Vida Vegan Con

Yeeeee!!!!  I'm so excited to be going to the Vida Vegan bloggers conference!  I just registered to attend this three-day event devoted to all things vegan and bloggy in the vegan-friendly city of Portland, OR.  Some of my favorites will be sharing their secrets:  Susan Voisin (Fatfree Vegan), Dreena Burton (Plant-Powered Kitchen), Fran Costigan (Great Good Dairy-free Desserts), Ginny Messina (The Vegan RD), Hannah Kaminsky (Bittersweet), Isa Chandra Moskoqitz (Post Punk Kitchen), Jasmine Singer and Marianne Sullivan (Our Hen House)... to name but a few.

vidavegancon.com

I have a few months to prepare and build anticipation for this vegan lovefest, and I will be sure to blog about the experience once I'm there.  Look out Portland, here I come!

Month of Menus

It's been a busy month at Well on Wheels headquarters, compounded by digging out from under 30" of snow dropped by Blizzard Nemo.  This was one of of those snowstorms that keeps you inside for days, and it's amazing how much can be accomplished during that forced hibernation.  One task this has given me the opportunity to complete is uploading a bunch of photos.

Here's a look at some of the meals I've been preparing for clients the past few weeks.

Toasted Sunflower Seed, Millet, and Red Lentil Patties with Roasted Red Pepper and Sundried Tomato Relish and Roasted Broccoli and Cauliflower

Baked Tofu with Agave Dijon Glaze, Baked Potato and Stringbeans Amandine 

Pecan Crusted Seitan with Herbed Potato and Turnip and Sauteed Kale with Olive Oil and Garlic

Tempeh Stirfry with Brown Rice

Baked Acorn Squash with Pecan and Craisin Rice Pilaf and Balsamic Roasted Brussels Sprouts

Baked Tofu with Shallot Mushroom Gravy, Brown Rice and Zucchini Spears

Gingered Soba Noodles with Tofu, Bok Choy, Shiitake Mushroom and Toasted Cashews

Soy Sausage and Mushroom Ragout with Baked Polenta and Zucchini

Gado-Gado with Baked Tofu and Brown Rice

Tofu and Veggies with Peanut Sesame Sauce and Brown Rice

Tricolor Quinoa and Pecan Stuffed Zucchini with Roasted Red Pepper Coulis

Tofu with Chipotle Cashew Creme, Quinoa, and Zucchini