It's been another couple of busy weeks at Well on Wheels headquarters, and so this post will be a summary of menus offered during that time. As we transition to cooler weather, seasonal veggies such as butternut and acorn squash and Brussels sprouts make an appearance. Hooray! I welcome their return (more so than the cold)!!
Baked Tofu with Mushroom Gravy, Steamed Asparagus and Quinoa
Pan-fried Tempeh with Broccoli and Carrot Sautee on Quinoa
Maple Glazed Baked Stuffed Acorn Squash with
Wild Rice and Red Bean Pilaf and Toasted Pine Nuts
RAW Special: Zucchini Lasagna with Macadamia "Rawcotta"
and Sundried Tomato and Red Pepper Marinara
This week's entrees
Baked Tofu with Dijon Glazed Brussels Sprouts and
Cinnamon Spiced Baked Butternut Squash
Pumpkin, Spinach and Chickpea Curry with Brown Rice
Baked Polenta with Portobello Mushroom Sauce,
Escarole and White Beans, with Toasted Pine Nuts