Gyoza Dumplings with my Salad
Thursday, September 08, 2016
For Lunch
Boiled Millet with a Tahini Sauce
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Blanched Kale
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Heirloom Tomato Salad with Argula, Avocado and Salt, Lemon and Olive Oil Dressing
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Gyoza Dumpling with a Seitan, Onion, Garlic filling
with a Shoyu dipping sauce
(watch and learn how to make Seitan here)
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For Dinner
Soba mixed with a little bit of strong Basil Pesto
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Chickpeas cooked with Sweet Vegetables, Onions,and Carrots
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Blanched Bok-Choy
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Baked Squash
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