Baked Root Vegetable

Sunday, April 06, 2014

 For Lunch

Brown Rice with Jasmine Rice
Roasted Yams, Beets, Turnips
Dandelion Greens Sauteed with Tofu
Lettuce, Avocado, Tomato, Cucumber Salad
with Sesame, Mustard Vinegrette


For Dinner
Leftover Root Vegetable Medley Soup with Lima Beans 
Brown Rice
Sake Lees Daikon Pickles
HIjiki with Carrots, Onions and Lotus Root
Fried Tempeh Steak with Kombu and Shiitake
Salad with Lettuce, Tomatos, Cucumber and Avocados

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