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Meal Plan December 17 2012
- Fried eggplant in spiced sweet corn sauce; basmati rice and turnip with cumin and fennel seed
- Marinated tofu and beets with celery in chipotle sauce; dilled Israeli couscous with red cabbage and carrot
- Spiced moong dal with cauliflower; buckwheat and rye berries with kale
- Black eyed pea, navy bean and napa cabbage stew; curried mashed potatoes
- Tofu salad with kohlrabi and red cabbage, seasoned with miso, tahini and lemon; mixed root vegetables (carrot, daikon radish, turnip) in oregano glaze
- Red lentils with spinach; barley and mushroom pilaf
- Pinto beans with kohlrabi, cabbage and roasted cumin; potatoes and butternut squash in tomato sauce with fennel seed
- Sage seitan and kale in gravy; brown rice and delicata squash “casserole”
- Coconut chole with carrot and cilantro; Spiced cabbage with sweet corn
- Tofu with kale and collards in lemon caper sauce; brown basmati rice with kohlrabi and fennel seed
- Marinated tempeh and roasted root salad; mashed butternut squash and potato
- Rice noodles in coconut corn broth; millet and quinoa with butternut squash and leeks
- Spiced green lentils with eggplant; mashed sweet potato and squash
- Tempeh slaw with aloo gobi (Indian potatoes and cauliflower)
- Garbanzo beans with roasted tomatoes and sweet corn; dilled mixed vegetables (carrot, celery root, cabbage, collards)
- Marinated tofu and collard greens in miso gravy; brown rice with cabbage and peas
- Curried pinto bean and cabbage stew; mushroom pullao rice
- Sauteed tofu and parsnip in kabocha-dill sauce; roasted roots and carneroli rice with sage
- Seitan and delicata squash in picante sauce; patates braves
- Spiced red lentils and daikon radish; millet and butternut squash
- Black beans with kabocha squash; sesame-sunflower potato cakes
- Rice noodles in peanut-miso broth; spiced beets and cabbage
- Tofu dijon with delicata squash; mashed sweet potato with leek and garlic
- Coconut chole with brown basmati-swetcorn pullao
- Spiced kidney beans and sweet corn; paella-esque with mushroom and roasted tomatoes
- tofu spring salad with winter squash wedges and daikon in chili vinaigrette
- green lentil and cabbage salad, curried potato and butternut squash
- Herbed seitan with cabbage and bok choi in teriyaki sauce; buckwheat, millet, rye and barley pilaf with carrot
- Spiced red lentils with cabbage; barley-basmati rice pilaf with butternut squash and smoked paprika
- Roasted eggplant in ancho pepper sauce with daikon and mixed greens (collards, purple and green kale and turnip greens) with sesame seeds
- Roasted tofu and bell pepper in basil sauce; mashed curried turnip and winter squash
- Garbanzos and squash in thyme-caper sauce with lemon verbena mashed potatoes
- Seitan, broccoli, kohlrabi and daikon in sumac sauce; spiced millet with butternut squash and red cabbage
- Bell pepper stuffed with eggplant-sunflower pate; kamut-rye berries-sweetcorn pilaf
- Spiced green lentils with eggplant; tamari-rice with sweet peppers
- Marinated tofu and radish in acorn squash and sweet potato sauce; roasted potato, beet and turnip
- Breaded eggplant with mustard greens and sunflower seeds, paella with beets
- Baked tofu with sweet peppers and radish greens; curried potato and sweet potato
- Herbed navy beans with butternut squash; mashed winter squash and potato
- Chole with bell peppers; barley pilaf with ancho peppers and daikon radish
- Rice noodles with tofu, beet greens and arugula; spiced eggplant and green beans
- Mixed vegetables in roasted cumin sauce with millet, quinoa and radish pilaf
- Spiced red lentils with kales and chard; brown basmati rice pulao with mixed summer squash
- Spiced black beans and corn with radish greens; “cheesy” potatoes and eggplant
- Tempeh slaw and curried potatoes
- Mediterranean eggplant and roma tomatoes; buckwheat with cherry and heirloom tomatoes
- Spiced black eyed peas and heirloom tomatoes; spiced rice with sweetcorn and lacinato kale
