Mexican
- Veggie Fajitas (bell peppers--a combination of green and red looks pretty; onions; carrots; and mushrooms fried in olive oil in spices, wrapped in warm flour tortillas)
- Refried beans
- Spanish rice
- Sub sandwiches (hoagie rolls with a variety of chopped veggies, vinegar, and oil--I like lettuce, tomatoes, onions, cucumbers, spinach, and green peppers, but you can also have pickles, avocado slices, alfalfa sprouts--whatever sounds good)
- Vegan potato salad (no eggs and substitute Veganaise for mayonnaise or try a mixture of olive oil and Dijon mustard)
- Veggie burgers--eat in a whole wheat bun with mustard, lettuce, tomato, and onion and, of course, a Boca burger
- French fries (with ketchup if you like it)
Japanese
- Vegan Yakisoba (make sure the sauce and noodles are vegan)
- Edamame
- Brown rice
- Thin spaghetti in garlic sauce (sliced garlic and fresh sage lightly sauteed)
- Garden salad with Bibb lettuce, onion slices, and cherry tomatoes with oil and vinegar
- Bread for dipping in olive oil
Fall favorite
- Split pea soup (click this link for my recipe)
- Vegan biscuits
- Sliced peaches
- Black bean wraps (whole wheat tortilla, chopped Romaine lettuce, tomatoes, onions, and black beans, piled with your favorite salsa)
- Chips and salsa for dipping
- Toast with no-sugar-added jam
- Canned pears
- Vegan sugar cookies
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