Category Archives: Recipes

SLURP IT UP

It’s Soup Season!  My latest Delivered Dish of the Week menus feature soups nearly every week. The great thing about soups — and all my autumn & winter dishes in general — is that you can freeze them in small containers to enjoy later. Furthermore, ziploc bags of soup, frozen flat, can be stored vertically to save freezer space.

You can order online right here for any weeks you wish.  Easy peasy.  If you’ve never ordered before, do please read the full description of Delivered Dish of the Week service first.

MENUS FOR DDOW OCT 27 – DEC 1ST

Week of Oct 27th

Beautiful Beet Soup (my photo)

Beautiful Beet Soup (my photo)

Blood Red Beet & Lentil Soup w/ Ginger
Vegan GF, soy-free, no added sugars. A satisfying fiber-rich soup for Halloween, to counteract any candy.  Very popular with beet-lovers plus a natural source of iron.

Fried Brown Rice w/ Shredded Cabbage & Carrots flavored with Coriander, Mustard & Fennel Seeds.
Vegan GF, soy-free, no added sugars. One of a hundred easy variations on fried rice.  I add stronger spices here to spark up organic brown rice. A great way to use up left-over rice, too. Sauteed cabbage w/ fennel seed is a lovely, mild side dish by itself and, so easy to make at home –– try it.

Week of Nov 3rd
Squash Soup w/ Red Chile & Mint
Vegan GF, Paleo, soy-free, no added sugars. Spicy red chile & cooling fresh mint adds a nice twist on a classic autumnal soup. Dollop with queso fresco or yogurt to dress it up.

Butternut Squash Soup w/ Red Chile & Mint (Splendidtable.com)

Butternut Squash Soup w/ Red Chile & Mint (Splendidtable.com)

Beans & Greens Tamale Casserole w/ Tomatillo Sauce
Vegan GF, soy-free, no added sugars; contains corn. Clients voted this an all-time favorite!  I always add chopped dark greens to beans for added nutrition and fiber. The mild tangy sauce disguises the taste of greens, too, if you have fussy eaters. It comes in a mini-loaf foil pan.

Week of Nov 10th
Minestrone w/ Rice Pasta
Vegan GF, soy-free, no added sugars, Paleo option. Rice elbow noodles, kidney beans, green beans and other veg in a light tomato broth. I like Tinkyada brand rice pasta. You can request no pasta & no beans for Paleo diets.

 Roast Ratatouille w/ Lentils
Vegan GF, soy-free, no added sugars, Paleo option. I adore ratatouille. Period. Especially when made of garden-sourced veg. I roasted & froze this in Sept for a wonderful infusion of summer days gone by. And it’s incredibly versatile: plop it on mashed pots for shepherd’s pie, spread on pizza, fill burritos, add to pasta sauce, et al.  You can request no-beans for Paleo version.

Week of Nov 17th

Ripe, medium ripe and green plaintains (web photo). Called the pasta of the Caribbean.

Ripe, medium ripe and green plaintains (web photo). Called the pasta of the Caribbean.

Caribbean Coconut Curry
Vegan GF, Paleo, soy-free, no added sugars. From Isa Moskowitz’s Appetite for Reduction cookbook and featuring naturally sweet steamed plantains. Mildly spiced. Really yummy.

 Quinoa Pilaf w/ Spinach & Cilantro
Vegan GF, soy-free, no added sugars. A nice green pilaf that complements the curry.

 Week of Nov 24th: Impress your guests! Terrific with turkey.
Polenta w/ Sage
GF, soy-free, no added sugars; contains corn and dairy unless you request no dairy. Smooth polenta makes a great gluten-free side. For a stuffing substitute, brush slices w/ olive oil and broil til crispy on top, then chunk it up. Yes, it’s fab with turkey & gravy on top.

Wilted Kale & Roasted Beet Salad in Tahini Dressing
Vegan GF, soy-free, no added sugars, Paleo. Two super foods in one dish to complement (and dare I say, counteract) starchy holiday meals. Creamy tahini softens raw kale’s texture while sweet roast beets balance its flavor. Sprinkle seeds or nuts on top, and/or go more even gourmet w/ dollops of goat cheese.

Week of Dec 1st
Smoky Split Pea Soup
Vegan GF, soy-free, no added sugars. I always add chopped collard greens and puree the whole thing to hide it. Sometimes I add nori seaweed as well for extra umami (savoriness); it melts away. Smoked paprika provides that “ham” flavor.

