Wednesday, February 5, 2014

A Month of Menus

We're buried in snow and ice here at Well on Wheels headquarters.  Fortunately, I was able to get some cooking in earlier in the week to prepare some meals for my regular clients.  As I was putting together the menu for one of my clients, I realized it was our Seven Year Anniversary of vegan personal chef services, and her Five Year "Veganversary" (of which I'm happy to have played a part!).  So I celebrated by preparing the same menu as the first day I ever cooked for her.  It was exciting to see how the menus have developed over the years!

Here's what I've been cooking the past few weeks.

Week One

Tofu, Snow Pea, and Shiitake Stirfry over Udon Noodles

Asparagus and Leek Risotto with Escarole and White Beans

Baked Tofu with Cauliflower Hash and Sauteed Baby Spinach 

Week Two

Baked Tofu with Harissa, Mashed Potatoes and Zucchini Ribbons

Vegan Sausage and Peppers on Baked Polenta

Pan-fried Tempeh with Braised Cabbage and Barley Pilaf

Week Three

Fusilli with Zucchini, Crimini Mushroom and Vegan Bechamel 

Jerk Tempeh with Red and Green Peppers, Pineapple, and Jasmine Rice

African Sweet Potato and Peanut Stew

Another view of the African Sweet Potato and Peanut Stew

Week Four - Happy Anniversary Menu!

Tofu Sesame Stirfry with Baby Bok Choy, Snow Peas and Carrots on Brown Rice

Black Bean and Garnet Yam Enchiladas

Mediterranean Pasta with Baby Spinach, Kalamata Olives, Sundried Tomatoes and Cannelini Beans

1 comment:

Humphrey Addison said...

This sounds like a great sequence - I'll have to check it out. Nice to see cookbook offering clear and simple recipes with easily obtained ingredients as an antidote to some of what's out there.
Personal Chef Los Angeles