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Cruelty-free menu for the week of October 26, 2009
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“People often say that humans have always eaten animals, as if this is a justification for continuing the practice. According to this logic, we should not try to prevent people from murdering other people, since this has also been done since the earliest of times.” --Isaac Bashevis Singer
Breakfast - Toast with apple butter
Lunch - Sweet Potato Soup and Sandwich
Soup Ingredients:
¼ c. chopped celery
¼ c. chopped onions
¼ c. chopped carrots
½ clove minced garlic
4 c. vegetable stock, divided
2 large sweet potatoes, peeled and diced
¼ T. ground cinnamon
¼ tsp. ground nutmeg
¼ tsp. ground ginger
½ T. maple syrup
¼ c. silken tofu
Directions:
Place celery, onions, carrots, and garlic in a pot with a small amount of the stock. Sauté until vegetables are soft, approximately 2 minutes. Add the rest of the stock, sweet potatoes, and spices. Simmer, covered, until potatoes are very soft, approximately 45 minutes. Place soup in a blender or food processor and puree until smooth. Return to stove, add syrup and tofu, stir, and remove from heat.
Snack - a juicy tangelo
Dinner - Sloppy Joes
Ingredients:
1 large onion, diced
2 medium green peppers, diced
3 T. olive oil
1 ½ c. boiling water
2 ½ c. tomato puree
2 tsp. chili powder
pepper, to taste
1 T. soy sauce
1 ½ T. mustard
1 T. sugar
1 ½ c. dry textured vegetable protein (TVP)
buns
Directions:
Sauté the onion and green peppers in the olive oil in a skillet until soft and lightly browned, about 10 minutes. Add the remaining ingredients, and simmer on low heat for 20 minutes, stirring often. Serve warm in a toasted bun
Dessert - Organic SO delicious chocolate velvet ice cream (All you need is the carton and a spoon!)
Click here to see more of my vegan meals.
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