Menus for March

Starting later this month, I will have a source of reasonably priced, bulk organic produce so I can offer more lovely vegetables in the off-season. Yay!  Wish I had found this in December, but, oh well.

If you’ve been paying attention, you may have noticed that I typically do not use processed grain products except for the very occasional noodle dish; this includes couscous, pasta, etc.  I’m all about whole grains. And, most people cook those regularly, so I don’t offer it. However, I could if enough requests come in. So let me know.

MAR 14 – 20

1)  Indonesian Tempeh with Green Beans, Cauliflower and Crushed Peanuts. Vegan, gluten-free. Chunks of marinated tempeh (a nutty-tastying soy bean product, similar to a firm veggie burger in texture) and veg in a gingery peanut sauce. May have a little kick; have your own chili sauce at the ready. This artisan tempeh is from a local supplier, made with love. Suggest accompaniment of brown rice or potatoes.

2) Crunchy Cabbage & Noodle Salad. Vegan, gluten-free. Julienned cabbage, carrots, bamboo shoots, daikon and rice noodles in a mint & rice vinegar dressing. A good tangy contrast with peanutty tempeh. Serve cold/room temp.

Lemony Quinoa w/ Zucchini & Raisins, Italian Black Bean Salad w/ Green Olives & Almonds

MAR 21 – 27

1) Black Bean Salad with Green Olive & Almonds in Citrus Vinaigrette. Vegan, gluten-free. Some crunchy veg will add more textures to this substantial room-temp salad. I think the black beans will stand up to this mouthwatering relish found in “America’s Test Kitchen” mag.

2)  Lemony Quinoa with Zucchini & Raisins. Vegan & gluten-free. A more delicately flavored dish to eat hot or room temp.

MAR 28 – APR 3

1)  White Bean Cassoulet with Broccoli & Sun-dried Tomato. Vegan, gluten-free. Cassoulets are quickly braised brothy stews that you spoon over a whole grain like barley, brown rice or couscous or eat with crusty bread.  You could also serve with a compact pasta, like macaroni, orecchiete, orzo. You often see this robust Mediterranean combo (without beans) on restaurant menus.

2)  Ensaladilla. Vegan, gluten-free. Also called Russian Salad, this combines cooked potatoes, carrots and green beans with pickles and capers in garlic mayonnaise. I’m going to use a vinaigrette instead of mayo.

APR 4 – 10

1)  Curried Barley Salad with Peas, Cranberries & Coconut. Vegan. Many clients’ favorite and mine too. Great chewy texture, satisfying and low-fat.

2) Roast Cauliflower & Celeriac with Ginger Carrot Sauce. Vegan & gluten-free. This sauce, like the soup, is easy and lovely. Make a big batch sometime and freeze.

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