A Month of Menus

It's cold outside but it's warm in the Well on Wheels kitchen! Here's what I've been cooking up for clients over the past few weeks.

Week One

Pan-seared Tempeh with Tahini Mushroom Gravy and Colcannon

Mexicali Chili and Brown Rice

Stir-fried Veggies with Tofu, Peanuts, Basil and Hoisin

Week Two

Happy New Year! Black-Eyed Pea Hoppin' John with Collard Greens

Tofu & Veggie Stir-fry Over Noodles

Tofu Scramble with Zucchini and Yellow Squash and Homefried Potatoes with Salsa

Week Three

Dijon Agave Glazed Tempeh with Mashed Sweet Potatoes and Sesame Greens

White Bean, Zucchini and Tomato Saute Over Baked Polenta

Bok Choy Boats with Asian Confetti Rice Pilaf