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