Baby spinach, sliced cucumber, Mary’s crackers, curried roasted sweet potatoes & carrots, and tri-colour quinoa.
Sriracha & soy sauce tofu, baby spinach, cucumber slices, shredded carrot, Daiya cheddar style shreds, hemp hearts, chopped almond and a balsamic vinaigrette.
Brown rice and black bean burrito (filling: brown rice, black beans, sautéed tofu, bell peppers, taco seasoning, salsa, hummus, and daiya + butter lettuce and tomato.) Carrot sticks and cucumber with hummus + hemp hearts.
Quinoa cooked in vegetable broth, stir-fried broccoli, kale, carrot, and mushrooms, and baked sriracha and soy sauce tofu topped with sesame seeds.
Nacho salad: spinach, grape tomatoes, avocado, red onion, hummus, and nachos (organic low-salt tortilla chips, daiya cheddar-style shreds, green bell pepper, and red onion.)