Mushroom and rice burger on a whole wheat English muffin with lettuce, tomato, avocado, and roasted garlic hummus. Baby spinach and lettuces with a balsamic vinaigrette.
Vegan nachos (tortilla chips, daiya cheddar-style shreds, red, green, and yellow bell pepper, red onion, tomato, and spinach) with roasted garlic hummus.
Sautéed broccoli, zucchini, and mushrooms seasoned with salt and nutritional yeast. Steamed brown rice topped with spicy baked chickpeas (olive oil, salt, and sriracha). Baked spaghetti squash with salt & pepper.
Steamed brown rice, sautéed broccoli, zucchini, and mushrooms seasoned with salt and nutritional yeast, and baked, marinated tofu (mushroom soy sauce, sriracha, and olive oil.)
Potato Leek & Carrot Soup (russet potatoes, leeks, carrots, vegetable stock, nutritional yeast, salt and pepper) topped with spicy baked chickpeas (olive oil, salt, pepper, and sriracha) and pepper.
Rice noodle and fried tofu soup (vegetable broth, broccoli florets, sliced carrots, spinach, and green onion, topped with fried tofu)
Whole wheat English muffin with Earth Balance and Morello cherry jam, raw almonds, strawberries, and a navel orange.
Salad bowl of butter lettuce and baby spinach leaves, brown rice, marinated and sautéed herb tofu, sliced avocado, grape tomatoes, and a balsamic & olive oil dressing. (Tofu marinade: light soy sauce, sriracha, and a chile garlic sauce.)
Whole wheat vegetable wrap (vegenaise, butter lettuce, red & green bell pepper, red onion, cucumber, dill pickles, and tofurky slices.) Banana flavoured dessert tofu with pumpkin seeds, almonds, and walnuts, an ambrosia apple, dates and dried apricots.