Coconut curry chickpea dal on a bed of brown rice and sautéed broccoli, carrots, red bell pepper and red onion (topped with basil.)
Peanut Teriyaki Tofu with stir-fried veggies (seasoned with Bragg’s liquid aminos) and brown rice.
Creamy Tomato Basil Soup (tomatoes, vegetable broth, coconut cream, basil, onion, carrot, garlic, oregano, thyme, salt and pepper.)
Tofu & Avocado Veggie Wrap (whole wheat flax wrap, vegan mayo, stone ground mustard, baby spinach, shredded carrot, seasoned tofu cut into strips, green pepper, and avocado) and a chopped Fuji apple.
Quesadilla - Whole wheat tortilla filled with daiya cheddar-style shreds and seasoned sautéed red onion and green & red bell pepper. Served with butter lettuce, sliced tomato, lime, and salsa.