Friday, August 10, 2012

Weekly Menu for 8/12/2012 - 8/18/2012

August 12, 2012 - August 18, 2012
Day Menu Item Shopping
Chick Pea "Quizza" - by
Chick Pea "Quizza"

1/2 bunch thin leafy greens, such as Dandelion, Chard, or Spinach
4 large Cloves Garlic
Sundried Tomatoes
Red or other Sweet Pepper, Broccoli or Zucchini
Chickpea Flour
Gluten Free Roasted Butternut Squash Lasagna - by Celiacs in the House
Gluten Free Roasted Butternut Squash Lasagna

1 Butternut Squash
1 bunches Kale
2 Cloves Garlic
1 Onion

(Non-Vegan version: 3 diced and lightly browned Andouille chicken sausages. I used Amy Lu’s from Costco)
Mozzarella (shredded)
1 recipe gluten-free homemade lasagna or 1 box of Tinkyada lasagna
Vegan Ice Cream Cake - by
Vegan Ice Cream Cake

Gluten-Free Sandwich Cookies
3 Vegan ice Cream Flavors
Spring-form Pan
Tamale Shepherd's Pie - by Post Punk Kitchen
Tamale Shepherd's Pie
2 1/2 lbs Red Potatoes

1 Onion
1 Poblano Pepper
4 cloves garlic
8 oz Mushrooms
Cilantro (fresh)
1 1/4 lbs Plum Tomatoes (about 6)
Corn (fresh or frozen)
Dry Red Wine
Ground Cumin
Crushed Red Pepper Flakes
Tortilla Chips
  Red Hot Sauce (Franks, Texas Pete, Tobasco)
  2 15 oz cans Black Beans

Garnished with: Hot red chilis, fresh cilantro and lime slices
Beef-less Stew with Herb Biscuits - by C'est La Vegan
Beef-less Stew with Herb Biscuits
1 Package Gardein Beef-less tips or Beef Seitan
1 Large Red Onion
4 Carrots
3 Stalks of Celery
1 (14oz) Can Diced Tomatoes
White or Cremini Mushrooms
Fresh Spinach
Frozen Peas
Frozen Green Beans
Red Wine or Sherry or Apple Cider
Braggs Amino Acids*
Thyme Leaves (dried)
Ground Mustard Seed
Celery Seed
Fresh Parsle
Vegan Beef-flavored broth, or regular Veggie Broth
Nutritional Yeast
Gluten-Free Bisquick Mix (there are several versions – read the label to make sure the one you are getting is vegan)
Sage Leaves (dried)
Maitake Fettuccine in Cream Sauce - by Manifest Vegan
Maitake Fettuccine in Cream Sauce

16 ounces, Brown Rice Fettuccine style Pasta
2 Leeks
1 tablespoon fresh thyme
3 cloves garlic, minced

10 ounces maitake mushrooms (Hen of the Woods)
3 Carrots
White Wine
Coconut Milk (Full Fat)
Vegetable Broth
Superfine Brown Rice Flour
Chopped chives for garnish
Conchiglie with Potatoes, "Meatballs" and Spinach - by Holy Cow! Vegan
Conchiglie with Potatoes, "Meatballs" and Spinach
32-ounce box of Gluten-Free Shell Pasta

24 Meatless Meatballs (Roasted Eggplant or Mushroom along with chickpeas and walnuts)

5 cups baby spinach

6 cloves garlic
3 large potatoes
Dried Rosemary

Fresh Rosemary

You will also need:

Cinnamon, Vegetable Oil or Olive Oil, Salt, Pepper, Milk of your choice, Onion Powder, Butter, Salad, Salad Dressing, Gluten-Free Bread

* Braggs Amino Acids can be used in place of Soy Sauce

This week is all about showcasing delicious vegan and gluten-free dishes.

How did you enjoy this week's menu?  Did you enjoy the websites?  How were the recipes?  Were they easy to follow and the ingredients easy to find?  Did you have quite a bit of the ingredients already on hand?

Did you find cooking different meals having similar items easier?  Were you able to prepare multiple meals at once?

What would you like to see on future menus?

P.S., Each Friday, we post our weekly menu showcasing our dishes as well as dishes prepared by others throughout the internet.  Please add your menu, appetizer, main dish, dessert, drink, table-scape, or tutorial below.

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Substance of Living