Temeph and Noodle Soup

For Lunch

Barley Porridge with Chickpeas 

Seitan

Onions

Carrots

Scallions

Ginger 

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Sauteed Broccoli

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For Dinner

Barley Rice

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Ground Sesame Seeds

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Pan Fried Tempeh then Cooked down in Shoyu Dashi with Wakame and Sauerkraut 

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blanched Parsley

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Udon Noodle Soup