Gyoza Dumplings with my Salad

Thursday, September 08, 2016

 For Lunch
Boiled Millet with a Tahini Sauce
Blanched Kale
Heirloom Tomato Salad with Argula, Avocado and Salt, Lemon and Olive Oil Dressing
Gyoza Dumpling with a Seitan, Onion, Garlic filling
with a Shoyu dipping sauce
(watch and learn how to make Seitan here)


For Dinner
Soba mixed with a little bit of strong Basil Pesto 
Chickpeas cooked with Sweet Vegetables, Onions,and Carrots
Blanched Bok-Choy
Baked Squash


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