Happy ThanksLiving

Well on Wheels has been taking a little break this week in order to celebrate Thanksgiving (or as we like to call it, "ThanksLiving") with family and friends.  And so I give you a photo retrospective of the week leading up to the feast.  Soon to follow:  a week of cleanse!

Wishing you all a Happy Thanksgiving!!

RAW Special #1:  "Refried Bean" Tacos with Mango Salsa and Sunflower Sour Cream

RAW Special #2:  Spiralized Zucchini Spaghetti with Red Pepper and Sundried Tomato Marinara

And onto the Thanksgiving feast...

First Course:  Butternut Squash Bisque

Second Course:  Green Salad with Poached Pear, Dried Cranberries 

and Pecans with Balsamic Vinaigrette

The Feast:  Cornmeal Crusted Tofu, Brown Rice and Candied Walnut Stuffing, Mushroom Gravy, Mashed Potatoes, Mashed Yam, Brussels Sprouts, Green Beans and Kale

Dessert:  Oh My... Pumpkin Streusel Tart with Toasted Pecan Crust

Here's a closeup of that crust

And now... a decadent caramelly slice

Weekly Menu

This post represents a recap of meals for the past two weeks.  It's been a busy time here at Well on Wheels headquarters, doing some holiday planning, testing recipes, expanding services, taking on new clients, and training chefs.  The Fall Menu promises to be warm and comforting.

Pan-freid Tempeh with Mushroom Gravy, Colcannon, and Carrots

Spicy Peanut and Basil Tofu Saute with Brown Rice

Hearty Black Bean and Fire-roasted Tomato Chili with Brown Rice

RAW Red Pepper Romesco with Dijon Greens

This Week's Entrees

Baked Tofu Piccata with Quinoa and Yellow Cauliflower

Pan-fried Tempeh with Smoked Paprika Cashew Cream and Sriracha, 

Mashed Potatoes, and Brussels Sprouts Amandine

Baked Tempeh with Harissa, Garlic Greens and Quinoa