Puerto Rican Rice
Vegan GF, soy-free, no added sugars. Another easy variation on rice w/ green bell peppers, sweet peas , tomatoes and some tumeric for color. However, it won’t be exactly the national dish of Puerto Rico as I’m omitting the grandule verde (pigeon peas) and using brown basmati instead of white.

Vegan Shepherd’s Pie

This week’s DDoW dishes were Spanish Shepherd’s Pie and Minestrone, both vegan, gluten-free and pretty low-fat, too. Hot comfort foods hit the spot during the Arctic weather we’re suffering through this week. BRRR.

Mushroom & TVP filling, spiked w/ green olives & raisins, topped with Yukon Gold mashed pots. (my photo)

Spanish Shepherd’s Pie: Mushroom & TVP filling, spiked w/ green olives & raisins, topped with Yukon Gold mashed pots (my photo).

Minestrone soup w/o noodles, and featuring green beans, broccoli, diced collards and carrots. (my photo)

Minestrone soup w/o noodles, and featuring green beans, broccoli, diced collards and carrots (my photo). Simple and “clean”.

I have to say, the vegan Shepherd’s Pie is yummy. The filling comprises sauteed mushrooms, celery, onions and TVP, plus green olives & raisins a la picadillo, which is why I named it “Spanish”. Picadillo is normally a savory ground beef mixture with green olives & raisins. I think I first had it inside an empanada at a nouveau Mexican place called Zona. I’ve since used it in tamales and combined it with rice.

Shepherd’s Pie is dead easy to make and freezes well. You could experiment with different kinds of filling, both meat and vegetarian/vegan. As long as there’s gravy!  To thicken the mushroom mixture, I used starchy potato water from the bottom of the pot. Btw, I mashed the pots with olive oil and plain soy milk. 

To make this totally Paleo, omit the TVP and add ground meat. For a church basement twist, use tater tots instead of mashed pots!  Variation: a Mexican flavored filling + mashed sweet potatoes.

Per my usual Bulk Cooking habit, I made twice the amount of filling necessary. As mentioned above, the mushroom mixture works very well tossed together with a whole grain, like “fried rice” type dish. I would add finely chopped green veg, too.  See more grain dish ideas.

Also, I made a different shepherd’s pie casserole with the left-over mashed pots and last week’s Lentil & Carrot Stew. Repurposing left-overs adds variety into your repertoire, reduces food waste and saves you money and time — hitting the trifecta with one blow. 

Designing with Food and Plants

This past Tue I was fortunate enough to meet the force of nature that is Richard Moody, local go-to fashion maven and man about town. I provided a light repast for the monthly meet & greet of the Twin Cities’ chapter of Fashion Group Int’l, a design networking association. Richard serves on its board.

FGI event 4-16-13 at Phillips Garden.

Guests at FGI “Kick Off Your Heels and Come Into the Garden”  4-16-13. I’m way in the back, top left. Richard in green teeshirt is in front of me and Matt is next to him. Photo by Phillips Garden.

He brought the event to the gorgeous tropical-industrial office of Phillips Garden, winner of Minnesota Monthly magazine’s 2012 Best of the Twin Cities – Landscaping award, in the heart of Mpls’ Phillips neighborhood. [Full disclosure: I’ve been a close friend of Matt the general manager at Phillips for decades.]

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The brightly colored marinated salads, full of oranges, reds and greens, perfectly complemented Phillips’ incredible table display. Photo by Phillips Garden.

Guests enjoyed some lovely herb-infused wine (courtesy of Phillips) and the gluten-free whole-foods spread I brought:  Kalamata Olive Polenta Squares, Roast Sweet Potato & Black Bean Salad in Lime Cilantro Vinaigrette, SuperFood Slaw in Grapefruit Ginger Vinaigrette, roast almonds, gluten-free crackers and fresh organic Pink Lady apples and navel oranges. I chose not to serve sweets or cookies this time. Feel free to use this menu for your next party!

Until I figure out how to snatch pix from Instagram, for close-ups of dishes, see Richard’s http://instagram.com/p/YLyfS8wXNX/  and  http://instagram.com/p/YLs5Q7QXGZ/ .

Incredibly lush, and partially edible table display. See how many edibles you can spot.

Incredibly lush, and partially edible table display. See how many edibles you can spot. Photo by Phillips Garden.

Phillips Garden staff discussed their aesthetic, their design process, and how its business is based on listening carefully to its clients. They also talked about how to bring the garden inside your home with terrariums and using herbs & veggies decoratively indoors, as well as in outdoor landscaping.

