The menu at the Well on Wheels world headquarters is seeing some changes as we gear up for cooler weather. We had a couple days of heat and humidity that called for a no-cook salad entree, but everything else is warm and comforting.
Week 1
Malaysian Tofu and Veggie Stirfry on Rice Noodles
Hopin' John with Sauteed Collard Greens and Brown Rice
Tofu Eggless Egg Salad with Sesame Miso Spinach Citrus Salad
Week 2
Panfried Tempeh with Creamed Asparagus on Mashed Potatoes
Summer Squash and Cannelini Beans on Baked Polenta
Sesame Tofu and Bok Choy Stirfry with Brown Rice
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