Description
Can I Eat at River’s? Winter Meal Planner comes with over 20 well-balanced plant-based dinner recipes. Plus a bonus vegan charcuterie board that’s great for entertaining. Chef Chad Mitchell brings an industry twist to home cooking. These recipes will develop your culinary skills and food knowledge. All recipes have gluten-free options. The recipes are built to feed a family of four, expect some of the soups will feed closer to six. We list the serving sizes on the recipes so you are able to adjust as needed, cut in half for two people or double for larger families. With this four week meal plan, at the start of each new week you will be provided with:
Introduction to the week
grocery list
prep list
glossary/substitution list
5 seasonal well-balanced dinner recipes for each week
Our support as your food and culinary coaches
Recipes
Week 1 features:
New England Cauliflower Chowder
Curried Cauliflower & Quinoa Wrap
Cauliflower & Mung Bean Dahl
Roasted Cauliflower & Black Bean Tabouli
Thai Chili Cauliflower Tacos
Week 2 features:
Roasted Squash & Fennel Soup with Vrie Grilled Cheeze Caramelized Onion Fig Jam
Roasted Squash & Fall Vegetable Penne Pasta
Country Fried “Tricken” Dinner with Sweet Potato Mash & Kale & Corn Ragout
Ginger Tempeh with Tamari & Sesame Glaze
Root Vegetable & Bean Cassoulet
Holiday Week features:
Cranberry Sage Stuffed Tofurkey Dinner with All the Trimmings
Lemon Herb Tofu Noodle Soup with Holiday Winter Rolls
Parsnip & Roast Zucchini Farro Sotto
Stuffed Butternut Squash
Holiday Lentil Loaf
Bonus - Vegan Charcuterie with Lemon Dill Hummus, Pickled & Raw Vegetables, Balsamic Strawberries, Spiced Broccoli, Crostinis and Dried Fruits
Week 4 features:
Eggplant Parm Sandwich with Tomato Coconut Soup
Italian Lentil Meatballs with Zucchini & Carrot Pappardelle Pasta
Tomato Fennel Cioppino
Tempeh Dirty Rice with Avocado Salsa
Potato & Mung Bean Roti