Sunday, May 6, 2012

Menu For the Week


Meatless balls and pasta

2 cups green lentils
1 package mushrooms
1 yellow onion
2 cloves of garlic minced
2 T olive oil
1 t thyme
3/4 cup nutritional yeast
1 cup ground flax seed
1/4 cup spelt
salt and peper
3 cups vegetable stock ( I buy organic veg bullion)

cook lentils for about 20 mins in the stock and onion. Then sauté the mushrooms with the garlic and the thyme in the olive oil. In food processor add all the ingredients except for the spelt and a little bit of the lentil mixture. After procession it add the extra lentil in a bowl with everything from the food processor and then add spelt 1 T at a time.

Either use marinara sauce or make  your own


Sheppard's Pie

vegetarian gravy ( I make everything from scratch you can buy mixes)
8 yukon gold potatoes( chopped)
2 tbsp earth balance(vegan)
1/4 cup unsweetened unflavored coconut milk
salt and pepper
1 yellow onion, thinly sliced
1 tbsp olive oil
1 1/2 cups TVP( 10 mins in hot water soaked)
2 cups Mixed veg ( corn, peas, carrots, green beans)
garlic to taste

boil potatoes, then put them in a bowl and mash milk, earth balance, and garlic. Mix TVP, veg and gravy together and put the potatoes on top.


vegan hot wings




Vegetable Dal

I got it out of main course vegetarian pleasures

( my hubby loves soup)



I make our own whole wheat dough and with diya mozz cheese we put garlic and broccoli with kale pesto on it, and of course a regular cheese and sauce pizza yum


Baked black bean vegetarian southwestern egg rolls 

I hope you like the recipes!!! =))

No comments:

Post a Comment