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
2 comments:
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.
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.
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