40 Day Menu


All of these dishes should be made with ingredients that are free from any animal, dairy, or egg product. Stay away from processed foods with artificial ingredients, preservatives, hydrogenated oils, high fructose corn syrup, and, unless they are tomatoes, stay away from canned foods. The less that is used in the product, the more wholesome it is and the better off you are nutritionally. The ingredients for the dishes below can be found at your local natural/organic food store.



                                                                  Menu

Day 1
Red bean burritos, with salsa, avocado, and salad
Day 2
Roasted potatoes, lentil patties, flatbread, and salad
Day 3
Flatbread, sautéed mushrooms with onions and peppers, vegan cheese (topping), and tofurkey meat substitute
Day 4
Flatbread, veggie lasagna, and salad
Day 5
Mashed potatoes, lentil patties, corn, and green beans
Day 6
Veggie Pizza and salad
Day 7
Garbo burgers, French fries, and salad
Day 8
Spaghetti with tomato sauce and tofurkey meat substitute with salad
Day 9
Potato salad, cole slaw, and lentil patties
Day 10
Squash soup, flatbread, tofurkey sausage
Day 11
Shepherd’s Pie and biscuits with salad

Day 12
Fettucine alfredo, sautéed veggies, tofurkey sausage and salad
Day 13
Bean burgers, onion rings, and corn
Day 14
Taco Salad with salad
Day 15
Stuffed mushrooms, penne pasta with sauce, and salad
Day 16
Pot Pie with salad
Day 17
 Garden burgers with corn chips, salsa, and salad
Day 18
Red bean burritos with salsa, avocado, and salad
Day 19
Roasted potatoes, lentil patties, flatbread, and salad
Day 20
Flatbread, sautéed mushrooms with onions and peppers, vegan cheese (topping), and tofurkey meat substitute
Day 21
Flatbread, veggie lasagna, and salad
Day 22
Mashed potatoes, lentil patties, corn, and green beans

Day 23
Veggie Pizza and salad
Day 24
Garbo burgers, French fries, and salad
Day 25
Spaghetti with tomato sauce and tofurkey meat substitute with salad
Day 26
Potato salad, cole slaw, and lentil patties
Day 27
Squash soup, flatbread, tofurkey sausage
Day 28
Shepherd’s Pie and biscuits with salad
Day 29
Fettucine alfredo, sautéed veggies, tofurkey sausage and salad
Day 30
Bean burgers, onion rings, and corn
Day 31
Taco Salad with salad
Day 32
Stuffed mushrooms, penne pasta with sauce, and salad
Day 33
Pot Pie with salad

Day 34
 Garden burgers with corn chips, salsa, and salad
Day 35
Red bean burritos with salsa, avocado, and salad
Day 36
Roasted potatoes, lentil patties, flatbread, and salad
Day 37
Flatbread, sautéed mushrooms with onions and peppers, vegan cheese (topping), and tofurkey meat substitute
Day 38
Flatbread, veggie lasagna, and salad
Day 39
Mashed potatoes, lentil patties, corn, and green beans
Day 40
Veggie Pizza and salad





                                                      Recipes 

Red Bean Burritos
1 bag of dry red beans (soaked in a pot of water the night before)
Garlic powder (season to taste)
Onion powder (season to taste)
Italian seasoning (season to taste)
Salt (season to taste)
Pepper (season to taste)
1 large onion
1 cup of organic unbleached white flour (not enriched)
1 cup of wheat flour
¼ cup of extra virgin olive oil
1 tsp. salt
Spring water

Beans
Fill a large pot with water. Place the beans in the water adding the seasoning to taste. Boil on medium, checking the pot to make sure that the water does not run out, until the beans are soft. 

Flatbread
Mix flour and salt together well. Add oil. Gradually stir in water until you are able to knead the dough. Knead the dough for about 3 minutes. Break off the dough in pieces. Make a circle with one hand and that should be about the size of each dough ball. Roll out the dough balls on a floured surface. Fry them in a pan or wok with olive oil until both sides are lightly browned. You will use these to wrap the beans and any other non-dairy condiments with. 

Onions
Slice the onions and sauté them in olive oil to place in the burritos. 


Garden Salad
Chopped Romaine Lettuce
Sliced Cucumbers
Diced or Sliced Tomatoes 
Baby Carrots
Purple Onions
Mix them all together in a salad bowl and enjoy!

Flatbread
1 cup of wheat flour
¼ cup of extra virgin olive oil
1 tsp. salt
Spring water
Mix flour and salt together well. Add oil. Gradually stir in water until you are able to knead the dough. Knead the dough for about 3 minutes. Break off the dough in pieces. Make a circle with one hand and that should be about the size of each dough ball. Roll out the dough balls on a floured surface. Fry them in a pan or wok with olive oil until both sides are lightly browned. You will use these to wrap the beans and any other non-dairy condiments with. 

Roasted Potatoes
Potatoes
Garlic powder (season to taste)
Onion powder (season to taste)
Italian seasoning (season to taste)
Salt (season to taste)
Pepper (season to taste)
Line a baking pan with Extra Virgin Olive Oil. Slice potatoes with medium thickness. Place them in the pan and season them with the seasonings listed above. Drizzle some olive oil on top (optional). Bake at 350 until lightly browned.

