Dinners:
- Mexican Caviar
- Almond Chile Sauce and Pasta
- Faux-Lafel Pita Pockets (from Vegan Sandwiches Save the Day cookbook)
- Broccoli “Cheese” Soup
- Citrus Avocado Salsa with Broiled Tofu and Toasted Coconut Rice
- Dad’s Ranch Black Beans
Snacks, lunch stuff, and breakfast:
- 2 cups bean dip
- Cerignola Olive Hummus and Smoked Sun Dried Tomato Hummus
- Half a gallon bag of sliced raw veggies, bell pepper, jicama and fennel for snacking, salads and wraps
- Black Bean Brownies
- 3-5lbs whole roasted red potatoes for snacking or lunches
- 10 ears corn on the cob for snacking or lunches
- 6 cups of cooked Jasmine Brown Rice, for breakfast, salads, wraps
Dressing
- Sweet Asian Chili
- pre-washed greens
- Chopped green onions, 1 bunch, for salads and wraps
- Fresh fruit for breakfast and snacks
- 2c vegan Parmesan cheese