It's cold outside but it's warm in the Well on Wheels kitchen! Here's what I've been cooking up for clients over the past few weeks.
Week One
Pan-seared Tempeh with Tahini Mushroom Gravy and Colcannon
Mexicali Chili and Brown Rice
Stir-fried Veggies with Tofu, Peanuts, Basil and Hoisin
Week Two
Happy New Year! Black-Eyed Pea Hoppin' John with Collard Greens
Tofu & Veggie Stir-fry Over Noodles
Tofu Scramble with Zucchini and Yellow Squash and Homefried Potatoes with Salsa
Week Three
Dijon Agave Glazed Tempeh with Mashed Sweet Potatoes and Sesame Greens
White Bean, Zucchini and Tomato Saute Over Baked Polenta
Bok Choy Boats with Asian Confetti Rice Pilaf
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