This post represents a recap of meals for the past two weeks. It's been a busy time here at Well on Wheels headquarters, doing some holiday planning, testing recipes, expanding services, taking on new clients, and training chefs. The Fall Menu promises to be warm and comforting.
Pan-freid Tempeh with Mushroom Gravy, Colcannon, and Carrots
Spicy Peanut and Basil Tofu Saute with Brown Rice
Hearty Black Bean and Fire-roasted Tomato Chili with Brown Rice
RAW Red Pepper Romesco with Dijon Greens
This Week's Entrees
Baked Tofu Piccata with Quinoa and Yellow Cauliflower
Pan-fried Tempeh with Smoked Paprika Cashew Cream and Sriracha,
Mashed Potatoes, and Brussels Sprouts Amandine
Baked Tempeh with Harissa, Garlic Greens and Quinoa
No comments:
Post a Comment