For Lunch 

Brown Rice 

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Chickpea Salad with Fresh Tatsoi and Sauteed Onions and Mushrooms.

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Blanched Radishes, Leeks, and Daikon

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Miso Soup

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For Dinner

Brown Rice

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Tempeh Pan Fried then Cooked down with Onions in a Shoyu Dashi

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Boiled Broccoli with a Shoyu Lemon Dressing

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Kimchi