This Week's Menu

This week's menu is inspired by the tropics, and my memory of clean air, warm sunshine, tantalizing spices, and fresh fruit every morning.  I recently returned from a much-needed mini hiatus to the warmer climes of Nosara, Costa Rica, one of the world's five Blue Zones where people live longer and healthier.  This was like a literal and figurative oasis in the middle of winter which, although it has been a mild one, was nice to retreat from temporarily.

So I added a little spice in the form of cumin and chili powder to meal #1 which consisted of Fire-Roasted Tomato and Green Chili Black Beans, Spanish Rice, and Cumin Spiced Oven Roasted Yellow and Green Squash.  It felt like the middle of summer in the Well on Wheels kitchen.

Meal #2 was another spicy dish, this time flavored with fresh basil and red pepper flakes.  I've made this before with tofu and tempeh, but this week I featured seitan as the protein for the Teriyaki Stir-fry with Broccoli, Carrot, and Peanuts on Brown Rice.

The third entree this week reminded me that it's still the middle of winter, and therefore comfort food was in order.  This came in the form of Pan-fried Tempeh with Mashed Potatoes and Kale and Crimini Mushroom Gravy.  A perfect way to take the chill of a cold January evening.