There was a variety of fall vegetables on this week's menu. Clients were treated to a butternut squash risotto thickened with coconut cream, chickpea and cauliflower curry, and Brussels sprouts. But since it feels downright balmy today with temperatures in the 70s, I reserved one last glimpse of summer for the third entree which featured baked eggplant with marinara and fresh basil. Ahh... if only summer could last forever.
Dijon Glazed Baked Tofu with Coconut Butternut Risotto and Brussels Sprouts
Cauliflower, Chickpea and Potato Curry with Brown Basmati Rice