Stay warm this season!
Week 1
Baked Tofu with Harissa, Mashed Root Vegetables, and Brussels Sprouts
Red Lentil and Coriander Millet Cakes with Coconut Curry and Green Beans
Three Sisters Stew with Baked Polenta
Week 2
Baked Tofu with Braised Figs and Balsamic Reduction, Mashed Sweet Potatoes and Roasted Brussels Sprouts
Pumpkin Rissoto with Toasted Pepitas, Sauteed Escarole and White Beans
Panfried Tempeh with Green Beans and Potato Au Gratin
Week 3
Pumpkin, Spinach and Chickpea Curry with Roasted Cauliflower and Brown Rice
Mediterannean Pasta with Sundried Tomato Relish
Quinoa Paella with Smoked Tofu and Asparagus
Week 4
Mediterannean Chickpea with Roasted Potatoes
Baked Butternut Squash with Agave Glaze and Cranberry Compote, French Lentils and Sesame Cabbage
Baked Tofu with Pistachio Pesto, Brown Rice and Broccoli and Red Pepper Sautee
Week 5
Zucchini and Fire-Roasted Tomato Stew with Baked Sweet Potato Rounds and Parsley Oil
Baked Tofu with Dijon Agave Glaze, Quinoa, and Brussels Sprouts Amandine
Tempeh Stuffed Cabbage with Marinara and Sauteed Baby Spinach
7 comments:
These dishes look amazing Mary!
Thank you for your comment, Stacy! Yes, these are some of my favorites!!
nicley done, very well organized too!
Thanks, Andrew!
Wow! I just looked at your "Month of Menus". What a wonderful array of the comforting foods of the season! Everything is so colorful and has so many different textures, a delight for the palate.
Thank you, Joanna! Yes, I love cooking this time of the year - so many great cold weather veggies.
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