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


Joanna said...

Thank you for all of those recipes. You are so creative in all of the food that you prepare, making it look so mouth-watering and inviting. The chili-spiced jicama "fries" are interesting. How did you prepare them and where can I get jicama? I liked your pan-fried tempeh with figs and balsamic reduction, so tasty. I love oven-roasted vegetables but never thought to roast brussel sprouts. Thank you for showing those.

Mary Lawrence said...

Thank you for your comment! The procedure for the jicama fries is really simple: just peel and cut the jicama and toss it in a little olive oil, sea salt, nutritional yeast and chili powder. Measurements are up to you. They're best eaten immediately as the coating tends to get liquidy as they sit, but they're still delicious.