In fact, Phillips Garden and I make a great team. We share an aesthetic of ‘clean’, high-contrast and sustainable creations. We’re not into masking with embellishment, which often devolves into kitsch. (Sugar, cheese, and creamy dressings & sauces can all mask flavors & textures).

Tracy presenting at Phillips Garden 4-16-13.

Tracy presenting at Phillips Garden 4-16-13.

When it was my turn to talk about One Dish at A Time, I related my mission to connect people to real food, my whole-foods & 5-senses aesthetic, and how I customize for clients with different needs. Since the theme was a look forward into summer, I recommended marinated salads as the perfect summer meal — fresh, locally available, inexpensive ingredients in endless combinations that are easy to make in bulk for the whole week. (Easy, that is, if you maintain a sharp knife. See below.)

Pretty in Pink: assembled salad of sliced cauliflower, cooked beets, kohlrabi that was marinated with beet, and albacore tuna, on romaine/spinach, with fresh mint vinaigrette. Any vinaigrette will do.

Pretty in Pink: assembled salad of raw cauliflower, sliced cooked beets, kohlrabi marinated with beets and albacore tuna, on bed of romaine & spinach, drizzled with fresh mint vinaigrette (any vinaigrette will do.)

Designing with Food.  Every time you make a meal or a dish, you are designing.  What results depends on your goal and priorities: ease, quickness, comforting vs “new” tastes, nutritional value, and purpose (family dinner vs cocktail party). We’re not on a reality TV show, so don’t worry about being judged harshly.

For FGI, I started with a goal of serving a healthful, light meal that is all gluten-free and mostly vegan, and, not too much work. 

 

My design tool box consists of 

  1. Whole (unprocessed) foods: beans, grains, tubers, veggies, meats, nuts, fruits and a bit of dairy. Butter & small amounts of good cheese to enhance, but not to take main stage. Same with cream and sugars. (That’s what desserts are for.)
  2. Palette of flavor, texture, color and seasonality. Velvety polenta and a crunchy slaw. Soft sweet potatoes, black beans and crisp bell peppers all spiked with tart lime juice offers sweet and savory in the same bite.  Deep green kale and bright orange carrot.
  3. Nutritional factors: total complementary proteins, complex carbs, fiber, and good fats. Lots and lots of fiber.
Another marinated salad, Broccoli Edamame Salad, paired with Sesame Roasted Eggplant & Black Rice. (my photo)

Another marinated salad, Broccoli Edamame Salad, paired with Sesame Roasted Eggplant & Black Rice. (my photo)

The great thing about whole foods is that which pleases all our 5 senses also happens to be the most nutritious!  So just go for the color and texture and it will be fine.

 

I also talked about my literal tool box: sharp knives and wide wok spatulas (to toss those marinated salads). Brandishing my $5 Asian chef’s knife, I sliced a raw beet very thinly and peeled a grapefruit. Then, I told everybody to take those cheap coarse-grained tubular sharpeners that come in the block sets and STICK ’em… in the ground as stakes for straggly seedlings. Or tents. More about knives and sharpener recommendations in my post “Tools Make the Man (Person)”.

Aunty Oxidant and friends at Moving Planet 9-24-11

Demoing slaw at Moving Planet event 9-24-11

To see these me in action with knives, sharpeners and boldly colored vegetables, come to the Brooklyn Center EarthFest this Sat, 1-4pm, at Brooklyn Center High School; and at East-Side St Paul Neighborhood Green Fair on April 27, 12-4pm outside City Academy school.  I’ll be demoing and handing out samples of my famous superfood Firecracker Slaw (see recipe). More on my community demos.

Thanks again to Richard Moody & Hazel Matthys of FGI-Mpls and to Phillips Garden for a lovely evening. That greenery is balm for the soul — especially now that it’s snowing again.

Get A March on Spring

Ok, I’ve finally decided March’s menus for Delivered Dish of the Week!  You can order online — for all 5 weeks, if you wish.

And, I’m bringing back meat options, which will be offered every 3-4 weeks. March 11th is Paleo Week b/c all dishes are Paleo-friendly!  [The “Paleo” diet trend emphasizes animal protein, nuts & seeds, tubers and green veggies, while discouraging grains and sugars, and, to a lesser degree, beans.]

