Gyoza Dumplings with my Salad

 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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