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Green Mom’s Kitchen

Weekly Menu 8/19/19

Monday Stirfry with spicy peanut sauce and rice Tuesday  Lettuce Wraps Wednesday Roasted Vegetable Soup served with Fast Baking Bread Thursday  Pesto Zoodles Friday Picnic of different Toasts for when we’re at an outdoor Concert by the bay Saturday Pasta Puttanesca Sunday Mango Seitan Casserole served over rice

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Stirfry Vegatables and Rice with Spicy Peanut Sauce

Peanut sauce ¼ cup creamy peanut butter1 tbsp bragg’s liquid aminos or other light soy sauce1 tbsp mellow miso1 tbsp rice vinegar2 tsp sriracha sauce1/2 tbsp agave nectar½ cup coconut milk  Blend everything to a smooth sauce. 4 servings of rice2 tbsp Vegetable broth2 cups shredded red cabbage2 medium carrots, …

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How To Use The Leftover Pulp From Juicing

Image credit: Pexels Juicing at home has become a very popular alternative to buying shop made juices. Not only does it give you the creative freedom to make exactly the flavour combination you desire but you can also have more confidence in the quality of the ingredients you are using …

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Weekly Menu 8/12

Monday Pasta with Vodka sauce Tuesday Mustard Roasted Potatoes served with Chickpea Salad Wednesday Lentil and Tomato Stew Thursday Vegan Broccoli Quiche Friday Pizza with friends  Saturday Curried Quinoa with Apples and Broccoli served with Bread and Mixed salad Sunday Ginger Carrot Soup served with Crackers and Hummus

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Mustard Roasted Potatoes and Chickpea Salad

This has been one of our favorite summer foods lately because it’s easy to make a head and eat as a picnic.  4 large potatoes diced into cubes, if organic or homegrown, keep skin on2 tbsp olive oil 3 tbs maple syrup3 tbs whole grain mustardA pinch of salt and black …

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Homemade Tomato Ketchup

This time of year, the tomatoes are super sweet and since we grow lots of tomatoes on our homestead I make tomato ketchup that is magical. My secret is that I add a little rosehip powder to it because it gives it a fuller taste, but you can also make …

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Weekly Menu 8/5-12

Monday Greek food with marinated beans, hummus, pitas, lemon riceand mixed tomato and red onion salad.  Tuesday Bean Tacos Wednesday Vegan Sushi Thursday Red Curry Friday Pizza Saturday Lasagna Verde Sunday Butternut Squash Enchiladas Something sweet: Rhubarb Cake

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Weekly Menu 7/29-8/4

Monday Traveling Day Tuesday Tofu and Coconut Stew Wednesday  Carrot Soup with Cream Top and apple bread Thursday Dinner at Friend’s house Friday  Dinner out Saturday Lemon Risotto Sunday Pasta and Tomato Sauce

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Weekly Plant-Based and Budget Friendly Menu 22/7-29

Tuesday Curry vegetable and lentil soup Wednesday Veggie and tofu kabobs served with large salad Thursday Shaved swiss chard salad with thyme tofu patties Friday Pizza Saturday Baked Potatoes with fillings Sunday Bean chili with ratatouille served with home baked walnut baguette

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Zero Waste Scrap Vegetable Stock and Vegetable Salt

By Fredrica Syren: Making your own stock is super easy, and a great way to reduce waste and save some money at the same time. Since I’m vegan, I make vegetable stock, but stock can bemade from fish bones and chicken carcasses as well. I make my stock from kitchen …

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