We ate:
- peanut noodles with baked tofu, roasted seaweed, raw kale salad with avocado
- chickpea and artichoke heart stew, homemade bread
- butternut ginger soup, bread
- curried peanut sauce bowl with kale and tofu (twice, since the sauce makes enough for two meals)
- bok choy and chickpea saute with toasted cashews, rice, baked tofu
- pizza night (homemade dough), with spinach and roasted garlic
- sausage and greens pasta with tomato sauce
- english jacket potatoes, chickpea cutlets with mustard sauce, cole slaw
- caramelized leek dal soup, slaw
The plans for this week:
- leftover caramelized leek dal with jasmine rice and coleslaw
- tofu mushroom potato stew with miso gravy, collard greens
- millet spinach polenta with sun dried tomato pesto, roasted sweet potatoes
- taco night, with chili-beer marinated tempeh and mushrooms
- pizza night, cause 1/2 the kids like pizza night. And 2/2 eat it.
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