Week

• Vegan peanut butter cookies

Week Nineteen Menu

This week, I'll continue to explore varied and exotic cuisines...

Sunday
Chinese

• Vegan Moo Goo Gai Pan
• Steamed brown rice

Monday
Japanese

• Vegan sushi
• Vegan spring rolls
• Rice

Tuesday
Indian

• Vegan Rajma Chawal
• Jeera rice

Wednesday

• Vegan Senate Bean Soup
• Vegan biscuits
• Garden salad

Thursday
Latin American (Brazil)

• Vegan Feijoada
• Warm flour tortillas
• Green salad

Friday
Southern Africa (Congo)

• African peanut soup
• Sweet potatoes
• Mixed greens salad

Saturday
Mexican

• Vegan fideo
• Spanish rice
• Flour tortillas

Breakfast of the Week

• Vegan waffles drizzled with maple syrup and fresh fruit of your choice

Dessert of the Week

• Apple turnovers

Week Eighteen Menu

This week, I felt like exploring exotic tastes and more varied cuisines.  I hope this week's menu inspires you!

Sunday
Southern

• Vegan gumbo
• Wild rice
• Boiled greens

Monday
Quick and easy

• Amy's non-dairy Burrito (made with organic beans and rice)
• Apple slices
• Cucumber and tomato slices

Tuesday
Chinese

• Vegetable Lo Mein
• Steamed rice

Wednesday

• Vegan potato pancakes
• Garden salad with cherry tomatoes, cucumbers, red bell peppers, and balsamic vinaigrette
• Brussels sprouts
• Lentils

Thursday
Southern Africa

• African Millet Salad (check out this recipe on Food.com--just substitute vegan sugar for the brown sugar called for in the recipe)
• Green salad with Romaine and Bibb lettuces and red wine vinaigrette

Friday

• Quinoa stuffed bell peppers
• Green salad with your favorite dressing
• Black beans
• Watermelon slices

Saturday
European (Irish)

• Vegan colcannon
• Steamed cauliflower
• Navy beans
• Vegan Irish soda bread

Breakfast of the Week

• Vegan blueberry muffins

Dessert of the Week

• Vegan pineapple upside down cake

Week Seventeen Menu

Sunday
Italian

• Calzone stuffed with your favorite veggies and vegan cheese
• Salad

Monday

• Pepper "steak" (using seitan strips)
• Rice
• Salad

Tuesday
Italian

• Vegan risotto
• Green beans
• Spinach salad 

Wednesday

• Lentil stew
• Ciabatta bread with vegan margarine or drizzled with olive oil and sliced garlic
• Garden salad
• Brussels sprouts

Thursday
Warm weather favorite
Mexican

• Gazpacho
• Flour tortillas

Friday
Comfort food

• "Hamburger" gravy (made with Boca crumbles and soy milk)
• Cornbread
• Peas and carrots
• Garden salad

Saturday
Tex-Mex

• Southwestern "egg" rolls (use flour tortillas and fill with Tex-Mex ingredients--black beans and corn, salsa, seitan and/or tofu, onions, bell peppers, chilies, vegan cheddar or Jack cheese, and spice up with chili powder and cumin)
• Refried beans

Breakfast of the Week

• Biscuits and gravy (make gravy with vegan sausage and your favorite vegan milk)

Dessert of the Week

• Vegan zucchini bread

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

Week Fifteen Menu

Sunday
Comfort food

• "Chicken" and dumplings (this was one of my mom's staples growing up, and I loved eating the dumplings.  I'm still playing around with her old recipe.  I've used fake chicken pieces, but I'm going to try seitan next to see if I can change the texture.  There are probably some good recipes for vegan chicken and dumplings online)
• Cornbread
• Green salad with vinegar and oil

Monday
Indian

• Channa masala (chickpea curry)
• Naan (Indian flatbread)
• Brown rice

Tuesday

• Cabbage toran (you can Google for a recipe)
• Wild rice
• Any type of white beans, lightly salted

Wednesday
Southern

• Vegan jumbalaya
• Steamed white rice

Thursday
Mexican

• Vegan tamales
• Refried beans (try making them from scratch one time--you'll never want the canned ones again!)
• Spanish rice

