Avocado, Pear, Kale, Ginger, and Vanilla Protein Smoothie with Hemp Seeds

Quick Red Posole with Beans from Viva Vegan by Terry Hope Romero (recipe posted on Google Books)

Pan Fried Tempeh with White Wine and Tamari.  Sauteed Garlic Kale.

Thank you for the new bowl Jeannie! 

Swiss Chard with Chickpeas, Raisins, and Almonds.  Served with Quinoa.

Fried Chickpeas with Chile and Lime from Jasper’s Corner Tap in San Francisco, CA

Snack Plate with Baked Lemon Thyme Tofu, Hummus, and Veggies.

Strawberry Protein Smoothie. 1 scoop protein powder dissolved in 8-16 oz water, 5 cashews, 1 c frozen strawberries, 1 frozen banana, 1 tsp flax oil, 1/8 c rolled oats.

Roasted Maitake Mushrooms.  Sauteed Swiss Chard.  Millet with Mint and Pine Nuts. Lemon Garlic Tahini Sauce.

Warm Cauliflower and Herbed Barley Salad (from Bon Appetit Magazine) served with spicy sauteed kale.

Vegan Whole Wheat Pineapple Scone from Bovine Bakery in Pt. Reyes, CA

Vegan Au Gratin Potatoes, Baked Tofu, Steamed Broccoli.

Blackberry Protein Smoothie.  1 scoop vanilla protein dissolved in 8-12 oz water, 1 c frozen blackberries, 1/2 frozen banana, 1 tsp flax oil, 1/8 c oats.

Vegan Pho and Spring Rolls from Claypot Restaurant in Berkeley, CA

Sandwich with Baked Tofu, Edamame Hummus, and Cucumber.

Maple Baked Lentils with Sweet Potato and Apple (recipe from Oh She Glows). Steamed Spinach.