MARCH 4 – 10
1) Curried Oat Groat/Barley Salad with Veg & Craisins (vegan, soy-free, contains gluten)
2) Lentils & Collard Greens in Smoky Paprika Sauce (vegan, gluten-free, soy-free)

Pureed Parsnip Parsley Soup

Pureed Parsnip Parsley Soup

MARCH 11- 17  PALEO WEEK
1) Green Parsnip Celery Soup (vegan, gluten-free, soy-free)
2)  Cabbage & Roast Beet Salad in Pink Horseradish Dressing (vegan, gluten-free, contains tofu in dressing but you can indicate a no-soy option)
3) Corned Beef w/ Sauteed Green Peppers (gluten-free, soy-free)

 

MARCH 18 – 24

1) Fava Bean Zahlouk w/ Chermoula Sauce (vegan, gluten-free, soy-free)

2) Cajun Rice w/ Spicy TVP (vegan, gluten-free, the TVP is soy but is optional)

March 25 – 31
1) Thai Coconut Curry w/ Squash & Chickpeas (vegan, gluten-free, soy-free)
2) Kale Salad in Avocado Lime Dressing (vegan, gluten-free, soy-free, paleo-friendly)

Chicken Mafe Stew with sweet potatoes and spinach (photo Nicky Patnaude).

Chicken Mafe Stew with sweet potatoes and spinach (photo Nicky Patnaude).

April 1 – 7
1) West African Mafe Stew w/ red beans and organic green beans (vegan, gluten-free, soy-free; contains peanut butter)
2) Quinoa & Carrot Salad in Citrus Ginger Vinaigrette (vegan, gluten-free, soy-free)
3) PALEO OPTION:  Mafe Stew w/ Chicken, sweet potato and green beans (gluten-free, soy-free; contains peanut butter)

April  8 – 14
1) Spicy Potato Salad w/ Harissa Dressing (vegan, gluten-free, soy-free, paleo-friendly)
2) TBA

 

If you’re curious about how I determine these menus, see last post. For a list of past DDoW menus, see the Menu Archive. 

 

 

 

 

Decisions, Decisions!

I’m working on March’s menus for Delivered Dish of the Week and having a hard time choosing only eight dishes! I guess I’ll move some into April, then.

My process is the same as how you might plan meals at home.

First, I look at what bulk items I have in stock and want to use up: garbanzo beans, fava beans, oat groats & barley, brown rice, quinoa, tofu and TVP; left-over beets, frozen organic green beans and butternut squash. I note that I haven’t featured collards or carrots in a while.

Second, I come up with a list of dishes that include those. Here I take care to choose a wide variety of flavors, balance the carbs between whole grains, beans and root veg, and balance cold dishes with hotThirdI make sure vegetables are in all dishes. Some dishes are heavy on protein (beans), some are heavy on carbs, and some are mostly vegetable (therefore, paleo-friendly). 

Must-buy "Mediterranean Fresh" by Joyce Goldstein

Must-buy “Mediterranean Fresh” by Joyce Goldstein

Right now I find scads of inspiration from the drool-worthy and incredibly useful cookbook Mediterranean Fresh: A Compendium of One-Plate Salad Meals and Mix-and-Match Dressings, by Joyce Goldstein. I want to eat every single thing in it!  In fact, the mix-and-match method is exactly how I cook and eat. And, I adore her repertoire of Italian, Spanish, Tunisian, Moroccan, Turkish and French dishes. They are intense and authentic. Her Moroccan Chermoula Dressing has become a staple, and is reprinted on my Recipe page.

My cooking lesson students learn this mix-and-match method hands-on. For instance, with just brown rice, a pantry of spices & herbs, plus a few vegetables and/or beans, you could make a different hearty rice dish every night of the week (and still not have exhausted the possibilities).  See Nov 2012 post “Spice is the Variety of Life” for details.

How else would I be able to come up with 24 different vegan dishes for a 3-month seasonal menu?

OK, so back to March menu options list. It includes some of my tried-and-true, and recipes from Goldstein.

Blanched Carrot & Kale Salad in Orange Ginger Vinaigrette. Vegan, gluten-free, soy-free.

Blanched Carrot & Kale Salad in Orange Ginger Vinaigrette (my recipe). Vegan, gluten-free, soy-free.

