For Lunch
Brown Rice with Whole Winter Wheat
(Watch and learn how to make Brown Rice here)
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Coleslaw made with Cabbage, Carrots, Salt, Lemon, and Olive Oil
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Steamed Tofu with a Shoyu Ginger Sauce
garnished Scallions
(Watch and learn how to make Tofu here)
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Cauliflower Purée soup
Garnished with Parsley
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For Dinner
Polenta cooked with Corn off the Cob and Onions
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Nishime Carrots and Squash
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Sautéed Mustard Greens
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Fried Black Beans
