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

This Week's Menu

It's been feeling like summer this week, and the menu reflects entrees suitable to warmer weather.  These are some of my favorites which I haven't cooked in awhile.

Tempeh stroganoff with broccoli on brown rice

Ratatouille and cannelini beans with fire-roatsed tomato marinara on penne

Thai coconut yellow curry on brown rice

Baked tofu with arugula pesto, mashed potatoes and broccoli

Eggplant caponata on baked polenta with green bean and shiitake sautee

Baked portobello with wilted escarole and cannelini bean on brown rice

 

Bethlehem Health Fair

I recently set up a table at the Bethlehem Health Fair in Bethlehem, CT to introduce visitors to some vegan treats.  Enthusiasm and interest in learning about healthy eating was high, and I was happy to share my experience of transitioning to a healthy diet 18 years ago.

I made a quick and easy Cannelini Artichoke Heart Dip that I spooned into a pastry bag and piped onto endive leaves and zucchini rounds for a pretty presentation.  These little bite-sized hors d'oeuvres pack a ton of flavor and everyone raved about how delicious they were.

The recipe can be found in my new cookbook, Easy Peasy Vegan Eats, which contains over 100 gluten-free vegan recipes that are simple to prepare, yet also healthy and delicious.  I was happy to surprise even skeptics that vegan food can be tasty!

Several people came to me with health-related questions.  One woman had recently discovered she's allergic to eggs and dairy and needs to stay away from wheat.  She was depressed at the thought of giving up so many foods she's eaten her whole life, but after we talked for a little while, she was happy to learn that my cookbook covered all of those bases and offered some exciting new ways to prepare ingredients that were new to her.  She eagerly bought a copy and said she couldn't wait to get started!

A man came to me explaining that he had heart disease and seven stents, and his doctor recommended he lose weight.  He had recently seen the documentary Forks Over Knives and was considering switching to a vegan diet.  After we spoke for a while and I answered many of his questions, he left for a bit, then came back with his wife because she's the one who does the cooking.  After she tasted the bean dip, she was happy to buy a cookbook and said was looking forward to making it at home for them.

This was a great opportunity to advocate a whole foods vegan diet for health, and I also provided free literature from Vegan Outreach to expose attendees to the ethical reasons as well.  I'm glad to have been part of this event.  Thank you Pat and Erika Ueberbacher for your hard work and invitation to participate, and for taking photos!

This Week's Menu

I've been keeping my fingers crossed for the longest time that the weather will warm up that it's getting really tough to chop my veggies!  Nonetheless, I managed to pull together this early Spring menu for my clients.

Week 1

Baked Tofu with Red & White Quinoa and Broccoli Cauliflower with Cashew Bechamel

Black Bean Confetti Rice Salad

Pan-Fried Tempeh with Cremini Mushroom Gravy, Colcannon and Carrots

Week 2

Black Bean and Fire-Roasted Tomato Chili with Brown Rice

Broccoli Pasta Alfredo with Sauteed Mushroom and Caramelized Onion

Butternut Squash and Chickpea Stew with Cumin Seed and Quinoa