Another veggie food club!
Us gals gathered together once again to share a fabulous meal and swap more food for the week ahead.
Starting at the top of the plate is my entree - a vegan stromboli. The filling is a scrumptious mix of red bell peppers, onion, garlic & spices. To this I added some blended tofu with fennel, nutritional yeast and cornstarch. This was such a creamy yummy filling. The crust I was less thrilled about. This filling might just show up in some other dish sometime soon.
Next, going clockwise is Tristans entry: a tasty flavorful chili with fire roasted tomatoes. Continuing along the plate, Kathy brought us Ground Nut Stew. It's a combo of yams, cabbage, and tomatoes in a spicy peanut sauce, all served over quinoa. This was Kathy's first veggie food club with us, and judging by her entry, we should keep her!
After the healthy salad, the last entry is from Lisa: Morrocan winter squash and carrot stew with quinoa. This is the perfect stew, with tons of flavor and very low fat.
Once again without intending it, all the ladies came in with vegan entries. Good job girls! Lunch has been tasty all week.