- Mixed vegetables in sunflower sauce; roasted peppers stuffed with sweet potatoes, eggplant and sweetcorn
- Green beans and collards in fennel-tomato sauce with spiced basmati rice and cabbage
- Eggplant and cousa squash “parmesan” with dilled carrot and potatoes
- Black beans and kale with thyme and tomatoes; brown mustard seed infused millet with zephyr squash and heirloom tomatoes
- Garbanzo, sweet pepper and roasted tomato salad with rosemary-leek mashed potatoes
- Spiced red lentils with sweet corn; brown rice with sesame, basil and garlic
- Tofu with acorn squash and fresh thyme sauce; scalloped potatoes and collard greens with fresh rosemary and sage
- Mixed vegetables and mung beans with spiced cabbage and sweet corn
- Roasted eggplant and plum tomato with fresh oregano; green beans in heirloom tomato and caper sauce
lack beans and sage with carrots and beets; smoked paprika paella with collard greens
- Eggplant, broccoli and green pepper in ginger-pesto sauce; potato-cucumber salad
- Spiced green lentils with zucchini; buckwheat with sweet corn, tomato and african basil
- Tempeh-cucumber salad with lemon basil; mixed squash and collard ragout, seasoned with sumac and parsley
- Rice noodles and broccoli in portabello-smoked paprika broth; mixed potatoes and beets with spiced tomato
- Spiced black bean with cabbage and broccoli greens; heirloom tomato-cucumber salad with kamut and rye berries
- Eggplant and green pepper in caper-basil sauce with spiced green beans and zephyr squash
- Patty pan squash, pinto bean and collards in thai basil sauce; spiced brown rice with zuchinni, romanesco and cousa squash
- Tempeh, collard green and tomato salad seasoned with brown mustard seed; Mixed vegetables in basil-tahini sauce
- Green lentil, cucumber salad and buckwheat salad seasoned with lemon basil; mild patates bravas, indian style
- Eggplant, summer squash, tomatoes and red russian kale in thai basil sauce with millet, green bean and carrot pilaf
- Spiced red lentils with green kale; brown basmati rice with green pepper and beets
- White beans and cousa squash in shallot-tarragon sauce; tomato, cucumber and rye salad with basil
- Tofu and green beans in spiced tomato sauce; brown basmati rice and kale pilaf with brown mustard seed
- Tempeh, eggplant and kale in blood orange sauce; kamut, carrot and zucchini pilaf with lime basil
- Black bean salad with beet and sweet corn; potato and turnip in thai basil sauce
- Green and yellow squash, broccoli and green beans with rice noodles and mung beans
- Tofu, beet, cucumber salad with roasted potatoes
- Tempeh, tomato, cabbage salad with roasted cumin ; barley with cucumber and sweet corn
- Black bean-sweet corn veggieburger with collards and kale; spiced rice with sweet potatoes
- Seared tofu & grilled broccoli in fresh basil sauce; brown basmati rice with carrot & lemon
- Glazed tempeh and green beans in tomato sauce with buckwheat, raisins and kale
- Black beans and sweet corn with roasted garlic-mashed potato and daikon radish
- Red lentils with cabbage and gujerati-style mixed squash
- Tofu spring salad with cucumber kohlrabi and zucchini; spiced green cabbage and cousa squash
- Green lentils and bok choi with long grain rice and beets seasoned with roasted cumin
- Glazed tempeh, green beans and cousa squash in roasted garlic sauce; herbed red potato salad
- Cumin seasoned pinto beans and Chinese cabbage with tangy quinoa and broccoli
- Cousa squash, snap peas and beet greens in spiced curry sauce with kohlrabi-cucumber and mung bean salad
- Glazed tempeh and broccoli in roasted garlic and tomatoes; scalloped potatoes and kale
- Thai soup with chinese cabbage, bok choi and tofu; barley, zucchini and raisin pilaf
- Coconut chole with green beans; brown rice with caramelized onion and napa cabbage
- Tofu and snap peas in caramelized leek sauce with spiced rice and beet greens
- Curried black-eyed peas and kale with barley-collard green pilaf
- Tempeh with spiced beets and dilled chinese cabbage, spinach and beet green slaw