  • Garbanzo, Peppers & Capers salad w/ spicy Harissa dressing  GF, V
  • Fava bean Zahlouk Salad (cauliflower, chermoula, moroccan olives) — a rice version was FAB. GF, V
  • Potato, Cauliflower & Artichoke Salad w/ Harissa dressing  P, GF, V
  • Potato & Green Bean Salad w/ Lemony Horseradish Vinaigrette  P, GF, V
  • Curried Barley/Oat Groat & Veg Salad w/ craisins (very popular)  V
  • Quinoa, Carrot & Kale Salad w/ Citrus Ginger dressing (see Recipe pageGF, V
  • Hearty Kale Salad (avocados + Tahini dressing) — Superfood Kitchen by Julie Morris  P, GF, V
  • Jambalaya w/ spiced TVP, Garbanzo and peppers  GF, V
  • Butternut Fava Bean Thai Curry  GF, V  
  • West African Mafe Stew w/ beans, turnip greens (tomato & peanut butter sauce)   P,GF, V

    Chicken Mafe Stew w/ Spinach. Sub beans for meat.

    Chicken & Sweet Potato Mafe Stew w/ Spinach. Sub beans for meat.

  • Braised Collards w/ Raisins & Butternut Squash  P,GF, V
  • Beets w/ either Harissa or Tarator dressing (tahini + nuts)   P, GF, V
  • Cauliflower Squash Red Lentil Soup — thanks Denise!   P, GF, V
  • Green Parsnip Soup  — b/c I love it   P, GF, V 

    And then there’s the Paleo list featuring animal protein: 

  • Corned Beef and Roasted Cabbage P, GF, V
  • Cauliflower, Collards & Bacon (pasture-fed)  P, GF, V
  • Sweet Potato Frittata  P, GF, V
  • Salad Nicoise w/ tuna mayo dressing P, GF, V   (first ate ‘tonnato” sauce on cold beef in Florence, sigh….)


P = Paleo-friendly, ie no grains or beans
GF = Gluten-free
V = Vegan

See what I mean?!  Decisions, decisions….!

Jump Off the [Carb] Cliff

We have met the enemy. And it is us. Whether that’s the reality-TV spectacle of Congress playing chicken on the “cliff” of another financial crisis, or our modern interpretation of “Holiday” which means indulgently surrounding ourselves with cheap carbs & sugar for an entire 6 weeks instead of say, an indulgent 3 days — it is still, and always, Us. Sigh.

MC Escher's lithograph "House of Stairs" (from Wikipedia.com)

MC Escher’s lithograph “House of Stairs” (from Wikipedia.com)

And so January rolls around, somehow always a little sooner than expected, like recycling day. Apparently the fiscal cliff will come around again in a couple months as well. It’s like we live inside an Escher print.

Coulda, woulda, shoulda. We could have averted this course. We could have sliced up our credit cards. We could have not based a fat silo of the financial banking industry on easy paper profits as well as not creating actual, punitive deterrents. I could have graciously refused that box of lovely home-made Xmas cookies, or better yet, divvied it up and given it away. I could have walked away from the sale aisle and not ended up with bags of cheap and cheaply made stocking stuffer doo-dads, which I rationalized since they were ‘gifts’.

[Yes, I am confounding these rather different things, because I personally experience them similarly, as a form of psycho-emotional (spending/ buying/ eating) and physical (sugar & carbs) addiction.]

But wait! We still can!  Let’s just jump off the cliff of addictive consumption and start over. The Carbohydrate Cliff, the Consumption Cliff, the Fiscal Cliff, you pick. 

Jumping not your thing? Use scaffolds, which works better for some. (I like scaffolds. They are a good way to reach the ground without hurting oneself as much.)

Portabello, Lentils & Spinach. GF, DF, no grain, good carbs.

Portabello, Lentils & Spinach. GF, DF, no grain, good carbs. Dish of the Week for Jan 28th.

Focusing on the Carbohydrate Cliff, this means reducing and avoiding processed carbs & refined sugars. As my coaching/catering/ delivery clients know, I’ve been touting the path of Low & Good Carbs since I started this venture and have wholly based my menus on whole unprocessed grains, beans and veggies. Hence, I never offer any kind of pasta. And, as I meet more people interested in the Paleo diet and learn about it myself, I will be including more non-grain options.

Now to the plug. “How shall I start, Tracy?”, you are asking. Well, you can make things easier on yourself and start ordering Delivered Dish of the Week!  Healthful, slow-food vegan dishes at your doorstep!  Order online at this website.

You can also sign up for one of my hands-on, super-fun Cooking Classes. I’m teaching a Soup class on Jan 10th at Harvest Moon Co-op, classes at Valley Natural Foods in Feb & March, and, I’ll be launching classes at GIA Kitchen (dates TBA). You’ll get practice, recipes and tips galore, plus food to take home. See “Nourishing Soups” post for the link to register.