Lentil Patties
1 bag of lentil beans (soaked in water from the previous night)
Garlic powder (season to taste)
Onion powder (season to taste)
Italian seasoning (season to taste)
Salt (season to taste)
Pepper (season to taste)
1 large onion
½ cup of organic unbleached white flour (not enriched)
Fill a large pot with water. Place the beans in the water adding the seasoning to taste. Boil on medium, checking the pot to make sure that the water does not run out, until the beans are soft. These will not take as long as the red beans. When they are finished, drain the water and set aside. Chop the onions and lightly sauté them in a saucepan with olive oil. When they are finished, add them to the drained lentils along with the flour. Form them into patties the size of burgers and fry them in a saucepan, with olive oil, until they are lightly browned on both sides.  

Pasta Salad
1 box of veggie spiral pasta
Salt 
Pepper
Season to taste
About 4 scoops of vegenaise mayonnaise
1 package of tofurkey sausage 
Boil the pasta according to that which is on the package. Add the seasoning and mayonnaise. Sauté the tofurkey sausage in olive oil with seasoning and add that to the pasta as well.  

Veggie Lasagna  
1 box of lasagna noodles
Organic vegan pasta sauce
1 package of tofurkey sausage 
Veggie mozzarella cheese
Boil pasta according to package directions. Sauté the tofurkey sausage in olive oil with seasoning. Layer the noodles, in a casserole dish, in this way; pasta sauce, noodles, tofurkey sausage, mozzarella cheese. Bake at 350 until the cheese melts. 

Mashed Potatoes
1 small bag of raw potatoes
Garlic powder (lightly season to taste) or raw crushed garlic
Salt (season to taste)
Warmed coconut milk
3 Tbsps. of coconut oil
Boil potatoes until very soft. Mash them in the pot. Add garlic, salt, and coconut oil. Whisk these together and gradually add milk until you have your desired consistency. 




Veggie Pizza
Chopped green pepper
Chopped mushrooms
Green onions
Jalapeños
Organic pasta sauce
Veggie mozzarella cheese
4 cups of organic unbleached white flour (not enriched)
8 Tbsps. of coconut oil
3 Tbsps. of baking powder (omit this for the feast of Passover if you’ll be having this at that time)
1 Tsp. of salt
1 cup of coconut milk
Pour flour into bowl along with baking powder and salt. Mix together well. Add coconut oil and use your fingers to distribute it throughout the flour mixture. Add milk ½ a cup at a time until you’re able to knead the dough without it sticking. Roll the dough out on a floured surface and place it in a flat pan. Bake at 350 for about 15 minutes. Add the pasta sauce and toppings. Bake again until cheese melts.

Garbo Burgers
1 bag of garbanzo beans (soaked from the previous night)
Garlic powder (season to taste)
Onion powder (season to taste)
Italian seasoning (season to taste)
Salt (season to taste)
Pepper (season to taste)
1 large onion chopped
½ cup of rolled oats
½ cup of unbleached white flour (not enriched) you may need more depending on the consistency
Boil the beans in a pot until soft. Blend them with a food processor along with some of the bean juice until you have a paste. Add the seasoning, onion, oats, and flour. Form the paste into burger sized patties and fry them in a pan with olive oil until both sides are lightly browned.

Potato Salad
1 small bag of potatoes 
1 cup of veganaise mayonnaise
Chopped green onions
¼ cup of relish
½ of a small purple onion
Salt and pepper (to taste)
Boil the potatoes until they are tender enough. Add the other ingredients, stir and refrigerate.

Cole Slaw
1 small cabbage
3 whole carrots
½ of a chopped onion
½ cup of veganaise mayonnaise
Salt and pepper (to taste)
A sprinkle of organic sugar
Grate the cabbage and carrots. Add the rest of the ingredients and stir. Refrigerate and enjoy!

Squash Soup
5-7 boiled squash
1 whole onion chopped
Salt and pepper to taste
Sprigs of cilantro
Peel the skin of the squash. Blend it as well as the onion and return it to the pot. Add seasonings and a little water if necessary. Cook over low heat until it reaches your desired temperature. 

Stuffed Mushrooms
Portabella Mushrooms (or two for each one having)
Gimme Lean Sausage (the number of packs will depend on how many people are partaking)
Jalapeños 
Garlic powder (season to taste)
Onion powder (season to taste)
Italian seasoning (season to taste)
Salt (season to taste)
Pepper (season to taste)
Pull the stems from the mushrooms. You may add it the sausage mixture if you like. Sauté the sausage and seasonings in a saucepan with olive oil. When it’s done, fill the mushrooms with the sausage mixture. Set them in a casserole dish, lightly coated with olive oil, and bake them at 350 until golden brown. 

Pot Pie
    Dough
4 cups of organic unbleached white flour (not enriched)
8 Tbsps. of coconut oil
3 Tbsps. of baking powder (omit this for the feast of Passover if you’ll be having this at that time)
1 Tsp. of salt
1 cup of coconut milk
Sauce
3 Tbsps. flour
3 Tbsps. coconut oil
Milk
Mixed vegetables
Italian seasoning 
Garlic powder 
Onion powder 
Salt 
Pepper
Pour flour into bowl along with baking powder and salt. Mix together well. Add coconut oil and use your fingers to distribute it throughout the flour mixture. Add milk ½ a cup at a time until you’re able to knead the dough without it sticking. Set the dough aside and place the coconut oil in a pot. Let it melt and add the flour and stir. Add the milk gradually, stirring consistently, until the sauce thickens. Continue with adding milk and letting it thicken until the pot is half full. Add the mixed vegetables and seasoning to the mixture. When the sauce is finished pour it into a casserole dish and set it aside. Roll the dough out on a floured surface and place it on top of the sauce in the casserole dish. Bake at 350 for 15-20 minutes, or until the top browns lightly. 




Shining LIGHT to a darkened world