Wednesday, February 9, 2011
This week's menu
I've been making a lot of tofu scrambles this week, inspired by a recent recipe created for the Superbowl. One was southwestern style with red and green peppers, mushrooms, and onions and seasoned with chili powder. Another was tofu florentine with spinach and mushrooms.
For one of my clients this week I chose a mix of zucchini and yellow squash seasoned with nutritional yeast and oregano. All of these were served with a generous side of curried homefries. This makes a perfect breakfast-for-dinner entree, but really, I could eat it any time of the day.
Another entree this week was a Spicy Triple Green Tempeh Saute with Brown Rice. The three green veggies were broccoli, asparagus, and green beans, and the spicy sauce included red pepper flakes, tamari, sesame oil, mustard, and Thai chili sauce.
The final meal was a hearty Green Lentil with Sauteed Greens and Maple Glazed Butternut Squash. [apologies for the glowing orange orbs of butternut squash in the photo] The squash was baked in the oven and caramelized on one side, then it was topped with maple syrup for a few more minutes in the oven to form a glaze. This is a simple, yet satisfying dish inspired by seasonal staples.