Friday, July 6, 2018

From the Well on Wheels Kitchen

It's been a busy couple of months and I haven't had time to post photos of some of the meals I've been making for clients. Here's a quick peek at what's been cooking in the Well on Wheels kitchen:

Sesame Tempeh with Asian Slaw, Tempeh "Sausage" and Peppers with Mashed Potatoes, Roasted Roots with Maple Mustard Almond Butter on Confetti Rice

4th of July Special: Barbecue Chickpeas with Mashed Potatoes, Green Beans, and Chili Spiced Street Corn

Jambalaya with Creole Spiced Zucchini and Cashew Crema

Testing the Maple Mustard Almond Butter Sauce on Roasted Sweet Potato

Brown Rice, Carrot, and Collard Green Sauté 

Testing No oil, No Sugar Dessert: Oatmeal Chocolate Chip Cookies made with Sunflower Seed Butter and Bananas

Cabbage Stuffed with Sautéed Veggies, Mushrooms, and Tahini Dressing

Testing Carrot Ginger Sauce on White Bean Cakes 

Carrot Ginger Sauce on Sesame Tofu, Brown Rice, and Veggies

Roasted Sweet Potato "Steaks" with Sundried Tomato and Mushroom Sauce on Sautéed Kale and Quinoa topped with Almond Cream Cheese 

Sesame Tofu with Crimini Mushroom Gravy, Mashed Potatoes, and Green Bean Amandine

Tofu Piccata with Asparagus and Mashed Potatoes

Salt & Pepper Tempeh with Carrot Ginger Sauce and Sautéed Shiitake

Veggie Pasta with Cashew Crema and Fresh Garden Herbs

Jamaican Kale and Butternut Stew with Cashew Crema, Barbecue Chickpeas with Mashed Potatoes and Veggies, Three Sisters Stew with Quinoa

Spinach, Pumpkin, and Chickpea Coconut Curry on Basmati Rice, Roasted Cauliflower Steaks with Spring Veggies, Black Bean and Brown Rice Stuffed Zucchini with Roasted Red Pepper Coulis

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