A Month of Menus
As we wind down the year, we wind up the action at Well on Wheels headquarters. Life has been busy with planning events, cooking demonstrations, holiday dinners, and... buying a house (details to follow)! Amidst all of the flurry of activities, I've also been cooking weekly meals for my lovely and loyal clients. Here's a peek at the past month of menus.
Week One
Black Bean with Fire-roasted Tomatoes in Adobo, Chili Spiced Zucchini, and Brown Rice
Soy Sesame Baked Tofu with Cabbage and Carrot Sautee on Brown Rice
Chickpea "Tuno" and Cruciferous Vegetable Slaw
Week Two
Tofu with Peanut Sesame Cabbage on Brown Rice
Summer Vegetable and Cannelini Bean Sautee with Dijon Cream Sauce on Baked Polenta
Temeph and Kale Sautee with Curried Butternut Squash Risotto
Week Three
Buffalo Tofu and Cauliflower with Mashed Potatoes and Green Beans
Tofu, Broccoli and Carrot Stirfry with Brown Rice
Pan-fried Tempeh with Wild Rice Pilaf and Roasted Balsamic Brussels Sprouts
Week Four
Baked Tofu with Cranberry Compote, Cider Mashed Sweet Potatoes and Sesame Green Beans
Penne with Pumpkin Cream Sauce, Snow Peas, Shiitake and Toasted Pistachios
Cajun Tempeh and Collards on Brown Rice
Week Five
Malaysian Coconut Tofu Curry with Brown Rice
Pan-fried Tempeh with Porcini Mushroom Gravy, Mashed Potatoes and Green Beans
Kale, Kabocha Squash and Aduki Bean Sautee with Brown Rice
Week Six
Triple Green Tofu Stir-fry with Brown Rice
Tofu and Summer Squash Scramble with Home Fries
Tempeh with Dijon Agave Glaze, Quinoa and Green Beans Amandine
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