Week One
Soy Sesame Butternut Squash, Kale and Adzuki Bean with Brown Rice
Baked Eggplant Stacks with Tofu Cheese and Fire-roasted Tomato Marinara and Sauteed Kale
Dijon Agave Glazed Tofu with Mashed Potatoes and Brussels Sprouts Amandine
Week Two
Asparagus and Shallot Risotto with Broccolini, Radish and White Beans
Pan-fried Tempeh with Blackberry Balsamic Compote, Millet and Baby Bok Choy
Tofu Piccata with Mashed Potatoes and Steamed Asparagus
Week Three
Baked Tofu with Cremini Mushroom Gravy, Quinoa and Steamed Asparagus
Pan-fried Tempeh with Mashed Sweet Potatoes and Sesame Mustard Greens
Quinoa Tabbouleh and Chickpea "Tuno"
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