Like One Dish at A Time on Facebook!

Like One Dish at A Time on Facebook!

In the meantime, I invite you to subscribe to this blog and follow my “One Dish” Facebook postings for a steady flow of inspiration and tips.

Best wishes for 2013!

Start Fresh: New Year’s and January Menus

Hoppin' John, a traditional Southern dish served on New Year's Day.

Hoppin’ John, a traditional Southern dish served on New Year’s Day. Photo from Lanascooking.com. See her recipe/instructions.

Of course, being a fan of Black-eyed Peas the legume (not the band), I’m dishing up Hoppin’ John for New Year’s. This will be a vegan version of the ‘john’ traditionally served throughout the American South. It’s good luck to eat BEP on the first day of the New Year, therefore any kind of BEP is a MUST on New Year’s tables, from BEP salsa, “Texas caviar” or whatever. I’ll be making chef Bryant Terry’s take, from his fab book “Vegan Soul Kitchen” (his first book is The Inspired Vegan).

It’s also de rigueur to serve greens with BEP on New Year’s — and for me, on any day. [Search previous posts on Beans & Greens.] Instead of my favorite standard Sauteed Collards with Red Peppers & Raisins, I’ve decided to do a Lacinato Kale & Pomegranate Salad, a very simple dish from SuperFood Kitchen” by Julie Morris. Why? Simply because I was able to order a lot of organic Lacinato Kale and pomegranates and want to take advantage of the texture of fresh Lacinato. I’ll serve the collards another day, very soon.

These two cookbooks provide inspiration for my upcoming winter menus, along with “Appetite for Reduction” by Isa Chandra Moskowitz (The Post-punk Kitchen, Veganomicon) and Everyday Paleo Family”by Sarah Fragoso (Everyday Paleo book and blog).

 Lots and lots of wonderful dishes and beautiful photos. For instance, from Amazon.com blurb on Vegan Soul Kitchen: “Reinterpreting popular dishes from African and Caribbean countries as well as his favorite childhood dishes, Terry reinvents African-American and Southern cuisine—capitalizing on the complex flavors of the tradition…”.

So without further ado, here are Delivered Dish of the Week (DDoW) menus for the next several weeks.

DEC 31:
1) Hoppin’ John (vegan, GF, soy-free)
2) Lacinato Kale & Pomegranate Salad 
(vegan, GF, soy-free)

JAN 7 DETOX WEEK:
1) Super Green Split Pea Soup 
(vegan, GF, soy-free). Includes collards and a secret ingredient, nori, which lends a savoriness that replaces traditional ham hock.

2) Roast Celeriac, Beets and Cabbage Salad w/ Borscht Dressing (vegan, GF; dressing contains tofu). Let me know if you wish a soy-free dressing.

Gado-gado salad with peanut dressing (photo from http://www.minaina.com)

Gado-gado salad with peanut dressing (photo from http://www.minaina.com)

JAN 14:
1) Nasi Goreng (Indonesian Fried Rice) with or without tofu. 
(vegan, GF)
2) Gado Gado. Indonesian steamed vegetable salad with peanut dressing (vegan, GF, soy-free)

JAN 21:
1) Millet with Roast Rutabaga & Sweet Potatoes (vegan, GF, soy-free). Tinged with cinnamon so you can eat it for breakfast or whatever. And you should cuz it will fuel you for the day.
2) Chipotle Red Beans (vegan, GF, soy-free). Thick and hearty.

JAN 28:
1) Basil Quinoa w/ Sun-dried Tomatoes & Spinach (vegan, GF, soy-free)
2) Puttanesca Portabello & Lentils (vegan, GF, soy-free)

FEB 4:
1) Coconut Red Lentil Soup w/ Cardamom (vegan, GF, soy-free)
2) Cumin Kasha w/ Cabbage and Spiced Walnuts (vegan, GF, soy-free). Kasha is another name for Buckwheat Groats (berries). One of my favorite GF grain dishes.

FEB 11 (Chinese New Year):
1) Sesame Eggplant & Rice (vegan, GF, soy-free)
2) Spicy Broccoli & Edamame Salad (vegan, GF, contains soy)

 

ORDERING DDOW: 
You order, I deliver. I’ll be posting links to the online forms in the next couple days. See DDoW page. Btw, you can freeze all these dishes to “bank” up meals for later.