From the Well on Wheels Kitchen

It's been a busy couple of months and I haven't had time to post photos of some of the meals I've been making for clients. Here's a quick peek at what's been cooking in the Well on Wheels kitchen:

Sesame Tempeh with Asian Slaw, Tempeh "Sausage" and Peppers with Mashed Potatoes, Roasted Roots with Maple Mustard Almond Butter on Confetti Rice

4th of July Special: Barbecue Chickpeas with Mashed Potatoes, Green Beans, and Chili Spiced Street Corn

Jambalaya with Creole Spiced Zucchini and Cashew Crema

Testing the Maple Mustard Almond Butter Sauce on Roasted Sweet Potato

Brown Rice, Carrot, and Collard Green Sauté 

Testing No oil, No Sugar Dessert: Oatmeal Chocolate Chip Cookies made with Sunflower Seed Butter and Bananas

Cabbage Stuffed with Sautéed Veggies, Mushrooms, and Tahini Dressing

Testing Carrot Ginger Sauce on White Bean Cakes 

Carrot Ginger Sauce on Sesame Tofu, Brown Rice, and Veggies

Roasted Sweet Potato "Steaks" with Sundried Tomato and Mushroom Sauce on Sautéed Kale and Quinoa topped with Almond Cream Cheese 

Sesame Tofu with Crimini Mushroom Gravy, Mashed Potatoes, and Green Bean Amandine

Tofu Piccata with Asparagus and Mashed Potatoes

Salt & Pepper Tempeh with Carrot Ginger Sauce and Sautéed Shiitake

Veggie Pasta with Cashew Crema and Fresh Garden Herbs

Jamaican Kale and Butternut Stew with Cashew Crema, Barbecue Chickpeas with Mashed Potatoes and Veggies, Three Sisters Stew with Quinoa

Spinach, Pumpkin, and Chickpea Coconut Curry on Basmati Rice, Roasted Cauliflower Steaks with Spring Veggies, Black Bean and Brown Rice Stuffed Zucchini with Roasted Red Pepper Coulis

Very Vegan New Year Cooking Class

I had a great time cooking up a three-course gourmet vegan dinner at The Weekend Kitchen in Essex, CT this weekend. We wined and dined in a gorgeous 18th century inspired farmhouse kitchen and prepared a delicious menu of fresh, seasonal ingredients.

This class provided hands-on instruction on  how to create whole food plant-based recipes perfect for entertaining guests or eating on a daily basis. 

Students learned techniques for balancing color, taste, and texture, maximizing nutrition by using fresh, seasonal ingredients, and incorporating foods high in antioxidants and phytonutrients into their cooking repertoire. 

We created eight recipes from my new cookbook, Eat Vegan with Me. These quick and easy recipes taste as good as they make you feel! 

We started with an appetizer of Endive Leaves with Vegan Caviar and Cashew Crema. This savory start whetted appetites for the meal to follow.

The entree included a Pecan Crusted Tempeh that was marinated in a seasoned tamari and tomato paste sauce, then dipped in a gluten free breading of crushed pecans, nutritional yeast, corn starch, and other ingredients. 

 

This was served on a bed of mashed root vegetables, coconut roasted asparagus, and a savory crimini mushroom gravy. 

We finished our meal with gluten free Dirty Blondies made with coconut, chopped pecans, and chocolate chips. The secret ingredients were Great Northern Beans and oatmeal pureed into the batter to create a rich, dense texture.  The dessert was not only delicious, but heart healthy as well. 

The Dirty Blondies were plated with a cinnamon spiced Maple Pumpkin Butter Sauce that added a bright contrast to the dessert. 

Afterward, we sat down at the long farmhouse table to enjoy the meal we had prepared together. Thank you to Nancy, owner of The Weekend Kitchen, and to everyone for attending this fun class! Happy Vegan New Year! 

A Month of Menus

As we wind down the year, we wind up the action at Well on Wheels headquarters. Life has been busy with planning events, cooking demonstrations, holiday dinners, and... buying a house (details to follow)!  Amidst all of the flurry of activities, I've also been cooking weekly meals for my lovely and loyal clients.  Here's a peek at the past month of menus.

 Week One

 Black Bean with Fire-roasted Tomatoes in Adobo, Chili Spiced Zucchini, and Brown Rice

Soy Sesame Baked Tofu with Cabbage and Carrot Sautee on Brown Rice

 Chickpea "Tuno" and Cruciferous Vegetable Slaw

 Week Two

 Tofu with Peanut Sesame Cabbage on Brown Rice

Summer Vegetable and Cannelini Bean Sautee with Dijon Cream Sauce on Baked Polenta

Temeph and Kale Sautee with Curried Butternut Squash Risotto

Week Three

Buffalo Tofu and Cauliflower with Mashed Potatoes and Green Beans

Tofu, Broccoli and Carrot Stirfry with Brown Rice

Pan-fried Tempeh with Wild Rice Pilaf and Roasted Balsamic Brussels Sprouts

Week Four

Baked Tofu with Cranberry Compote, Cider Mashed Sweet Potatoes and Sesame Green Beans

Penne with Pumpkin Cream Sauce, Snow Peas, Shiitake and Toasted Pistachios

Cajun Tempeh and Collards on Brown Rice

Week Five

Malaysian Coconut Tofu Curry with Brown Rice 

Pan-fried Tempeh with Porcini Mushroom Gravy, Mashed Potatoes and Green Beans

Kale, Kabocha Squash and Aduki Bean Sautee with Brown Rice

Week Six

Triple Green Tofu Stir-fry with Brown Rice

Tofu and Summer Squash Scramble with Home Fries 

Tempeh with Dijon Agave Glaze, Quinoa and Green Beans Amandine