Sunday, August 18, 2013

A month of menus

Here's what's been cooking in the Well on Wheels kitchen for the month of August... some customer favorites as well as new seasonal dishes perfect for hot weather.

Week 1

Black bean and quinoa stuffed baked zucchini with roasted red pepper coulis

Tofu, broccoli and carrot stirfry with brown rice

Mexican pinto bean salad with chili spiced jicama "fries"

Black bean, fire roasted tomato, roasted garlic and quinoa soup with chipotle cashew sour creme

Week 2

Summer squash tofu scramble with homefried potatoes 

Pan fried tempeh with figs and balsamic reduction, brown rice and Brussels sprouts

Raw tacos with cumin spiced walnut "meat," jicama "rice" and chipotle sour creme

Week 3

Tofu and broccoli with spicy peanut sauce on brown rice

Barbecue black-eyed peas with mashed potatoes and green beans

Pan fried tempeh with wild rice pilaf and oven roasted Brussels sprouts