A month of menus
Here's what's been cooking in the Well on Wheels kitchen for the month of August... some customer favorites as well as new seasonal dishes perfect for hot weather.
Week 1
Black bean and quinoa stuffed baked zucchini with roasted red pepper coulis
Tofu, broccoli and carrot stirfry with brown rice
Mexican pinto bean salad with chili spiced jicama "fries"
Black bean, fire roasted tomato, roasted garlic and quinoa soup with chipotle cashew sour creme
Week 2
Summer squash tofu scramble with homefried potatoes
Pan fried tempeh with figs and balsamic reduction, brown rice and Brussels sprouts
Raw tacos with cumin spiced walnut "meat," jicama "rice" and chipotle sour creme
Week 3
Tofu and broccoli with spicy peanut sauce on brown rice
Barbecue black-eyed peas with mashed potatoes and green beans
Pan fried tempeh with wild rice pilaf and oven roasted Brussels sprouts
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