MONDAY
lunch: mayacoba bean and tomato chili with TVP. Served with crackers and fruit
dinner: minced broccoli, pea, and tomato turnover (turnover=puff pastry)
TUESDAY
lunch: tomato, avocado, onion sandwich with pretzels and fruit
dinner: roasted eggplant with shallots served with israeli couscous
WEDNESDAY
lunch: mixed veggie curry over rice
dinner: veggie burgers with chips and salsa
THURSDAY
lunch: black beans and rice with corn and avocado slices
dinner: braised cabbage with onions served with seitan and homemade vegan biscuits
dessert: plums roasted in butter and brown sugar served with vanilla soy icecream
FRIDAY
lunch: vegan mac 'n cheese with broccoli
dinner: pumpkin soup with salad of arugala, apple, jicama, and tomato
SATURDAY
lunch: tomato soup with garlic toast
dinner: roasted eggplant slices with tamarino sauce, steamed green beans on fried rice
SUNDAY
lunch: baked tofu slices on cold sesame noodles with carrots and scallions
dinner: pumpkin stewed in coconut milk with tofu and broccoli on rice
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