Tortilla Cups
Tuesday, January 20, 2015
For Lunch
Brown Rice
(watch and learn how to cook Brown Rice here)
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Daikon Shoyu Pickles
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Boiled Daikon with a Tahini Sauce
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Sautéed Cabbage and Broccoli
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Squash Onion Soup with soft Millet Puree
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For Dinner
Quinoa
(watch and learn how to cook Quinoa here)
-
Fried Pinto Beans with Onions
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Corn Tortilla Cups baked with
Seitan pre sautéed with Leeks and Cauliflower inside
(watch and learn how to make Seitan here)
-
Pressed Salad
with Cabbage, Carrot and Grated Apple, and leftover Tahini Sauce from lunch
(watch and learn how to make Pressed Salad here)
-
Boiled then Baked Sweet Potatoes
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