I've been keeping my fingers crossed for the longest time that the weather will warm up that it's getting really tough to chop my veggies! Nonetheless, I managed to pull together this early Spring menu for my clients.
Week 1
Baked Tofu with Red & White Quinoa and Broccoli Cauliflower with Cashew Bechamel
Black Bean Confetti Rice Salad
Pan-Fried Tempeh with Cremini Mushroom Gravy, Colcannon and Carrots
Week 2
Black Bean and Fire-Roasted Tomato Chili with Brown Rice
Broccoli Pasta Alfredo with Sauteed Mushroom and Caramelized Onion
Butternut Squash and Chickpea Stew with Cumin Seed and Quinoa
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