With winter approaching (if not here!) we focus on root vegetables and slow cooking. Salad this week is filling and rich in protein.

Tofu Spring Salad (miso-tahini dressing); Roasted roots with collards, rye and fresh rosemary
Seitan and broccoli in garlic-ginger sauce; Pullao Rice with pineapple and cilantro
Black eyed pea dal with turnip and black cumin; Buckwheat with sweet potato, carrot and sesame
Black bean chili; Bubble and Squeak (mashed potato, leek and cabbage)