Friday

• Vegetable quiche (use a vegan egg substitute)
• Green salad with balsamic vinaigrette
• Green beans

Saturday

• Vegan stuffed bell peppers with rice
• Pinto beans
• Green salad with your favorite dressing
• Peas

Breakfast of the Week

• Breakfast burrito with whatever fillings you like--maybe try hashbrowns, soy sausage or bacon, peppers and onions, lightly sauteed tofu, salsa

Dessert of the Week

• Vegan doughnuts (Google for some good recipes)

Week Fourteen Menu

Sunday

• Large meal-size spinach salad (this idea was inspired by a huge salad I had this week based on Joy Bauer's Holiday Detox article:  I made a spinach salad with red bell peppers, diced tomatoes, carrots, and red onions with black beans and toasted pecans, a teaspoon of olive oil, drizzled in red wine vinegar--best spinach salad I've ever had, plus it was filling!)
• Triscuit crackers
• Sliced pineapple

Monday

• Veggie hot dogs, served traditional style in vegan hot dog bun with any toppings you like
• Kettle chips
• Watermelon slices

Tuesday
Middle East (Jewish)*

• Vegan potato kugel
• Vegan matzo ball soup
• Green salad with pomegranite vinaigrette

Wednesday
Mexican

• Mexican lasagna (substitute noodles with flour tortillas, sauce with salsa, and cheese with vegan shredded cheese)
• Black beans with bell peppers and lime juice

Thursday
Italian

• "Chicken" cacciatore (substitute seitan for chicken)
• Green salad with balsamic vinaigrette
• Roasted garlic with French bread

Friday
Comfort food

• Eastern European Vegetable Stew (another hearty recipe from Moosewood Restaurant--you can substitute tofu sour cream or soy yogurt for the last ingredient or just skip it)
• Warm dinner rolls

Saturday
Mexican

• Black bean and summer squash enchiladas (great recipe from FatFree Vegan Kitchen)
• Warm flour tortillas

Breakfast of the Week

• Breakfast scramble (substitute tofu for eggs and soy sausage for regular)

Dessert of the Week

• Vegan key lime pie

*  I debated how exactly should I typify Jewish cuisine.  I've been trying to keep my labels to a minimum, only using them if I have three or more links to something and combining when necessary.  So far, this is the only Jewish meal I've posted, and I realize that I could typify Jewish as any number of things--European, American, Middle Eastern--but I chose to go with the Middle East as the label, since Jewish roots begin in Israel, and much of their traditional food dates back thousands of years to when they lived exclusively there.   

Week Thirteen Menu

This post brings about a celebration of sorts! This is the Week Thirteen menu, which means I have now posted three months (one third of a year) of unique vegan meal ideas! I hope you've enjoyed the journey with me. Here's to doing it three more times to meet my challenge!

Sunday
Quick and easy

• Morningstar Farms Hickory BBQ Riblet
• Baked potato
• Vegan baked beans (Bush's makes good vegetarian baked beans without high fructose corn syrup!)
• Garden salad with vegan Ranch dressing (PETA has a good recipe)

Monday

• Seitan steaks (shape seitan into patties and sear in frying pan with a little olive oil and vegan Worcestershire or tamari and your favorite savory spices, like sage, thyme, oregano, etc.)
• Mashed potatoes
• Green salad
• Glazed carrots

Tuesday

• Ratatouille
• Quinoa and bean salad
• Garden salad

Wednesday
Chinese

• General Tao's Tofu (this recipe can be found on VegWeb.com)
• Steamed rice

Thursday
Mexican

• Spicy Mexican Squash Stew (got this yummy recipe from Moosewood Restaurant)
• Warm flour tortillas

Friday
Chinese

• Kung Pao "Chicken" (there's a good recipe on FatFree Vegan)
• Steamed rice

Saturday
Mexican

• Tacos (use black or pinto beans)
• Spanish rice
• Calabacitas

Breakfast of the Week

• Blueberry scones

Dessert of the Week

• Vegan cinnamon rolls

Happy eating!