- Mixed vegetables in miso sauce with potato and kohlrabi in tomato-mint sauce
- Tofu and spinach in Dijon sauce with brown rice and pink turnip
- White bean in tomato sauce with seared spring greens and shiitake mushroom, white turnip and snap peas glazed with garlic and ginger
- Green lentils with bok choi and fennel seed; quinoa-kohlrabi pilaf seasoned with coriander and lemon
- Tempeh slaw with roasted rosemary potatoes and sauteed turnip greens
- Black bean, sweetcorn and flax fritter, with golden glazed potatoes and snap peas
- Red lentils with spring greens with rice, sweet potato and daikon pilaf
- Mixed vegetables in tarragon sauce with buckwheat, amaranth, raisin and pink turnip loaf
- Sesame-tempeh with rice noodles in ginger broth
- Pinto bean daikon and turnip salad with sweet potato, potato, spinach and turnip green pancake
- Mixed vegetables in spring green sauce with brown rice, carrot and turnip pilaf
- Tempeh and zucchini in smoked paprika sauce with quinoa-jicama pilaf
- Chole with spiced beets
- (Vegan) Cheese & arugula quesadilla & salsa with rice-asparagus-beet green pilaf
- Tempeh rouge on seared spring greens with aloo gobi
- Mixed spring vegetables in roasted garlic sauce with buckwheat-mushroom pilaf
- Black bean & barley salad; roasted vegetables with mint
May 14 2012
- Tempeh slaw with arugula and dilled asparagus quinoa salad
- Tofu & spinach in dijon sauce with barley pilaf
- Black-eyed peas with mushroom & golden glazed potatoes
- Savory root torte with buckwheat-custard topping; mixed vegetables in curried almond sauce
May 7 2012
- Mung bean salad with napa and red cabbage; braised cauliflower & leek
- Red lentils with cabbage with brown rice, broccoli & raisins
- Tofu & mushroom bolognese with mashed sweet potato, rutabaga & lacinato kale
- Black bean-millet-chipotle burger with roasted potatoes & collards
April 30 2012
- Tofu & broccoli in almond-lemongrass sauce; brown rice with jicama & red cabbage
- French lentils with carrot & daikon; buckwheat with napa cabbage & green beans.
- Sauteed tempeh and mushroom in lemon-miso sauce; polenta with spring greens
- Chole (indian spiced garbanzos) with golden glazed potatoes & cucumber
April 23 2012
- Curried rice noodles with tofu; dilled quinoa salad with asparagus & carrot.
- Tomato & black bean stew with spiced millet, spinach & red cabbage.
- Sauteed tempeh and spinach in cauliflower sauce; roasted root vegetables.
- Creamy (vegan) herbed, black-eyed peas with leeks; sweet brown rice with butternut squash, kale and prunes.
March 14 2012
- Dilled tempeh and mixed cabbage salad; balsamic shiitake mushroom, brussels sprouts & carrots.
- Savory squash and root vegetable torte, topped with buckwheat, caramelized onion, walnut and sesame seed; spiced mung beans and green cabbage.
- Tofu & spinach in white wine-marjoram sauce; golden glazed potatoes and green beans.
- Black beans with beets seasoned with cumin; brown rice, millet & cauliflower.
March 7 2012
- Broccoli, cauliflower and fennel in lemon sauce with mixed toasted nuts; rice noodles with gaucamole
- Black bean and millet burger with chipotle aioli and tomato; red & napa cabbage slaw
- Potato, tofu, brussel sprout and spinach ragout; sauteed mixed greens, carrots, caramelized portabello, leeks and toasted almonds
- Tempeh in red pepper sauce; brown rice, beets and parsnip with mint
March 1 2012
- Black bean with green beans, kombu and nori; brown rice with peas
- Green lentils with dijon & balsamic vinegar; curried sweet potato & turnip
- Veggieburger with lettuce & tofu ricotta; thyme & long pepper scented yellow & red potato with lacinato kale
- Tempeh in mushroom miso sauce; spiced cabbage and leeks
Feb 9 2012
- Sauteed tofu with dijon sauce and brown rice with amaranth and napa cabbage
- Marinated tempeh with braised leeks and aloo gobi
- Red lentils and spinach with barley, millet and beets
- Black-eyed peas and mushrooms with sesame quinoa and celery root
Four Square Meals 