On the Menu

It's been another couple of busy weeks at Well on Wheels headquarters, and so this post will be a summary of menus offered during that time.  As we transition to cooler weather, seasonal veggies such as butternut and acorn squash and Brussels sprouts make an appearance.  Hooray!  I welcome their return (more so than the cold)!!

Baked Tofu with Mushroom Gravy, Steamed Asparagus and Quinoa

Pan-fried Tempeh with Broccoli and Carrot Sautee on Quinoa

Maple Glazed Baked Stuffed Acorn Squash with 

Wild Rice and Red Bean Pilaf and Toasted Pine Nuts

RAW Special:  Zucchini Lasagna with Macadamia "Rawcotta" 

and Sundried Tomato and Red Pepper Marinara

This week's entrees

Baked Tofu with Dijon Glazed Brussels Sprouts and 

Cinnamon Spiced Baked Butternut Squash

Pumpkin, Spinach and Chickpea Curry with Brown Rice

Baked Polenta with Portobello Mushroom Sauce, 

Escarole and White Beans, with Toasted Pine Nuts