Month of Menus

It's been such a busy summer here at Well on Wheels headquarters that I haven't had a chance to post photos of what's been cooking in the kitchen.  From heirloom tomatoes, to fresh local zucchini and patty pan squash, here's a peek at the entrees that have been featured this month.

Black-eyed Pea Fritters with Quinoa Pilaf, Asparagus, Parsley Pistou and Toasted Pepitas

Baked Tofu Puttanesca with Brown Rice and Sauteed Greens

Panfried Tempeh with Dijon Agave Glaze, Mashed Sweet Potatoes and Brussels Sprouts

Ratatouille and Butter Beans on Baked Polenta

Baked Eggplant Stacks with Tofu Cheese, Fire-roasted Tomato Marinara and Sauteed Greens

Portobello Steak with Miso Glaze, Asparagus and Mashed Potatoes

Bok Choy Boats with Brown Rice and Adzuki Bean Sautee

Tofu and Veggies with Peanut Sesame Sauce on Brown Rice

Refried Beans, Brown Rice and Calabacitas

French Lentil, Brown Rice and Kalamata Olive Pilaf with Fresh Lemon Zest and Green Beans Amandine

A Month of Menus

It's cold outside but it's warm in the Well on Wheels kitchen!  Here's what I've been cooking up for clients over the past few weeks.

 Week One

 Pan-seared Tempeh with Tahini Mushroom Gravy and Colcannon

 Mexicali Chili and Brown Rice

 Stir-fried Veggies with Tofu, Peanuts, Basil and Hoisin

 Week Two

 Happy New Year! Black-Eyed Pea Hoppin' John with Collard Greens

 Tofu & Veggie Stir-fry Over Noodles

 Tofu Scramble with Zucchini and Yellow Squash and Homefried Potatoes with Salsa

 Week Three

 Dijon Agave Glazed Tempeh with Mashed Sweet Potatoes and Sesame Greens

 White Bean, Zucchini and Tomato Saute Over Baked Polenta

Bok Choy Boats with Asian Confetti Rice Pilaf