A Month of Menus

As we move into cooler weather, the seasonal menus here at Well on Wheels headquarters take on more comfort tones... creamy sauces, stews, and warming spices.  I've also been incorporating autumn produce such as butternut squash, pumpkin, cabbage, and Brussels sprouts into the menu.  One of my favorite additions is toasted pepitas which I like simply tossed with sea salt, or for a more complex layer of flavors, I add chili powder and cinnamon.  Try these garnished on luscious pumpkin risotto or simply eat them as a snack.  They're loaded with Zinc, so they help fight the dreaded Seasonal Affective Disorder (SAD) which grips many of us New Englanders as the daylight gets shorter and nights get chillier.

Stay warm this season!

Week 1 

Baked Tofu with Harissa, Mashed Root Vegetables, and Brussels Sprouts 

Red Lentil and Coriander Millet Cakes with Coconut Curry and Green Beans 

Three Sisters Stew with Baked Polenta 

 Week 2

Baked Tofu with Braised Figs and Balsamic Reduction, Mashed Sweet Potatoes and Roasted Brussels Sprouts

Pumpkin Rissoto with Toasted Pepitas, Sauteed Escarole and White Beans 

Panfried Tempeh with Green Beans and Potato Au Gratin 

 Week 3

Pumpkin, Spinach and Chickpea Curry with Roasted Cauliflower and Brown Rice 

Mediterannean Pasta with Sundried Tomato Relish 

Quinoa Paella with Smoked Tofu and Asparagus 

Week 4 

Mediterannean Chickpea with Roasted Potatoes 

Baked Butternut Squash with Agave Glaze and Cranberry Compote, French Lentils and Sesame Cabbage 

Baked Tofu with Pistachio Pesto, Brown Rice and Broccoli and Red Pepper Sautee 

Week 5 

Zucchini and Fire-Roasted Tomato Stew with Baked Sweet Potato Rounds and Parsley Oil 

Baked Tofu with Dijon Agave Glaze, Quinoa, and Brussels Sprouts Amandine 

 Tempeh Stuffed Cabbage with Marinara and Sauteed Baby Spinach