It's been a busy October already here at Well on Wheels headquarters, which is why this "weekly meals" post will cover about two weeks' worth of photos from a couple of menus. My favorite meal is the one at the top of this post, which was a substitute entree for a client of mine who is doing a raw food cleanse. I love the complimentary colors of the luscious red pepper and sundried tomato marinara contrasted with the vibrant green spiralized zucchini and fresh basil chiffonade that's topped with a creamy cashew cheese sauce. Not only does it look gorgeous, but the flavors were outstanding.
It seems so long ago, but summer still lingers on with warm temperatures and sunshine during the day. So I'm still including some seasonal warm weather veggies like zucchini in my menus.
The meals from two weeks ago included a spicy Jerk Tempeh with Red and Green Peppers and Brown Rice. This always makes me think of tropical island breezes, crystal blue water, and bright sunshiny skies, which we haven't seen much of this season. And so, they appear here in food form.
The second entree is a simple preparation with a ton of flavor. Dijon Glazed Portobello Steak combines with a rich Mashed Sweet Potato and Yam with Coconut Cream and Steamed Broccoli.
Entree #3 for the week packed a little spicy kick. Peanut Sauce is something I can eat nearly every day, and it paired really well with the veggies in this meal: Baked Tofu with Cabbage and Carrot Slaw on Brown Rice.
This week's menu returns to the seasonal theme with zucchini. This entree features a similar sauce to the raw meal at the top of this post, but uses roasted red peppers as the base. The sauce accompanies a Baked Zucchini Boat with Cumin-Spiced Brown Rice and Black Bean Stuffing.
The second entree is a vegan take on a comfort food favorite, Stroghanoff. I used tempeh and mushrooms in this preparation, and thickened the creamy sauce with tahini instead of the traditional yogurt.
The final entree of the week is one that had me swooning since I was able to enjoy a little leftover for lunch today. The Millet and Red Lentil Patties with Coconut Curry and Stringbeans make for a hearty meal that is not only satisfying, but pretty decadent as well.
Mine tasted best eaten while sitting out on the back deck in this rare 70 degree October weather.
The second entree is a vegan take on a comfort food favorite, Stroghanoff. I used tempeh and mushrooms in this preparation, and thickened the creamy sauce with tahini instead of the traditional yogurt.
The final entree of the week is one that had me swooning since I was able to enjoy a little leftover for lunch today. The Millet and Red Lentil Patties with Coconut Curry and Stringbeans make for a hearty meal that is not only satisfying, but pretty decadent as well.
Mine tasted best eaten while sitting out on the back deck in this rare 70 degree October weather.
All of your menus were so enticing. I wish I were there to sample them. One of the more interesting ones was the red lentil and millet patties. I think I'll give that recipe a try.
ReplyDeletethat one was definitely a standout this week! the millet and red lentils come together nicely when they cook so they're easy to form into patties once the mixture cools.
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