A Month of Menus

We're in the depths of winter here at Well on Wheels headquarters, but like the birdies, I'm thinking spring.  This month's menu features some warming comfort foods as well as light and refreshing green vegetables to ease into the seasonal transition.  An abundance of spices such as curry, cumin, cinnamon and ginger liven up many of these meals.

Coconut Curry Tofu and Veggies with Brown Rice  

Azuki Bean, Kambocha Squash and Kale Sautee with Brown Rice

Triple Green Tofu with Brown Rice

Tofu Scramble with Spicy Homefries and Salsa

Dijon Agave Glazed Tempeh with Quinoa and Strignbeans Amandine

Fire-roasted Tomato and Black Bean Chili, Cumin Spiced Zucchini and Brown Rice

Sesame Tofu with Cabbage and Carrot Ribbons and Brown Rice

Chickpea Tuno with Raw Cruciferous Vegetable Slaw

Red Lentil Millet Cakes with Carrots, Strignbeans and Green Curry

Tempeh Stroganoff with Mushroom and Broccoli on Rice Noodles

Baked Tofu with Eggplant Caponata and Sautéed Greens with Caramelized Onion

Lentils with Strignbeans and Brown Rice

Tofu Mock Salmon with Beets, Sautéed Kale, Quinoa and Cashew Tartar Sauce

Creamy Pumpkin Penne with Escarole and White Beans

Sesame Tempeh, Broccoli and Red Pepper Stir Fry with Brown Rice

Maple Glazed Tempeh with Forbidden Rice Pilaf and Brussels Sprouts

Sezuan Tofu with Eggplant and Red Pepper on Brown Rice

Escarole and White Beans with Asparagus and Leek Risotto

White Bean Fritters with Pumpkinseed Pesto and Zucchini Ribbons

Dijon Agave Glazed Tofu with Mashed Root Vegetables and Brussels Sprouts Amandine

Mexican Chili with Brown Rice

Pasta with Shiitake Mushroom, Snow Peas and Fresh Basil

Spring Vegetable Stew with Baked Polenta

Thai Yellow Curry with Tofu and Veggies on Brown Rice

Stuffed Portobello on a Bed of Asparagus Risotto with Chipotle Cashew Aioli

Eggplant Caponata with Creamy Butter Beans and Baked Polenta

Tofu Piccata with Mashed Root Veggies and Asparagus

Tempeh and Broccoli with Spicy Sesame Peanut Sauce on Rice Noodles

Barbecue Tofu with Dilled Red Bliss Potatoes and Brussels Sprouts