Week One
Tripe Green Tempeh with Brown Rice
Maple Glazed Baked Acorn Squash with Lentils and Sauteed Kale
Southwestern Tofu Scramble, Salsa, and Paprika Homefried Potatoes
Bowl of Butternut Chickpea Stew
Bowl of Indonesian Gado-Gado over Brown Rice
Week Two
Deconstructed Tempeh Reuben, Stone Ground Mustard, Sauerkraut, Mashed Potatoes, and Kale & Shallot Sautee
Indonesian Gado-Gado over Brown Rice
Butternut Chickpea Stew Seasoned with Toasted Cumin Seeds and Quinoa
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