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
A Month of Menus
By Unknown
This week I had the pleasure of teaching a seasonal cooking class featuring recipes from my new cookbook, Easy Peasy Vegan Eats. This was for the North Branford Adult Education program, which is part of the Connecticut Shoreline adult education system ERACE.
Nine students gathered with me in the school's cafeteria to learn about vegan cooking, where to get your protein, iron and calcium, and how to make quick and easy recipes that everyone will enjoy. I was happy to hear that most everyone was familiar with the health benefits of a plant-based diet and had come to the class wanting to learn more about what to eat to reverse conditions like heart disease, high blood pressure and diverticulitis. I think everyone was also pleasantly surprised to learn that healthy food could also be pretty darn tasty, too!
The menu featured recipes made with fresh local ingredients I picked up from the City Seed farmers market in Edgewood Park. The gorgeous heirloom tomatoes were from Rosedale Farm in Simsbury and the luscious peaches were from Rose's Berry Farm in Glastonbury. Using these fruits and vegetables when they're at their peak provides the most nutrients and flavor.
For our main dish I made Three Sisters Stew which incorporates squash, corn and beans into a tomato based broth seasoned with cumin and oregano. The dish was served on top of creamy polenta and garnished with a drizzle of parsley pistou and a sprinkling of toasted spiced pepitas.
The colors, tastes and textures create a culinary balance that leaves one feeling satisfied.
For dessert I modified a recipe for Gooey Toffee Apple Crisp from my cookbook, substituting peaches for the apples because they just looked so tempting. They soften up in the oven and meld nicely with the crunchy topping. A dollop of vegan coconut milk ice cream would be the perfect accompaniment, but this was a nice refreshingly sweet ending to the meal on its own.
Thank you to Pat Cardozza and ERACE for inviting me to give this class and for everyone who attended. I will be creating more meals like this in the coming weeks. Stay tuned for more Easy Peasy classes and events!
Easy Peasy Vegan Cooking Class
By Unknown
It's been such a busy summer here at Well on Wheels headquarters that I haven't had a chance to post photos of what's been cooking in the kitchen. From heirloom tomatoes, to fresh local zucchini and patty pan squash, here's a peek at the entrees that have been featured this month.
Black-eyed Pea Fritters with Quinoa Pilaf, Asparagus, Parsley Pistou and Toasted Pepitas
Baked Tofu Puttanesca with Brown Rice and Sauteed Greens
Panfried Tempeh with Dijon Agave Glaze, Mashed Sweet Potatoes and Brussels Sprouts
Ratatouille and Butter Beans on Baked Polenta
Baked Eggplant Stacks with Tofu Cheese, Fire-roasted Tomato Marinara and Sauteed Greens
Portobello Steak with Miso Glaze, Asparagus and Mashed Potatoes
Bok Choy Boats with Brown Rice and Adzuki Bean Sautee
Tofu and Veggies with Peanut Sesame Sauce on Brown Rice
Refried Beans, Brown Rice and Calabacitas
French Lentil, Brown Rice and Kalamata Olive Pilaf with Fresh Lemon Zest and Green Beans Amandine
Month of Menus
By Unknown
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
This Week's Menu
By Unknown
Subscribe to:
Posts (Atom)
