Women of God can never be like women of the world. The world has enough women who are tough; we need women who are tender. There are enough women who are coarse; we need women who are kind. There are enough women who are rude; we need women who are refined. We have enough women of fame and fortune; we need more women of faith. We have enough greed; we need more goodness. We have enough vanity; we need more virtue. We have enough popularity; we need more purity. Margaret D. Nadauld
Showing posts with label deelights. Show all posts
Showing posts with label deelights. Show all posts
Wednesday, May 16, 2012
Deelightful Dinners School’s Out Edition
We are officially entering summer territory at our house. The breakneck pace of life during the school year is slowing to a halt. We don’t have as many places to go or things to do, and its pure heaven. I am looking forward to lazy nights, lounging in the yard, sipping my new favorite beverage-Target’s Lime Margarita crystal light mix and reading. The Big Man is in the process of finishing our picnic table, so I am looking forward to more al fresco meals. In the meantime…
Here is this week’s Deelightful Dinners menu plan. The recipes and a grocery list are all available for purchase in my Etsy shop, Deelightful Green!
Sunday-crock pot pork roast with potatoes, peas and carrots, wilted greens salad
Monday-cheesy rigatoni, garlic bread, Italian stir fry, antipasto
Tuesday-Café Rio pork burritos, salada verde
Wednesday-French dips, curried potatoes, broccoli slaw
Thursday-pork fried rice, egg rolls, mandarin orange salad
Friday-pizza and wings, antipasto
Saturday-burgers, fries, broccoli slaw
This week’s sweet treats selections feature:
Brownies a la mode
Fluff
Mexican chocolate pudding
Breakfast choices are:
Breakfast burritos
PBB roll ups
Quinoa porridge
Yogurt parfaits
Easy peasy cheesy eggs
Quiche
Cinnamon rolls
Lunches include
Super salad
Turkey and cheese melt
Deluxe grilled cheese
Better for you PBJ
Cordon bleu wrap
Napa chicken wrap
Vegan Deelights 5/15 edition
Once a month I teach a vegan cooking class at a local museum. It's really exciting to share my passion and love for food with others. The added bonus is when those outside my family like what I cook!!
This month I did a quick spring dinner options. I have a confession to make: unlike on tv, real cooks have recipe fails. The falafel mix didn't combine the way it should have, so that was out.
Otherwise...super yummy
“cheesecake”
1 package silken tofu
½ c soy milk
½ c silvered almonds
1 tsp vanilla extract
¼ c agave nectar
Crust
1 flour
¼ c water
2 tbsp oil
Preheat oven to 350. Mix crust ingredients together. Roll out into a pie shell. Blind bake 15 minutes. Let cool.
Mix cheesecake ingredients together. Blend the tofu and milk well until there are few lumps. Add vanilla extract and agave, blend until creamy. Pour into pie shell. Bake 20 minutes until set.
Added bonus?
Top with sliced strawberries.
Tabouleh
1 c bulgar
1 tbsp minced garlic
1 c chopped parsley
Olive oil
Lemon juice
Salt and pepper to taste
½ c diced onion
1 tomato diced
Cook bulgur in 2 c water. Let cool. Mix garlic, parsley, olive oil, lemon juice, seasonings onion and tomato together. Stir in bulgur. Let flavors combine before serving.
Falafel
Falafel mix
hummus
Pita
Water
Mix falafel patties according to mix
Bake at 375 for 25 minutes
Salad
Lettuce
Olive oil
Lemon juice
Salt
Garlic
Mix lemon juice, olive oil, garlic and salt together. Pour over lettuce.
Serve with salad, pitas and hummus
Want more great recipes? Check out my cookbook, Vegan Deelight, available at Barnes and Noble! http://www.barnesandnoble.com/w/vegan-deelight-dee-di-memmo/1107989173
If you need help planning meals and putting it all together, Deelightful Dinners is a great option! Available in my Etsy shop http://www.etsy.com/shop/mommychronicles?ref=si_shop
This month I did a quick spring dinner options. I have a confession to make: unlike on tv, real cooks have recipe fails. The falafel mix didn't combine the way it should have, so that was out.
Otherwise...super yummy
“cheesecake”
1 package silken tofu
½ c soy milk
½ c silvered almonds
1 tsp vanilla extract
¼ c agave nectar
Crust
1 flour
¼ c water
2 tbsp oil
Preheat oven to 350. Mix crust ingredients together. Roll out into a pie shell. Blind bake 15 minutes. Let cool.
Mix cheesecake ingredients together. Blend the tofu and milk well until there are few lumps. Add vanilla extract and agave, blend until creamy. Pour into pie shell. Bake 20 minutes until set.
Added bonus?
Top with sliced strawberries.
Tabouleh
1 c bulgar
1 tbsp minced garlic
1 c chopped parsley
Olive oil
Lemon juice
Salt and pepper to taste
½ c diced onion
1 tomato diced
Cook bulgur in 2 c water. Let cool. Mix garlic, parsley, olive oil, lemon juice, seasonings onion and tomato together. Stir in bulgur. Let flavors combine before serving.
Falafel
Falafel mix
hummus
Pita
Water
Mix falafel patties according to mix
Bake at 375 for 25 minutes
Salad
Lettuce
Olive oil
Lemon juice
Salt
Garlic
Mix lemon juice, olive oil, garlic and salt together. Pour over lettuce.
Serve with salad, pitas and hummus
Want more great recipes? Check out my cookbook, Vegan Deelight, available at Barnes and Noble! http://www.barnesandnoble.com/w/vegan-deelight-dee-di-memmo/1107989173
If you need help planning meals and putting it all together, Deelightful Dinners is a great option! Available in my Etsy shop http://www.etsy.com/shop/mommychronicles?ref=si_shop
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